Ham and Cheese Omelets with Mushroom Cream Sauce

Fluffy ham and cheese omelets topped with a rich, creamy mushroom sauce, infused with garlic, chives, and a hint of onion for a savory breakfast delight.

Indulge in a savory breakfast with these ham and cheese omelets, smothered in a creamy mushroom sauce that brings comforting flavors to every bite. The sauce combines earthy mushrooms, garlic, and fresh chives, simmered in butter and cream for a velvety finish that complements the fluffy, herb-infused eggs. Filled with tender ham and melted cheddar, each omelet is perfectly balanced with the richness of the sauce, making it an irresistible morning treat.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Mushroom Cream Sauce
2 tbsp butter
1 small onion or shallot, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 tbsp all-purpose flour
1/2 cup heavy cream
1/2 cup broth (vegetable or chicken)
1 tbsp chopped fresh chives
Salt and pepper, to taste

Omelets
4 large eggs
Salt and pepper, to taste
1 tbsp fresh chives (or mixed herbs like parsley and thyme), chopped
2 tbsp butter (divided)
1/2 cup diced ham
1/2 cup shredded cheddar cheese

Preparation

  • Finely chop the onion or shallot, mince the garlic, slice the mushrooms, and chop the chives or fresh herbs.
  • Dice the ham and shred the cheddar cheese.
  • In a bowl, beat the eggs with salt, pepper, and chopped herbs until smooth and slightly frothy.
  • Measure out the cream, broth, and flour for the sauce.

Cooking

  • Melt butter in a saucepan over medium heat. Add the onion or shallot and garlic and sauté until softened.
  • Stir in the mushrooms and cook until golden and tender.
  • Sprinkle in the flour and cook briefly, stirring constantly.
  • Gradually whisk in the cream and broth. Simmer until thickened, then stir in the chives and season with salt and pepper. Keep warm on low.
  • In a nonstick skillet over medium-low heat, melt half the butter. Pour in half the egg mixture.
  • As the eggs set, gently lift the edges so uncooked egg flows underneath. When mostly set, add half the ham and cheese to one side, fold, and cook until the cheese melts. Transfer to a plate.
  • Repeat with the remaining butter, eggs, ham, and cheese for the second omelet.

Serving

  • Place the omelets on plates.
  • Spoon the warm mushroom cream sauce over the top.
  • Garnish with extra herbs if desired and serve immediately.