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.
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
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
Instructions
Make the Sauce
In a saucepan, melt butter over medium heat. Sauté onion or shallot with garlic until softened. Add mushrooms and cook 5–7 minutes until golden. Stir in flour and cook 1 minute. Gradually whisk in cream and broth, then simmer 5 minutes until thickened. Stir in chives, season with salt and pepper, and keep warm.
Whisk the Eggs
In a bowl, beat eggs with salt, pepper, and herbs until frothy.
Cook the Omelets
Heat 1 tbsp butter in a nonstick skillet over medium-low. Pour in half the egg mixture. As the edges set, gently lift with a spatula so uncooked egg flows underneath.
Fill & Fold
When nearly set but still slightly soft, sprinkle ham and cheese over one half. Fold and cook 1 minute until cheese melts. Transfer to a plate and repeat with remaining eggs.
Serve
Spoon the warm mushroom cream sauce over the omelets and garnish with extra herbs if desired.
Tip
Keep the skillet at medium-low for tender eggs. The ham and cheddar add hearty flavor and protein.
Melt 2 tablespoons of butter in a saucepan over medium heat. Add chopped onion or shallot and garlic. Sauté until soft and translucent.
Add mushrooms and cook until golden and tender, about 5-7 minutes.
Sprinkle flour over the mushrooms, stirring to combine, and cook for 1 minute.
Gradually whisk in the heavy cream and broth until the sauce thickens and smooths. Reduce heat and simmer for 5 minutes, allowing flavors to meld. Stir in chopped chives and season with salt and pepper. Keep warm on low heat.
In a bowl, whisk the eggs with salt, pepper, chives, and herbs until frothy. Heat a non-stick skillet over medium-low heat. Melt 1 tablespoon of butter. Pour half of the egg mixture into the skillet. As eggs set at the edges, gently lift with a spatula, allowing the uncooked egg to flow underneath.
When the omelet begins to firm up but is still slightly runny on top, sprinkle diced ham and cheddar cheese over half of the omelet. Fold the omelet over the fillings and cook for 1 more minute until the cheese melts and the omelet is fully set. Transfer to a plate and keep warm. Repeat with the remaining egg mixture.
Top each omelet with a generous amount of the warm mushroom cream sauce. Garnish with additional chives, thyme, or parsley for extra flavor.
