Leafy Green, Ham, and Gruyère Omelette

under 60mins

Ingredients for servings

  • 2 tbsps butter or olive oil

  • for the egg mixture

  • 4 large eggs

  • pinch of garlic salt

  • pinch of Tajín, or other chili powder-lime flavor-salt mix

  • pinch of black pepper

  • pinch of nutmeg optional

  • 2 tbsps half and half optional

  • for the fillings

  • 1 heaping handful of spinach, kale or other leafy green superfood (not frozen or canned)

  • 3 thin slices of ham, cut up into small squares

  • 6 thin slices of Gruyère, about 8.5 cm (3.5 inches) wide


  • In a large bowl, whisk the eggs, salt mixtures, pepper, nutmeg, and half and half, until even and glossy.

  • Place half the butter or olive oil on a shallow 10-inch (25-cm) cast iron skillet on medium heat, or a similarly sized nonstick omelet pan or skillet. Tilt and move the pan to coat evenly.

  • Add ham and sauté until deep brown. Add greens, and toss for 30 seconds, or until slightly wilted, but still crunchy.

  • Set aside the ham and greens.

  • Add the remaining half of the butter or olive oil to the pan and stir contents thoroughly to coat evenly. Lower the heat.

  • Pour the egg mixture into the skillet, tilting and moving to ensure a flat layer of eggs. Heat until the eggs have become light and fluffy on top.

  • Add ham and greens back into the pan, coating the top of the eggs evenly.

  • Place the cheese on the omelette.

  • Gently push the edges of the omelette toward the center of the skillet with two spatulas, making sure not to break it. Turn the heat off.

  • Gently scrape and lift half the omelette off the pan and fold onto the other half with the spatulas. Carefully lift the whole folded omelette onto plate and serve.

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