This was such a hit at brunch! This is my favorite method for serving eggs to a crowd because it turns out perfectly every time and the clean up could not be easier. I make this same method with all sorts of variations, often involving leftover grilled veggies (yum!), but this is hands down my favorite giant omelet I’ve ever made and what a fantastic way to use up leftover ham! This dish is so hardy, it would be delicious for lunch with a salad.
Giant Ham and Cheese Omelet
1 Tbsp olive oil
1 cup diced potatoes (2 medium-sized new potatoes)
1 Tbsp unsalted butter
5 large eggs
3 Tbsp milk
1 thick slice fully cooked ham, cut into cubes
1/4 cup cheddar cheese, grated
1 Tbsp chives, chopped
- Preheat oven to 350 degrees.
- Heat 1 Tbsp olive oil in a large oven-safe pan over medium-low heat on the stove. Add diced potatoes and cook until golden brown, about 8 minutes, stirring occasionally. Season with salt and pepper.
- While potatoes are cooking, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper.
- When potatoes are golden brown, transfer to a plate and drain oil. Lower heat and add 1 Tbsp butter to pan. Add egg mixture to pan. Turn off heat. Sprinkle cubed ham, grated cheddar cheese, potatoes, and chives over the egg mixture. Immediately transfer pan to oven and let cook for eight minutes. Serve hot. (Though honestly, this is perfectly great at room temperature too!)
Read more about this brunch here.