Quick Ham and Mozzarella Omelet

Ingredients

• 3 large eggs
• 2 tablespoons milk (30 ml)
• 1/4 teaspoon salt
• a pinch of ground black pepper
• 1 tablespoon butter
• 100 g ham, chopped into small pieces (about 3.5 oz)
• 80 g shredded mozzarella (about 3 oz)
• 2 tablespoons requeijão (Brazilian creamy cheese) or cream cheese, optional for filling (about 30 ml)
• 2 tablespoons chopped scallions (green onions) for garnish

Instructions

1. Whisk the eggs with the milk, salt, and pepper in a bowl until smooth and lightly frothy.
2. Heat a medium nonstick skillet over medium heat and melt the butter, spreading it evenly over the surface.
3. Pour the egg mixture into the hot skillet and let cook without stirring for about 1 minute, until the edges begin to set.
4. Spread the chopped ham and shredded mozzarella over half of the omelet; if using, add spoonfuls of requeijão or cream cheese over the cheese.
5. Using a spatula, fold the other half of the omelet over the filling and press lightly; cook 1–2 minutes more until the cheese melts.
6. Slide the omelet onto a plate, sprinkle with chopped scallions, and serve immediately.

Tips

• Use medium-low heat to prevent the omelet from browning too much on the outside while staying undercooked inside.
• Grate the cheese fresh for better melting and more even flavor distribution.
• For a fluffier omelet, whisk the eggs longer until they form a light foam.

Variations

• Add 1/2 a tomato, chopped, to the filling for a fresh touch.
• Substitute the mozzarella with Minas cheese or coalho (Brazilian cheeses) for different flavors.
• Serve with a slice of toasted bread on the side to make it a more complete dinner.

FAQ