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Ham & Cheese Omelet


Legend Member
Gold Member
Mar 29, 2005
Hey~I am looking for the recipe for the ham and cheese omelet! I have had a request to make it but I don't have the main dishes recipe book yet! Does anyone have it? I really appreciate any kind of help! :confused:

janel kelly

Advanced Member
Feb 19, 2005
Is it the Denver style omlet? If it is here is the recipe:
2 eggs
1 tablespoon water
salt and ground black pepper to taste
1 tablespoon butter or margarine
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped ham
1 tablespoon finely chopped onion
1/4 cup (1 ounce) shredded cheddar cheese

1. Break eggs into Small Batter Bowl; add water, salt and black pepper and whisk lightly with Stainless Steel Whisk.

2. Melt butter over medium heat in Small Sauté Pan. When butter starts to bubble, pour egg mixture into Pan. With Classic Scraper, carefully push cooked portions of egg towards the center, tilting so uncooked portions flow to open areas of Pan.

3. When no visible liquid egg remains, sprinkle green pepper, ham, onion and cheese over half of omelet. Fold omelet in half and allow to cook an additional 2-3 minutes or until cheese melts.

Yield: 1 serving


Legend Member
Gold Member
Mar 29, 2005
Thanks for that recipe but it is the Ham & Cheese Omelet that you make out of the stoneware bar pan-you cook it in the oven! Please help! :p
Feb 16, 2005
Is it this one?

Oven Omelet Supreme

1/4 cup (1 ounce) grated fresh Parmesan cheese

4 ounces cream cheese, softened

3/4 cup milk

2 tablespoons all-purpose flour

12 eggs

1 plum tomato, seeded and diced

1 cup diced green bell pepper

1 cup sliced mushrooms

1/2 cup chopped onion

1 teaspoon Pantry Italian Seasoning Mix (optional)

1 1/2 cups (6 ounces) shredded mozzarella cheese

Additional Italian seasoning mix and grated fresh Parmesan cheese

Spaghetti sauce, warmed (optional)

1. Preheat oven to 375°F. Grate Parmesan cheese using Deluxe Cheese Grater. Place cream cheese in Small Batter Bowl; whisk until smooth. Gradually add milk to cream cheese, whisking until smooth. Whisk in flour and Parmesan cheese. Whisk eggs in Classic Batter Bowl. Add cream cheese mixture; mix well.

2. Line Stoneware Bar Pan with an 18-inch piece of Parchment Paper, pressing into bottom and up sides; pinch corners. Pour egg mixture into pan. Bake 30-33 minutes or until omelet is puffy and golden brown.

3. Meanwhile, slice tomato in half using Chef's Knife; remove seeds using Cook's Corer(R). Dice tomato and bell pepper using Chef's Knife; set tomato aside. Slice mushrooms using Egg Slicer Plus(R). Chop onion using Food Chopper. Lightly spray Small (8-in.) Sauté Pan with vegetable oil; cook bell pepper, mushrooms and onion over medium heat 3-4 minutes or until crisp-tender. Remove from heat; set aside.

4. Remove omelet from oven; immediately sprinkle with tomato, vegetables, seasoning mix, if desired and mozzarella cheese. Starting at short end, lift Parchment Paper to roll omelet jelly-roll fashion. Let stand 5 minutes to allow cheese to melt; transfer to serving platter. Sprinkle with additional seasoning mix and grated fresh Parmesan cheese, if desired. Meanwhile, pour sauce into Large Micro-Cooker(R); microwave on HIGH 2-3 minutes or until heated through. Cut omelet into slices using Serrated Bread Knife; serve with sauce, if desired.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 350 mg, Carbohydrate 7 g, Protein 19 g, Sodium 370 mg, Fiber less than 1 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until softened.

If desired, 2 cups of any combination of your favorite omelet fillings can be substituted for the vegetables in this recipe.