Ham and Swiss Omelet

Approximate cooking time: 30 minutes

A hearty, traditional, protein-rich breakfast.

Nutritional Information
(per serving)

602 Calories
16g Carbs
41g Fat
57g Protein
14g Net Carbs

Serving Size

2 servings


  • 1 Tbs olive or coconut oil
  • ½ yellow onion, sliced into thin rings
  • 4 white button mushrooms, sliced
  • 4 large eggs
  • 1 Tbs milk
  • 2 Tbs water
  • 2 tsp butter
  • ½ lb ham, cooked and diced
  • 4 oz Swiss cheese, shredded (about 1 cup)


  1. Heat a medium skillet over medium-high heat. When hot, add oil and onions.
  2. Stirring frequently, cook onions until slightly translucent (about 8-10 minutes).
  3. Add mushrooms and cook until tender (another 5 minutes or so). Remove from heat.
  4. Meanwhile, crack eggs into a bowl. Add milk and water, and beat until fully combined.
  5. Heat a large non-stick skillet over medium heat. When hot, add 1 tsp butter. As the butter melts, make sure that it coats the entire surface of the pan.
  6. Pour half of the egg mixture into the buttered pan. As the egg coagulates (cooks and gets firm), gently lift the edges with a spatula to allow the liquid egg to come into contact with the hot pan.
  7. When egg is almost fully cooked, add half of the onion and mushrooms mixture, ¼ lb ham, and 2 oz Swiss cheese to one half of the egg.
  8. Using a spatula, carefully lift the half of the egg that does not have toppings, and fold it over the onions, mushrooms, ham and cheese. Cook for one minute.
  9. Flip omelet in pan and cook until egg is fully coagulated and cheese has melted.
  10. Repeat steps 5-9 with second omelet.


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