Patrick Oconnell
Ham and cheese omelets are a tasty and classic breakfast option. While there are many ways to make them, a simple method involves coating a skillet with cooking spray and heating it over medium heat. Next, pour in your egg mixture and tilt the skillet to ensure the bottom is completely covered. After about 3 to 5 minutes, when the eggs are almost set, sprinkle your ham and cheese over one half of the omelet and carefully fold the other half over. Slide the omelet onto a plate and enjoy!
Characteristics of cooking Schwan's frozen ham and cheese omelets
| Characteristics | Values |
|---|---|
| Pan | Large skillet |
| Cooking spray | Coat the pan with cooking spray |
| Heat | Medium |
| Egg mixture | Tilt the skillet so the bottom is completely covered with egg |
| Cooking time | 3-5 minutes |
| Consistency | The bottom should be firm and set, but the top should still look a little wet |
| Ham | Scatter across half of the omelet |
| Cheese | Sprinkle over the eggs |
| Fold | Carefully fold the other side over the filling |
| Storage | Store in an airtight container in the refrigerator for up to 3 days |
| Reheating | Place on a paper towel on a plate and gently reheat |
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What You'll Learn
Use at least three eggs for the perfect base
To make the perfect ham and cheese omelet, you'll need at least three eggs to form the base. This is because fewer eggs will spread too thin over the pan, cooking too quickly and not providing an adequate "envelope" for your tasty fillings. The eggs should be combined with a splash of water—this will create a fluffier omelet than milk or cream, as the water gently steams the eggs as they cook.
You'll want to cook your omelet over medium heat, tilting the skillet so the bottom is completely covered with egg. Cook the eggs until they are almost set, occasionally lifting the edges to let the uncooked egg run underneath. This should take around 3–5 minutes.
Once the eggs are evenly set but still not quite cooked, it's time to add your fillings. Scatter your ham across half of the omelet and sprinkle with cheese. Then, carefully fold the other side over the filling, like you're folding a piece of paper in half. Slide the omelet onto a plate and enjoy!
Omelets taste delicious straight out of the pan, but they're also great warm or at room temperature. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can also freeze omelets for up to three months. To reheat, place a paper towel on a plate and set the frozen omelet on top.
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Add water for fluffier eggs
While Schwan's does not provide specific instructions for cooking their frozen ham and cheese omelets, there are some general tips for cooking ham and cheese omelets that may be useful. When cooking omelets, it's important to note that the bottom should be firm and set, but the top should still look a little wet. If the top appears dry, the omelet will be dry.
To achieve fluffy eggs, add water! While some people add milk or cream to their eggs, adding water will result in fluffier eggs. The water gently steams the eggs as they cook. To cook your omelet, coat a large skillet with cooking spray and heat it over medium heat. Pour in your egg mixture and tilt the skillet so that the bottom is completely covered with egg. Cook the omelet until the eggs are almost set, which should take about 3 to 5 minutes. Remember to occasionally lift the egg in the skillet to allow the uncooked egg to move to the edges.
Once the eggs are evenly set but still not quite cooked, it's time to add your fillings. Sprinkle your ham and cheese over the eggs, and carefully fold one side of the omelet over the filling, as if you're folding a piece of paper in half. Slide the omelet onto a plate and enjoy! Omelets are delicious straight out of the pan, but they also taste great warm or at room temperature.
If you have any leftover omelet, you can store it in the refrigerator for up to 3 days. Simply wrap your leftover omelet tightly in an airtight container. When you're ready to enjoy your leftovers, gently reheat the omelet or enjoy it cold or at room temperature.
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Use cooked ham and mild Swiss cheese
To make a ham and Swiss cheese omelet, you'll need eggs, water, cooked ham, and Swiss cheese. The eggs are the base of the omelet, and you'll need a minimum of three to ensure they don't cook too quickly and provide an adequate "envelope" for your fillings. Beat the eggs with a splash of water—this will create fluffier eggs than if you were to add milk or cream.
Coat a large skillet with cooking spray and heat over medium heat. Pour in your egg mixture and tilt the skillet so the bottom is completely covered with egg. Cook the omelet until the eggs are almost set, occasionally lifting the egg in the skillet to let the uncooked egg move to the edges. This should take about 3 to 5 minutes. You'll know the eggs are ready when the bottom is firm and set, but the top still looks a little wet.
Once the eggs are almost cooked, scatter your cooked ham across half of the omelet and sprinkle with Swiss cheese. Carefully fold the other side over the filling, like you're folding a piece of paper in half. Slide the omelet onto a plate and enjoy hot off the pan, or at room temperature.
If you have any leftover omelet, let it cool to room temperature, then wrap it tightly in plastic wrap and foil. It will keep for up to 3 months in the freezer. To reheat, place a paper towel on a plate and set the frozen omelet on top.
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Fold the omelet in half over the filling
When making a ham and cheese omelette, the key to a successful fold is timing. You want to ensure that your omelette is cooked enough to handle the fold without breaking, but not so cooked that it becomes dry and brittle.
Firstly, you'll want to prepare your eggs. A ham and cheese omelette requires at least three eggs to create a substantial envelope for the filling. You can add a small amount of water to the eggs, which will create a fluffier texture as the water gently steams the eggs during cooking.
Once you've mixed your eggs and water, heat a large skillet over medium heat and coat it with cooking spray. Pour in your egg mixture and tilt the skillet to ensure the entire bottom is covered. Allow this to cook until the eggs are almost set, lifting the edges occasionally to allow the uncooked egg to run underneath. This should take around 3-5 minutes.
At this point, you can add your fillings. Scatter your diced ham over one half of the omelette, followed by a sprinkling of cheese. The cheese should be mild and creamy, such as Swiss cheese, which melts nicely to create a gooey texture.
Now it's time for the crucial fold. Carefully take the bare side of the omelette and fold it over the filled side, as if you're folding a piece of paper in half. This will enclose your fillings within the egg, creating a delicious, oozy centre.
You can serve your omelette straight from the pan, or allow it to cool and store it in the refrigerator for up to 3 days. It's a versatile dish that can be enjoyed hot, warm, at room temperature, or even cold.
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Reheat frozen omelets in the microwave
Reheating frozen omelets in the microwave is a quick and easy way to enjoy your Schwan's frozen ham and cheese omelets.
Firstly, make sure you are using a microwave-safe dish to avoid any accidents. Place a dry paper towel on the dish, and then put the frozen omelet on top. Wrapping the omelet in the paper towel will help to ensure that it doesn't become soggy.
Microwave the omelet on medium power (50%) for 1-2 minutes. This will ensure that the omelet is heated through without becoming rubbery.
If you are reheating multiple omelets, you may need to increase the cooking time slightly, but be careful not to overcook them, as this can affect the texture and taste.
Using the microwave is a great way to enjoy your frozen omelets with minimal hassle and time spent waiting.
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Frequently asked questions
Schwan's frozen ham and cheese omelets can be cooked in a skillet. Coat a large skillet with cooking spray and heat over medium heat. Place the frozen omelet in the skillet and cook for 3-5 minutes, or until the bottom is firm and set but the top still looks a little wet.
A ham and cheese omelet typically includes eggs, water, ham, and cheese.
Fully cooked ham and mild, creamy Swiss cheese that melts nicely are recommended for a ham and cheese omelet.
This depends on the size of your pan. You should use a minimum of three eggs, but you can use more if your pan can accommodate them.
