How to make a fluffy, perfect ham and cheese omelet

Even accomplished cooks can be baffled when tackling making an omelet. Why is it that your favorite Sunday brunch restaurant can manage to serve up a wonderfully fluffy, perfect ham and cheese omelet every time? What's the secret? When you attempt to recreate the dish at home, it comes out flat and perhaps even burned. The secrets to a perfect ham and cheese omelet are few and easy. There are just a few techniques that you need to know to make a perfect omelet. Here they are, in a step-by-step, foolproof format.

1. Take your eggs out of the frig as you prepare your other ingredients. This allows the eggs to reach room temperature, an important factor in creating that perfect omelet.

2. The quality of the ham makes the difference between a ho-hum taste and that gourmet flavor. Most supermarkets carry Smithfield(R) ham steaks, a famous Virginia ham with a rich flavor that is unsurpassed. One of these steaks costs just a few dollars and is enough to make several omelets. Slice a portion of the steak and remove the skin from the edge of the steak. Dice into ½ inch pieces and set aside.

3. Swiss, cheddar, smoked cheddar, cream cheese and Teleme all partner perfectly with Smithfield(R) ham. Use less of the first three cheeses, so the rich taste doesn't overpower your omelet. The mild flavors of cream cheese and Teleme allow you to be more liberal in the amounts and make a creamier omelet. Set the cheese aside.

4. If you have an omelet pan, one with gently sloping sides, it's easier to turn the omelet. However, a plain frying pan works as well – you just need to be careful when turning your omelet. Put the pan over a low heat, so it's ready when your eggs are beaten. Butter produces a better flavor, but you can use a non-stick spray if you prefer.

5. Here we come to the main secret to that perfect ham and cheese omelet. Break the eggs into a large glass or stainless steel bowl. The fluffiness of the finished omelet depends on how much air is beaten into the eggs, so beat them very well, with a whisk or electric beater. You'll see the volume increase as you beat the eggs – you're looking for volume and lots of bubbles.

6. When the eggs are thoroughly beaten, immediately pour them into the pan. Sprinkle the ham and cheese evenly over the eggs, leaving a margin of about one inch from the edges of the pan. (If your ham and cheese are placed right up to the edge, they tend to spill out when you turn the omelet.)

7. Watch the omelet carefully. In 2-3 minutes, you'll see the eggs start to firm up at the edge of the pan. Using a soft spatula, gently loosen the omelet around one half of the pan. Carefully fold the omelet over the remaining half. Use the spatula to hold your perfect ham and cheese omelet in place. Don't press too hard, or you'll flatten the omelet. Allow the omelet to cook for a minute or two longer. Loosen the edges of the other half and turn it over.

8. Cover the pan for another 2-3 minutes. Remove and serve!

The result? A fluffy, delicious and absolutely perfect ham and cheese omelet. Garnish each serving with some freshly snipped parsley. Set a bowl of sour cream at the table for those who enjoy this extra goodie.

Now you know all of the secrets to the perfect ham and cheese omelet!