Ham and Cheese Omelette

Ingredients

• 3 Eggs
• 1 tbsp Butter
• 30g Cheddar, grated
• 2 slices Cooked ham, chopped
• 1 pinch Salt
• Black pepper, to taste

You’ll need: Non-stick frying pan (20–24 cm), Spatula

Method

1. 1

   Whisk the eggs with the salt and a little pepper until no streaks of white remain.

2. 2

   Melt the butter in a 20–24 cm non-stick frying pan over medium heat until foaming, swirling to coat the base.

3. 3

   Pour in the eggs. As the edges set, pull them towards the middle with a spatula and tilt the pan so the liquid egg runs underneath, about 2 minutes, until the top is just moist.

4. 4

   Scatter the ham and cheese over one half, cook 30 seconds, then fold the other half over and slide onto a plate. The egg should be fully set, not runny.