Ham and cheese omelette

Beat the eggs just until blended, then pour them into a warm, lightly buttered pan over medium-low heat. As the edges set, draw them towards the centre; add finely chopped ham and grated cheese while the top is still slightly wet, then fold and serve.

For a two-egg omelette, allow about 3–5 minutes over medium-low heat. Fold it when the underside is set and the top is just glossy; the residual heat will finish cooking the eggs without toughening them.

Cheddar melts readily and gives a savoury flavour; Gruyère or Emmental makes a smooth, stretchy filling. Grate the cheese so it melts quickly, and use a modest handful to avoid making the omelette heavy.

Yes. Dice cooked ham and add it to the eggs once they begin to set; if it is very wet, pat it dry first so the omelette does not turn watery. Leftover cooked ham should be thoroughly chilled before storing.

Pair it with a green salad, grilled tomatoes or sautéed mushrooms for a simple meal. It also works well with toast or boiled new potatoes.

It is best cooked just before serving, when the eggs are soft and the cheese is melted. Refrigerate leftovers promptly in a covered container and eat within 3 days; reheat until steaming hot throughout.

A 100 g portion contains 12 g of protein. The amount in a whole omelette depends on how many eggs, and how much ham and cheese, you use.