- Two Eggs – beaten with two Tablespoon/or so of fresh Milk(or water), finely chopped Parsley and Scallion. Seasoned with a pinch Salt and Black Pepper.
- A small knob of Butter.
- Lightly sauteed cubed Ham and Onion (optional, U don’t need to saute). Cubed Tomatoes (de-seed).
- A small handful of grated Cheddar cheese.
- Salt and Black pepper. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by add a small knob of butter into a hot Pan (on medium heat). When the butter has melted and is bubbling, swirl the Pan to get it fully and evenly oiled. Add your eggs. Again, swirl and move the pan around to spread them out evenly. When the omelette begins to slightly set and firm, push/lift the cooked edges toward the center, letting the uncooked portion to flow underneath. Continue cooking, tilting pan and gently moving cooked portions as needed until a little raw egg left on top surface.
Sprinkle over the cheese, sauteed Ham and Onion and Tomatoes on one side of the Egg. Using a spatula, ease around the edges of the omelette, then fold it over in half (press and hold it a sec or two). When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate. Viola, ur simple but delicious “Cheesy Ham Omelette” is ready to be served immediately.