Ham & Cheese Omelettes

Omelettes can be eaten for breakfast or for dinner and can be filled with a variety of things.


Ingredients:
3 x medium eggs
Level teaspoon of dried mixed herbs or a heaped tablespoon of fresh chopped mixed herbs
50 g grated strong cheddar cheese
1 tablespoon olive oil or a teaspoon of butter
Salt and pepper to taste


Method:
Put the eggs, herbs and salt and pepper into a bowl and mix with a fork.
The idea is to get the egg whites and yolks just mixed together and no more. Don't whisk the eggs or mix for more than about 30 seconds otherwise you will incorporate too much air into the mix and the result will be a soufflé rather than an omelette.
Heat the oil or butter to a medium / high temperature in the frying pan. Pour in the egg mixture and after 30 seconds or so mix the firming egg mixture in the pan. This will allow uncooked liquid to get to the base of the pan and cook the mix quickly. After another 30 seconds, when the mix is half-cooked (see picture), sprinkle the cheese (or other ingredients) evenly over one half of the omelette.
Cook the omelette until the top has started to firm up and cheese is beginning to melt. This should take around a minute
Using an egg flip, flip the omelette over in half (the half without cheese to go over the half with cheese) as in the picture. Cook each side for a further 15 to 30 seconds or so until each side is very light golden brown.
When cooked, gently slide the omelette out of the frying pan and onto the pre-heated plate - this will avoid any chance of the omelette breaking.