Ingredients
- 1 smallish tomato
- 3 free-range eggs
- 1 tbsp milk
- 1 tsp butter
- sea salt and pepper
- 1 tbsp chives or parsley, finely chopped
- 1 tbsp parmesan, grated
- 1 tbsp cheddar, grated
- 2 thin slices of good ham
- extra butter for serving
Method
To feed more people just repeat the process. I add a dash of milk to the eggs as well - heresy in France, but it makes the omelet a little fluffier.Cut the tomato in half, discard the seeds and juice and finely dice.
Lightly beat the eggs, milk, sea salt and pepper together with a fork. Heat the pan, add the butter and swirl until it foams. Pour in the egg mixture immediately and cook over medium-high heat. As the egg cooks on the edges, use a fork to draw it back into the centre, tilting the pan so the runny egg fills the space.
When the underside is golden and the top still lightly creamy, lower the heat. Scatter with most of the grated cheese, herbs and diced tomato, and arrange ham on top. Cook for a further 30 seconds then slide the omelet from the pan onto a warmed plate, tilting the pan so that the omelet folds gracefully upon itself. Rub with a little butter, scatter with remaining cheese, tomato and herbs and serve immediately.
