Cheese and ham omelette recipe
 Try this classic omelette for brunch or serve with lots of green salad for a quick and satisfying dinner. Each serving provides 492 kcal, 39g protein, 0g carbohydrates (of which 0g sugars), 37g fat (of which 17g saturates), 0g fibre and 3.3g salt. 3 free-range eggs10g/½oz unsalted butter30g/1oz cheddar, preferably Montgomery cheddar1 thick slice ham, finely choppedsalt and freshly ground black pepper 3 free-range eggs 10g/½oz unsalted butter 30g/1oz cheddar, preferably Montgomery cheddar 1 thick slice ham, finely chopped salt and freshly ground black pepper Method Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper.Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre.Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted.Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper. Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted. Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham.