Ham and Cheese Omelette

Step 1

Crack the 4 eggs into a medium bowl and add 0.25 teaspoon salt and 0.125 teaspoon pepper.

Step 2

Whisk the eggs with a fork, stirring in one direction for 30 seconds, until the whites and yolks are completely mixed and uniform in color.

Step 3

Place a 10-inch non-stick skillet over medium-high heat and add 2 tablespoons butter, tilting the pan so the butter coats the entire bottom evenly.

Step 4

When the butter is foamy and light golden (about 60 seconds), pour the whisked eggs into the center of the pan and let them sit undisturbed for 10 seconds.

Step 5

Using a rubber spatula, gently push the cooked egg at the edge of the pan toward the center, tilting the skillet so uncooked egg runs to the edge.

Step 6

Repeat the pushing and tilting motion every 15 seconds until the top surface of the eggs looks mostly set but still slightly wet, about 45 seconds total.

Step 7

Sprinkle the 0.75 cup diced ham across the entire surface of the omelette, then sprinkle the 0.75 cup shredded cheddar on top.

Step 8

Fold the omelette in half by lifting the handle side of the pan and sliding the omelette onto a plate so it folds onto itself, or tip it onto a plate seam-side down.