Ingredients
3 large eggs
¼ tsp sea salt
¼ tsp ground black pepper
1 tbsp unsalted butter
⅓ cup cheddar cheese, Shredded
⅓ cup ham, cooked, cut into bite-sized cubes
⅓ cup tomatoes, chopped
parsley, chopped
bread, toasted
Preparation
In a medium mixing bowl, whisk the eggs together with the salt and pepper.
Melt the butter in a medium skillet over medium heat. Pour the eggs into an even layer on the bottom of the skillet.
Use a spatula to pull in the egg towards the center of the skillet for the first 30 seconds of cooking. Let eggs cook for 1 to 2 minutes without stirring until set and golden brown on the bottom.
Sprinkle cheese down the center of the omelette, and top with chopped ham and tomatoes.
Use a spatula to fold one side of the omelet over the filled center. Fold the other side over the first side to create a wrap.
Serve with toasted bread and garnished with chopped parsley.
