A delightful twist on the classic omelet, combining savory ham, fresh tomatoes, and melted cheese for a satisfying breakfast.
Crack the eggs into a mixing bowl and whisk them together with the pepper, parsley, and chives until well combined.
Whisking the eggs thoroughly incorporates air, making the omelet fluffier.
Heat the butter in a non-stick skillet over medium heat until melted and slightly bubbling.
Ensure the butter coats the entire skillet to prevent sticking.
Pour the egg mixture into the skillet, spreading it evenly. Cook until the edges start to set.
Tilt the skillet gently to ensure even cooking.
Arrange the ham slices and tomato slices on one half of the omelet.
Slice the tomatoes thinly for even distribution.
Sprinkle the shredded cheese over the fillings, then fold the other half of the omelet over the fillings.
Use the spatula to gently press the omelet to help the cheese melt.
Cover the skillet with a lid and cook for an additional minute to melt the cheese.
Covering the skillet traps heat, ensuring the cheese melts quickly.
Slide the omelet onto a plate and serve immediately.
Garnish with additional herbs for a fresh touch.
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