How to cook
Whisk the eggs gently. They must remain runny, but not foamy.
Heat a nonstick pan 10.8″ (27.5) cm in diameter moderately and grease it with the olive oil.
Pour in the whisked eggs, making sure they cover the surface of the pan. They will turn white along the edges instantly, so turn the heat down, for the omelette to cook evenly.
While the eggs are still a little runny, grate the yellow cheese on top, and once it melts add the sliced ham.
Adjust the quantity of the filling according to your preference.
Fold the omelette into an envelope.
Flip it carefully, and keep cooking for a minute. Place it into a plate.
Serve your Ham and Cheese Omelette with cherry tomato slices.
Enjoy your meal!