Soft Ham Omelette with Gentle Bite

This omelette is about how it feels when you cut into it. The eggs stay tender, the ham gives a light chew, and nothing is overworked or browned too far—just a calm, soft breakfast made in one pan.

---

Ingredients

• 3 eggs
• A splash of milk or water
• Salt and freshly ground black pepper
• Butter

Filling

• Ham, cut into small pieces or thin strips
• Optional: a small handful of grated mild cheese
• Optional: chopped chives or spring onion

---

Instructions

1. Start with the eggs. Crack them into a bowl, add milk or water, salt, and pepper. Whisk briefly—don’t aim for foam.
2. Warm the pan gently. Melt butter over low to medium heat until just melted, not browned.
3. Add the eggs. Pour them in and let them sit for a few seconds until the edges begin to set.
4. Create softness. Gently push the eggs from the edges toward the center, letting uncooked egg flow outward.
5. Add ham at the right moment. Scatter it over the surface while the center is still slightly loose.
6. Finish without rushing. Fold the omelette when it’s just set but still creamy inside.
7. Slide onto a plate and rest for a moment before serving.

---

Typical Mistakes to Avoid:

• Cooking on high heat, which makes the eggs dry and grainy.
• Overmixing the eggs before cooking.
• Adding the ham too early, which toughens it.

More ideas: Korean-Style Chicken with Sticky Glaze, Baked Enchiladas with Rich Filling, Pork Tenderloin with Quick Pan Apples