Ham Omelette

Cut the cooked ham into small cubes for the filling. Crack the eggs into a larger bowl and whisk them with a pinch of salt until the mixture turns pale and combines evenly. A smooth egg base like this gives the omelette its light, tender texture.

Add milk to the eggs, season with pepper, and whisk everything briefly until the mixture is smooth and slightly frothy.

Heat a little butter in a non-stick pan. Add a quarter of the ham and let it sizzle over medium heat for about half a minute until fragrant.

Pour in a quarter of the egg mixture and tilt the pan slightly so it spreads evenly. Fry for about two minutes without letting it brown too much.

Once the surface is almost set, carefully fold it in half. Cook for another thirty seconds so it stays soft and tender.

Prepare the remaining three omelettes the same way, adding a little more butter to the pan before each batch.

Divide the omelettes onto plates, sprinkle with finely chopped chives, and serve while still warm.