Servings: 1

2 Eggs 2 Eggs
1 Tbspn water 1 Tbspn water
2 tsp butter 2 tsp butter
1 medium tomato 1 medium tomato
1 slice ham 1 slice ham
¼ cup grated cheese ¼ cup grated cheese
1 Tbspn chopped fresh chives (or mixed herbs) 1 Tbspn chopped fresh chives (or mixed herbs)

Break Eggs into medium bowl, add water, use a fork or whisk to mix only until yolks and whites are blended.
Heat pan over HIGH heat for about 1 minute.  Add butter to pan, it should sizzle and foam  immediately if pan is hot enough; do not allow butter to brown.  Tip pan so butter covers the base and halfway up the side evenly.
Pour egg mixture into hot pan; it should begin to set around the edge almost immediately.   Use a wooden spine to pull edge of omelette away from side of pan, allowing running mixture to reach hot pan and cook.
Omelette is cooked when egg mixture no longer runs freely, but top still looks creamy.  Omelette should only be lightly browned underneath.
When filling the omelette, only half fill, which makes it easier to slide from the pan, and fold in half.
Spoon filling over half the omelette and use an egg slide to help slide it and fold in half , covering filling and slide it onto the serving plate.  Serve immediately.
FILLING:  Cut tomato in half, remove seeds, cut flesh into strips.  Cut ham into strips.  Combine tomato, ham, cheese and chives in a bowl, mix lightly.

From "The Australian Women's  Weekly Basic Cookbook"  From "The Australian Women's  Weekly Basic Cookbook"