With the help of an adult, cut the tomato in half, discard the seeds and juice and finely dice.
Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk.
Now it's time to beat the eggs. First use a fork to break up the yolks (this makes beating the mixture easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are fully combined and the mixture has an even colour.
Ask an adult to help bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Then reduce the heat.
As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top.
Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on to the plate.
Sprinkle with the remaining cheese and parsley and serve.
Recipe serves 1-2
Less than 30 mins preparation time
Less than 10 mins cooking time
- Remember to always wash your hands before cooking.
- To crack an egg, hold the egg in one hand and tap it gently on a work surface. You need to just dent the shell. Don’t tap too hard, or you’ll shatter the egg, break the yolk, and end up with shell pieces in your bowl.
- If a piece of eggshell falls into the egg mixture, use the eggshell to nudge it up the side of the bowl and out.