Ham and Cheddar Omelette

Use as much cheese as you like. Some cheeses will be stronger than others, so it's hard to offer much guidance on how much you should use. But I generally use a light handful.

Cut the ham into small cubes. The average ham steak will be too much for one omelette, but you can make a few omelettes or save the extra ham for later.

Melt some butter in a nonstick pan, just enough to coat the pan. Let it reach a nice medium heat.

Combine salt, water and egg and whisk it together real quick. The water helps make the texture of the eggs a little fluffier.

Pour the whipped eggs into the pan.

Swirl the eggs in the pan. The trick here is to get the eggs to cook through without browning. If the bottom is cooking too fast, you can lift it gently with a fork and let some of the uncooked egg run underneath.

When the egg is nearly set, add a scattering of ham and cheese. Try to add ingredients in a line coming from the handle of the pan. This will make rolling a little easier.

When the egg is fully set and the cheese has begun to melt, gently release the egg from one edge of the pan, guiding it to rollover itself and down the pan.

The trickiest part of making an omelette is moving it from the pan to the plate. Continue guiding the egg to roll, then carefully drag the omelette out of the pan and onto a plate.