Mustard Ham Omelette

Cooked with a base of small onions and shredded tomato, stir-fried until soft. The mustard ham  was steamed for twenty minutes before being added to the onions and tomato.

I used one onion, one salad tomato, and three eggs for this dish. The mustard ham offcuts were about 200g altogether.

Cooked in an omelette pan for five minutes after adding the ham. The eggs were whisked with chervil and paprika and salt, and added to the pan.

Cooked under glass for around ten minutes at a medium heat. Then transferred to the grill, and cooked for another ten minutes or so, until puffed up.

Served with a sweet brown pickle. Excellent!