Omelette with Wiltshire Ham

An omelette made with diced spring onions - split lengthwise, and cut into small pieces. The onions were cooked in a little melted butter.

The beaten eggs were suffused with a little white pepper and a pinch of salt. Plus two dessert spoonfuls of water.

The beaten eggs were added to the spring onions in the omelette pan when they began to brown. The heat was turned down to the lowest level, and the omelette was allowed to cook slowly for five minutes before turning. Once turned, it was allowed to cook for another two minutes at the lowest heat, before being decanted to the serving plate. Three folded slices of the Wiltshire breaded ham were place on the omelette, and the omelette was folded over.

Drizzled with some American mustard, and garnished with a four leaf lettuce salad. Simple, quick, and fabulous!