Rolled Ham & Emmental Omelette

📝 Ingredients

• 4 eggs
• 2 tbsp semi-skimmed milk
• 2 slices cooked ham (80 g)
• 40 g grated Emmental
• 5 fresh chive stalks
• 10 g unsalted butter
• 2 slices wholemeal bread (80 g)
• Salt, black pepper

🍴 Utensils

• Large 26 cm non-stick frying pan
• Bowl
• Whisk
• Flexible spatula
• Cutting board and knife
• Toaster

📖 Steps

1. Crack the eggs into the bowl, then add the milk, a pinch of salt and some pepper. Whisk for 30 s until the mixture is smooth and slightly frothy. Finely snip the chives and stir them into the eggs.
2. Cut each slice of ham in half lengthways. Toast the wholemeal bread and set aside. Have everything to hand: the omelette cooks in 2 min and must be filled straight away.
3. Melt half the butter in the pan over a medium heat. When it foams, pour in half the eggs and tilt the pan in all directions to cover the whole base with a thin, even layer.
4. Cook for 1 min 30 s without stirring, until the edges are set and the top is still slightly glossy. If the omelette browns too quickly, turn down the heat: it should stay yellow, not brown.
5. Spread half the ham and half the Emmental over the whole surface. Wait 30 s for the cheese to start melting: it acts as the glue when you roll up the omelette.
6. Using the flexible spatula, lift one edge of the omelette and roll it up on itself, fairly snugly, into a cylinder. Leave it seam-side down in the pan for 30 s so it holds together, then slide it onto the board.
7. Repeat with the remaining butter, eggs, ham and Emmental for the second omelette. Cut each roll into 3 cm pieces and serve immediately with a slice of toast.