- In a bowl, whisk the eggs. Season with salt and pepper. In a 9-inch (23 cm) non-stick skillet over medium heat, melt the butter. Pour the eggs into the skillet.
- Cook for 2 to 3 minutes, breaking up the egg that has cooked and allowing the raw egg to run underneath.
- When the edges are almost cooked and the centre is still slightly runny, sprinkle the chopped ham, cheese and chives over half of the omelette.
- Fold the other half of the omelette onto the garnished half. Continue cooking for 2 minutes or until the desired doneness. Slide onto a plate. Serve with toast.
This recipe is from "Ricardo For Kids".