To make a ham and cheese omelet, slice one slice of ham, and grate 1 tablespoon of cheddar cheese, and set aside. Beat two to three eggs in a bowl, and add salt and pepper to taste. Place a skillet over low to medium heat. Melt 1 to 2 pats of butter, and pour in the eggs.
Place the cheese and bacon on the omelet while it is still moist. When the cheese melts, fold over the omelette's sides. Flip to brown the top and serve.
Alternatively, in addition to ham and cheese, sprinkle on 1/4 cup of chopped spinach, 1 tablespoon of finely chopped red bell pepper or 1/4 cup of whole basil leaves — or all three ingredients — for a garden-fresh taste. Use thick slices of country ham, and add 2 tablespoons of heavy cream and a pinch of cayenne pepper to the egg batter for a more robust flavor. Garnish the ham and cheese omelet with chopped green onions or chives.
Start cooking an omelet on low heat to avoid burning the butter. To hasten cooking once you pour in the egg batter, shift the cooked portions of the egg to the center of the skillet to allow the uncooked portions to cook. Turn the heat up just slightly to brown the omelet on each side.