Ham and Cheddar Omelettes

Dice about half the ham steak into 1 cm cubes and wrap the rest for sandwiches. Seed the red bell pepper and cut it into small 5 mm dice.

Melt 1/2 tbsp of the butter in a 20 to 24 cm non-stick skillet over medium heat. Cook the ham and pepper, stirring, 4 to 5 minutes, until the pepper softens and the ham browns at the edges. Tip into a bowl.

Tip: A dry, hot filling keeps the omelette from turning watery once it is folded.

Whisk the eggs with the salt and black pepper in a large measuring jug for about 30 seconds, until no streaks of white remain and the mixture is evenly yellow.

Wipe out the skillet, return it to medium-low heat and melt 1/2 tbsp of the butter until it foams, about 1 minute. Pour in a quarter of the eggs and swirl the pan so they cover the base in an even layer.

Tip: Keep the heat at medium-low; higher heat browns and toughens the eggs before the top sets.

Cook the eggs for 1 to 2 minutes, lifting the set edges with a silicone spatula and tilting the pan so the raw egg runs underneath, until the top is almost set but still glossy.

Scatter a quarter of the ham and pepper and a quarter of the cheddar over one half of the eggs. Fold the other half over and cook 30 seconds more, until the cheese melts, then slide the omelette onto a warm plate.

Repeat with the remaining butter, eggs, filling and cheddar to make three more omelettes, about 3 minutes each. Serve each omelette hot, folded side up, with any loose cheddar melted over the top.