Ham & tomato omelettes

Heat 1 teaspoon of the oil in a medium-sized frying pan over a medium-low heat, add the shallots and cook gently for 4–5 minutes or until softened.

Meanwhile, beat together the eggs and herbs in a large jug and season with salt and pepper.

Remove three-quarters of the shallots from the pan with a slotted spoon and set aside. Pour one-quarter of the egg mixture into the pan, then scatter over one-quarter of the cherry tomatoes and stir gently, using a heat-resistant rubber spatula, until the egg is almost set. Scatter one-quarter of the sliced ham evenly over the top of the omelette and cook gently for a further 1 minute.

Fold the omelette in half, slide out of the pan on to a warm plate and serve immediately. Repeat with the remaining ingredients to make 3 more omelettes. Alternatively, keep the cooked omelettes warm until all 4 are ready and serve at the same time.