Ham and Cheese Omelette

Step 1: If the omelette starts cooking too quickly, lift the pan off the heat to let it cool, then lower the heat.

Step 2: Whisk the eggs, salt and cream in a bowl for 10 seconds, until slightly foamy.

Step 3: Melt one-third of the butter in a 24 cm/9.5-inch non-stick pan, or a similar-sized pan, over medium heat until foamy. Swirl the butter to coat the base. Add the ham and cook with a rubber spatula for 90 seconds, until warmed through. Transfer the ham to a bowl.

Step 4: Melt and swirl the remaining butter in the pan. Quickly whisk the eggs again, then pour them into the pan. Leave for 15 seconds, or until the edges just begin to set. Use long, leisurely strokes around and across the pan to scrape up the cooked egg and let the uncooked egg run onto the base. Continue for about 30 seconds, until the eggs are partly cooked: they should be wet enough to spread like jam, but not so wet that they run when you tilt the pan.

Step 5: Spread the egg evenly across the pan. Top half of the omelette with the cheese, then the ham. The omelette should be almost cooked through, with a shiny, custardy surface.

Step 6: Loosen the uncovered side, then fold the omelette over using two rubber spatulas. Leave it in the pan for another 30 seconds to melt the cheese and finish cooking inside.

Step 7: Slide or flip the omelette onto a plate. Sprinkle with chives, if desired, and serve.