Break 3 eggs into a bowl and season with a pinch of salt & pepper, beat firmly with the fork but not to a point of foaminess.
Heat a tablespoon of oil in the frying pan over low heat, add a small knob of butter and increase to medium heat. Twirl the frying pan to distribute the fats evenly.
Poor the egg mix into the pan, they should immediately begin to solidify. Reduce to low heat.
With a wooden spatula pull the cooked egg to the centre of the pan, allowing the uncooked egg to coat the sides of the pan. Repeat several times.
Just before the egg is completely set, add the ham and cheese in a line down the centre and roll the sides of the omelette over the middle.
Rolling the omelette:
Tilt the frying pan so that the omelette slides a little to one side, up against the edge. Then use a spatula to lift the opposite side and fold the omelette in half. Use the fork to make the folded edge more round. Shake the pan with short movements to make the omelette fold over itself. Tilt the frying pan over the serving plate and slip the rolled omelette out.
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