Instructions

1. In a medium bowl, beat the eggs with salt and freshly ground black pepper until well combined.
2. Heat the butter in a non-stick skillet over medium heat until melted and foamy.
3. Add the diced ham to the skillet and cook for 2 minutes, stirring occasionally, until slightly browned and fragrant.
4. Add the diced tomato to the skillet and cook for another 2 minutes, until softened and slightly juicy.
5. Pour the beaten eggs into the skillet, spreading them evenly over the ham and tomato mixture.
6. Allow the omelette to cook for 2-3 minutes, or until the edges begin to set but the center is still slightly runny.
7. Sprinkle the shredded cheddar cheese over one half of the omelette.
8. Carefully fold the other half of the omelette over the cheese.
9. Cook for an additional 2 minutes, or until the cheese is melted and the omelette is cooked through but still tender.
10. Slide the omelette onto a plate, cut in half if desired, and serve hot.