Ham & tomato omelette
Cherry tomatoes softened to a jammy base, cooked ham, six eggs and a melted cheese blanket — folded, with sliced avocado and cucumber on the side. One pan, a proper breakfast.
Ingredients
Sourced fresh daily from local co-operatives in Malta and Gozo.
Included in the pack
- free-range eggs, large6
- cherry tomatoes150 g
- slices cooked ham (~80 g)4
- slices cheese, Gouda-style2
- avocado (optional)½
- cucumber½
In Your Apartment
- extra virgin olive oil2 tbsp
- fine sea salt½ tsp
- black pepper, ground fresh—
Step-by-Step Preparation
Lay everything out
Once the pan is hot this moves quickly. Unpack the eggs, tomatoes, ham, cheese, avocado and cucumber and keep the oil, salt and pepper within reach.
Halve the tomatoes
Cut each cherry tomato in half lengthways. Halving them lets the skins loosen and the flesh break down into a soft, jammy base for the eggs.
Cut the ham into squares
Stack the ham slices and cut them into rough 2 cm squares. Bite-size pieces scatter evenly through the omelette instead of sinking in one clump.
Warm the oil, tomatoes in
Set the pan over medium heat and add 2 tbsp olive oil. When it shines, lay the tomatoes in cut-side down and turn the heat down to medium-low.
1 min
Lid on, soften and skin them
Cover and let the tomatoes steam gently on medium-low for 2–3 minutes, until the skins wrinkle and lift. Take the lid off, pinch away the loosened skins, then press the tomatoes with a spatula so they collapse into a soft, saucy base.
2–3 min · lid on
Add the ham
Scatter the ham squares over the tomatoes and stir once. Warm them through for about a minute — just enough to take the fridge chill off before the eggs go in.
1 min
Beat the eggs with salt, then pour
Crack all six eggs into the bowl, add ½ tsp fine sea salt — the salt goes into the eggs here, so it dissolves evenly — and whisk 30 seconds until the colour is even. Pour over the ham and tomatoes and don't stir; tilt the pan once so the egg settles level.
30 sec
Lid on, lowest heat
Cover and leave it alone for 6–8 minutes on the lowest setting. Trapped steam sets the omelette from the rim inwards and keeps it pale — no flipping, no colour underneath. It's ready when the top is just matte.
6–8 min · lid on
Cheese on top
Lay the two cheese slices over the centre, cover again and give it 1–2 minutes off or on the lowest heat until the cheese melts and slumps into the surface.
1–2 min · lid on
Chop the cucumber
While the cheese melts, cut half a cucumber into rough chunks for the side. No dressing needed — it's there for crunch and freshness against the rich omelette.
Slice the avocado
Halve, stone and peel the avocado, then fan half of it into thin slices. A grind of black pepper over the top is all it needs.
Fold, plate, eat
Fold the omelette in half over the cheese and cut it in two. One half per plate, with the avocado fan and cucumber beside it. Nothing else on top — the melted cheese is the finish.
Equipment Required
Equipment: one 24 cm non-stick pan with a lid, a mixing bowl, a whisk, a knife and a board. Every apartment in the programme has all five.
Wake up to this tomorrow.
Get the Farmhouse Morning pack delivered to your apartment before you check in — shopped fresh and ready to cook.