Method

1. Whisk the eggs in a medium sized bowl and season with salt and pepper.
2. Place a non-stick frying pan or skillet over medium heat and melt the butter. Once melted, pour the eggs into the pan.
3. Allow to cook for 2 – 3 minutes. Gently break up the egg that has cooked in the middle to allow the raw egg to run underneath.
4. While the centre is still slightly runny, but the edges are almost cooked, sprinkle the ham, cheese and chives over one half of the omelette.
5. Fold the other half of the omelette over the top of the filling. Continue to cook for a further 2 minutes, then slide onto a plate to serve.
6. Serve with fresh baby spinach leaves and chopped cherry tomatoes.