2 tablespoons chopped mixed herbs, such as chives, chervil, parsley, basil and thyme
200 g (7 oz) yellow and red cherry tomatoes, cut in half
150 g (5 oz) wafer-thin slices smoked ham
salt and pepper
Heat 1 teaspoon of the oil in a medium-sized frying pan over a medium-low heat. Add the shallots and cook gently for 4–5 minutes or until softened.
Meanwhile, beat together the eggs and herbs in a large jug and season with salt and pepper.
Remove three-quarters of the shallots from the pan with a slotted spoon and pour over one-quarter of the egg mixture. Scatter over one-quarter of the cherry tomatoes and stir gently, using a heat-resistant rubber spatula, until the egg is almost set.
Scatter one-quarter of the sliced ham evenly over the top of the omelette and cook gently for a further minute. Fold the omelette in half and slide out of the pan on to a warmed plate. Serve immediately and repeat the process to make 3 more omelettes. Alternatively, keep the cooked omelettes warm until all 4 are ready and serve at the same time.