Sea salt and freshly ground black pepper, to taste
30g butter
4 slices smoked ham
190g jar Sacla Green Asparagus Sauce
1/2 punnet cherry tomatoes, quartered
1/2 cup grated cheddar cheese
1 spring onion, chopped
Buttered toast, for serving
Method
For each omelette, lightly beat 3 eggs together with a fork and season with salt and pepper.
Heat 15g butter in a non-stick frypan and pour in eggs, swirling to coat the base of the pan. Gently stir once or twice with a spatula and then allow to begin to set underneath.
Top one half of the omelette with half the ham, Sacla Green Asparagus Sauce, tomatoes, cheese and spring onion and cook until mostly set.
Using the spatula, carefully fold the plain side of the omelette over the filing and allow to cook for another minute until the cheese has melted. Carefully slide onto a plate and serve with buttered toast.