Ingredients
• 3 eggs, lightly whisked
• 1 tbs milk
• 1 tbs finely chopped chives
• 20g butter
• 4 wholemeal English muffins, split, toasted
• 4 slices ham, torn
• 4 slices tasty cheese
Method
1. Whisk eggs and milk in a large jug until combined. Add chives and season with salt.
2. Heat a small non-stick frying pan over medium-high heat until just warm. Add a little butter and swirl pan until foaming.
3. Pour half of the mixture into the pan. Tilt pan so egg covers the base. Use a wooden spoon to drag cooked egg from outer edge into centre. Tilt pan so uncooked egg comes into contact with base. Cook for 1-2 minutes or until just cooked through. Use a spatula to fold omelette in half. Transfer to a plate. Repeat with remaining egg in 1 more batch. Cut omelettes in half.
4. Place the base of the muffins on serving plates. Top with omelette, ham and cheese. Top with remaining muffin half to serve.
