Ingredients:
3 large eggs
1/4 cup milk
1/4 teaspoon salt (or to taste)
1 tablespoon butter or margarine
2 ounces ham
4 chives





Cut ham slice in half.








Cut ham into thin strips.


















Cut chives finely, crosswise.






































In a medium bowl, whisk
together eggs with a fork.


















Add milk.


















Add salt.


















Heat a small nonstick skillet over
medium heat. When you hold
your hand 2 inches above the
skillet surface and it feels warm,
add butter and swirl it to coat
bottom of pan.













Pour eggs mixture into skillet
and let the eggs sest slightly.

















With a wooden fork or spatula
(or heatproof flexible spatula),
push the eggs toward the center
from edges.
















Tilt the pan to let the egg fill the
spaces. Repeat until omelet is
just set, 1 to 2 minutes.

Sprinkle ham over about one
half of omelet.

















Sprinkle chopped chives over
ham.

















Using spatula, gently fold omelet
over filling









Slide omelet onto a serving plate
and sprinkle with Parmesan.
Serve immediately.