Ingredients

3 eggs
Salt and pepper to taste
1 tablespoon heavy cream
1 tablespoon butter
2 tablespoons diced ham
2 tablespoons grated cheese
Garnishes:
2 slices whole wheat toast
1/2 avocado, sliced
Tomato wedges
Parsley sprig or marigold bud

In a bowl, scramble eggs, cream and salt and pepper (if the ham is salty, go easy on the salt). Place butter in a nonstick 6-inch egg or saute pan. Let butter melt and add ham. Saute for 1 minute. Add scrambled eggs and stir. Use a spatula to push the uncooked egg toward toward the edge of the pan so it cooks evenly. Let the eggs become firm on one side — usually about 2 minutes; flip over with a spatula (or with a toss of the pan). Let the other side firm up (about 2 minutes). Top with grated cheese. As you slip the omelet onto the plate, fold it over. Serve with the toast (wrap it in a napkin to keep it warm), and garnish with the sliced avocado, tomato wedges, sprig of parsley or marigold bud.

Directions

Variations: You can fold the avocado and tomato in the omelet. You can add other ingredients (chopped peppers, mushrooms, etc.) to the pan before adding the eggs. For a vegetarian dish, omit the ham.