Omelette in Hessian style

Ingredients for 2 servings:

• 2 eggs
• 1 spring onion(s)
• ½ tomato(s)
• 1 slice(s) of cooked ham
• 50 g Handkäse without caraway seeds, grated
• some milk
• some butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Dice the spring onions, tomatoes, and ham. Beat the eggs with a little milk in a bowl and season with salt, pepper, and nutmeg. Add a little butter to a preheated pan—a nonstick pan is best—and spread the melted butter over the pan. Add the beaten eggs. When the egg mixture begins to set around the edges, scatter the finely chopped ingredients over it. Finally, top with the grated Handkäse (cheese). Loosen the omelet by shaking the pan or gently using a fork. Using two forks or a spatula, roll up the omelet starting from the edge of the pan. Leave the rolled omelet in the pan for a short while. As soon as the cheese begins to ooze, remove the omelet from the pan and serve. Serve with a piece of buttered farmhouse bread and a glass of apple cider. Tip: Place the Handkäse (cheese) in the freezer the day before and then slice it into strips using a vegetable slicer.