- Combine eggs and cream in a small
mixing bowl. Set aside.
- Heat oil in a small pan over medium heat. Add tomatoe and cook for 3-4 minutes until juices have evaporated. Add ham and cook for a further 2 minutes.
- Pour egg mixture into the pan and tilt the pan to ensure even distribution. Cook for one minute. Using a flexible spatula, gently lift the edges away from the pan and at the same time, tilt the pan to allow the uncooked egg mixture to flow underneath the cooked egg. Once firm enough, flip the omelette and continue cooking until cooked through. This step should take about 4 minutes in total.
- Scatter cheese over the omelette. Fold the omelette in half and transfer to a plate. Season with salt, pepper and parsley if using. Serve immediately.