3 large eggs, whites and yolks separated salt and freshly milled black pepper 10g butter 60g Grana Padano, grated 1 tbsp freshly snipped chives 25g San Daniele ham, cut into strips
Preheat the grill. Beat the egg yolks with a fork and season well. Place the egg white in a clean, grease-free bowl and whisk to soft peaks.
Melt the butter in a heated omelette pan. Quickly fold the egg whites into the yolks using a metal spoon and sprinkle in half the grated Grana Padano and snipped chives. When the butter is foaming pour the egg mixture into the pan. Let it cook for 1 minute.
Sprinkle with half the remaining cheese and the strips of ham and cook under the grill for another minute, until it is puffy and golden.
Loosen the edges with a palette knife, fold the omelette in half and slide onto a plate. Sprinkle with the remaining cheese to serve.