Beaten eggs cooked in a pan and folded with cooked ham, and variety of melted cheese inside. Best for breakfast as this is a quick recipe. Best enjoyed with baguettes or any garlic butter toasted bread. —Mr. Hugh's Kitchen
In a hot pan, preferably about 23cm in diameter and non-stick, in medium low heat, add your butter or cooking oil. Make sure the butter does not burn since this will leave a bitter taste to the omelette. Turn off the heat if the butter begins to brown. This means the pan is too hot.
Pour the beaten eggs, and make sure you spread the eggs into the pan surface. Do not stir!
Since the pan was hot when you poured the eggs, you will notice that it is beginning and continuing to cook even without the fire. Add the mozzarella cheese slice, top with the ham (slice the ham into small pieces if you are feeding this to kids, to avoid choking hazard), then the shredded Quickmelt cheese, salt and ground black pepper. Turn the heat back on to medium low.
The cheese will start to melt now. Trace the sides of the pan with a flat spatula or a pair of chopsticks, to make sure you can easily fold the sides of the egg to the center, or you can simply fold it into half.
Get your serving plate, position the pan in about 70 degrees towards the plate, and slide the Omelette slowly.
Top with the freshly chopped parsley, and serve right away!