I never seem to tire of omelettes. I like my omelettes to not have too many ingredients.

My favourite way to start a weekend breakfast is my Ham and truffle pecorino omelette.

4 eggs of good quality (I use ecological ones from free ranging chickens)
2 tablespoons of milk
100 g of ham
chives
flake salt of high quality
truffle pecorino cheese
butter

High quality tomatoes on the side

Heat the butter in a frying pan and fry the ham for a while at medium heat. Mix the eggs and the milk and pour it into the frying pan. Use your standard technique for making an omelette. When it a couple of minutes from being done I add the grated pecorino truffle cheese on top and add the flake salt and chives. It will blend into the top of the omelette.

Serve it folded and with high quality tomatoes on the side.

Using milk instead of water is probably sacrilege but I prefer it that way. Additionally I like my omelette to brown a little, a cook once told me that browning the omelette is not the classical way to do it. Still I prefer browning it a bit.

For those who do not know pecorino cheese it is somewhat like parmesan but milder. Truffles and eggs is a match made in heaven as is eggs and cheese. Hope you can find some where you live.