Beat eggs with some salt and pepper in small bowl until blended.

Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat.

Pour in egg mixture.

Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains, place ham and cheese on one side of the omelet.

Fold omelet in half and slide onto a plate; top with salsa. Serve.

In a greased, microwave-safe mug, mix the almond flour, oil, baking powder, salt, and egg until fully combined.

Microwave for 90 seconds.

Remove bread from mug, slice, and serve with almond butter.

For leftovers: immediately wrap any leftovers in plastic wrap or parchment paper. Store on the counter or in your fridge/freezer. Reheat by toasting or microwaving.