2 oz (57g)
4 large (200g)
4 tbsp (72g)
1 tsp (5g)
1/2 cup, shredded (57g)
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.