GET CRACKING!

Omelettes aren't just for brekkie - try these at any time of day!

- Samantha Coutts

FLUFFY HAM & TOMATO OMELETTE

SERVES 4 PREP 10 MINS COOK 15 MINS

• 6 eggs, 4 separated
• 1/4 cup cream
• 1 tbsp olive oil
• 20g butter
• 100g sliced ham
• 1/2 cup cherry tomatoes, halved
• 1/2 cup grated tasty cheese
• 1 tbsp chopped chives
• sourdough toast, to serve

DIJON CREAM

• 1/4 cup light sour cream
• 1 tbsp Dijon mustard

1. Preheat oven to 180°C.

2. In a large bowl, whisk 2 whole eggs, 4 yolks and cream together. Season to taste.

3. In a second large bowl, using an electric mixer, beat egg whites until soft peaks form. Using a large metal spoon, lightly fold into egg mixture.

4. In a 25cm ovenproof frying pan, heat combined oil and butter on high. Pour in egg mixture. Top evenly with ham, tomatoes and cheese. Cook 2-3 mins until base and edges are set.

5. Transfer pan to oven. Bake 8-10 mins until egg sets on top.

6. DIJON CREAM in a small bowl, combine sour cream and Dijon mustard.