19/06/2026
🍳 Welsh Cheddar, Tomato & Ham Breakfast Omelette
A simple, delicious classic from the kitchen at Plas Tan-Yr-Allt.
Ingredients
3 Free Range Organic Welsh eggs
A handful of sharp Artisan Welsh Cheddar (grated)
1 small vine tomato (diced, seeds removed)
1 thick slice of Artisan Welsh ham (shredded)
1 k**b of salted Welsh butter
Fresh chives (chopped, for garnish)
Instructions
1. Prep the eggs: Whisk the eggs thoroughly in a bowl with a pinch of salt and pepper.
2. Heat the pan: Melt the butter in a non-stick frying pan over medium-high heat until sizzling.
3. Cook the base: Pour in the eggs. Let them sit for a few seconds, then gently lift the edges with a spatula, tilting the pan to let the raw egg run underneath.
4. Add fillings: When the top is mostly set but still slightly glossy, scatter the shredded ham, diced tomatoes, and grated Cheddar over one half of the omelette.
5. Fold and serve: Fold the empty half over the fillings to create a crescent. Let it cook for another 30 seconds until the cheese melts, then slide it onto a warm plate. Garnish with fresh chives.
Tip: Removing the seeds and watery centre from the tomato keeps the omelette fluffy and stops it from getting soggy.
