Before you judge my first attempt, I have to say that I have no issues whipping up some eggs, it's just that I'm trying to do things a little different this time just to see what it's like.
Why omelettes? Because it's simple, versatile and has endless variabilities. There are chefs that lightly beat the egg to combine the yolk and the whites, whereas some beat it like there's no tomorrow to make it more airy. Here, I'd figure out what works best for me.
Here's attempt #1
I added some mature cheddar and some spring onions I had. Maybe I should consider extra mature cheddar instead, to give it more of a kick. Or maybe more cheese.
The piece of ham was a mistake. Way too big. But yummy, still.
Seasoning was about right.
Will try making a simple vinaigrette for the salad next time, since I found a bottle of cider vinegar lying around.
Update: On second thought, it could be because I didn't beat the egg as much and the pan wasn't hot enough. Should I stick to my stainless steel pan?