Ingredients

• 2 whole eggs
• 1 yellow onion, thinly sliced
• 2 ounce ham, diced
• 1.5 ounce sharp cheddar cheese, grated
• 0.5 ounce butter
• 0.5 ounce butter
• 0.125 teaspoon salt
• 0.063 teaspoon black pepper, freshly cracked

Steps

1. Thinly slice the yellow onion into rings about 1/8-inch thick.
2. In a small saucepan, melt 0.5 ounce of butter over medium heat and add the sliced onions.
3. Cook the onions, stirring occasionally, for 12 minutes until they are deeply caramelized and golden brown.
4. While the onions caramelize, dice the ham into small pieces (about 1/4-inch cubes).
5. Grate the sharp cheddar cheese and set aside.
6. Crack the 2 large eggs into a mixing bowl, add a pinch of salt and a small grind of black pepper, and whisk vigorously until the eggs are pale and fully combined, about 1 minute.
7. When the onions are deeply caramelized, transfer them to a plate and set aside. Wipe out the saucepan.
8. Place an 8-inch non-stick omelette pan or skillet over medium-high heat and add the remaining 0.5 ounce of butter.
9. When the butter is foaming (about 30 seconds), pour in the whisked eggs all at once.
10. Let the eggs sit undisturbed for 5 seconds to begin setting on the bottom.
11. Using a rubber spatula, push the cooked egg from the edges toward the center in smooth, continuous motions, tilting the pan to allow uncooked egg to flow to the edges. Repeat this motion gently for about 30 seconds.
12. When the top surface of the omelette still has a slight shine and appears barely moist but mostly set (about 10-15 seconds more), stop stirring.
13. Sprinkle the diced ham onto the center of the omelette in a line along the middle.
14. Sprinkle the caramelized onions directly over the ham.
15. Sprinkle 1 ounce of the grated cheddar cheese over the filling, reserving 0.5 ounce for the top.
16. Tilt the pan and slide the omelette onto a warm plate using the spatula, folding it in half as it slides off the pan into a classic half-moon shape.
17. Immediately top the folded omelette with the reserved 0.5 ounce of grated cheddar cheese while still hot, allowing it to melt slightly from the residual heat of the omelette.
18. Serve immediately.