Ingredients:
2 eggs.
150 g of ham.
2 tablespoons of grated cheese.
Parsley to taste.
Salt and pepper to taste.
Oil in necessary quantity.
Preparation:
Cut the ham in the way and size you prefer, and chop the parsley well.
Beat the eggs in a bowl with salt, pepper and parsley to taste.
Put a little oil in a frying pan and when it is hot, pour in the eggs. Cook them until they set.
Add the ham and cheese to one of the omelette halves.
Finally, fold it in the middle and cook it on both sides.

2. Cheese, Ham and Mushroom Omelette
   Ingredients:
   3 tablespoons of low-fat Milk Cream.
   ½ cup of grated low-fat cheese.
   2 tablespoons of unsalted butter, melted (120 grams).
   ½ cup mushrooms cut into slices.
   5 eggs.
   ¼ cup diced ham.
   Salt and pepper to taste.
   Preparation:
3. In a medium skillet, melt a tablespoon of butter and sauté the mushrooms for two minutes. Remove from the pan and set aside.
4. Meanwhile, in a deep bowl, beat the eggs with the heavy cream and season with salt and pepper to taste.
5. In the same pan, melt the rest of the butter over medium heat, add the beaten eggs and mix gently with a heat-resistant spatula until the omelet begins to compact. Stop stirring and continue cooking until you have the desired doneness. On one side of the omelette, spread the mushrooms, ham and cheese, fold it in half and cook for a few more seconds or until the cheese melts.
6. Mexican Omelette
   Ingredients:
   3 eggs.
   1 tomato.
   1/4 of onion.
   1/2 serrano chili.
   Coriander to taste.
   Salt and pepper to taste.
   Oil or Margarine.
   Preparation:
   Chop all the vegetables finely.
   Beat the egg and heat it with a tablespoon of unsalted margarine or half of oil.
   Put the beaten egg in the pan and add the remaining ingredients on top, cook for 4 minutes on low heat on each side.
7. Spinach Omelette
   Ingredients:
   1 cup of spinach leaves.
   2 tablespoons finely chopped onion.
   1 tablespoon butter.
   1 tablespoon of oil.
   3 beaten eggs.
   3 slices of ham.
   4 slices of melted cheese.
   Preparation:
   In a frying pan, melt the butter and sauté the finely chopped onion, add the spinach for three minutes and then season with salt and pepper, set aside.
   In another pan, heat a little oil, add the beaten eggs, let them gain a little consistency and add the spinach, slices of ham and cheese, chopped into squares.
   Fold the omelette with the help of a spatula and leave over medium heat for a couple more minutes.