Cut the ham and tomatoes into small pieces. Briefly fry the ham in a little butter, then add the tomatoes. Fry a little on medium heat until the tomatoes are no longer so runny.
In the meantime, beat the eggs in a container and whisk and season to taste. I like to use paprika and pepper. Spread the egg evenly in the pan. Now you could make a scrambled egg out of it. If you want an omelette, just put the lid on the pan. I like to sprinkle a little chives on top beforehand. At the low level, wait until the egg on top is no longer liquid.
When the egg is through, cut the omelette into quarters so that it is easier to lift out of the pan. Bread or salad tastes good with it.
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