Ingredients for servings
2 tbsps butter or olive oil
4 large eggs
pinch of garlic salt
pinch of Tajín, or other chili powder-lime flavor-salt mix
pinch of black pepper
pinch of nutmeg optional
2 tbsps half and half optional
1 heaping handful of spinach, kale or other leafy green superfood (not frozen or canned)
3 thin slices of ham, cut up into small squares
6 thin slices of Gruyère, about 8.5 cm (3.5 inches) wide
for the egg mixture
for the fillings
In a large bowl, whisk the eggs, salt mixtures, pepper, nutmeg, and half and half, until even and glossy.
Place half the butter or olive oil on a shallow 10-inch (25-cm) cast iron skillet on medium heat, or a similarly sized nonstick omelet pan or skillet. Tilt and move the pan to coat evenly.
Add ham and sauté until deep brown. Add greens, and toss for 30 seconds, or until slightly wilted, but still crunchy.
Set aside the ham and greens.
Add the remaining half of the butter or olive oil to the pan and stir contents thoroughly to coat evenly. Lower the heat.
Pour the egg mixture into the skillet, tilting and moving to ensure a flat layer of eggs. Heat until the eggs have become light and fluffy on top.
Add ham and greens back into the pan, coating the top of the eggs evenly.
Place the cheese on the omelette.
Gently push the edges of the omelette toward the center of the skillet with two spatulas, making sure not to break it. Turn the heat off.
Gently scrape and lift half the omelette off the pan and fold onto the other half with the spatulas. Carefully lift the whole folded omelette onto plate and serve.