Japanese omelette with cheese and ham

Ingredients:

• 3 large eggs
• 1 tbsp. milk
• 1 thin slice of ham, finely chopped
• 1/4 cup grated Gruyere or Cheddar
• About 1 tbsp. vegetable oil
• 2 tsp finely chopped chives
• Special equipment: rectangular pan for Japanese omelette

Preparation:

1. In a small bowl, combine the eggs, milk, and 1/4 teaspoon of salt. In another small bowl, combine the ham and cheese.
2. Heat a rectangular Japanese omelette pan over medium heat. Grease with a small amount of vegetable oil. Add just enough egg mixture to cover the bottom of the pan, tilting it.
3. Cook the eggs until they're set on the bottom, then use chopsticks or a silicone spatula to roll the omelet into a log and move it to one side of the pan (away from the handle). Brush the pan with vegetable oil and add just enough eggs to cover the bottom when tilted, this time lifting the rolled egg so the raw egg flows underneath.
4. If the egg is overcooking or setting too quickly, adjust the heat and briefly remove the pan from the burner. When the bottom of the egg is just setting, roll the omelet toward the pan handle, then push it back to the far side. Repeat this process one more time; when you have three layers of omelet, make another layer the same way and add half the ham and cheese. Make another layer using the remaining ham and cheese. Finish cooking the omelet in the same way with the remaining egg.
5. Place the omelette on a plate, sprinkle with chives and serve.
   
   Note
   
   If the egg is browning or setting too quickly, adjust the heat and briefly remove the pan from the burner.