I tried my hand at this vintage ham omelette this week, expecting a simple affair, but I found myself delightfully charmed. The biggest surprise was the texture — the finely minced ham, barely cooked, added a delightful resistance that complemented the soft, custardy eggs. I used a good-quality, lean ham and it really shined, no need for extra salt as promised. It was an unexpected treat for the palate. This recipe is perfect for the weeknight cook looking to elevate their breakfast or brunch game. The ham omelette comes together quickly, and the technique of pre-cooking the ham adds a layer of depth that sets it apart from your average omelette. Next time, I'm trying it with crispy bacon bits. Serve it hot, as Mrs. Beeton instructs, and enjoy the simple pleasure of a well-made, vintage-inspired dish.