Ham, kale and Gruyère omelette

Whisk the eggs with the salt, pepper, milk and nutmeg in a large bowl until smooth and glossy.

Cut the ham into small squares. Melt half the butter in a large frying pan over a medium heat and fry the ham for 2 minutes.

Wash the kale, remove the tough stalks and chop the leaves. Add them to the ham and cook for 3 to 4 minutes, until tender. Set the filling aside.

Melt the remaining butter over a medium-low heat. Pour in the beaten eggs and cook for 3 to 4 minutes until they begin to set.

Spread the ham and kale over the eggs, then lay the slices of Gruyère on top. Heat until the edges of the cheese begin to melt.

Using two spatulas, gently loosen the edges of the omelette. Turn off the heat, fold one half over the other, then transfer to a plate and serve.