A nice warm omelette with ham, and Swiss cheese just at its melting point so that it still has the stringiness as you bring a fork to your mouth. I mix a pinch of herbs de provance into the mixture and then sprinkle a pinch on top as a garnish.
I usually get the deli ham at Cherry Valley Market and have the clerk slice it in the thick side. Slicing it thick makes it much easier to pan fry. As a personal point of reference, I also like the cheese sliced thicker.
In a mixing bowl I combine two eggs, herbs, and small-diced ham. I whisk these together with a splash of milk. Then I pour this into a non stick pan over low heat and cover. As this firms up I place a slice of the Swiss cheese along half and the using a thin non stick spatula I fold the omelette over and hold the pan off the stove but still over the burner. This gets the cheese melting without over cooking the omelette.