Omelette with Ham and Fresh Herbs
Cut ham into small cubes. Separate eggs. Whisk cornstarch with milk and egg yolks and season with salt and pepper. Whip egg whites until stiff and fold into yolk mixture.
In a large, nonstick skillet, heat butter. Add ham and sauté briefly. Pour in egg mixture, smooth top and cover the pan. Cook over low heat until the underside of the omelette is golden, and the top is beginning to set, about 10 minutes.
Invert omelette onto a platter and serve garnished with herbs.