Fribourg Omelet

In a large bowl, whisk together the eggs, salt, pepper, milk and nutmeg, until even and glossy.

Place half the butter in the skillet on medium heat. Swirl the pan to coat evenly with butter.

Add ham and cook until deep brown.

Stir in kale for 30 seconds, or until slightly wilted but still crunchy. Set aside the ham and greens.

Add the remainder of the butter to the skillet over low heat.

Pour egg mixture into the skillet, moving skillet to create a flat, even layer. Heat until the eggs have begun to set, with some fluff on top.

Scatter the ham and kale evenly over the top of the eggs.

Lay the Gruyère slices over the open omelet. Heat until the edges of the cheese have melted slightly.

Gently loosen the edges with a spatula, keeping the omelet intact. Continue cooking until the egg mixture is completely set and reaches 71°C / 160°F, then turn off the heat.

Use the spatulas to lift half the omelet and fold over the other half. Move the entire omelet carefully onto a plate and serve.