Steps

1. Cut 2 slices of 8-cut bread in half.
   🕒 01:24
2. Finely chop 1/8 onion.
   🕒 01:32
3. Finely chop 1 slice of loaf ham.
   🕒 01:52
4. Cut 1/4 tomato into small pieces.
   🕒 02:08
5. Crack 1 egg into a bowl. Add half of the chopped tomato, half of the chopped onion, and half of the chopped loaf ham. Add 1/6 tsp salt and 1/4 tsp curry powder and mix well. (Key Tip! This recipe makes 2 servings, but since omelets are made one at a time, prepare half the ingredients for each omelet. You can also add tuna, bell peppers, other spices, or herbs to your preference.)
   🕒 02:41
6. Preheat the griddle (BALMUDA The Plate Pro recommended) to 200℃ (392°F).
   🕒 04:05
7. Melt half of the 20g butter on the preheated griddle. Place half of the bread slices on the griddle and toast until golden brown. Flip and toast the other side similarly.
   🕒 04:20
8. Fold 1 slice of sliced cheese in half and place it on the toasted bread. Sandwich it with the bread to melt the cheese.
   🕒 05:13
9. Thinly coat an empty space on the griddle with vegetable oil (as needed). Pour in half of the prepared egg mixture and spread it out from the edges to cook into a rectangular shape. (Key Tip! A griddle without edges offers an enjoyable visual experience from the side, making it perfect for cooking with family. Cook the omelet thoroughly until nicely browned and fragrant.)
   🕒 05:39
10. Once the surface of the omelet begins to set, place the toasted cheese bread on top of the egg mixture. Fold the omelet over to enclose the toast, pressing gently to shape it. Continue to cook briefly.
    🕒 06:42
11. Using a spatula, cut the finished omelet on the griddle and transfer it to a plate. Drizzle with ketchup (as needed) and coarsely ground black pepper (as needed) if desired.
    🕒 07:21
12. After use, wipe the griddle with a paper towel dampened with water and use the spatula to scrape off any residue. (Key Tip! The griddle can be washed without worrying about scratches, making maintenance easy.)
    🕒 08:30