Omelet with ham and tomatoes

Mince the onion.

Cut the ham into cubes or strips.

Cut tomatoes into cubes.

Sauté the onion in vegetable oil until it is a golden color.

Add ham and sauté.

Beat the eggs with salt and flour (flour is added, so the omelet would be puffy)

Add milk and mix well.

Place ham in the baking pan (I have a pan that is approximately 9 ½ x 6”).

Place tomatoes on the ham.

Pour the egg and milk mix. Bake in the oven preheated to 350F for 20-25 minutes.