Cut the ham into small cubes. Separate the eggs and mix the mineral water, flour, egg yolks, salt, pepper and grated nutmeg with a whisk.
Fold in chive rolls, ham cubes, grated cheese and drained corn kernels. Whip egg whites until stiff and fold into batter.
Heat some fat in a medium sized coated frying pan and pour in 1/3 of the batter. Cook the batter over medium heat until stiff.
Turn omelet to other side and keep warm. Toast the next two omelets in the same way.
Serve with: cucumber salad
Our tip: Fresh chives are much more aromatic than dried ones!
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