Rolled Omelette with Cream Cheese and Ham

Preheat your oven to 350°F (180°C). Carefully separate the egg whites from the yolks. Whisk the egg whites until they become foamy, but be careful not to over-whisk them to a stiff consistency. In a separate bowl, beat the egg yolks together with the cumin seeds, salt, and pepper. Gently fold the whisked egg whites into the yolk mixture until just combined.

Pour this egg mixture evenly into a rimmed baking sheet or a jelly roll pan and bake it for 15 minutes. While the omelette bakes, cut the ham into thin strips. In a small bowl, stir together the cream cheese with the chopped chives, then season it with salt and pepper to your liking. Once baked, carefully remove the omelette from the pan.

Spread the made cream cheese mixture evenly over the warm omelette, then arrange the ham strips on top. Carefully roll up the omelette. If you prefer to serve it cold, you can let it cool completely before slicing. Serve the rolled omelette with a fresh green salad.