For the ham pasta omelet, cook the pasta in salted water until al dente. Cut ham into cubes. Beat eggs, season with salt, pepper and paprika powder.
Set aside some chervil for garnish. Finely chop remaining chervil and cilantro. Cut chives into small rolls. Stir 3/4 of the herbs and ham into the eggs.
Finely dice shallots and heat oil in a lidded pan. Sauté shallots and noodles briefly, add egg-ham mixture, stir briefly and cover and let fry over medium heat for about 5 minutes.
Slide omelet onto a plate and return to pan, inverted. Fry for another 2-3 minutes. Arrange and garnish with remaining herbs.
Preparation Tip:
Ham noodle omelet is served with green salad.
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