Method

1. Crack and beat the eggs until the yolks and whites are blended well with no visible strings of whites. Mix in salt and pepper, chopped vegetables and chopped ham.
2. Add 1 teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat for 3 minutes. 
3. Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan.
4. Cook until the top begins to set but is still wet.
5. Using a spatula, lift one end of the egg and fold it over to the other side. Reduce the heat if the bottom of the egg is browning. 
6. Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for more egg mixture. Add 1/2 of the remaining egg and spread to cover the open space.
7. Lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make an about 6cm egg log.
8. Remove from the pan and let cool for about 5 minutes. Slice the egg into thick pieces and serve.