Bread-crust and ham omelette with okonomiyaki toppings

Cube the bread crusts and ham small and toast in a pan until coloured; add a couple of pats of butter for flavour and colour.

Season with dashes of onion powder and white pepper.

Add the cubed cheddar and toss until it begins to melt, then pour in about six eggs; sprinkle thyme leaves on top.

Let the edges set, put a plate on top and flip; cook the other side about three minutes until cooked through but still tender inside.

Turn out onto a board, brush with okonomiyaki sauce and zig-zag with Kewpie mayo; slice.