Have the peas thawed. Peel, wash and chop the carrot. Clean celery (put green aside), wash and cut into thin slices. Whisk the eggs and season with salt and pepper.
Heat oil in a coated pan (with lid). Sauté the carrot and ham for about 5 minutes. Add celery, buttons and peas, fry for 2-3 minutes.
Pour the eggs into the pan and let them fry at low to medium heat for about 2 minutes. Place the lid on the pan. Leave the omelette to fry over a low heat for a further 8 minutes. If necessary, wash and chop the celery green and sprinkle over the omelette.