Lightly beat half of the eggs with little salt and pepper.
Thinly slice the leek and sundried tomatoes.
Heat the oil in a frying pan. Add the lek and gently sauté for about 5 minutes until softened, then add the kale, sundried tomatoes and the vinegar. Add a drop of water.Put a lid on and sauté for 3-5 minutes.
In another, flat frying-pan or pancake pan, heat a little oil, then pour in the egg mixture letting it spread out evenly.
Cook over a low heat until the surface of the omelette is no longer runny. Put the ham on one half, then add half of the cabbage mixture. At this point you can scatter some grated cheese over the stuffing, if liked.
Carefully turn over the other half, using a spatula. Press the halves together and cook for a minute or so, then slide it onto a plate.
Make another omelette the same way with the remaining cabbage mixture.
Cut them in half, then serve immediately.