Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
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Double smoked ham, mushroom & parmesan omelette recipe

Ingredients

 100 g double smoked ham, shredded
 8 eggs
 200 ml milk
 100 g button mushrooms, finely sliced
 80 g parmesan, grated
 2 tbsp chopped chives
 2 olive oil
 Salt & pepper

Method

1

Whisk together the eggs and milk. Heat a small non-stick skillet over medium heat.

2

Add half a tbsp of olive oil, and pour in ¼ of the egg mixture.

3

Give the bottom of the pan a gentle stir with the back of a fork.

4

Over half of the omelette, sprinkle ¼ of the ham, mushrooms, cheese and chives, and season with salt and pepper.

5

Leave the omelette for about a minute to set, then using a plastic spatula, flip the omelette in half to cover the fillings.

6

Turn out onto a warm plate and repeat for the other 3 omelettes.

Ingredients

 100 g double smoked ham, shredded
 8 eggs
 200 ml milk
 100 g button mushrooms, finely sliced
 80 g parmesan, grated
 2 tbsp chopped chives
 2 olive oil
 Salt & pepper

Directions

1

Whisk together the eggs and milk. Heat a small non-stick skillet over medium heat.

2

Add half a tbsp of olive oil, and pour in ¼ of the egg mixture.

3

Give the bottom of the pan a gentle stir with the back of a fork.

4

Over half of the omelette, sprinkle ¼ of the ham, mushrooms, cheese and chives, and season with salt and pepper.

5

Leave the omelette for about a minute to set, then using a plastic spatula, flip the omelette in half to cover the fillings.

6

Turn out onto a warm plate and repeat for the other 3 omelettes.

Double smoked ham, mushroom & parmesan omelette