Double smoked ham, mushroom & parmesan omelette
Ingredients
Method
Whisk together the eggs and milk. Heat a small non-stick skillet over medium heat on the stove.
Add half a tablespoon of olive oil, and pour in ¼ of the egg mixture into the pan.
Give the bottom of the pan a gentle stir with the back of a fork.
Over half of the omelette, sprinkle ¼ of the D'Orsogna Double Smoked Ham, mushrooms, cheese and chives, and season with salt and pepper.
Leave the omelette for about a minute to set, then using a plastic spatula, flip the omelette in half to cover the fillings.
Place the cooked omelette onto a warm plate and repeat for the other 3 omelettes. Season with salt and pepper.
Ingredients
Directions
Whisk together the eggs and milk. Heat a small non-stick skillet over medium heat on the stove.
Add half a tablespoon of olive oil, and pour in ¼ of the egg mixture into the pan.
Give the bottom of the pan a gentle stir with the back of a fork.
Over half of the omelette, sprinkle ¼ of the D'Orsogna Double Smoked Ham, mushrooms, cheese and chives, and season with salt and pepper.
Leave the omelette for about a minute to set, then using a plastic spatula, flip the omelette in half to cover the fillings.
Place the cooked omelette onto a warm plate and repeat for the other 3 omelettes. Season with salt and pepper.