YIELDS

4 Servings

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

Double smoked ham, mushroom & parmesan omelette

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

In a mixing bowl, whisk together the eggs and milk until fully combined. Set aside.

2

Heat a small non-stick skillet over medium heat and add half a tablespoon of olive oil to lightly coat the pan.

3

Pour ¼ of the egg mixture into the skillet, swirling the pan gently to ensure the eggs cover the bottom evenly.

4

Use the back of a fork to gently stir the eggs as they begin to cook, helping them set without sticking to the pan.

5

On one half of the omelette, evenly sprinkle ¼ of the D'Orsogna Double Smoked Ham, sliced mushrooms, grated cheese, and chopped chives. Season with salt and pepper to taste.

6

Allow the omelette to cook for about a minute, just until the edges start to firm up.

7

Using a plastic spatula, carefully fold the omelette in half to cover the fillings, creating a neat, enclosed shape.

8

Slide the cooked omelette onto a warm plate, and repeat the process for the remaining egg mixture to create three more omelettes.

9

Once all omelettes are prepared, season with an extra pinch of salt and pepper if desired, and serve immediately.

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