Creamy Mushroom and Ham Omelette with Herb Cheese

Ingredients

• •12 whole eggs (large eggs, room temperature)
• •300 g mushrooms (sliced (mix of button and portobello if possible))
• •150 g ham (diced into small cubes)
• •120 g cheese (grated (use a mature cheddar or gruyère for depth))
• •60 g butter (divided for cooking)
• •2 tbsp olive oil (for mushrooms)
• •1 tsp garlic granules
• •0.5 tsp ground ginger (adds subtle warmth)
• •1 tsp mixed herbs (fresh parsley or chives if available)
• •1 tbsp lemon juice (to brighten the mushrooms)
• •to taste tsp salt
• •to taste tsp black pepper
• •3 tbsp crème fraîche (optional but recommended for creaminess)

Instructions

1. 1

   Prepare the filling: Heat olive oil and 15g butter in a large frying pan over medium-high heat. Add sliced mushrooms and sauté for 5-6 minutes until golden and any liquid has evaporated. Season with salt, pepper, garlic granules, and lemon juice. Set aside.

2. 2

   Warm the ham pieces in the same pan for 1 minute, then combine with the cooked mushrooms. Set the filling aside and keep warm.

3. 3

   Crack eggs into a large bowl and whisk together with a pinch of salt, black pepper, ground ginger, and mixed herbs until well combined and slightly frothy. If using crème fraîche, stir it in gently.

4. 4

   Heat 15g butter in a non-stick frying pan over medium heat. Once foaming, pour in one quarter of the egg mixture (approximately 3 eggs). Let it set slightly for 20 seconds, then gently push cooked edges towards the centre, tilting the pan so uncooked egg flows to the edges.

5. 5

   When the omelette is still slightly wet on top (after about 2-3 minutes), add one quarter of the mushroom-ham filling to one half and sprinkle 30g grated cheese over it.

6. 6

   Fold the omelette in half and slide onto a warm plate. Repeat steps 4-6 with remaining egg mixture and filling to make 3 more omelettes.

7. 7

   Serve immediately whilst warm, garnished with fresh herbs if available and a crack of black pepper.