Mushroom Ham and Cheese Omelette

Egg: 2 large

Ham: 30-50g diced cooked ham

Cheese: 30-50g cheddar and mozzarella mix (or your favorite cheese)

Mushrooms: 30-50g

Butter: 1 table spoon for cooking

Olive Oil: for cooking

Toast: 1-2 slices

Tomatoes: baby tomatoes

Fresh Herbs: for decoration

Spices: salt and pepper

Heat cooking oil in a non-stick skillet over medium heat.

Slice mushrooms and add them to the skillet and sauté until they become tender and lightly browned.

In a bowl, whisk together the eggs, salt and pepper until well combined.

Heat the butter in a non-stick skillet over medium heat.

Pour the egg mixture into the skillet, making sure it covers the entire surface evenly.

Cook the omelette for about 2-3 minutes or until the eggs are set.

Sprinkle the diced cooked ham, mushrooms and shredded cheddar and mozzarella cheese over half of the omelette.

Using a spatula, fold the empty half of the omelette over the side with the mushrooms, ham, and cheese, creating a half-moon shape.

Cook folded omelette for another 1-2 minutes to ensure it's fully cooked and the cheese is completely melted.

Slide the Mushroom Ham and Cheese Omelette onto a serving plate and garnish with additional shredded cheese, toast, tomatoes and fresh herbs if desired.

Serve the omelette hot and enjoy it as a delicious and satisfying breakfast or brunch option.

Enjoy!,

Use olive oil for cooking instead of butter.

Customise omelette by adding different ingredients such spinach and feta, tomato and mozzarella or smoked salmon and cream cheese.

Enjoy Mushroom Ham and Cheese Omelette with a side of toast or a fresh salad for a complete and delicious breakfast experience.