Fluffy cheese and mushroom omelette

Womans~Day

Cooking time: Less than 60 minutes

Serves: 4

Type: Easy; Family

Tools

Kitchen friendly view

4 stars - based on 13 reviews

Ingredients

8 eggs
1/3 cup milk or water
40g butter
250g button mushrooms, sliced
1 eschallot, finely chopped
1 cup grated tasty cheese
50g ham slices, chopped
2 tablespoons chopped parsley
toast, to serve

Preparation method

In a large jug, whisk eggs and milk or water together. Season to taste.
Melt half butter in an 18cm frying pan on medium heat. Saute mushrooms and eschallot for 3-4 minutes, until golden. Transfer to a bowl with cheese and ham. Set aside.
Wipe out pan. Melt 1 teaspoon remaining butter in same pan on medium until foaming. Add quarter egg mixture, tilting to coat base. Using a spatula, gently draw cooked egg to centre, allowing uncooked egg to run underneath.
When almost set, top evenly with quarter mushroom mixture. Fold over and cook 1 minute. Slide onto serving plate. Repeat with remaining ingredients. Sprinkle omelettes with parsley, serve with toast.

TOP TIP

Have everything prepared in advance and cook omelettes when ready to eat.

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