A generous family-style omelette with ham, mushrooms and cheese.
New cookbook version · Serves 2
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 6 eggs
- 20 g butter
- 100 g sliced mushrooms
- 80 g diced cooked ham
- 1 tomato, deseeded and diced
- 60 g grated cheese
- Salt and pepper
- 1 tbsp parsley
Method
- Cook mushrooms in half the butter for 5–6 minutes until their moisture evaporates. Add ham and tomato briefly, then remove.
- Beat eggs with a small pinch of salt and pepper. Cook two omelettes separately, using half the remaining butter for each.
- Gently stir eggs until softly set. Put half the filling and cheese on one side.
- Fold and cook until the egg is set and cheese melts. Repeat and finish with parsley.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
