Mushroom & Ham Omelette

Ingredients

2 or 3 large eggs.
1 slice cooked ham.
1 medium mushroom.
4 spring onions.
5 fresh parsley leaves.
Grated cheese.
4 or 5 broccoli florets.
Salt & ground black pepper.

Method

Prepare the broccoli florets and put on the heat.

Meanwhile, finely chop the parsley and the spring onions. Slice the mushroom into thin slices and grate the cheese. Roll up the slice of ham and cut into pieces.

Add a knob of butter (or "Flora") and a splash of Extra Virgin Olive Oil to a frying pan with a base diameter of about 8 to 9 inches.

Heat the butter and, when it's sizzling, give the mushroom a head start by adding the slices to the butter.

Break the eggs into a bowl, add a pinch of salt and some black pepper and mix together slowly. Don't whisk. Try to avoid adding too much air to the mixture but ensure the yolks and whites are well mixed.

Pour the mixture into the frying pan and stir the mushrooms into the mix. Tip the pan to one side and the other to cover the bottom evenly with the mix. After about 30 seconds, add the ham and the grated cheese.Tip the pan again to bring fresh liquid to the centre. Finally, add the chopped parsley and the spring onion. Add all the ingredients to one half only!

When the liquid is nearly all gone, fold the uncovered half over the top and leave for another 30 seconds until the omelette has a golden brown colour.