1½ tbsp olive oil
2 field mushrooms (about 150 g each), cut into 7mm-thick slices
Salt and pepper, to season
40 g unsalted butter, chopped
1 clove garlic, finely chopped
1 tbsp chopped flat-leaf parsley
3 large free-range eggs
30 g finely grated Gruyere
1 slice leg ham (about 50 g), roughly chopped
- Heat olive oil in a frying pan over a high heat. Add mushrooms and a pinch of salt and pepper and cook for 4 minutes, or until golden. Reduce the heat to medium, then add 20g of the butter and the garlic and cook for another 20 seconds, or until mushrooms are golden and the garlic just starts to colour. Stir in parsley, then transfer to a plate and set aside.
- Crack eggs into a bowl, then add a pinch of salt and pepper and beat lightly with a fork.
- Place a 20cm heavy-based, non-stick frying pan over a low to medium heat, then add remaining butter. When butter starts to foam, add the egg, tilting pan. Use a spatula to evenly spread egg over the surface, pushing egg from the edge of the pan to the centre.
- When omelette starts to cook and becomes firm, but still a little raw on top (after about 1 minute), sprinkle mushroom mixture, Gruyere and ham over half the surface. Use the spatula to flip the other half of omelette over to cover filling. Cook for another minute, or until the base of omelette is just set, then carefully slide out onto a plate. Serve.