As you may have gathered from its name, this omelette is my husband Rob’s favorite. I make it for him most days for breakfast before work, and this particular combination is his idea of omelette perfection. It is simple, healthy and delicious, and a nutritionally ideal way to start your day.
- 3 eggs, lightly whisked with a fork
- 3 mushrooms, sliced
- 2 slices of ham, chopped in to pieces
- 1 large tomato, chopped in chunks
- pinch of dried basil (or a few fresh basil leaves roughly chopped)
- salt and pepper
Preheat the grill to 200 degrees celcius.
Heat a little olive oil in a frying pan. Saute your mushrooms, ham and tomato until almost cooked. Add salt and pepper, and the pinch of dried basil (rubbed between your fingers first). Turn the heat lower and add the lightly whisked eggs, turning the pan around so that the egg mix spreads over the ingredients. Cook slowly on a low heat until almost set on the top. If using fresh basil add it on top of the omelette when almost cooked.
Move the omelette in the pan to under the grill and finish for a few minutes until set through. Using a fish-slice lever the omelette on to a plate. Garnish with a piece of fresh flat leaf parsley or coriander.
If you double this recipe, it makes for a wonderful frittata served cold as a nibble with drinks, or as a light summer lunch. Substitute the ingredients for anything you like but follow this basic formula and you will have omelette heaven indefinitely.