JAMIE OLIVER – Best Ever Ham and Mushroom Omelette

 

 

B E S T   E V E R

 

H A M   A N D   M U S H R O O M

 

O M E L E T T E

 

Breakfast series…

 

Everyone loves Jamie’s easy, everyday approach to food – including breakfast!

In our healthy living breakfast series, Jamie’s ‘Best Ever’ ham and mushroom omelette makes a perfect Sunday breakfast or weekend brunch.

A little more substantial than cereal, this breakfast invites us to slow-down – to sit and enjoy our first meal of the day.

 
I N G R E D I E N T S   M E T H O D  

1/2 a clove of garlic

 

50 g mushrooms

 

25g cheddar cheese

 

25g higher welfare leftover cooked ham

 

A few sprig fresh, flat-leaf parsley

 

A few sprigs fresh chives

 

Olive oil

Step 1: Peel and very finely slice the garlic and trim and roughly slice the mushrooms.

Coarsely grate the cheddar, the ham into strips and pick the parsley leaves, then finely

chop along with the chives.

Step 2: Put the garlic into a small non-stick pan with 1 teaspoon of olive oil on a medium

heat and cook for around 1 minute, or until lightly golden. Add the mushrooms, a pinch

of sea salt and black pepper, then fry gently for a few minutes, or until all the liquid has

evaporated. Tip into a bowl and put aside.

Step 3: Crack the eggs into a mixing bowl, season lightly with salt and pepper and whisk

together well. Wipe out your frying pan with a piece of kitchen paper and then place the

pan back on a medium heat. Add 2 teaspoons of olive oil, then swirl to coat the pan.

Step 4: Tip in the eggs and give the pan a good shake, then with a wooden spoon, pull

back the cooked egg from the sides allowing the runny egg to fill the gap – do this several

times, tilting the pan to help the egg run. When there’s no more runny egg on the surface

of the omelette, sprinkle over the shredded ham, mushrooms and the cheddar, then fold

the omelette up like an envelope. Tip onto a warm plate and sprinkle with the chopped

herbs, then serve.

 

 

*Recipe thanks to Woolworths

 

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