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
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
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