Prep Time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Yield: 1 Omelette
Equipment required:
- Nonstick frying pan
- Glass or metal mixing bowl
Ingredients:
Omelette:
- 1 tablespoon butter
- 3 eggs
- 2 tablespoons cream or 1 ½ tablespoons milk
- 1/3 cup grated cheese
- Salt and pepper
Filling:
- 2 tablespoons butter
- A little oil
- 150g mushrooms, sliced
- 1 small garlic clove, minced
- 2 tablespoons chopped basil
- 1 red or white onion, diced
- ½ green, yellow or red pepper, or a mixture
- A few rosa tomatoes, sliced
- 50g sandwich ham, sliced into squares
- Extra cheese
- ½ avocado pear, sliced, for serving
Instructions:
Filling:
- Melt butter and a little oil in a nonstick pan over high heat. Add the mushrooms and cook until starting to soften, add the garlic, basil, salt and pepper, and sauté until golden.
- Remove from frying pan.
- Add 1 tablespoon and a little oil to the pan. Melt over high heat and add onion and peppers. Sauté until starting to soften and remove from pan.
Omelette:
- Whisk eggs, cream, salt and pepper in a medium mixing bowl.
- Melt butter and a little oil over medium heat. Add egg mixture and spread it out to ensure it covers the base of the pan.
- After a minute, add the mushrooms, the onion and pepper filling, as well as the fresh rosa tomatoes, ham and grated cheese. Allow these to cook into the omelette, do not wait for it to set first.
- Cook the omelette with the lid of the pan on, turn the heat down to medium-low and wait for the filled omelette to set and turn brown underneath.
- Fold the omelette over, in half and serve with avocado slices and a few fresh rosa tomatoes. Allow to stand for 2 minutes before eating, to ensure the cheese melts.