Ham, Spinach and Mushroom Omelette

Add the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk until blended.

Place a frying pan over a high heat and add half of the butter. When melted, add the mushrooms and fry until brown and softened. Remove from the pan when cooked and put to one side. Wipe the pan with paper towel.

Return the frying pan over a medium high heat and add the butter and a drop of olive oil or toasted sesame oil.

When the butter starts to melt, tilt the pan so that the butter covers the base. Add the whisked eggs to the pan.

Using a soft flexible spatula, gently move the egg around so the uncooked egg can touch the pan.

Once the eggs have started to firm up and formed a semi firm base, add the grated cheese, ham, spinach and the fried mushrooms to one half of the pan.

Fold the other half over and leave to cook for a further minute to warm everything through.

When ready, slide the omelette out of the pan onto a warmed plate and serve immediately.