Ham Tomato Mushroom Omelette

This is a basic omelette recipe which is great for any time of the day. You can use a variety of fillings to suit your own taste. This might not be the traditional way to cook an omelette but it works for me, they come out light, fluffy and golden brown.

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Per person

  • 3 eggs
  • A splash of milk approx 50 ml
  • Salt and pepper
  • Chives and/or parsley, finely chopped
  • 2 slices ham, sliced into strips about 5cm long
  • 1 tomato, diced
  • 3 -4 button mushrooms, diced
  • 1/4 cup of grated tasty cheese


  1. Lightly spray a small frying pan, turn stove top on to medium heat and turn grill on to heat up.
  2. Crack 3 eggs into a bowl and add the milk, salt and pepper and whisk for about 30 seconds.
  3. Pour into pan and add your ingredients and herbs spreading them evenly around the pan, leaving the cheese to go on last.
  4. Lightly press down into the egg mixture.
  5. Place on stove top and cook for approx 4 to 5 minutes until you feel like the bottom is set and the sides are starting to move in slightly from the edge of the pan. Being careful not to burn the bottom of the omelette.
  6. Remove from stove top and place into the grill, leaving the handle of your pan out. Watch carefully and remove once it is golden brown. You can judge if it is cooked enough by lightly pressing on it to see if it feels firm to the touch or by giving it a jiggle in the pan to see if it is fully set.
  7. Slide gently on to a plate and it is ready to eat.

Note: Have to admit I like mine with tomato sauce. If I am cooking one for 2 people I use 5 eggs, more ingredients and a bigger pan. Then cut it in half when cooked.

Ready to eat

Ham Tomato Mushroom Omelette

Ham Tomato Mushroom Omelette

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