Ham mushroom Gruyere omelette
Ingredients
- 1½ tbsp olive oil
- 2 field mushrooms (about 150 g each), cut into 7mm-thick slices
- Salt and pepper, to season
- 40 g unsalted butter, chopped
- 1 clove garlic, finely chopped
- 1 tbsp chopped flat-leaf parsley
- 3 large free-range eggs
- 30 g finely grated Gruyere
- 1 slice leg ham (about 50 g), roughly chopped
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