Created by ImPat on September 2, 2018
Step 1: Heat oil in a frying pan over a high heat and add mushrooms and a pinch of salt and pepper and cook for 4 minutes, or until golden and then reduce heat to medium, add 20 grams of the butter and the garlic and cook for another 20 seconds or until mushrooms are golden and the garlic just starts to colour and stir in parsley, then transfer to a plate and set aside.
Step 2: Crack eggs into a bowl, add a pinch of salt and pepper and beat lightly with a fork.
Step 4: Place a 20cm heavy-based non-stick frying pan over a low to medium heat, then add remaining butter and when butter starts to foad, add the egg, tilting pan and using a spatula to evenly spread egg over the surface. pushing from the edge of the pan to the centre and when the omelette starts to cook and becomes firm but still a little raw on top (after about 1 minute) sprinkle mushroom mixture, Gruyere cheese and ham over half the surface.
Step 5: Use a spatula to flip the other half of the omelette over to cover filling and cook for another minute, or until base is just set and then carefully slide out on to a plate.