Ham and Mushroom Stuffed Omelet

Ingredients

• Egg2 count (110 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Ham2 slice (60 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Heat a pan over medium heat. In the meantime, chop the garlic and slice the mushrooms.

2. 2

   Step 2

   Once heated, pour the oil, spread and add the garlic with a pinch of salt. Stir-fry for 1 minute.

3. 3

   Step 3

   Add the mushrooms and saute for 3 minutes. Once ready, turn off, add the parsley and mix well.

4. 4

   Step 4

   Then heat another pan over medium heat. In the meantime, crack the eggs in a bowl and add a pinch of salt.

5. 5

   Step 5

   Whisk until even. Optional: You can add some chopped parsley.

6. 6

   Step 6

   Once heated, pour the remaining oil, spread and add the egg.

7. 7

   Step 7

   Cover and let cook until it sets a bit, for about 3 minutes. Carefully flip it using a slotted spoon and add the stuffing.

8. 8

   Step 8

   Add a part of the ham in pieces, put the mushrooms and top and finish with the remaining ham. Lower the heat and cook for 1 more minute.

9. 9

   Step 9

   Turn off and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ham and Mushroom Stuffed Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.