Tip: Highlight text to annotate itX
Drizzle a little oil (about 5 ml / 1 tsp.) into a very hot skillet;
Add the mushrooms and sauté them over high heat. Avoid adding too much oil since the mushrooms soak it up. Once they’re cooked, they release it.
Half way through the cooking, add the strips of ham. Ham is very salty, so keep this in mind when seasoning the omelet.
The mushrooms are cooked once they are lightly browned. Set aside.
Beat the eggs in a bowl. For an omelet that is to be served as a meal, use three large eggs per person – obviously you can also make it with two. For those who are watching their cholesterol, you could use 2 whites and 1 yolk. The technique is the same as for scrambled eggs, though for an omelet the eggs have to be beaten a bit more so that they’re very homogenous.
Seasoning: just a little salt because of the ham; 2 grindings of fresh pepper.
The skillet is very hot. Melt 2 tbsp. butter.
When it is very foamy, it develops a nutty taste. This is the moment when you add the beaten eggs.
Stir. The omelet begins to puff up slightly.
When the omelet is set around the edges, but still very runny, stop the cooking and place the skillet on the counter or on a cold burner.
Then add the filling to the center: the sautéed mushrooms and ham, the grated cheese and a grinding of fresh pepper.
Return to the heat.
Loosen the edges with a spatula and fold one-third of the omelet over the filling.
Give the pan a few sharp raps to roll the omelet, or if you’re not comfortable with that method, simply fold the other third over the filling like a letter. Tip: by tilting your pan vertically, the force of gravity will make the omelet roll itself up.
With one short rap, turn the omelet out onto a plate.
It should be served slightly undercooked so that it stays very moist and the cheese is a bit runny. It’s better that way!
