Page 580 - YC Cooking School

What to do:

1. Crack the eggs into a mixing bowl. Add the cream and season with salt and pepper.
Beat lightly with either an egg whisk or a fork.
2. Heat a non-stick frying pan and add the butter. Allow the butter to melt and coat the
entire base of the pan.
3. Add the egg mixture to the pan, making sure it’s evenly distributed.
4. Draw a wooden spoon across the egg mixture moving it around in the pan, so that the
egg cooks evenly and quickly.
5. When the omelette is cooked around the edges with the centre just starting to firm up,
add the ham, grated cheese and cooked mushrooms.
6. Turn the heat down, tilt the pan and slowly roll the omelette up using an egg lifter.

7. Turn the omelette out onto a plate and serve with a small green salad.

© Recipe copyright of Peter Goffe-Wood

Learn to cook online at learn.yuppiechef.com

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