Omelette with Bell Pepper, Ham & Mushrooms

Ingredients

• 0.5red bell pepper
• 0.5green bell pepper
• 100 gmushrooms
• 100 gcooked ham
• 4eggs — medium
• 2 tbspsemi-skimmed milk
• 1 clovegarlic — small
• 1½ tbspolive oil
• ¼ tsppaprika powder
• 1 tbspparsley — finely chopped, fresh
• ¼ tspsalt — fine
• black pepper — freshly ground, to taste

Method

1. 1

   Remove the seeds from the bell peppers and cut the bell pepper into small cubes. Slice the mushrooms and cut the ham into thin strips.

2. 2

   Heat ½ tbsp olive oil in a large frying pan and fry the bell pepper for about 4 minutes over medium heat.

3. 3

   Press the garlic into the pan. Add the mushrooms and fry for about 4 minutes, until most of the released moisture has evaporated.

4. 4

   Meanwhile, whisk the eggs with the milk, paprika powder, salt and black pepper.

5. 5

   Add the ham to the bell pepper and mushroom mixture and fry for about 1 minute.

6. 6

   Add the remaining olive oil and pour the egg mixture evenly into the pan. Reduce the heat to low, place a lid on the pan and let the omelette cook gently for about 5–7 minutes, until the egg is just set.

7. 7

   Sprinkle the parsley over the omelette and divide into two portions.