A quick, easy and delicious mid-week meal to fill up the whole family.
- For each person, whisk 3 eggs with 1/2 tbsp mustard and some chives. Season eggs with a pinch of salt and some freshly ground black pepper.
- To cook each individual omelette, melt 10g butter in a small frying pan until foaming, pour in eggs and leave for a minute. Use a fork or spatula to draw the cooked egg from the sides, allowing raw egg to spill into the gaps.
- While the top is still quite runny, add a quarter of the ham, cheese and mushrooms, then pop under a hot grill for 2 minutes until puffed up. Repeat to make the remaining three omelettes.