Classic French Omelette with Mushrooms, Nitrite-Free Ham, and Fine Herbs

1.Prepare the filling: Heat the olive oil in a small non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until they release their moisture and begin to brown. Add the diced ham, salt, and pepper, and cook for 1 minute until the ham is warmed through. Remove the filling from the skillet and set aside.

2.Prepare the eggs: In a medium bowl, whisk the eggs vigorously with the milk or cream, salt, and pepper until the mixture is light, slightly frothy, and uniform in color. Do not over-whisk to the point of being foamy.

3.Cook the omelette: Return the non-stick skillet (preferably 8-inch/20 cm) to medium-high heat. Add the butter and swirl the pan until the butter is melted and foamy, but not brown.

4.Pour the egg mixture into the hot skillet. Immediately begin shaking the pan gently back and forth while simultaneously stirring the eggs rapidly with a fork or spatula for about 10-15 seconds. This creates the creamy, tender curds characteristic of a French omelette.

5.Stop stirring and shaking once the eggs are mostly set but the surface is still moist and slightly runny. Reduce the heat to low.

6.Add the filling: Sprinkle half of the fresh chives and parsley over the eggs. Spoon the mushroom and ham filling across the center third of the omelette.

7.Fold and finish: Using a spatula, gently fold one side of the omelette over the filling. Then, fold the opposite side over the first fold, creating a neat, torpedo shape. Cook for 30 seconds to warm the filling completely.

8.Serve immediately: Slide the omelette onto a warm plate, ensuring the seam side is down. Garnish with the remaining fresh chives and parsley.