Instructions

1. In a mixing bowl, crack the eggs and beat them with salt and black pepper until well combined and frothy.
2. Heat the butter in a non-stick skillet over medium heat until melted and slightly bubbly.
3. Add the diced ham and sliced mushrooms to the skillet. Sauté for about 5 minutes, or until the mushrooms are tender and the ham is heated through.
4. Pour the beaten eggs into the skillet, tilting the pan gently to ensure the eggs spread evenly across the surface.
5. Allow the omelette to cook for 2-3 minutes, watching as the edges begin to set and the surface starts to firm up.
6. Sprinkle the shredded cheddar cheese over one half of the omelette.
7. Using a spatula, carefully fold the other half of the omelette over the cheese, creating a half-moon shape.
8. Cook for an additional 2-3 minutes, or until the cheese has melted and the omelette is cooked through but still fluffy.
9. Gently slide the omelette onto a plate, and serve hot alongside your favorite breakfast sides.