Instructions

1. In a mixing bowl, crack the eggs and beat them with salt and pepper until fully blended.
2. In a non-stick skillet, heat the butter over medium heat until melted and bubbly.
3. Add the diced ham and sliced mushrooms to the skillet, cooking for about 3-4 minutes or until the mushrooms are tender and slightly golden.
4. Pour the beaten eggs into the skillet, tilting the pan gently to ensure the eggs spread evenly across the bottom.
5. Cook for about 2-3 minutes, or until the edges of the omelette start to set and the center remains slightly runny.
6. Sprinkle the shredded cheese over one half of the omelette and add fresh herbs if desired.
7. Using a spatula, carefully fold the other half of the omelette over the cheese, creating a half-moon shape.
8. Cook for another minute, allowing the cheese to melt and the omelette to cook through. Adjust the heat if needed to avoid browning the bottom too much.
9. Slide the omelette onto a plate, garnish with additional herbs if desired, and serve hot.