Instructions

1. In a skillet, melt 1 tablespoon of butter over medium heat.
2. Add the sliced mushrooms and cook until they are golden brown and tender, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced ham and cook until heated through, about 2 minutes. Remove from the skillet and set aside with the mushrooms.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
5. In the same skillet, melt the remaining tablespoon of butter over medium heat, ensuring it coats the bottom of the skillet.
6. Pour the egg mixture into the skillet and let it cook undisturbed for 2-3 minutes, until the edges start to set.
7. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges, cooking evenly.
8. Sprinkle the sautéed mushrooms, diced ham, and shredded cheddar cheese over one half of the omelette.
9. Fold the other half of the omelette over the filling and cook for an additional minute, until the cheese is melted and the omelette is cooked through.
10. Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve hot.