2 tablespoons chopped chives
2 large free range eggs
1/2 (red) romano pepper (UK) / bell pepper / banana chilli (in australia)) chopped length-ways
2 proscuito ham slices torn lengthways (along the grain)
50gm Swiss Gouda cheese
6 snow white mushrooms sliced into 1/2 cm slices
1 shitake mushroom sliced into 1/2 cm slices
6 tablespoons canola oil
3 tablespoons of water
Salt and pepper to taste
To serve 2 slices of Toasted bread (seeded/brown)
Beat eggs in a bowl, add water, chives and a hint of salt and pepper to taste. Keep this mixture aside.
Add 3 tablespoons of oil to a heavy base pan heated on a medium heat. Add the mushrooms and let them cook for about one to two minutes. Add the peppers and cook for further two minutes. Now that the mushrooms start looking golden brown and peppers start to look a bit softer, add these into the bowl with eggs. Mix well.
Now add the remaining oil (3 tablespoons) to pan, and add all the mixture from the bowl into the pan. Let it cook for a few minutes. Lay the torn prosciutto ham, cheese on top while the egg mixture is cooking.
Once the egg starts looking fairly cooked, scoop the omelet and turn it over.
Let it cook for a further minute, and then serve it on two plates with a slice of toast each.
It serves as a great brunch on those mornings that you wake up late and aren't sure if you should be serving breakfast or making lunch! ;)