Omelette with Ham, Mushroom & Ballymaloe Relish

  • Cooking Time: 20 minutes
  • Serves: 2
  • Allergens: eggs, dairy

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The time-honoured combination of ham and mushroom is given a lift here, with the addition of some peppery rocket and topped with Ballymaloe Original Relish. Great for a summer brunch dish or served with a green salad.


  • 3 eggs
  • 30ml water
  • Salt and pepper
  • 1/2 tsp butter
  • 2 slices of ham
  • 4 mushrooms, sliced
  • 1 tsp chopped parsley
  • 1 tsp chopped chives
  • Ballymaloe Original Relish

Dietary Suitability


  1. Heat the butter in a pan
  2. Crack the eggs, water, and seasoning into a bowl. Whisk for approximately five minutes or until the eggs froth up to three times their original bulk.
  3. As the butter begins to turn brown, pour in the egg mixture.
  4. Reduce the heat and when the bottom is set, sprinkle in the ham, mushrooms and herbs. They will sink through the frothy top
  5. Remove from the heat when the eggs are just set.
  6. Turn out onto a warm plate, top with rocket and serve with Ballymaloe Original Relish.

  • Cooking Time: 20 minutes
  • Serves: 2
  • Skill: medium
  • Allergens: eggs, dairy

Rate This

0 / 5 0

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