Fluffy cheese and mushroom omelette

1. In a large jug, whisk eggs and milk or water together. Season to taste.
   
   
2. Melt half butter in an 18cm frying pan on medium heat. Saute mushrooms and eschallot for 3-4 minutes, until golden. Transfer to a bowl with cheese and ham. Set aside.
   
   
3. Wipe out pan. Melt 1 teaspoon remaining butter in same pan on medium until foaming. Add quarter egg mixture, tilting to coat base. Using a spatula, gently draw cooked egg to centre, allowing uncooked egg to run underneath.
   
   
4. When almost set, top evenly with quarter mushroom mixture. Fold over and cook 1 minute. Slide onto serving plate. Repeat with remaining ingredients. Sprinkle omelettes with parsley, serve with toast.

• Have everything prepared in advance and cook omelettes when ready to eat.