Sunday Brunch Omelet

Pour a drizzle of olive oil into a hot pan, separate the egg whites from the yolks using a slotted spoon and cook the egg whites in the hot pan. Season the egg whites with salt, pepper, parsley and set them aside. Cut the mushrooms into slices and cut the potato into cubes. Pour a drizzle of olive oil into a hot pan, add the mushrooms, the butter and season with salt and pepper. Sprinkle with parsley and set aside. Repeat the process with the diced potatoes and then with the ham.

Mix the grated cheddar, the grated mozzarella and pace the cheese mixture in a hot frying pan. Form a square of cheese then allow to cook. Place on parchment paper. Add the ham, mushrooms and potatoes on the cheese crust, fold the sides and seal them (pressing lightly on the ends to form a triangle). Repeat the process 5 times.

Place the 6 triangles of cheese on the egg white in a frying pan. Pour 1 egg yolk into each triangle of cheese, season with salt and pepper. Sprinkle with parsley, cover the preparation with a lid and cook over low heat for 5 minutes.

Mix the olive oil with the parsley, brush the parsley mixture on the bread slices. Cut them into strips then bake for 5 minutes at 350°F. Place the omelette on a plate with the cherry tomatoes. Serve and enjoy!