Mushroom and Bayonne ham omelette

Directions

1. Wipe the mushrooms with a damp cloth and then cut them. ≈ 8 min
2. Place the oil paint and onion in a pan over low heat. ⏱ ≈ 40 min
3. When the onion is halfway cooked, add the garlic and continue to cook for a few more minutes. ⏱ ≈ 10 min
4. Add the mushrooms and cook for 5 minutes over medium heat. ⏱ 5 min
5. Add the ham and parsley at the end, then season with salt. ≈ 4 min
6. Crack the eggs into a bowl with salt. ≈ 3 min
7. Place a large pan over high heat and add the mushrooms. ⏱ ≈ 7 min
8. Once you start gilding, add the un-beaten eggs and salt. ⏱ ≈ 7 min
9. Let it cook for a few seconds, until the white is cooked through. ≈ 3 min
10. Turn off the fire. ≈ 3 min
11. Crack the eggs with a spatula and mix everything together before it starts to dry out. ≈ 4 min
12. This final step needs to be quick: as soon as the mixture is ready, remove it from the heat and transfer it to a plate or dish immediately. ≈ 3 min