Smoked Leg Ham, Cheese & Swiss Mushroom Souffle Omelette

Published 19th December, 2019

Cuisine: Australian / French   Serves: 2

Preparation: 30 Mins   Cooking: 15 Mins


  • 200gm Barossa Fine Foods Ham on the Bone
  • 100gm Swiss Brown Mushrooms
  • 1 tbls Italian Parsley, finely chopped
  • 50gm Butter
  • 100gm Persian Feta
  • 6 Eggs, separated
  • ¼ Cup Cream
  • Sea Salt
  • Black Pepper
  • 2 tsp Olive Oil
  • 2 tbls Parmesan Cheese, finely grated
  • ½ Cup Baby Spinach Leaves


  1. Roughly chop the ham of the bone
  2. Slice the Swiss brown mushrooms, in a frypan over a medium heat sauté the ham for a few minutes then add the butter & mushrooms, sauté until golden brown and just cooked through, remove from the pan, set aside.
  3. Place the egg yolks, cream & parsley in a large bowl, season with sea salt and black pepper and whisk to combine.
  4. Place the egg whites in a seperate, clean bowl and whisk until stiff peaks form. Gently and carefully fold the egg whites into the egg yolk mixture.
  5. Heat a non-stick frypan over a medium heat, add the olive oil and pour half of the egg mixture into the pan, cook for a few minutes until the bottom starts to turn golden brown, top with the ham & mushrooms, crumble over the Persian feta. Fold over to enclose.
  6. Sprinkle with the grated parmesan & baby spinach. Serve immediately,