A hearty and flavorful omelette packed with fresh vegetables and cheese, perfect for a satisfying brunch.
Crack the eggs into a mixing bowl and whisk until well combined.
Whisking the eggs thoroughly incorporates air, making the omelette fluffier.
Add the grated potato, parsley, diced ham, ground black pepper, dried sage, and chopped onion to the eggs and mix well.
Ensure the potato is evenly distributed for consistent texture.
Heat the butter in a non-stick skillet over medium heat until melted.
Using a non-stick skillet prevents the omelette from sticking and makes flipping easier.
Pour the egg mixture into the skillet and spread it evenly.
Gently tilt the skillet to ensure the mixture covers the entire surface.
Evenly distribute the sliced mushrooms, halved cherry tomatoes, diced green and red capsicums, grated parmesan cheese, and softened cream cheese over the top.
Arrange the toppings evenly for a visually appealing presentation.
Cook the omelette over low heat until the top begins to set, about 25 minutes.
Covering the skillet with a lid can help the top set faster.
If needed, carefully flip the omelette to cook the other side for an additional minute.
Use a wide spatula to flip the omelette gently to avoid breaking it.
Slice the omelette into portions and serve warm.
Garnish with extra parsley for a fresh touch and enhanced presentation.
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