Serves 4
Preparation time
Cooking time

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Ingredients

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Method

1. Preheat oven to 180° C
2. Halve the tomatoes and place in a baking dish with the whole mushrooms
3. Drizzle over a little olive oil and season with salt and pepper
4. Roast until tomatoes are soft and golden and mushrooms are cooked
5. Break two eggs into a small bowl and lightly mix with a fork
6. Heat a little oil in a small frypan and add the egg mix
7. Cook the egg omelette until set
8. Slide onto a plate and keep warm while the rest of the eggs are cooked
9. To serve, lay a piece of the mountain bread onto a bench
10. Place an omelette on top and then a slice of the ham
11. Roll up and tie with kitchen string
12. Continue with the rest of the egg omelettes and serve with the roast tomatoes and mushrooms

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