Eggs are a breakfast staple for me, being one of the few foods, in my opinion, that should be classified as superfoods. They are loaded with nutrients, filling and provide a perfect start to my early mornings.

One of my specialties is a perfect, fully loaded, 3 egg omelet. Here is the recipe for this favorite of mine!

Ingredients:

3 Extra large eggs
100ml full cream milk
Salted butter
Half a cup diced mushrooms
2 Slices smoked ham
1 Small chopped red bell pepper
A pinch of dried basil
Salt and ground pepper to taste.

Instructions:

In a small pan, melt salted butter and fry the diced mushrooms. Season with salt and pepper.

Grate the cheddar, chop the bell pepper and the ham and set aside to use later on,

Break 3 large eggs into a mixing bowl, add the milk and mix until it reaches a creamy, light yellow consistency.

Melt a generous helping of butter in a frying pan, until it is bubbling and sizzling.

Add the eggs, top with salt, ground pepper and basil.

Once the eggs are cooked through and there are no more wobbly, gooey parts, top with the mushrooms, peppers and grated cheddar cheese on one half of the omelet.