Zoe Torinesi Brunch omelette with Emmentaler AOP, ham and mushrooms

Method

1. To make the omelette, mix the flour and salt. Mix the eggs, water and milk together in a separate container with a whisk or a hand mixer.
   Add the liquid ingredients to the dry ones and mix well again until no more lumps are visible. Leave to rest at room temperature for approx. 30 minutes.
2. Heat a frying pan over a high heat. Wrap a little butter in kitchen paper and use it to grease the hot pan through the paper.
3. Ladle a spoonful of omelette mix into the middle of the pan, then spread it through the pan by turning it gently. Press a few slices of mushrooms into the omelette mix and sprinkle lightly with salt.
4. Turn the omelette and cook the other side of the omelette, including the mushrooms. The salt helps the mushrooms release liquid and cook faster.
5. Turn the omelette again so the side with the mushrooms is facing upwards.
   Place 2 wafer-thin slices of Emmentaler AOP on the mushrooms, allow them to melt briefly, place a little ham on top, then sprinkle with chives.
6. Fold the omelette and serve.