Serves 4
Ingredients
- 10-12 large eggs
- Salt and pepper
- 100g grated cheddar cheese
- 300g mushrooms, sliced
- 2 a splash rapeseed oil, or other oil with a high cooking temperature
To serve:
- Salad including 1 red pepper and 1 avocado or peas
Method
Utensils: Large frying pan
Crack the eggs into a bowl and whisk with a fork. Add a little salt and pepper.
Heat the oil in the frying pan, then add the mushrooms, and fry for a few minutes. Set to one side.
Heat the rest of the oil in the frying pan, then add the eggs. To get a fluffier omelette, either scramble the eggs slightly with a spatula, or tip the pan slightly on the heat and as the egg cooks at the side nearest the heat, pull it back with a spatula to the other end of the pan.
When the egg is almost set, either:
Scatter the mushrooms and cheese over the omelette and put under a hot grill for a few minutes.
Or:
Scatter the mushrooms and cheese over half the omelette then fold the other half over the filling and leave in the pan for a few more minutes to cook through.
Serve with a salad or peas.