Cheese and Mushroom Omelettes

Introduction & method

A basic omelette is incredibly quick and easy to make, and makes a delicious breakfast or light lunch. You can use pretty much anything in your filling, but things like cheese, ham or bacon and veggies like mushrooms, spinach and onions go particularly well.

Mushroom Filling

Clean the mushrooms (any type, or a mixture) and chop them small. Melt a knob of butter and an equal amount of olive or rapeseed (canola) oil in a frying pan on medium-low heat. Sauté the mushrooms for about 5 minutes until they are a little golden. Remove from pan and set aside.

If You Prefer Cheese

You can use mature cheddar or a mix of cheddar and mozzarella. The cheese needs to be grated.

Make the Omelette

Whisk together the eggs with the milk. Season with salt and ground white pepper and add any herbs you like (although I generally have mine plain). Heat a knob of butter and some oil in a frying pan - 20cm (8 inches) diameter is about right. Pour in the egg mixture and let it cook on medium heat for about a minute. Turn the heat down a little, gently swirl the pan so any thick puddles of egg get swept from the middle to the edges. When the edges have begun to set, use a rubber or silicone spatula to tease the rim away from the pan, and shake the pan a little to release the base of the omelette. When the centre is almost set, spread your filling evenly over one half of the omelette. Fold the other half over so your omelette is a half-moon shape. Slide onto a warmed plate, sprinkle with finely sliced spring onion and eat it.