Oyster Mushroom and Herb Omelette

• Preparation time: 10 min
• Cooking time: 15 min

• Ingredients

• 3 sprigs flat leaf parsley
• 2 tsp oregano or marjoram
• 1 large onion, chopped
• 2.5 oz (60g) oyster mushrooms, sliced thinly
• cooking oil
• half tbsp soft cheese
• 2 medium eggs, beaten and seasoned
• pinch of salt
• 1 tsp black ground pepper

• Method

• Snip the herb sprigs into small pieces, mix with the chopped onion and set aside.
• Heat a little oil to a small saucepan and add the mushrooms.
• Cook for a minute or two until the mushrooms start to soften.
• Season and mix in the herbs, onions and soft cheese.
• Meanwhile, heat a little oil in a non-stick frying pan and pour in the beaten eggs.
• Cook over a medium heat until the sides start to set.
• Using a spatula, pull the set egg away from the sides and allow the liquid egg to run underneath.
• When the mixture is half set, scatter over the mushroom filling.
• Continue cooking the omelette until almost cooked.
• Hold the pan over a warmed plate and fold the omelette in half.
• Then push the omelette out onto the plate and serve immediately.