Ingredients

• 2 g Black Pepper (cracked)
• 1 tbsp Butter
• 30 g Cheddar Cheese
• 1 tbsp Chives
• 2 whole Eggs
• 1 clove Garlic
• 35 g Mushrooms (common, sliced thinly)
• 1 tbsp Parsley (fresh)
• 20 g Spring Onion (finely chopped)
• 20 ml Water

Instructions

• 1. Heat half the butter in a small non stick frying pan, cook garlic, onion and mushrooms stirring over a medium heat for approximately 2 minutes.
• 2. Remove vegetable mixture from pan, cover to keep warm.
• 3. Break eggs into a bowl, whisk, and then whisk in the water, cheese and herbs.
• 4. Heat remaining butter in the same pan, pour egg mixture into pan and cook until the omelette is almost set.
• 5. Place the vegetable mixture evenly over half the omelette and then flip half of the omelette over the vegetable mixture.
• 6. Season with cracked pepper.