Making it with leftovers
This recipe is so adaptable - use whatever you have left over in your fridge, such as cheese, bacon, fresh herbs or sliced cooked potatoes.
Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden.
Lift out of the pan into a bowl and mix with
the cheese and parsley.
Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip
the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.