Autumn Mushroom and Herb Omelette

Instructions

1. 1
   Heat olive oil in a large frying pan over medium-high heat. Add diced onion and cook for 2 minutes until softened.
2. 2
   Add sliced mushrooms and thyme leaves. Sauté for 4-5 minutes until mushrooms are golden and any liquid has evaporated. Season with salt and pepper. Transfer to a plate.
3. 3
   Crack eggs into a bowl and whisk vigorously with a fork for 30 seconds until well combined. Add salt and pepper.
4. 4
   Melt 1 tablespoon butter in the same pan over medium heat. Once foaming, pour in half the beaten eggs.
5. 5
   Let the eggs cook for 2 minutes until the bottom is set but the top remains slightly runny. Use a spatula to push cooked eggs toward the center, tilting the pan so uncooked egg flows to the edges.
6. 6
   When the top is almost set but still slightly moist, add half the mushroom mixture and half the cheese to one half of the omelette.
7. 7
   Fold the omelette in half and slide onto a warm plate. Sprinkle with fresh parsley. Repeat with remaining ingredients for the second omelette.
8. 8
   Serve immediately with buttered wholemeal toast.