Autumn Mushroom and Herb Omelette

Instructions

1. 1
   Heat olive oil in a frying pan over medium-high heat and sauté the sliced mushrooms until golden and tender, about 5 minutes. Season with salt and pepper, then set aside.
2. 2
   In a bowl, whisk together eggs, parsley, thyme, salt and pepper until well combined.
3. 3
   Melt half the butter in a non-stick frying pan over medium heat. Pour in half the egg mixture and let it set slightly.
4. 4
   Scatter half the cooked mushrooms and half the cheese over the omelette. Once the edges are set but the centre is still slightly wet, fold the omelette in half.
5. 5
   Slide onto a warm plate and repeat with remaining ingredients for the second omelette.
6. 6
   Serve immediately with warm buttered toast on the side.