(serves 2)
Ingredients
6 fresh eggs
1 tablespoon of diced leek
1 tablespoon of diced onion
6 small mushrooms, diced
pinch of salt and pepper
knob of butter
Method
1. Firstly crack all of the eggs into a jug and season with the salt and pepper, mix well.
2. Over a medium heat, melt the butter in a small frying pan. Add the diced onion, leeks and mushrooms. Let them cook for around 4 minutes.
3. Take half of the cooked vegetables out of the pan and put aside on a small plate.
4. Pour half of the egg mixture over the remaining vegetables in the frying pan and cook until firm and set. Serve at once.
5. Repeat the process with remaining vegetables and egg mixture for the second omelette.
Thank you to Melanie Pritchard for this recipe.
