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Brown Butter Mushroom Omelette

Serves 1 *

Takes 15 mins

Cost per serve £1.64

½ tbsp olive oil

150g pack baby chestnut mushrooms, larger ones halved

2 spring onions, sliced

1 garlic clove, finely chopped

2 thyme sprigs, leaves picked

10g salted butter

3 medium eggs, beaten

5g Parmesan or vegetarian hard cheese, grated (optional) watercress, to serve (optional)

1 Heat the oil in a 20cm frying pan over a medium-high heat. Add the mushrooms and cook for 5 mins, then add the spring onions, garlic and thyme. Cook for a further 1 min. Remove from the pan and set aside on a plate.

2 Melt the butter in the same pan over a medium heat. Once melted, cook for 1 min until it starts to smell a little nutty and darkens in colour. Pour in the beaten eggs and cook for 2 mins until the bottom is just set. Gently nudge the omelette around in the pan with a wooden spoon if any bubbles have appeared. Top with the mushroom mixture and sprinkle with the cheese, if using. Cook for 2 mins, then fold one side over the other and transfer to a plate. Serve with watercress, if you like. Each serving contains

This recipe easily doubles to serve 2. Simply use a 23-24cm frying pan and cut the omelette in half to serve.

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