Mushroom Omelet

One of the quickest meals you can make at home is probably the omelet.

100g button mushrooms, cleaned and thinly sliced
2 tablespoons butter
5 eggs
salt
freshly ground pepper
1 tomato, thinly sliced
1/2 cup grated cheese

Melt a tablespoon of butter in a pot, add the mushrooms and shake from time to time as they cook. Sprinkle in some dried dill and set aside. You will want to drain the mushrooms before use.

Melt the second tablespoon of butter in your omelet pan. Whisk the eggs and pour into the pan. Using a fork, heap up the egg mixture as it sets, allowing the uncooked egg to run onto the pan base. Add the sliced tomato and sprinkle over the cheese and allow it to melt. You can place the pan under a griller at this stage if you wish.

Heap the drained mushrooms onto one half of the omelet and fold it over the filling and tip it onto a plate. Divide in half for two servings.

Serve with a little side salad.