Bacon and Mushroom Omelette

Made with two large eggs, two rashers of smoked bacon, cut into thin strips, and half a dozen white mushrooms, finely chopped. Served with savoury brown pickle, and a chopped salad tomato.

Cook the bacon strips first in a little sunflower oil, until it begins to brown. Move the strips around the pan frequently, and turn them.

Wash the mushrooms, and cut them in half along the line of the stalk. Then dice each half as finely as possible. When the bacon has browned, add the mushrooms to the pan and stir them together. Cook until the mushrooms have shrunk and also begun to brown.

Add the two beaten eggs and cook for five minutes at a medium heat, until the top of the omelette is no longer liquid. Add a couple of pinches of chervil to the top of the omelette. Then turn the omelette n the omelette pan and cook for a further two minutes.

Turn the omelette over again and decant to the serving plate. Add black pepper to taste.