Button Mushroom Omelette

A fairly simple omelette with sliced button mushrooms, diced spring onion, and diced basil leaves. Cooked in a knob of butter.

The spring onion was cooked first in the butter, followed by the button mushrooms, sliced into three. Then the basil leaves. Cooked at high heat. then turned down. No more than ten minutes. Just enough to allow the mushrooms to brown a little.

Beat three small eggs together in a bowl. Add salt (a large pinch). Add to the omelette pan at a high heat, then turn the temperature down.

Cook for five minutes under glass. Turn the omelette, and cook at a low heat for another four or five minutes, also under glass.

Serve with a slice of potato bread, grilled in a toaster, and a couple of squeezes of German or American Mustard . In this case I used French's yellow mustard. Delicious!