Mushroom and Bacon Omelette, with Spring Onion

Diced white mushrooms (3), spring onions (3), half a salad tomato (shredded), and one strip of smoked bacon, diced into small pieces.

Cook the mushrooms and spring onions first in a little salted butter at a high heat, stirring frequently (use an omelette pan). After two minutes turn the heat down low. Add the bacon, and cook for a further two minutes. Then add the shredded tomato. Cook for a further three to four minutes.

Prepare the beaten egg (2 large), adding a generous amount of water, which makes the omelette fluffier. Add a pinch of salt, and a pinch of Herbes de Provence. Allow to stand for a minute, and then beat again.

Pour the beaten eggs over the evenly spaced vegetables and bacon. Turn up the heat. Cover the pan with a glass lid. Cook for a minute or so, then turn the heat down low. Cook under glass for four to five minutes, then flip the omelette with a fish slice or similar. Cook at a low heat under glass for another four minutes or so before serving.

Serve with a drizzle of tomato ketchup, and a sprinkling of white pepper. An excellent Sunday morning breakfast. Simple and delicious!