Omelette with Red Pepper and Chestnut Mushrooms

Slow-cooked two egg omelette, made with strips of red pepper, diced chestnut mushroom, diced spring onion, halved piccolo tomatoes (six), and seasoned with a little salt and the herbs tarragon and basil.

The vegetables were fried in a little olive oil at a medium heat for about seven minutes, stirring occasionally.

Then the beaten egg, with half a teaspoonful of water, was added to the omelette pan. The heat was turned right down, and the pan was lidded. Cook slowly until the surface of the omelette is no longer runny. This should take between ten and twelve minutes, depending on how hot the hob is in your kitchen.

Serve with a lettuce salad drizzled with a little olive oil.