Herbed Mushroom Omelette

• 6 eggs
• 200g mushrooms, sliced
• 1 garlic clove
• Handful chives
• Handful parsley
• 1 tbsp olive oil
• 30g gruyère, grated

1. 1

   Sauté the mushrooms with garlic in oil until golden; set aside.

2. 2

   Beat the eggs with salt and pour into a hot non-stick pan.

3. 3

   Stir gently, and as it sets add mushrooms, cheese and herbs to one side.

4. 4

   Fold over and slide onto plates while still soft in the middle.