Mushroom & Brie Omelet

Ingredients: Serves 4

1 clove garlic, minced

2 cups (200g) mushrooms

8 eggs

7 oz (200g) brie cheese, sliced

4 oz (120g) rocket

1 tbsp. olive oil

Salt & pepper

Method:

• Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside.

• Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with 1/4 cup (60ml) cold water. Season well with salt and pepper.

• Pour a quarter of the eggs into the pan and cook the omelette. Top with a quarter of the earlier prepared mushrooms and a quarter of the brie. Transfer onto a serving plate, top with a handful of rocket. Serve immediately.

• Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 4 omelettes.