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Wild mushroom omelette by Antony Worrall Thompson

You've probably had a mushroom omelette before, but why not change the type of mushroom you use and follow a celeb chef's recipe while you're at it!

• Preparation: 5 mins
• Cooking: 10 mins
• Serves: 1

What you need:

• 30g unsalted butter
• 1/4 red onion, finely diced
• 30g wild mushrooms, sliced
• Pinch of fresh thyme
• 3 large British Lion eggs
• seasoning

What you do:

1. Gently melt the butter in a medium, non-stick frying pan.
2. Fry the red onion, mushrooms and thyme in the pan for 1-2 minutes to soften.
3. Whisk the eggs and seasoning in a bowl.
4. Pour the eggs into the pan and, using a fork, move the omelette until set to your requirements - over a low heat to set the bottom and sides.
5. Transfer to a serving plate and serve.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/omelette-recipes/wild-mushroom-omelette-by-antony-worrall-thompson/

A short link can also be used to view this page: http://bit.ly/njrcT5

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.