*Cheesy Mushroom Omelettes*
Serves 1

I have given the proportions here for one omelette.  I find it much easier to cook one at a time and keep them warm on plates in a  low oven until I am done them all.  Mind you . . . with there only being two of us, I only ever make two.  These make a delicious, economical and surprisingly filling supper!

1 1/2 TBS butter
a generous handful of chestnut mushrooms, sliced
25g good quality strong cheddar cheese, grated
(I used a good farmhouse cheddar)
1 TBS freshly chopped chives
sea salt and freshly ground black pepper to taste
2 large free range eggs

Melt 1/2 TBS of the butter in a small nonstick frying pan.  Once it is sizzling add the mushrooms.  Allow them to sit without stirring them, for several minutes until they begin to brown.  Cook, like this, shaking them occasionally, until they are nicely browned.  Too much stirring brings out too much liquid and it is best to agitate them as least as possible.  Scoop them out onto a plate while you proceed.

Beat the eggs together  with a fork, until the white and yolk are totally amalgamated.

Melt the other 1 TBS of butter in the same frying pan.  When it begins to sizzle, tip in the eggs and swirl them around the pan to cover the bottom.  Cook until almost completely set. Season with some salt and pepper and sprinkle the chives over top.  Scatter the grated cheddar over one half and then then sprinkle on the cooked mushrooms.  Fold the other half over top of the mushrooms and cheese and slice the omelet out of the pan onto a warm plate.

We like to have this with some buttered toast and a salad.