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.

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