Method: Beat the eggs with the milk in bowl. Gently stir-fry the mushrooms in a little oil in a small frying pan. Remove from the pan. Lightly wipe the pan and put little olive oil and heat gently. Add the egg mixture and cook until the bottom of the omelette is lightly browned and the top is beginning to set. Add the mushrooms and fold the omelette in a half. Cook for the further minute. Serve with 3 small boiled new potatoes and two grilled tomatoes.
Ingredients: 2 medium eggs, 2 tablespoon milk, 8 button mushrooms peeled and sliced, 1 tablespoon chopped fresh parsley, salt and pepper, 2 tablespoons olive oil.