Mushroom omelette

• 60ml olive oil
• 200g Tesco Value mushrooms sliced
• 1 Tesco Value clove garlic, crushed
• 12 Tesco Value eggs
• 100g Tesco Value full flavoured cheese, grated
• Salt
• freshly ground black pepper

Heat 2 tbsp olive oil in a non stick frying pan, add the mushrooms and garlic and cook over a high heat for 3-4mins or until golden. Season to taste then transfer to a plate and keep warm. Wipe out the pan.

Beat the eggs with seasoning and 4 tsp cold water. Heat a little of the remaining oil in the frying pan, add quarter of the eggs and cook for 2-3mins, pushing the cooked egg into the centre of the pan as it cooks allowing the runny egg to fill its place.

When the base is golden, scatter quarter of the mushrooms and cheese over the centre of the omelette. Tip the pan to fold the omelette onto a warm plate. repeat to make 3 more omelettes in the same way.