In my recent post about some of the ways we use the fresh tarragon from our garden, I wrote about what I call my ‘French omelet’. I mentioned that I make a second omelet, with mushrooms, parsley and cheese. I’ve just made and consumed one of these – it’s lunchtime in Melbourne – so I thought I’d briefly tell you about it, beginning with a photo.

The ingredients are: 60-70g button mushrooms, butter, 2 x 60g eggs, sea salt and black pepper, 20ml of chopped fresh parsley and 30-35g of grated cheese.

I chopped the mushrooms roughly and sauteed them with some melted butter in a non-stick pan, small enough to make a 2-egg omelet. The mushrooms were tossed regularly, until they were soft and beginning to brown.

Meanwhile, I whisked the eggs in a bowl with a couple of pinches of salt and pepper – the cheese provides additional salt – and the parsley and cheese were then folded into the egg. I go easy on the cheese – its function is to melt and soften the texture of the omelet rather than to provide a prominent flavour.

I transferred the cooked mushrooms to a bowl and tipped the egg mixture into the still-warm pan and returned it to a low-to-medium heat. I then added a pinch of salt and pepper to the mushrooms and sprinkled them evenly by hand across the surface of the omelet. After about 4 minutes – sorry, I wasn’t watching the clock- the omelet was setting around its rim. I flipped it and turned off the heat, allowing one minute for the omelet to finish cooking.

Easy and nutritious!