Mushroom & Brie Omelet

1. Heat a large non-stick frying pan over high heat,

greased with a little bit of oil. Slice the mushrooms and

cook, stirring occasionally, for 5-7 minutes. Transfer to

a bowl and set aside.

2. Heat a small non-stick frying pan over medium-high

heat, greased with a small amount of oil. Whisk the

eggs in a large pot with 1⁄4 cup (60ml) cold water.

Season well with salt and pepper.

3. Pour quarter of the eggs into the pan and cook the

omelet. Top with a quarter of the earlier prepared

mushrooms and quarter of the brie. Transfer onto a

serving plate, top with a handful of rocket. Serve

immediately.

4. Repeat this process with the remaining eggs,

mushrooms, brie and rocket to make a further

4 omelets.