Serves 1

This simple omelette is a great way to add rich, savoury flavour to a quick meal. Using classic button or chestnut mushrooms and a pinch of Merryhill’s infused mushroom salt, it’s an easy recipe that works just as well for breakfast as it does for a light lunch.

Method

1. Heat the olive oil in a small non-stick frying pan. Fry the mushrooms on a high heat, stirring occasionally, for 3–4 minutes until golden. Remove from the pan and mix with the cheese and parsley.

2. Add a pinch of mushroom salt. Put the pan back on the heat and pour in the beaten eggs. Cook for around 1 minute, swirling gently with a fork, until just set.

3. Spoon the mushroom mixture over one half of the omelette. Using a spatula or palette knife, fold the omelette over and cook for a few moments more. Slide onto a plate and serve.

The mushroom salt adds a subtle depth to this dish. Try using our Traditional Mushroom Salt as an umami-enhancing seasoning when you want rich, savoury flavour with minimal prep.

Fancy giving this recipe a go? Why not grow your own mushrooms at home with our mushroom growing kits  and experiment with different varieties in your cooking.