Garlic mushroom and brie omelette
Heat a large knob of butter in a small frying pan and fry 150g sliced mushrooms until golden. Stir in Ω a crushed clove of garlic and cook for another minute. Tip the mushrooms and garlic into a bowl. Scrape out the pan, wipe with kitchen paper and add another knob of butter. Whisk 2 eggs with a pinch of salt and pour into the pan. Let the bottom set then draw in the sides so the uncooked egg can flow out and set. Scatter the mushrooms on top with a few slices of brie. Fold over one 1/2 of the omelette and let it sit for a minute so the cheese starts to melt.