Ingredients 

(serves 2) (you can always make it for one and save half for the next day – equally delicious cold)

• 4 large eggs
• 10 mushrooms (the more organic and less uniform-looking, the better)
• 1 shallot
• 2 cloves of garlic
• Olive oil
• Cream (just a dash) or milk, depending on your taste
• Small chunk of goat’s cheese (about a third of one of those small, crumbly kinds)
• Thyme (dried is fine, but fresh is better)
• Parsley (chopped)

Method

Slice the shallots (finely) and mushrooms (roughly). Then fry in a dash of olive oil over a medium heat in a large frying pan until softened.

Whilst these are frying, chop the the garlic very small and whisk your eggs in a bowl along with a dash of cream or milk and a sprinkle of salt (a little) and pepper (a lot). Cream makes the dish richer, but also more filling, if you’re very hungry.

Add the chopped garlic and fry along with the shallots and mushrooms for a minute at most. Then add the whisked eggs and reduce the heat a notch.

Wait until you see the eggs beginning to firm up with the heat (this may take a good five minutes), and then crumble the goats’ cheese over the top. Add the thyme and parsley around this time too.

When the egg is set all the way through, you can either fold it in half (as a standard omelette) or leave open and finish for a minute of so under a hot grill. I prefer the latter, partly because all the extras in the omelette make folding a challenge.

Slice down the middle, and enjoy your half. The other half will either be much appreciated by someone else, or by you the next day for lunch.

Have a handful of green leaves, a large ripe tomato sliced, or simply a sizeable chunk of cucumber (if you’re feeling particularly lazy) as the perfect accompaniment.

Other ingredients you might consider adding, if mushrooms aren’t your thing …

• Peas or broad beans (boiled first from frozen)
• Red pepper (chopped)
• Fennel (chopped)
• Cherry tomatoes (halved and added along with the cheese rather than at the beginning)
• Asparagus (when in season)
• Spinach
• Olives (pitted and sliced)