Mushroom and mixed herb omelette

Ingredients (2 servings):

• 40g butter
• 200g button mushrooms, sliced
• 1 garlic clove, crushed
• 2 teaspoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 1 teaspoon finely grated lemon rind
• 4 eggs
• 50g feta, crumbled

Method:

1. Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat.
2. Add mushrooms. Bake for 2 to 3 minutes or until just tender.
3. Add garlic, basil, parsley and lemon rind. Bake for 1 minute or until fragrant.
4. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
5. Whisk eggs in a bowl.
6. Melt half the remaining butter in pan over medium-high heat until hot. Reduce heat to medium-low.
7. Add half the egg, tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg is set and underside golden.
8. Sprinkle half the feta over half of the omelette.
9. Using a slotted spoon, spoon half the mushroom mixture over feta. Season with salt and pepper.
10. Fold omelette over filling. Slide omelette onto a plate. Repeat with remaining ingredients.
11. Serve.