Instructions

1. Finely chop the mushrooms.
2. Heat the oil in frying pan, add the mushroom pieces, then gently sweat them under a lid for 5 minutes. Take off the lid, add the dried coriander, chili (if used) and garlic, then stir until the liquid has completely reduced.
3. Pour over the egg mixture and let it spread out evenly.
4. Cut the roasted red pepper into thin slices and place these on top of the omelette. Season with salt and pepper. Put a lid on, turn down the heat and cook for about 5 minutes, or until the top of the omelette has set.
5. Serve with chopped fresh herbs of your choice.