Instructions

1. Beat the eggs lightly with a fork. Add four pinches of salt.
2. Slice the mushrooms & leek.
3. Heat the oil in a frying pan, add the mushrooms and leeks. Cook on a low heat until softened.
4. Add the eggs, tilt the pan to spread the egg evenly. Cook for a couple of minutes, then put the lid on and cook 2-3 minutes at low temperature.
5. When the middle of the omelette is no longer liquid fold it in half and slide out onto a plate.
6. Season to taste and serve with toast or crusty bread.