Beat the eggs lightly with a fork. Add four pinches of salt.

Slice the mushrooms & leek.

Heat the oil in a frying pan, add the mushrooms and leeks. Cook on a low heat until softened.

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.

When the middle of the omelette is no longer liquid fold it in half and slide out onto a plate.

Season to taste and serve with toast or crusty bread.