fresh herb omelettes with balsamic mushrooms

serves 2

1 tablespoon coconut oil (see note) or ghee

125 g (4½ oz) button mushrooms, halved

1 tablespoon balsamic vinegar

6 free-range eggs

2 tablespoons finely chopped flat-leaf (Italian) parsley

2 tablespoons finely snipped chives

2 tablespoons finely chopped basil

2 tablespoons finely chopped thyme

mixed lettuce leaves, to serve

Heat half of the coconut oil in a frying pan over medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until cooked and golden brown. Remove from the heat and stir in the balsamic vinegar. Set aside and keep warm.

Put the eggs and 2 tablespoons water into a bowl and whisk until just combined. Add the herbs and mix well.

Heat 1 teaspoon of the remaining coconut oil in a frying pan over medium–high heat. Pour half of the egg mixture into the pan, swirling to coat the base. Cook for 1–2 minutes, or until almost set. Fold the omelette in half, remove to a serving plate and keep warm. Repeat with the remaining oil and egg mixture to make another omelette.

Serve the warm omelettes with the sautéed balsamic mushrooms and the lettuce leaves on the side.