Adam Liaw’s mushroom omelette

Add a few rocket leaves and a slice of sourdough to make this omelette a perfect light dinner.

Microwave the mushrooms for 5 minutes. In a small bowl, beat the eggs, adding any liquid released from the mushrooms. Season with salt and pepper and set aside.

Heat a non-stick pan over medium heat. Add ½ tbsp of butter to the pan and fry the mushrooms until golden. Season well with salt and pepper, then remove them from the pan.

Add another ½ tbsp of butter to the pan and fry the sourdough on both sides until toasted and golden. Transfer to a serving plate.

Add the remaining butter to the pan and pour in the eggs. Gently push the eggs from the outside towards the centre three of four times as they cook. When the eggs are nearly set, sprinkle the mushrooms over half of the omelette and fold the other half over the top. Remove from the pan and place on top of the sourdough. Serve with rocket leaves dressed with a little olive oil and lemon wedges.

The best recipes from Australia's leading chefs straight to your inbox.