Pre-cooked vegetables, meat or fish can be added to this recipe so it’s a great way to use up leftovers.

Cut off the base and uppermost part of the spring onions, and finely slice them. Remove the top and base from the courgette and grate it. Thinly slice the mushrooms. Finely chop fresh parsley.

Heat the oil in a frying pan over a medium heat. Add the spring onions and mushrooms, and fry until just soft. Meanwhile, crack the eggs into a mixing bowl and whisk with a fork. Add the grated courgette, black pepper and parsley. Pour the egg mixture over the spring onions and mushrooms in the frying pan and cook over a medium heat until the egg is thoroughly set.

Grate the cheese and sprinkle it over the omelette. Put the frying pan under a pre-heated grill for 3-5 min until the top of the omelette is golden brown. Turn the omelette out onto a plate using the wooden spatula, and cut into wedges to serve.

Serving suggestions:
Serve hot with boiled new potatoes or potato wedges and vegetables or a salad.
Any leftovers can be cooled and stored in the fridge ready for your family's lunchbox the next day or cut into strips and served as finger food for toddlers.

Enjoy!