Happy Easter everyone. I hope you have a lovely relaxing Easter Holiday planned.

After a very successful trip to the markets yesterday I put together a Easter Egg and Mushroom Omelette for Easter Sunday breakfast.

Egg and Mushroom Omelette
(serves 2)

1/2 tablespoon organic butter
2 large handfuls of sliced brown mushrooms
freshly cracked black pepper
1 small handful of diced feta cheese
1 small handful of finely chopped parsley
6 free-range eggs

Fry the sliced mushrooms in the butter, in a heavy pan on a medium heat, for 5 minutes or until soft and dark brown.
Grind in a good amount of black pepper.
Take off the heat and evenly cover the cooked mushrooms with the diced feta and chopped parsley.
Beat the eggs until light and fluffy and gently poor into the pan over the top of the other ingredients.
Place the pan back on a low heat for 5 minutes then remove and place under a medium grill for a further 3 minutes or until the egg is just firm.