Ingredients (2 servings)
200g button mushrooms, sliced
1 garlic clove, crushed
2 teaspoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon rind
50g feta, crumbled
Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Bake for 2 to 3 minutes or until just tender. Add garlic, basil, parsley and lemon rind. Bake for 1 minute or until fragrant. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
Whisk eggs in a bowl. Melt half the remaining butter in pan over medium-high heat until hot. Reduce heat to medium-low. Add half the egg, tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg is set and underside golden.
Sprinkle half the feta over half of the omelette. Using a slotted spoon, spoon half the mushroom mixture over feta. Season with salt and pepper. Fold omelette over filling. Slide omelette onto a plate. Repeat with remaining ingredients. Serve.