Step 1

Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.

Step 2

Whisk eggs, cream, salt and pepper.

Step 3

Cool skillet and lower heat to medium.

Step 4

Add butter, then when it foams, add egg. Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).

Step 5

Wait 20 - 30 seconds, then use a rubber spatula to lift up the edge, tilt pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.

Step 6

Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.

Step 7

Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.

Step 8

Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.