Step 1

Preheat the oven grill to high heat. Melt butter in an 18cm ovenproof frypan over medium heat. Add garlic and cook, stirring occasionally, for 30 seconds or until fragrant. Add mushrooms and dried herbs, and cook, stirring occasionally, for 4 minutes or until mushrooms have released their liquid and are turning golden.

Step 2

Meanwhile, whisk eggs and season, then pour into pan, swirling pan to evenly coat. Add tomato, skin-side down, spacing out evenly. Cook, without stirring, for 2-3 minutes or until bottom of omelette is set. Scatter omelette with parmesan and grill, checking regularly, for 2-3 minutes or until golden.

Step 3

Tip omelette onto a serving plate and scatter with olives and basil. Toss rocket lemon juice and oil together in a bowl. Serve everything immediately with dried chilli flakes alongside.