Mushroom omelette

Slice the mushrooms and sauté in a pan with a little oil until golden, then set aside.

Whisk the eggs with salt and pepper.

Pour the eggs into a hot, lightly oiled pan and let set slightly at the edges.

Scatter the mushrooms and grated cheese over one half of the omelette.

Fold the omelette in half once mostly set, cook for another minute, and serve.