Mushroom omelette with wild garlic pesto

Method

1. First, make the pesto. In a food processor, blitz the ingredients for the pesto all together until a smooth paste is formed. You may also of course use a pestle and mortar for more rustic results. Decant into a sterilised jar and pour a little rapeseed oil over the top to seal. Refrigerate until needed.

2. Whisk together the eggs and cream in a bowl and season. Heat the butter in a large non-stick frying pan over medium heat. When the butter is bubbling add the mushrooms to the pan and fry for a few minutes until the mushroom start to become crispy.

3. Pour in the egg mixture and after a few seconds scatter over the gruyere. Push the cooked edges of the omelette to the centre of the pan, leaving some of the uncooked egg to cook along the edges.

4. Add a little more seasoning along with the chopped parsley. Flip over once, then twice until it is almost in a roll at one side of the pan, lastly flip over completely onto a warm plate.

5. Drizzle a little wild garlic pesto over it and serve with buttered toast.
   
   Picture: Bríd O'Donovan