Ingredients:
- Eggs
- Mushrooms
- Trout
- Pepper
- Random herbs
Method:
- Cut the trout and mushrooms into segments
- Oil the pan and pour the egg in after swirling them with a knife gently
- Gently fold over the edges of the omelette as it cooks and keep the fluids from spilling out
- Pepper the omelette then fold the whole omelette in half
- Start cooking the trout and mushrooms in the other half of the pan
- Turn the trout and cook further, finally serve the omelette and trout
- Let the mushrooms sizzle for another minute and serve with the rest
Swirl the eggs with a knife – do not beat them when making an omelette.
Chopped the trout and removed the bones.
Kept the mushrooms cooking for longer.
Nice!
Tadaa:
Next time I may try adding a dash of milk and some parmesan to the eggs for extra flavour. Overall it was quite a delicious breakfast 
