My son, David, is an innovative cook. Maybe he got it all from me through his late grandmother.

Ready

• This is a recipe for an easily prepared and quick omelette.

Set

• Four eggs
• one small onion
• four - six mushrooms
• three - four tomatoes
• a smattering of milk or water
• Salt
• Pepper

Go

1. Crack the eggs in a bowl and add milk or water, pepper and salt. Mix well.
2. Peel the mushrooms and pare.
3. Dice the onion.
4. Slice the tomatoes.
5. Place the onion in an oil heated pan and cook till soft. Add the mushrooms and then the tomatoes. Keep turning. Add salt and pepper to taste.
6. Place eggs and milk, well whisked in a separate oiled pan. Olive or vegetable oil according to preference - even, perhaps, butter.
7. As omelette begins to set add prepared vegetables. Turn omelette over vegetables as it begins to brown. When dry, or wet, according to your preference, turn out on to a warm plate and enjoy.

What you should know

This recipe can be varied by separating the egg whites from the yolks and whisking them to a solid bulk into which the yolks can be added. I call this an air omelette.