Serves 1

Ingredients:

• 3 Eggs
• 1 tsp Olive oil
• 3 tsp Butter
• 80g Exotic mushroom mix
• 60g Brie
• 10g Balsamic pickled red onions
• 2g Flat leaf parsley, finely chopped
• Salt
• Freshly cracked black pepper
• 3 red onions
• 1 cup Balsamic vinegar
• 1 cup Water
• 1 Tblsp Salt
• 2 tsp Mustard seeds

Method:
Start by making the balsamic pickled red onions.
Slice red onions into paper-thin rounds and keep aside in a bowl.
Combinebalsamic vinegar, water, and salt in a saucepan over medium heat. Bring to a boil, occasionally stirring until the salt dissolves.
Pour the pickling liquid over the thinly sliced red onions and allow to stand for 1 hour before using.

To make the omelette:
Heat 2 tsp of butter in a small non-stick frying pan.
Add mushrooms and fry over a high heat, stirring occasionally for 2 to 3 minutes until golden, season with salt and pepper.
Remove mushrooms from thepan and set aside.
Crack eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
Place a small non-stick frying pan on a low heat.
Add 1 tsp of oil and 1 tsp of butter to the hot pan, then carefully pour in the eggs.
Tilt the pan to spread them out evenly, using a fork to swirl the eggs around in the pan.
When the omelette begins to cook and firm up, but still has a little raw egg on top,top with the pan-fried mushrooms and scatter with pieces of brie.
Using a spatula, ease around the edges of the omelette, then fold over in half. When the omelette starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
Top withbalsamic pickled red onions, freshly chopped flat leaf parsley and season with salt and pepper.
Enjoy with a glass of Leopard's Leap Culinaria Pinot Noir.