Mixed mushroom omelette

Heat 1 tsp olive oil in a wok. Stir-fry 25g Swiss brown mushrooms (halved), 25g button mushrooms (quartered) and 40g flat mushrooms (thickly sliced) until tender. Add ½ garlic clove (crushed) and 1 tsp finely chopped fresh chives and stir-fry until fragrant. Set aside. Lightly spray wok with oil. Pour in 2 eggs (lightly beaten) and swirl to form an omelette. Cook until set. Sprinkle omelette with mushroom mixture and 25g reduced-fat feta cheese (crumbled). Fold to enclose. Serve with ½ tbs small fresh basil leaves and 1 x 45g slice wholegrain sourdough bread (toasted).