1

Heat half the oil in a frying pan, add the mushrooms and sauté for 3-4mins or until golden. Transfer to a plate and set aside.

2

Beat the eggs together with the oregano and salt and freshly ground black pepper. Heat the remaining oil in the frying pan, add the eggs and cook, over a medium heat for 2-3 mins. During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap – repeat until no runny egg remains and the base is golden.

3

Place the omelette under a hot grill and cook for 1-2 mins or until the top has set. Spoon over the tomato sauce, top with the cheese and mushrooms. Season with more black pepper and a little salt if liked. Pop back under the grill and cook for 2 mins or until the cheese is pale golden.

4

Top with tomato and cheese. Finish with sliced vegetables - we used red onion, olives and green peppers. Serve with salad.