A simple well-made omelette is delicious just about any time of the day or night. This tasty version has protein, flavour and texture with the addition of Lemnos Haloumi. Give it a go next time you are making breakfast for someone special.

Method:

1. Cut the Lemnos Haloumi into long thin batons. In a medium frying pan on a medium heat, add 1 tablespoon of the olive oil and fry the Lemnos Haloumi until golden, turning once.  Remove the cooked haloumi and transfer to a warmed plate.
2. Add the rest of the olive oil to the frying pan and fry the mushrooms on a medium heat until golden. Transfer to the plate with the haloumi.
3. Separate the eggs and whisk the whites until they form thick peaks. Lightly beat the yolks and use a large metal spoon to gently fold them with a little salt and pepper into the whisked egg whites.
4. Heat the frying pan to medium high and add half the butter. Once it’s melted and just starting to foam, add half the garlic and cook for 10-15 seconds, stirring all the time until the garlic is golden and has perfumed the butter with a lovely garlic flavour.  Remove the garlic before it burns.  Working quickly, add half the egg mixture to the pan and scatter with half of the peas, toasted haloumi and mushrooms.  Cook until the omelette is golden on the bottom and just starting to set on top.  Slide it onto a warmed plate and repeat with the second omelette.
5. Serve piping hot for breakfast or a light lunch or dinner.