Brown Mushroom & Brie Omelettes

Step 1: Heat a lightly greased large non-stick frying pan over high heat and cook the mushrooms, stirring occasionally, for 5 to 7 minutes or until tender and golden brown and then transfer to a bowl and cover with foil to keep warm.

Step 2: Meanwhile preheat a barbecue grill or chargrill on high and cook the bread for 1 to 2 minutes each side or until lightly charred and cover to keep warm.

Step 3: Heat a greased small non-stick frying pan over medium-high heat.

Step 4: Whisk the eggs in a large jug with 1/4 cup cold water and season well and then pour one-quarte3r (1/4) into the pan and swirl the pan to cover and using a wooden spoon to drag the cooked egg from the outer edge into the centre, tilting the pan so the uncooked egg comes into contact with the base.

Step 5: Sprinkle with one-quarter (1/4) of the mushroom and one-quarter (1/4) of the brie.

Step 6: Gently slice onto a serving plate and repeat with the remaining egg, mushroom and brie in 3 batches to make 4 omelettes and serve immediately with rocket leaves and bread.