Ingredients
370g/13oz mixed mushrooms
3 tbsp olive oil
3 spring onions, trimmed and sliced
1 tbsp finely chopped fresh tarragon
4 eggs
salt and freshly ground black pepper

Method
1. Wipe and slice the mushrooms.
2. Heat the oil in a small omelette pan.
3. Add the mushrooms and cook gently until all the moisture has evaporated.
4. Remove the mushrooms and leave to one side.
5. Add the sliced spring onions and fry in the remaining oil in the pan until soft.
6. Whisk the eggs and season with salt, pepper and the tarragon.
7. Add the cooked mushrooms to the egg mixture.
8. Reheat the pan and pour in the egg mixture. Cook as a thick pancake turning once.
9. Serve warm or cold and cut into bite-sized chunks.