Mushroom omelette jumble

Eggs are truly a freelancer's friend. Thanks, chicks.

You'll need:

Cupped hands of chestnut mushrooms, sliced
2 spring onions, sliced into rounds
Good chunk of butter, size of your thumb
2 large eggs
Fresh herbs, I used chives, parsley and thyme from the garden
Some manner of side-salad, I used avocado and tomato

Method:

Fry the chestnut mushrooms and spring onions in the butter, until they're soft, browning and reduced down. Maybe 5 or 6 minutes.

Whisk the eggs together with a pinch of salt and pepper, plus the chopped herbs. Pour into the frying pan. This isn't a 'proper' omelette, so it doesn't matter if it goes a bit frittata-like. Stir the eggiest bits a little, so it cooks through as evenly as you can. Fold over in half or thirds, depending on how the mushroom filling is sitting.

Serve with your side salad. Throw on some more chopped herbs if you have them.

Effort to taste ratio (both out of 10):
3:6

Verdict:
Easy, eggy, filling. Feels like a nice way to use up bits of salad and herbs.