25g butter, plus a little extra
200g chestnut mushrooms, thickly sliced
2 ripe tomatoes, cut into wedges
75g mature (vegetarian) Cheddar, coarsely grated
Good handful fresh parsley
1. Preheat the grill to high. Melt the butter in a medium, non-stick frying pan over a medium heat. Add the chestnut mushrooms and tomatoes. Cook for 3-4 minutes, stirring constantly, until just softened. Tip into a bowl and set aside.
2. In a large bowl, lightly beat the eggs with 1 tablespoon water. Stir in the Cheddar, parsley and the mushrooms and tomatoes. Season and mix together.
3. Melt the extra butter in the frying pan over a medium-low heat. Add the egg mixture, stir briefly, then cook for 6-8 minutes, or until golden underneath and nearly set.
4. Pop under the hot grill for 3-4 minutes, until just set and turning golden on top. Slide onto a board, cut in half and serve with a dressed green salad.