Monday: Rolled omelette with mushrooms

Easy peasy breakfast, brunch, light dinner or lunch!

Wisk 2 eggs to a froth in a bowl. Add a dash of salt, pepper and basil.
Slice thinly, four button top mushrooms and a little sweet onion or scallion.
Heat a shallow frying pan to red hot and coat the pan with a teaspoon of butter.
Fry up the veggies until soft and browned. Set them on a plate.
Wipe the pan clean and reheat it with the butter again.
When nice and hot, put the egg in and coat the pan. Start to shake the pan vigorously back and forth to set the egg and get the runny egg under the cooked part. Use a spatula if need be a bit!
When it is all set up -- put the veggies on top and start to shake and roll the egg to one end.
Flip it onto a plate, sprinkle with minced parsley and serve with toast points!