Firstly, clean and slice a good hanful of chestnut mushrooms. Now cook in a non-stick frying pan (you shouldn't need any oil) until softened-this will take about 5 minutes. Remove from the pan and put to one side. Wipe the pan clean.
Whisk 3 organic free range eggs in a bowl, and add a splash of milk and some salt and pepper. Melt a knob of butter in the pan, add the eggs, and whisk the surface to help create a light fluffy texture.
Add the mushrooms back to one half of the omelette. Grate over some hard goats cheese. Of course you can use whatever cheese you fancy but, frankly, I'll use any excuse for a bit of goats cheese...
After about 5 minutes, and when the underneath has turned a lovely golden brown, fold the non-mushroomy half over the mushroomy half.
(I'm sure there was a more articulate way of describing that, but please don't judge me!)
The inside of the omelette should cook in the heat, but if it looks too runny, pop a plate loosely over the pan and this will help seal in the heat to cook it through.
Now serve with an extra sprinkling of cheese, if you feel in the need for cheese....