Serves 4

1 Sauté the onion and garlic in olive oil in a frying pan over a medium heat for 5 minutes until just softened. Add the mushrooms and zucchini and cook for 5 more minutes. Fold in the tomatoes and parsley, then season with celery salt and white pepper. Transfer to a sieve and set aside to drain.

2 Season the egg mixture with salt and pepper, then cook ¼ at a time in a large non-stick frying pan until just set but still glossy on top. Arrange ¼ of the filling on one side then fold the omelette over. Serve with salad leaves.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.