My husband likes to have fresh salad and seasonal fruit with every meal he has. It is something he grew up with.
We only used to have salad on Sunday evenings with tinned salmon and fruit was either eaten between meals or made into a pudding like Apple crumble or banana split.
I try to always have freshly washed salad in a big tupperware container in the fridge and a full fruit bowl.
Today I saw some lovely mushrooms. There is something about mushrooms fried in butter that is almost magical for me. We used to go mushrooming in the fields behind our house. It had to be early in the morning before the bugs had a chance to eat them, so we didn't do it very often.
Lunch today was mushroom omelette and the ever present salad and fruit. All on the table in 10 minutes start to finish. Almost.
Angie's Mushroom Omelette
1 box of champignons mushrooms washed and dried and sliced
2 eggs each beaten with a splash of water
Salt and pepper to taste
Melt a knob of butter and a small amount of oil in a large omelette pan. Add the mushrooms and cook quite briskly for about 5 minutes. Transfer to a plate. Put another knob of butter in the pan and when sizzling tip in the egg mixture. Using a rubber spatula carefully lift the sides and draw in the egg until cooked underneath. Sprinkle over some grated cheese and the mushrooms. Flip half the omelette over and let cook gently so the cheese melts.