Omelette with Sun-Dried Tomatoes, Feta & Mushrooms

Drain any oil from the tomatoes and chop into small chunks.

Heat half the ghee or butter in a pan and lightly cook the tomatoes and mushrooms. Set too one side.

Heat the other half of the ghee or butter in a frying pan and add the beaten eggs.

When the eggs are almost cooked through, add the tomatoes, mushrooms and feta on one half of the omelette and fold the other half of the omelette over.

Cook for a further one minute until cooked.