Mushroom & caramelised onion omelette

In a heavy-bottomed frying pan over a medium-high heat, melt together the oil and 1 tablespoon of the butter then add in the onions and cook, stirring continuously, until beginning to stick to the bottom of the pan. 

Reduce the heat and continue to cook until caramelised and golden brown. 

In the last few minutes of cooking add in the garlic, followed by the honey and balsamic vinegar once the onions have caramelised. Remove the onions from the pan and set aside.

Without adding any extra oil to the pan, return to the stove and cook the mushrooms over a medium-high heat until their moisture has been released. 

Return the onions to the pan along with the lemon juice and 3 tablespoons of the cream, season well with sea salt and freshly ground black pepper and set aside while you cook the omelette. 

Crack the eggs into a bowl and add 2 tablespoons of cold water along with the remaining cream. 

Season with sea salt and freshly ground black pepper and whisk to combine. 

Heat a heavy-bottomed frying pan over a medium heat, add 1 tablespoon of butter and when foaming add in half the egg mixture. 

Cook for 3-5 minutes, using a fork to pull the cooked mixture into the centre of the pan and allow the uncooked mixture to flow out to the edges of the pan. 

Once cooked through, remove from the heat, reheat the mushroom mixture, tip half over the omelette, and then fold it over itself. 

Repeat with the remaining egg and mushroom mixture then serve immediately scattered with parsley.