Separate the whites of the eggs into a bowl, add a teaspoon of iced water (this helps the eggs become fluffy) and beat it well with a fork. Mix the yellows after the whites have become stiff.

Add salt and pepper, set aside.

In a non-stick frying pan, melt the knob of butter.

Add the garlic and onions; and sautee till cooked and fragrant.

Add the mushrooms and cook for 30 seconds. mushrooms should not be cooked as they will cook more while the omelette cooks.

Pour the beaten eggs over the mushroom, and cook covered on low heat for about 2 minutes. Do not turn over.

Serve with toast on the side.