3-4 Mushrooms (I like large flat ones) roughly sliced
1 large handful of fresh Spinach
1 Spring Onion (finely sliced)
1 Handful of Emmental Cheese (grated - probably about 20g)
How to make it
Get that grill pre-heated!
Whisk the three eggs good and proper.
Get a small-medium size pan, put on a medium heat, and melt a good sized knob of butter in it.
Add the Mushrooms, and cook (turning) until they are lightly browned.
Wash the Spinach, and chuck it on top of the mushrooms and turn up the heat to high.
Slowly stir/turn the Spinach in until the leaves have started to wilt (around 1 minute).
Throw in the Spring Onions, then add a good whack of pepper and a small amount of salt to the mix.
Scatter half of the Emmental over the pan, then immediately pour in the egg mixture, tilting the pan to distribute it evenly.
On the high heat, you should get browned edges very quickly. Using a large spoon, pull these inwards a little and tilt the pan to get some of the excess egg mixture to flow into the gap (thank you Delia!).
Cook on this high heat for a minute or two, then scatter the remaining Emmental over the top along with another dose of pepper and transfer to the grill.