1 cup (150g) frozen shelled broad (fava) beans, thawed
Heat half the oil in a 20cm non-stick frying pan over medium-high heat; cook mushrooms, stirring occasionally, for 8 minutes or until golden. Add garlic and thyme; cook, stirring, for 2 minutes. Season to taste. Transfer to a heatproof bowl; cover to keep warm. Wipe pan clean.
Lightly beat eggs and ⅓ cup (80ml) water with a pinch of salt in a large bowl until combined.
Heat ½ teaspoon of the remaining oil in same pan over high heat. Add a quarter of the egg mixture, tilting the pan so it covers the base. Draw the outside edge of the egg mixture into the centre of the pan with a lifter or spatula, letting the uncooked egg run over the base. Repeat until egg is almost set. Top half the omelette with a quarter each of the mushroom mixture, cheese and your choice of protein. Fold omelette over; slide out of pan onto a plate.
Repeat step 3 three more times with remaining oil, egg mixture, mushroom mixture, cheese and chosen protein to make four omelettes in total. Serve topped with rocket.
We used a mixture of mushrooms, including button, swiss brown, flat and oyster.