How to make it

1. Heat butter on a medium to high heat in a non-stick pan, add mushrooms and thyme and sauté till golden brown. Add half a tablespoon of Lee Kum Kee Panda Brand Oyster Sauce, fold through to heat, then set aside.

2. In a large bowl, whisk together eggs, ricotta and 1 tablespoon of Lee Kum Kee Panda Brand Oyster Sauce Pour half the egg mix into a medium to high heat, non-stick pan, gently push cooked portions from edges toward the centre so uncooked eggs can reach the hot pan surface. Continue cooking and tilting pan, to keep the pan base covered in egg mix, gently moving cooked portions as needed.

3. When top surface of eggs is thickened, place half the mushroom mix onto one side of the omelette, then fold other half over the top and serve.

4. Repeat with remaining egg mix and mushroom mix for a second omelette.