Clean the mushrooms and cut into bite-sized pieces. Clean the spring onions and cut into 3 mm rings. Cut the cheese into 1 cm cubes. Whisk three eggs at a time and season with salt.

Fry the mushrooms over high heat in Butaris for approx. 3 minutes while stirring. Add onions and fry for another 2 minutes over medium heat. Season to taste with salt, pepper and chives. Put the mushrooms on a plate. Wipe the pan out a little, heat the Butaris, add the eggs and let them set slightly over a medium heat. Spread half of the mushrooms on top and let them set for another 1-2 minutes. Spread half of the cheese cubes on one half of the omelette, fold together and fry in about 2 minutes to the end. Repeat the process and serve.