Seedy mushroom omelete

1. Slice onion and mushroom. 
2. Whisk egg and milk with ground salt and pepper in cup. 
3. Place seeds and pine nuts in small bowl. 
4. Heat non stick pan on a medium heat. Add oil and butter when hot and fry onion tip clear, then mushrooms. Add nuts and seeds when onions and mushrooms are cooked. 
5. Pour egg mix over cooked mixture. Use a wooden spoon to draw cooked egg in from sides and allow uncooked egg to drain to sides of pan. Turn element down to low and cover. 
6. Complete by placing under grill.

Double the recipe to serve 2.