Crack the eggs into a bowl, and whisk until the egg whites are completely incorporated and bubbles appear on the surface.

Drizzle some olive oil into a large frying pan set to medium heat, and pour the beaten eggs into the pan. Allow this to cook without stirring it until the top of the eggs has completely set and cooked, about 3-5 minutes. You may have to adjust the heat to prevent it from burning on the bottom. Transfer the egg to a plate lined with plastic wrap, and set aside.

Drizzle some more olive oil into the large frying pan, and add the garlic. Set the heat to medium, and cook until the garlic becomes fragrant. Then add the onions and mushrooms, and cook on medium to medium-high heat until the onions have become translucent, and the mushrooms have softened. Season with salt and pepper, and set aside.

Transfer the omelette and the plastic wrap to a cutting board, keeping the nicest side facing down, so that it will be the outside of the purse. Cut it into a large, vertical rectangle, allowing the shorter sides to stay rounded, just slice off the sides. Then gently transfer this onto a serving plate, and spoon the mushroom filling into the centre. Sprinkle on as much shredded white cheddar cheese as you like. Fold up the omelette like a letter, with the seam near the top of the omelette.

Using the scraps that you cut from the omelette, cut out the pockets, purse strap and tassels. Looking at a photo of the Mini Mac purse while doing this is really helpful. Then arrange these on top of the omelette.

Use the slices of white cheddar cheese to cut out the hardware of the purse, like the zipper, clasp and chain. Arrange these onto the omelette, and then dust on some silver lustre dust with a small paintbrush to make the cheese look metallic.