Fluffy Mushroom and Cheese Omelette

• Large Eggs

  4 pieces
• Cremini Mushrooms

  3.5 oz
• Cheddar Cheese

  1.8 oz
• Unsalted Butter

  1 tbsp
• Milk

  1 tbsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp

All Steps

1. 1

   Slice the cremini mushrooms thinly. Grate the cheddar cheese.

2. 2

   In a medium bowl, whisk the eggs with milk, salt, and black pepper until light and frothy.

3. 3

   Heat half of the butter in a non-stick pan over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until softened and lightly browned. Remove from the pan and set aside.

4. 4

   Add the remaining butter to the same pan. Once melted and shimmering, pour half of the whisked egg mixture into the pan, swirling to evenly coat the bottom.

5. 5

   Cook for 1-2 minutes until the edges are set and the center is still slightly runny. Sprinkle half of the sautéed mushrooms and half of the grated cheese over one half of the omelette.

6. 6

   Carefully fold the other half of the omelette over the filling. Cook for another 30 seconds to 1 minute, until the cheese is melted and the omelette is cooked to your desired doneness.

7. 7

   Slide the omelette onto a plate. Repeat the process with the remaining egg mixture, mushrooms, and cheese for the second serving.

8. 8

   Serve immediately, garnished with fresh herbs if desired.