Fluffy Mushroom and Cheese Omelette

• Large Eggs

  4 pieces
• Cremini Mushrooms

  3.5 oz
• Cheddar Cheese

  1.8 oz
• Milk

  2 tablespoons
• Butter

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Clean and slice the mushrooms. Shred the cheddar cheese.

2. 2

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

3. 3

   Heat 1 teaspoon of butter in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until softened and lightly browned, about 3-5 minutes. Remove mushrooms from the pan and set aside.

4. 4

   Add the remaining butter to the same skillet over medium-low heat. Once melted and shimmering, pour in the whisked eggs, tilting the pan to cover the bottom evenly.

5. 5

   As the edges set, gently push the cooked egg toward the center with a spatula, tilting the pan so the uncooked egg flows underneath. Repeat until most of the egg is set but the top is still slightly moist.

6. 6

   Sprinkle the cooked mushrooms and shredded cheese over one half of the omelette.

7. 7

   Carefully fold the other half of the omelette over the filling. Cook for another 30 seconds to 1 minute, or until the cheese is melted and the omelette is heated through.

8. 8

   Slide the omelette onto a plate and serve immediately.