Mushroom & Cheese Omelette

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •3 large eggs
• •1/4 cup milk
• •1/2 cup mushrooms, sliced
• •1/4 cup shredded cheese (e.g., cheddar or mozzarella)
• •1 tbsp butter
• •Salt to taste
• •Pepper to taste
• •Chopped parsley for garnish (optional)

Instructions

1. 1

   In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

2. 2

   Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and foam.

3. 3

   Add the sliced mushrooms to the skillet and sauté for 3-4 minutes or until they are soft and browned.

4. 4

   Pour the egg mixture into the skillet, swirling gently to distribute the mushrooms evenly.

5. 5

   Cook for about 2-3 minutes, lifting the edges occasionally with a spatula to allow uncooked eggs to flow to the bottom.

6. 6

   When the eggs are mostly set but still slightly runny on top, sprinkle the cheese evenly over one half of the omelette.

7. 7

   Fold the omelette in half and cook for another minute, until the cheese is melted and the omelette is fully cooked.

8. 8

   Carefully slide the omelette onto a plate, garnish with chopped parsley if desired, and serve hot.