Classic Mushroom Omelette by Jsharpchef

Ingredients

• 3 large eggs
• 100g (3.5 oz) cremini mushrooms, thinly sliced
• 1 tbsp unsalted butter
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper
• 1 tsp fresh chives, chopped (optional)

Instructions

1. Sauté the sliced mushrooms in a small pan with half the butter over medium-high heat for 4-5 minutes until browned and moisture has evaporated; set aside.
2. Whisk the eggs in a small bowl with salt and pepper until uniform.
3. Melt the remaining butter in a non-stick skillet over medium-low heat.
4. Pour in the eggs and cook, gently stirring the center with a spatula while shaking the pan, for 1-2 minutes until the edges are set but the center is still slightly runny.
5. Add the sautéed mushrooms to one half of the omelette over medium heat until softened, about 5 min.
6. Fold the other half over the filling and slide onto a plate, serving immediately