Mushroom Omelette

🛒 Ingredients

• Large eggs 120 g · 156 kcal
• Fresh button mushrooms 100 g · 22 kcal
• Unsalted butter 10 g · 72 kcal

👨‍🍳 Instructions

1. Slice the mushrooms and set aside. In a medium bowl, whisk eggs with salt and pepper until well combined and slightly frothy.
2. Heat half of the butter in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until they are softened and slightly browned.
3. Remove the mushrooms from the skillet and set aside. Add the remaining butter to the skillet and pour in the whisked eggs, tilting to coat the bottom evenly.
4. As the eggs begin to set, gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Once mostly set but still slightly moist on top, spread the sautéed mushrooms over one half of the omelette.
5. Carefully fold the other half of the omelette over the mushrooms. Cook for another 30 seconds to 1 minute, until heated through. Slide onto a plate and serve immediately.