Omelette

Nutrition Notes

Ingredients

• 1 tbsp / 15g butter
• 3 eggs
• 2 tbsp cream (or 1 ½ tbsp milk) (Note 1)
• Salt and pepper
• 1/3 cup grated cheese (any melting cheese, I usually use cheddar)
• 1 tbsp / 15g butter or olive oil
• 150 g / 5 oz mushrooms (, sliced (about 1 ½ cups))
• 1 small garlic clove (, minced)
• Pinch of fresh thyme leaves and finely chopped parsley (optional)

Preparation

1. 1

   Step 1

   Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.
2. 2

   Step 2

   Omelette:
3. 3

   Step 3

   Whisk eggs, cream, salt and pepper.
4. 4

   Step 4

   Cool skillet and lower heat to medium.
5. 5

   Step 5

   Add butter, then when it foams, add egg. Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).
6. 6

   Step 6

   Wait 20 - 30 seconds, then use a rubber spatula to lift up the edge, tilt pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.
7. 7

   Step 7

   Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
8. 8

   Step 8

   Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
9. 9

   Step 9

   Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.

10. Bon appetit!