Omelette with Mushrooms and Low-fat Cheese

Ingredients

• large eggs 3 pieces
• mushrooms 1/2 cup
• low-fat cheddar cheese 1 oz
• olive oil 1 tsp

Method

1. Prepare Ingredients. Wash the mushrooms gently with a damp paper towel and slice them thinly. Crack the eggs into a bowl and beat them well with a fork or whisk until the yolks and whites are fully combined.
   Tip: Use room temperature eggs for a fluffier omelette.
2. Cook Mushrooms. Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they are soft and slightly browned. Stir occasionally to cook evenly.
   Tip: Avoid overcrowding the pan so mushrooms brown nicely instead of steaming.
3. Add Eggs. Pour the beaten eggs evenly over the cooked mushrooms in the pan. Tilt the pan slightly to spread the eggs evenly. Let the eggs cook undisturbed for about 2 minutes until the edges start to set.
   Tip: Use a spatula to gently lift the edges and let uncooked egg flow underneath for even cooking.
4. Add Cheese and Finish Cooking. Sprinkle the shredded low-fat cheddar cheese evenly over one half of the omelette. Once the eggs are mostly set but still slightly runny on top, carefully fold the omelette in half using a spatula. Cook for another minute until the cheese melts and the eggs are fully cooked.
   Tip: Lower the heat to prevent burning while melting the cheese.
5. Serve. Slide the omelette onto a plate and serve immediately while hot. Optionally, garnish with fresh herbs like parsley or chives for extra flavor.
   Tip: Serve with a side of whole grain toast or fresh salad for a complete meal.

Pro tips

• Use a non-stick pan to prevent the omelette from sticking and breaking.
• Beat the eggs thoroughly to incorporate air for a fluffier texture.