Omelette with Mushrooms and Swiss Cheese

Ingredients

• Eggs 3 large
• Swiss cheese 1 oz
• Mushrooms 1/2 cup
• Olive oil 1 tsp

Method

1. Prepare Ingredients. Wash the mushrooms thoroughly and slice them evenly. Crack the eggs into a bowl and beat them gently with a fork or whisk until the yolks and whites are fully combined.
   Tip: Beating the eggs well helps create a fluffy omelette.
2. Sauté Mushrooms. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook them for about 4 minutes, stirring occasionally, until they are tender and any released moisture has evaporated.
   Tip: Avoid overcrowding the pan so mushrooms brown nicely instead of steaming.
3. Cook the Omelette Base. Reduce the heat to medium-low. Pour the beaten eggs evenly over the cooked mushrooms in the skillet. Let the eggs cook undisturbed for about 1-2 minutes until the edges start to set but the center is still slightly runny.
   Tip: Gently lift the edges with a spatula to let uncooked egg flow underneath for even cooking.
4. Add Swiss Cheese. Sprinkle the 1 oz of Swiss cheese evenly over one half of the omelette. Continue cooking for another minute until the cheese starts to melt and the eggs are mostly set.
   Tip: Cover the skillet with a lid briefly to help the cheese melt faster.
5. Fold and Serve. Using a spatula, carefully fold the omelette in half over the cheese. Slide the omelette onto a plate and serve immediately while warm.
   Tip: Folding gently prevents the omelette from breaking.

Pro tips

• Use a non-stick skillet to prevent sticking and make flipping easier.
• For extra fluffiness, add a tablespoon of milk or water when beating the eggs.