Australian Mushroom and Herb Omelette

Ingredients

Butter

2 tablespoons

Fresh mushrooms (e.g., button or cremini)

1 cup, sliced

Fresh parsley

2 tablespoons, chopped

Fresh chives

2 tablespoons, chopped

Fresh thyme

1 teaspoon, chopped

Eggs

4 large

Milk

2 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Heat a non-stick skillet over medium heat.
2. Add the sliced mushrooms and sauté until they release their moisture and become golden brown, about 5 minutes. Remove from the skillet and set aside.
3. In a medium bowl, whisk together the eggs, milk, chopped parsley, chives, thyme, salt, and pepper until well combined.
4. Melt the butter in the same skillet over medium heat. Allow it to foam and bubble slightly, but do not let it brown.
5. Pour the egg mixture into the skillet and let it cook undisturbed for 2-3 minutes, until the edges start to set.
6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
7. Once the omelette is mostly set but still slightly runny on top, evenly sprinkle the cooked mushrooms over one half of the omelette.
8. Fold the other half of the omelette over the mushrooms and cook for another minute to let the flavors meld and the eggs finish cooking.
9. Carefully slide the omelette onto a plate and serve hot, garnished with additional fresh herbs if desired.