Blue Cheese and Mushroom Omelette

Ingredients

• Fresh parsley (1 tablespoon, chopped)
• Black pepper (to taste)
• Salt (to taste)
• Blue cheese (1/4 cup, crumbled)
• Milk (2 tablespoons)
• Eggs (4)
• Butter (2 tablespoons)
• Mushrooms (1 cup, sliced)

Instructions

1. Heat 1 tablespoon of butter in a skillet over medium heat.
2. Add the sliced mushrooms and sauté until they are golden brown, about 5 minutes. Set aside.
3. In a bowl, whisk together the eggs, milk, salt, and black pepper.
4. Heat the remaining butter in a non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook until the edges start to set, about 2 minutes.
6. Sprinkle the sautéed mushrooms and crumbled blue cheese over one half of the omelette.
7. Fold the other half of the omelette over the filling and cook for another 2 minutes, or until the cheese is melted.
8. Garnish with fresh parsley and serve hot.