Blue Cheese and Mushroom Omelette

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Black pepper (1/4 teaspoon, freshly ground)
• Salt (1/4 teaspoon)
• Blue cheese (1/2 cup, crumbled)
• Milk (2 tablespoons)
• Eggs (4, large)
• Butter (2 tablespoons, divided)
• Mushrooms (1 cup, sliced)

Instructions

1. Heat 1 tablespoon of butter in a skillet over medium heat.
2. Add the sliced mushrooms to the skillet and sauté until they turn golden brown, about 5 minutes. Once done, transfer them to a bowl and set aside.
3. In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Heat the remaining butter in a non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet, ensuring it spreads evenly across the pan.
6. Cook until the edges of the omelette start to set, which should take about 2 minutes.
7. Sprinkle the sautéed mushrooms and crumbled blue cheese evenly over one half of the omelette.
8. Fold the other half of the omelette over the filling and let it cook for another 2 minutes, or until the cheese is melted.
9. Slide the omelette onto a plate, garnish with fresh parsley, and serve hot.