Instructions

1. In a non-stick skillet, heat 1 tablespoon of butter over medium heat until melted.
2. Add the sliced mushrooms to the skillet and sauté them until they are golden brown and tender, about 5 minutes. Season with salt and black pepper to taste. Once cooked, remove the mushrooms from the skillet and set aside.
3. In a mixing bowl, whisk the eggs until well beaten. Season with a pinch of salt and black pepper.
4. In the same skillet, add the remaining tablespoon of butter and heat over medium heat until melted.
5. Pour the beaten eggs into the skillet, allowing them to cook undisturbed for about 1-2 minutes, or until the edges begin to set.
6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to let the uncooked eggs flow to the edges.
7. Sprinkle the sautéed mushrooms and shredded cheddar cheese evenly over one half of the omelette.
8. Carefully fold the other half of the omelette over the filling and cook for another minute, or until the cheese is melted and the omelette is cooked through.
9. Slide the omelette onto a plate and garnish with freshly chopped parsley.
10. Serve hot and enjoy your delicious Mushroom and Cheddar Omelette!