Savory Mushroom and Cheddar Cheese Omelette

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Butter (2 tablespoons)
• Black pepper (to taste)
• Salt (to taste)
• Cheddar cheese (1/2 cup, shredded)
• Mushrooms (1 cup, sliced (preferably cremini or button mushrooms))
• Eggs (3 large)

Instructions

1. In a medium bowl, crack the eggs, add a pinch of salt and black pepper, and whisk them together until fully combined.
2. Heat the butter in a non-stick skillet over medium heat until melted and slightly bubbling.
3. Add the sliced mushrooms to the skillet. Sauté for about 5-7 minutes until they are tender and lightly browned, stirring occasionally.
4. Pour the beaten eggs into the skillet over the sautéed mushrooms. Allow the eggs to cook undisturbed for 2-3 minutes or until the edges begin to set.
5. Sprinkle the shredded cheddar cheese evenly over one half of the omelette.
6. Using a spatula, carefully fold the other half of the omelette over the cheese to create a half-moon shape.
7. Cook for an additional minute or until the cheese is melted and the eggs are fully cooked through.
8. Garnish with fresh parsley before serving.
9. Serve hot with toasted bread or a side salad for a refreshing complement.