Mushroom and Onion Omelette

Ingredients

• Fresh parsley (1 tablespoon, chopped)
• Cheddar cheese (1/2 cup, shredded)
• Butter (2 tablespoons)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Milk (2 tablespoons)
• Eggs (4)
• Onion (1 medium, thinly sliced)
• Mushrooms (1 cup, sliced)

Instructions

1. Heat 1 tablespoon of butter in a non-stick skillet over medium heat.
2. Add the sliced mushrooms and onions to the skillet and sauté until they are tender and lightly browned, about 5-7 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, milk, salt, and black pepper.
4. Heat the remaining tablespoon of butter in the same skillet over medium heat.
5. Pour the egg mixture into the skillet and let it cook undisturbed for a minute or 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. Sprinkle the sautéed mushrooms, onions, shredded cheddar cheese, and chopped parsley evenly over one half of the omelette.
8. 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 cut it into slices. Serve hot.