Classic Mushroom and Onion Omelette

Ingredients

• Fresh parsley (1 tablespoon, finely chopped)
• Cheddar cheese (1/2 cup, shredded)
• Butter (2 tablespoons)
• Black pepper (1/4 teaspoon, freshly ground)
• Salt (1/4 teaspoon)
• Milk (2 tablespoons)
• Eggs (3, large)
• Onion (1 small, thinly sliced)
• Mushrooms (1 cup, sliced)

Instructions

1. In a non-stick skillet, heat 1 tablespoon of butter over medium heat.
2. Add the sliced mushrooms and onions to the skillet. Sauté them until they are tender and lightly browned, which should take about 5-7 minutes. Once done, remove from heat and set aside.
3. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Using the same skillet, heat the remaining tablespoon of butter over medium heat.
5. Pour the whisked egg mixture into the skillet. Let it cook undisturbed for a minute or until the edges start to set.
6. With a spatula, gently lift the edges of the omelette allowing the uncooked eggs to flow to the edges.
7. Evenly sprinkle the sautéed mushrooms, onions, shredded cheddar cheese, and chopped parsley over one half of the omelette.
8. Fold the other half of the omelette over the filling and let it cook for another minute or until the cheese is melted and the omelette is cooked through.
9. Gently slide the omelette onto a plate and cut it into slices. Serve immediately while hot. Enjoy!