Mushroom and Swiss Omelette

Ingredients

• Fresh parsley (1 tablespoon, chopped (for garnish))
• Black pepper (to taste)
• Salt (to taste)
• Butter (1 tablespoon)
• Swiss cheese (1/4 cup, shredded)
• Eggs (3)
• Mushrooms (1 cup, sliced)

Instructions

1. Heat the butter in a non-stick skillet over medium heat.
2. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5 minutes. Season with salt and black pepper.
3. In a bowl, whisk the eggs until well beaten. Season with salt and black pepper.
4. Pour the beaten eggs into the skillet with the mushrooms. Cook for 2-3 minutes, or until the edges start to set.
5. Sprinkle the shredded Swiss cheese evenly over the omelette.
6. Using a spatula, carefully fold one side of the omelette over the cheese to create a half-moon shape. Cook for another 1-2 minutes, or until the cheese is melted.
7. Slide the omelette onto a plate and garnish with fresh parsley.
8. Serve hot and enjoy!