Mushroom and Swiss Omelette

Ingredients

Butter

2 tablespoons

Mushrooms

1 cup, sliced (button or cremini work well)

Eggs

4 large

Swiss cheese

1/2 cup, shredded

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a non-stick skillet, heat the butter over medium heat until melted and bubbling.
2. Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until they are golden brown and tender. Season with salt and black pepper to taste.
3. While the mushrooms are cooking, crack the eggs into a bowl and whisk them until well beaten. Season the eggs with a pinch of salt and black pepper.
4. Once the mushrooms are cooked, evenly distribute them in the skillet and pour the beaten eggs over them. Allow the mixture to cook for 2-3 minutes, or until the edges of the omelette start to set.
5. Sprinkle the shredded Swiss cheese evenly over one half of the omelette.
6. Using a spatula, gently fold the other half of the omelette over the cheese to create a half-moon shape. Cook for another 1-2 minutes, or until the cheese is melted and the omelette is cooked to your desired doneness.
7. Carefully slide the omelette onto a plate and garnish with freshly chopped parsley.
8. Serve hot and enjoy your delectable Mushroom and Swiss Omelette!