Omelette aux Champignons

Ingredients

Butter

2 tablespoons

Mushrooms

2 cups, sliced (e.g., cremini or button)

Eggs

4 large

Salt

to taste

Black pepper

to taste

Fresh herbs (such as parsley or chives)

2 tablespoons, chopped

Instructions

1. In a non-stick skillet, heat 1 tablespoon of butter over medium heat until melted and foamy.
2. Add the sliced mushrooms to the skillet. Sauté them for about 5-7 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 mixing bowl. Whisk them vigorously until well beaten, and season with a pinch of salt and black pepper.
4. Once the mushrooms are done, transfer them to a plate and set aside.
5. In the same skillet, add the remaining tablespoon of butter and allow it to melt over medium heat.
6. Pour the beaten eggs into the skillet, tilting it slightly to ensure even coverage. Let the eggs cook undisturbed for about one to two minutes, or until the edges start to set.
7. Using a spatula, gently lift the edges of the omelette while tilting the skillet to allow the uncooked eggs to flow toward the edges.
8. When the omelette is mostly set but still slightly runny on top, spoon the sautéed mushrooms onto one half of the omelette.
9. Carefully fold the other half of the omelette over the mushrooms. Cook for another minute, allowing the cheese (if using) to melt and finishing cooking the eggs.
10. Gently slide the omelette onto a plate, garnish with chopped fresh herbs, and serve hot with a side of crusty bread or a fresh salad.