Instructions

1. In a non-stick skillet, melt 1 tablespoon of butter over medium heat.
2. Add the sliced onions and mushrooms to the skillet. Sauté until they are soft and golden, about 5-7 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
3. In a mixing bowl, whisk the eggs until well beaten, seasoning them with a pinch of salt and black pepper.
4. In another non-stick skillet, melt the remaining tablespoon of butter over medium heat.
5. Pour the beaten eggs into the skillet and allow them to cook undisturbed for about 1-2 minutes, until the edges begin to set.
6. Gently lift the edges of the omelet with a spatula, tilting the skillet to let the uncooked eggs flow toward the edges.
7. Once the omelet is mostly set but still slightly runny on top, sprinkle the sautéed onions, mushrooms, shredded cheddar cheese, and chopped parsley over one half of the omelet.
8. Carefully fold the other half of the omelet over the filling and cook for another minute to melt the cheese and finish cooking the eggs.
9. Slide the omelet onto a plate and serve hot, garnished with additional parsley if desired. Enjoy!