Mushroom and Swiss Omelette

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Whisk the eggs with the milk, salt, and black pepper in a small bowl until well combined and slightly frothy.

   Ca. 2 min.

   Kokkens note: Ensure the eggs are thoroughly mixed for a consistent texture.

2. 2

   Melt half of the butter in a 20cm non-stick skillet over medium heat.

   Ca. 1 min.

3. 3

   Add the button mushrooms to the skillet and sauté for 3-4 minutes until they are softened and lightly browned.

   Ca. 4 min.

   Kokkens note: Avoid overcrowding the pan to allow the mushrooms to brown instead of steam.

4. 4

   Remove the sautéed mushrooms from the skillet and set aside.

5. 5

   Add the remaining butter to the same skillet and let it melt.

6. 6

   Pour the egg mixture into the hot skillet, tilting the pan to evenly coat the bottom.

   Ca. 1 min.

   Kokkens note: Keep the heat at medium-low to prevent the omelette from browning too quickly.

7. 7

   As the edges set, gently push the cooked egg toward the center with a spatula, allowing the uncooked egg to flow underneath.

   Ca. 2 min.

   Kokkens note: Do this a few times until most of the egg is set but the top is still slightly moist.

8. 8

   Distribute the sautéed mushrooms and shredded Swiss cheese over one half of the omelette.

   Ca. 1 min.

9. 9

   Carefully fold the other half of the omelette over the filling.

10. 10

    Cook for another 1-2 minutes until the cheese is melted and the omelette is cooked through to your liking.

    Ca. 2 min.

11. 11

    Slide the omelette onto a plate and garnish with fresh chives, if desired.