Mushroom Omelette

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Whisk the eggs and milk (if using) in a medium bowl until well combined and slightly frothy, then season with salt and black pepper.

   Ca. 1 min.

   Kokkens note: Whisking thoroughly incorporates air, making the omelette fluffier.

2. 2

   Heat half of the butter in a 20-22 cm non-stick frying pan over medium heat until melted and sizzling.

   Ca. 1 min.

3. 3

   Add the sliced button mushrooms to the pan and sauté for 3-4 minutes, until they are tender and have released their liquid.

   Ca. 4 min.

4. 4

   Remove the cooked mushrooms from the pan and set aside.

5. 5

   Add the remaining butter to the same pan and swirl to coat the bottom evenly.

6. 6

   Pour the egg mixture into the hot pan.

7. 7

   As the edges begin to set, gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow the uncooked egg to flow underneath.

   Ca. 1 min.

   Kokkens note: This technique creates a soft, custardy omelette.

8. 8

   When the top is mostly set but still slightly moist, sprinkle the shredded cheddar cheese and sautéed mushrooms over one half of the omelette.

9. 9

   Fold the empty half of the omelette over the filling.

10. 10

    Slide the omelette onto a plate, garnish with fresh chopped parsley if desired, and serve immediately.