Follow these steps for perfect results
Extra Virgin Olive Oil
Eggs
Parsley leaves
chopped
Parmesan cheese
grated
Milk
Salt
to taste
Pepper
to taste
Butter
Spring Onion
chopped
Button mushrooms
sliced
Garlic
minced
Heat a cast iron skillet over medium heat.
Add butter to the skillet and let it melt.
Add minced garlic and chopped spring onions to the melted butter.
Sauté the garlic and onions for about a minute, until fragrant but not browned.
Add the sliced button mushrooms to the skillet along with salt and pepper.
Cook the mushrooms until they are tender and any excess liquid has evaporated.
Remove the mushroom mixture from heat and stir in chopped parsley and grated Parmesan cheese.
Set the mushroom filling aside.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Whisk until the egg whites and yolks are well blended.
Heat a cast iron pan over medium heat and add a teaspoon of olive oil.
Pour half of the prepared egg mixture into the pan and spread it evenly using a spatula.
When the egg mixture looks stable on top and is no longer runny, fill half of the omelette with the prepared mushroom filling.
Fold the other half of the omelette over the filling and let it cook for a few seconds to melt the cheese.
Transfer the Mushroom Omelette to a serving plate.
Repeat the process with the remaining mushroom filling and egg mixture to make the second omelette.
Serve the Herb & Cheese Mushroom Omelette immediately.
Expert advice for the best results
Use fresh herbs for the best flavor.
Don't overcook the omelette, or it will be dry.
Serve the omelette immediately for the best texture.
Everything you need to know before you start
10 mins
Mushroom filling can be made ahead of time
Garnish with fresh parsley and a sprinkle of parmesan cheese.
Serve with a side of toast or fresh fruit.
Enjoy with a cup of coffee or tea.
Bright and refreshing
Discover the story behind this recipe
Common breakfast dish in many Western cultures
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