- Servings : 1
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
- 3 eggs
- pinch of salt
- 2 tsps plus 1 tsp butter
- 1/2 red onion, sliced
- 125g mushrooms, thinly sliced
- 2 tbsps Cheddar cheese, grated
- chives, chopped
Crack the eggs into a bowl and add a pinch of salt. Whisk until well beaten, then set aside.
Melt 2 teaspoons of the butter in a pan set over medium heat. Add the onions, and sauté until soft and translucent, about 3 to 5 minutes.
Add the mushrooms, and sauté until they release their juices and become soft, about 3 minutes more. Transfer to a bowl and set aside.
Wipe out the pan and add 1 teaspoon of butter, swirling to coat the bottom of the pan. Pour in the beaten eggs.
When the edges begin to set, run a spatula around the circumference, pushing the edge aside slightly, and tilting the pan to let any uncooked egg run under the omelette.
When the surface of the egg is almost set, top half of the omelette with the sautéed mushrooms and onions. Sprinkle evenly with the cheese.
Use a spatula to carefully fold the other half of the omelette over the filling.
Gently flip the omelette and cook for another minute, until the cheese melts and the egg is set.
Transfer to a plate and garnish with freshly snipped chives.