Mushroom Omelet

Ingredients

• •3 large eggs
• •8 oz fresh mushrooms, sliced
• •2 tablespoons butter
• •1/4 cup shredded cheddar cheese
• •1/2 small onion, diced
• •1 clove garlic, minced
• •2 tablespoons fresh parsley, chopped
• •to taste Salt and pepper

Directions

1. 1Heat 1 tablespoon of butter in a skillet over medium-high heat and sauté the mushrooms with onion and garlic until golden, about 5 minutes. Season with salt and pepper, then transfer to a plate.
2. 2Whisk together the eggs, parsley, salt, and pepper in a bowl until well combined.
3. 3Melt the remaining butter in the skillet over medium heat and pour in the egg mixture, tilting the pan to spread evenly.
4. 4Let the eggs cook undisturbed for 1-2 minutes until the edges begin to set, then gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges.
5. 5When the top is mostly set but still slightly wet, sprinkle the sautéed mushrooms and cheese on one half of the omelet.
6. 6Fold the omelet in half and slide onto a plate, garnishing with extra parsley if desired. Serve immediately.

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