Cheese & Mushroom Omelette
Preparation time: 3 min
Cooking time: 5 min
Makes: 1 omelet
Pepper, freshly ground
1 tablespoon milk
Small handful freshly grated cheese
3 - 5 button mushrooms
In small bowl, whisk eggs with pinch of salt and pepper
and dash of milk and few strands of cheese.
Slice mushrooms, sauté in flat frypan in oil until soft; remove,
rest on plate.
In same frypan, add omelet mix.
Reduce heat to medium; push uncooked portion of omelet around to evenly
When omelet is cooked enough that you can just remove from pan using
a spatula, drop cooked mushrooms on omelet, just below centre.
Also add remainder of cheese, reduce heat.
After 1 minute, remove from heat altogether.
Careful flip bottom portion of omelet to cover cheese and mushrooms,
using a spatula if need be (some like to flip using a careful wrist
action with the frypan handle).
Flip top third down to complete omelet
Omelet should now slide off pan straight onto plate; enjoy!