Omelette
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.98 out of 5 stars
(45)
Ingredients
1 serving
- 1 tbsp / 15g butter
- 3 eggs
- 2 tbsp cream (or 1 ½ tbsp milk) (Note 1)
- Salt and pepper
- 1/3 cup grated cheese (any melting cheese, I usually use cheddar)
- 1 tbsp / 15g butter or olive oil
- 150 g / 5 oz mushrooms (, sliced (about 1 ½ cups)
- 1 small garlic clove (, minced)
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
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Preparation
Step 1
Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.
Step 2
Omelette:
Step 3
Whisk eggs, cream, salt and pepper.
Step 4
Cool skillet and lower heat to medium.
Step 5
Add butter, then when it foams, add egg. Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).
Step 6
Wait 20 - 30 seconds, then use a rubber spatula to lift up the edge, tilt pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.
Step 7
Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
Step 8
Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
Step 9
Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.
Step 10
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