Mushroom and Cheddar Omelette

Ingredients

• Fresh parsley - 1 tablespoon, chopped (for garnish)
• Black pepper - To taste
• Salt - To taste
• Butter - 2 tablespoons
• Cheddar cheese - 1/2 cup, shredded
• Eggs - 4
• Mushrooms - 1 cup, sliced

Instructions

1. Heat 1 tablespoon of butter in a non-stick skillet over medium heat.
2. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5 minutes. Season with salt and black pepper. Remove from the skillet and set aside.
3. In a bowl, whisk the eggs until well beaten. Season with salt and black pepper.
4. Heat the remaining tablespoon of butter in the same skillet over medium heat.
5. Pour the beaten eggs into the skillet and let them cook undisturbed for a minute or two, until the edges start to set.
6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
7. Sprinkle the sautéed mushrooms and shredded cheddar cheese evenly over one half of the omelette.
8. Fold the other half of the omelette over the filling and cook for another minute, or until the cheese is melted.
9. Slide the omelette onto a plate and garnish with fresh parsley.
10. Serve hot and enjoy!