Onion and Mushroom Omelet

Ingredients

• Fresh parsley - 1 tablespoon, chopped
• Cheddar cheese - 1/2 cup, shredded
• Black pepper - To taste
• Salt - To taste
• Butter - 2 tablespoons
• Mushrooms - 1 cup, sliced
• Onion - 1 medium, thinly sliced
• Eggs - 4

Instructions

1. In a non-stick skillet, melt 1 tablespoon of butter over medium heat.
2. Add the sliced onions and mushrooms to the skillet and sauté until they are soft and golden, about 5-7 minutes. Season with salt and black pepper.
3. In a bowl, whisk the eggs until well beaten. Season with salt and black pepper.
4. In another non-stick skillet, melt the remaining tablespoon of butter 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 omelet and tilt the skillet to allow the uncooked eggs to flow to the edges.
7. Once the omelet is mostly set but still slightly runny on top, sprinkle the sautéed onions, mushrooms, shredded cheddar cheese, and chopped parsley over one half of the omelet.
8. Fold the other half of the omelet over the filling and cook for another minute to melt the cheese and finish cooking the eggs.
9. Slide the omelet onto a plate and serve hot. Enjoy!