Ingredients

1 tbsp (15g) butter

3 eggs

2 tbsp cream (or 1 ½ tbsp milk)

Salt and pepper, to taste

1/3 cup grated cheese (any melting cheese, such as 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)

Instructions

Step 1: Heat 1 tbsp butter in a medium or small non-stick skillet over high heat. Add the sliced mushrooms and cook until they start to turn golden around the edges, about 1 ½ minutes. Add the minced garlic, salt, and pepper, then cook until the mushrooms are golden and fragrant, approximately another 1 ½ minutes. Remove the mushroom mixture from the skillet and set aside.

Step 2: In a bowl, whisk together the eggs, cream, salt, and pepper until combined and slightly frothy.

Step 3: Cool the skillet slightly and reduce the heat to medium. Add 1 tbsp butter and, once it foams, pour in the egg mixture. Stir gently a few times as if scrambling just to start cooking the eggs, then let the base begin to set, spreading the eggs evenly across the skillet.

Step 4: After 20 to 30 seconds, use a rubber spatula to lift the edges of the omelette, tilting the pan to allow uncooked egg to flow underneath. Repeat this motion two or three times around the edges to cook the eggs evenly.

Step 5: Sprinkle half of the grated cheese evenly over one side of the omelette. Top with the cooked mushrooms, add a pinch of thyme and parsley if using, then sprinkle with the remaining cheese.

Step 6: Cover the skillet with a lid and cook for about 30 seconds, or until the underside is light golden and the top is just set (the cheese will not fully melt yet).

Step 7: Carefully fold the omelette in half to cover the mushrooms and cheese. Transfer immediately to a serving plate; the residual heat will melt the cheese completely.

Tips & Variations

Use cream instead of milk for a richer, creamier omelette texture.

Try different cheeses like Swiss, Gruyère, or mozzarella for varied flavors.

Add fresh herbs such as chives or tarragon for extra aroma and taste.

For a vegetarian option, omit the mushrooms and add sautéed spinach or roasted tomatoes.

Use olive oil instead of butter for a lighter or dairy-free version.

FAQs

Can I make this omelette without cream?

Yes, you can substitute cream with milk or even water for a lighter omelette, though the texture will be less rich.

How do I prevent the omelette from sticking to the pan?

Use a good quality non-stick skillet and make sure the pan and butter are properly heated before adding the eggs. Also, avoid cooking on very high heat to prevent sticking and burning.