Omelettes with cheese and mushroom is perfect for dinner. This recipe is for one large omelette that can easily be shared by two and paired with a green salad. Omelettes can take a while to master, be patient. The wonderful thing about omelettes is that they are just as delicious if they turn into scrambled eggs as they are as your intended omelette.
3 farm eggs (I prefer brown or green eggs from a small farm)
1/4 cup milk
1 lb of mushrooms, sliced
1 clove garlic, minced
1/4 cup cheese (brie, cheddar or swiss)
salt and pepper
pad of butter
In a saucier or skillet, melt pad of butter over low heat. In a small mixing bowl, whip eggs. Add milk and continue to whip lightly with a fork or wire whisk until combined. In a separate skillet, cook garlic in the olive oil for a few seconds. Add mushrooms and salute until slightly golden. add salt and pepper.
Pour egg mixture into the saucier with melted butter and let it cook slowly and evenly in a thin layer. When the center bubbles and there is only a thin layer of milky egg mixture, add cooked garlic mushrooms to one half of the omelette in the pan. Add cheese to the layer of mushrooms.
Shut off the heat and carefully fold the empty side of the omelette over the cheese and mushrooms. Cut in half in the pan. Using a large spatula, place one half on each plate and serve immediately.