Omelette

👨‍🍳 Instructions

1. 1

   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.

2. 2

   Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.

3. 3

   Whisk eggs, cream, salt and pepper.

4. 4

   Cool skillet and lower heat to medium. Add butter, then when it foams, add egg.

5. 5

   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.

6. 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.

7. 7

   Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.

8. 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.

9. 9

   Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.