Mushroom Omelette with Aged Cheddar
1 handful of sliced mushrooms
3 eggs, beaten
1/4 c cheese, grated
In a nonstick pan heated up to medium-high with some olive oil, add in the sliced mushrooms. Give them some time on each side to get a good brown. Since the mushrooms have a lot of water, they can take the high heat. Once the mushrooms are browned and soft, take the pan off the heat for 30 seconds and turn the burner down to medium-low. After 30 seconds, or when the sizzling dies down a little bit, add in the beaten eggs. Do a little pan-jiggle-spatula-swirl-in-opposite-directions move to form the curd. Once the omelette is almost set, add in the grated cheese and give it some time to melt. Salt and pepper to taste, and get the omelette ready for flipping out(!!!!). Do your bi-fold/tri-fold maneuver onto the plate, and enjoy!