Omelette mit Champignons

Ingredients

• 4 large eggs
• 8 ounces mushrooms
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons chives
• 1 ounce cheese
• 1 teaspoon olive oil

Instructions

1. 1

   Clean the mushrooms with a damp cloth and slice them thinly.

2. 2

   In a skillet, heat 1 tablespoon of butter and 1 teaspoon of olive oil over medium heat.

3. 3

   Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are golden brown and tender. Season with a pinch of salt and pepper.

4. 4

   While the mushrooms are cooking, crack the eggs into a bowl. Add the remaining salt and pepper, and whisk until well combined.

5. 5

   In another skillet, heat the remaining tablespoon of butter over medium-low heat.

6. 6

   Pour the beaten eggs into the skillet and let them cook undisturbed for about 2 minutes until the edges begin to set.

7. 7

   Once the edges are set, gently lift them with a spatula, allowing the uncooked egg to flow underneath. Cook for an additional 2-3 minutes until the top is just slightly runny.

8. 8

   Spread the sautéed mushrooms evenly over one half of the omelette and sprinkle with chopped chives and cheese.

9. 9

   Carefully fold the omelette in half over the filling and cook for another minute until the cheese melts.

10. 10

    Slide the omelette onto a plate and serve immediately, garnished with extra chives if desired.