Mushroom and Cheese Omelette

Instructions

1. Step 1

   Whisk the eggs with the salt and black pepper until the whites and yolks are fully combined.

   Ingredients used: 0.5 gr Black Pepper, 3.0 piece Chicken Egg, 1.5 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Melt 1 ½ tsp (7 gr) of the butter in the frying pan over medium heat. Add the mushrooms and cook until tender and their released moisture has evaporated, then transfer them to the plate.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Button Mushroom, 7.0 gr Unsalted Butter

   Cookware: frying pan, plate, spatula

3. Step 3

   Return the pan to medium heat and melt the remaining 1 ½ tsp (7 gr) of butter. Pour in the egg mixture, tilt the pan to spread it evenly, and gently draw the cooked edges inward as the center begins to set.

   Timer: 2 min (fixed)

   Ingredients used: 7.0 gr Unsalted Butter

   Cookware: frying pan, spatula

4. Step 4

   Spread the cooked mushrooms and cheddar cheese over one half of the omelette.

   Ingredients used: 50.0 gr Cheddar Cheese

   Cookware: frying pan, spatula

5. Step 5

   Fold the uncovered half over the filling. Cook until the cheese melts, the egg is set, and the center reaches 71°C, then slide the omelette onto the plate.

   Timer: 2 min (fixed)

   Cookware: frying pan, plate, spatula