Mushroom Omelet

Instructions

1. Step 1

   Slice the mushrooms into moderately thick pieces.

   Ingredients used: 200.0 gr Mushroom

   Cookware: Chef Knife, cutting board

2. Step 2

   Melt the butter in the frying pan over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 14.0 gr Butter

   Cookware: frying pan

3. Step 3

   Add the sliced mushrooms and cook over medium heat, stirring occasionally, until tender and their released moisture has evaporated.

   Timer: 6 min (fixed)

   Cookware: frying pan, spatula

4. Step 4

   Whisk the eggs, milk, and salt until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Egg, 30.0 ml Milk, 3.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Reduce the heat to low and pour the egg mixture evenly over the mushrooms. Cook undisturbed until the edges begin to set.

   Timer: 2 min (fixed)

   Cookware: frying pan

6. Step 6

   Lift the set edges gently with the spatula and tilt the pan so uncooked egg flows underneath. Continue cooking until no liquid egg remains and the center reaches 71°C, then slide the omelet onto a plate.

   Timer: 3 min (fixed)

   Cookware: frying pan, serving plate, spatula