Omelette with Mushrooms

Heat a non-stick skillet over medium heat and add the olive oil, swirling to coat the pan evenly.

Add the sliced mushrooms to the skillet, sautéing until they’re golden and have released their moisture, about 5 minutes.

In a bowl, whisk the eggs with salt and pepper until well combined.

Push the mushrooms to one side of the skillet and add the butter to the other side, letting it melt.

Pour the egg mixture into the skillet, tilting to spread evenly. Let it cook undisturbed for about 30 seconds.

Using a spatula, gently fold the omelette in half over the mushrooms, then slide it onto a plate.