Cheddar and Mushroom Omelette

Ingredients

• 1½ tablespoons unsalted butter
• 3 large eggs, at room temperature
• 1½ teaspoons water
• ¾ teaspoon olive oil
• 6 oz cremini mushrooms, finely diced
• 2 cloves garlic, minced
• ⅓ cup aged cheddar cheese, grated
• Salt and freshly ground black pepper to taste
• 1½ tablespoons fresh chives, chopped
• ¾ tablespoon crème fraîche, for serving

Method

1. 1Heat a non-stick skillet over medium heat and add olive oil; toss in diced mushrooms and cook until they release their moisture and turn deep golden brown, about 6 minutes.
2. 2Add minced garlic to the mushrooms and sauté for 30 seconds until fragrant, then remove the mixture from the pan and set aside on a plate.
3. 3Whisk eggs, water, a pinch of salt, and pepper in a bowl vigorously with a fork until the yolk and white are fully blended and the mixture is slightly frothy.
4. 4Wipe the skillet clean, add butter, and swirl to coat the bottom; wait until the butter foams subside but before it turnsbrown.
5. 5Pour in the whisked eggs and let them sit undisturbed for 10 seconds, then gently push the set edges toward the center with a spatula, tilting the pan to let uncooked egg flow into the gaps.
6. 6Once the surface is set but still glossy and slightly wet, sprinkle the cooked mushrooms and grated cheddar over one half of the omelette.
7. 7Fold the empty half over the filling using the spatula, slide the omelette onto a warm plate, and top with fresh chives and a dollop of crème fraîche.

Nutrition per serving