Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 20 Active Time: 0 : 15
Ingredients
Preparation
Melt butter over medium heat in a 9" or 10" skillet. Add mushrooms and saute until soft. Remove mushrooms and keep warm. Wipe skillet clean with a paper towel and set aside.
Beat eggs and milk together with a whisk. Add onion, dill and parsley and mix well. Make sure yolks are well mixed with the whites.
Heat olive oil in skillet over medium heat. When it's hot, add egg mixture (beat it a bit again just before adding). After a minute or two, when egg begins to set, lift edges with a spatula and let the liquid part run underneath. Keep doing this until the omelette is mostly set. Reduce the heat to medium low if you think the egg is cooking too quickly.
Drain cooked mushrooms and place them on one half of the omelette. Sprinkle shredded cheddar over the mushrooms and carefully fold the omelette over the filling. Reduce heat to low and continue cooking until cheese is melted.
