Mushroom Parmesan Omelette

With a fork, thoroughly beat the cracked eggs in a bowl. Put some salt and pepper on it for seasoning. Set aside—heat half of the butter in a non-stick skillet over medium heat. Sliced mushrooms should be added to the skillet and sauté them until they are tender and golden brown, about 3-4 minutes. Remove the mushrooms from the pan and set them aside.

Transfer the remaining butter to the same skillet and let it to melt. To ensure uniform distribution, Swirl the beaten eggs around in the pan after pouring them in. As the edges of the omelette set, lift them gently with a spatula to allow the uncooked eggs to flow underneath. When the omelette is almost set but the top is still somewhat jiggly, sprinkle the sautéed mushrooms over one-half of the omelette.