Cheesy Mushroom Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl, add 1 teaspoon of salt and 1 teaspoon of black pepper, and whisk until well combined.

2. 2

   Clean and slice the 200 grams of mushrooms.

3. 3

   Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.

4. 4

   Add the sliced mushrooms to the pan and sauté until they are golden brown and tender, about 5-7 minutes.

5. 5

   Grate the 100 grams of cheddar cheese and set aside.

6. 6

   Pour the beaten eggs into the pan with the mushrooms, ensuring the mixture is evenly distributed.

7. 7

   Cook the omelette over medium heat until the edges start to set, about 2-3 minutes.

8. 8

   Sprinkle the grated cheddar cheese over one half of the omelette.

9. 9

   Using a spatula, carefully fold the omelette in half, covering the cheese.

10. 10

    Continue to cook for another 2-3 minutes, or until the cheese is melted and the eggs are fully cooked.

11. 11

    Slide the omelette onto a plate and serve immediately.