Classic Mushroom Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl, add a pinch of salt and black pepper, and beat them well.

2. 2

   Clean and slice the 200g mushrooms and chop the medium onion finely.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.

4. 4

   Add the chopped onion to the pan and sauté until it becomes translucent.

5. 5

   Add the sliced mushrooms to the pan and cook until they are golden brown and any liquid has evaporated.

6. 6

   Remove the onion and mushrooms from the pan and set aside.

7. 7

   Add the remaining 1 tablespoon of olive oil to the pan and pour in the beaten eggs.

8. 8

   Cook the eggs gently, stirring occasionally, until they start to set but are still slightly runny on top.

9. 9

   Sprinkle the cooked mushrooms and onions evenly over one half of the omelette.

10. 10

    Add the 50g of grated cheddar cheese on top of the mushrooms and onions.

11. 11

    Fold the other half of the omelette over the filling and cook for another minute until the cheese melts.

12. 12

    Slide the omelette onto a plate, garnish with 1 tablespoon of chopped parsley, and serve immediately.