Mushroom and Herb Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl and whisk them until they are well combined.

2. 2

   Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the eggs and mix well.

3. 3

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

4. 4

   Add the 1 cup of sliced mushrooms to the skillet and sauté until they are golden brown and tender, about 5 minutes.

5. 5

   Add the 1/2 cup of chopped parsley, 1/2 cup of chopped chives, and 1/4 cup of chopped basil to the mushrooms and stir for another minute.

6. 6

   Pour the egg mixture over the mushrooms and herbs in the skillet.

7. 7

   Cook the omelette over medium heat, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath, until the eggs are set, about 5-7 minutes.

8. 8

   Once the omelette is cooked, fold it in half and slide it onto a plate.

9. 9

   Serve the omelette hot, garnished with additional herbs if desired.