Mushroom and Pesto Omelette

Instructions

1. 1

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

2. 2

   Slice the mushrooms and mince the garlic clove.

3. 3

   Heat a non-stick skillet over medium heat and add a little oil or butter.

4. 4

   Add the minced garlic and sliced mushrooms to the skillet and sauté until the mushrooms are soft and golden.

5. 5

   Pour the beaten eggs into the skillet, ensuring they cover the mushrooms evenly.

6. 6

   Allow the eggs to cook for a minute, then gently spread the pesto over one half of the omelette.

7. 7

   Sprinkle the mozzarella cheese over the pesto.

8. 8

   Once the eggs are mostly set, fold the omelette in half to cover the filling.

9. 9

   Cook for another minute or until the cheese is melted and the eggs are fully cooked.

10. 10

    Slide the omelette onto a plate and serve hot.