Mushroom French Omelet

Instructions

1. 1

   Crack the eggs into a bowl and beat them until the yolks and whites are fully combined. Season with salt and pepper to taste.

2. 2

   Heat a non-stick frying pan over medium heat and add the unsalted butter, allowing it to melt and coat the bottom of the pan.

3. 3

   Pour the beaten eggs into the pan, tilting the pan to spread them out evenly. Let the eggs cook undisturbed for a few moments until they begin to set around the edges.

4. 4

   Using a spatula, gently push the set edges towards the center, tilting the pan to allow the uncooked eggs to flow to the edges.

5. 5

   When the eggs are mostly set but still slightly runny on top, sprinkle the sautéed mushrooms and chopped parsley over one half of the omelet.

6. 6

   Carefully fold the other half of the omelet over the mushrooms and parsley. Let it cook for another minute to ensure the filling is heated through.

7. 7

   Slide the omelet onto a plate, garnish with additional parsley if desired, and serve immediately.