Green Omelet

Ingredients

• Egg

  Whole, fresh eggs

  3 large or 150g

• Mushrooms

  White, raw

  50g

• Butter

  Unsalted

  1 tbsp or 14g

• Half and half cream

  Fluid

  1 tbsp or 15g

• Parsley

  Raw

  ⅓ cup or 20g

• Chives

  Raw

  1 tbsp chopped or 3g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat 1/2 tbsp butter in a non-stick pan over medium-high heat. Add mushrooms and cook for 4 - 5 minutes til golden. Transfer to plate and set aside.
2. Add eggs, half-and-half, chives, parsley, salt and pepper to mixing bowl and whisk to combine.
3. Heat 1/2 tbsp butter in same pan over medium heat. Once butter has melted and starting to sizzle, pour in egg mixture. Swirl pan so eggs reach edges and let cook for 5 - 7 minutes.
4. Add mushrooms and cheese to one side of omelette. Fold the other side over mushrooms and cheese, cover with a lid and cook for 3 minutes. Serve immediately.