Mushroom and Swiss Omelet

Ingredients

• 2 large eggs
• 0.5 cup sliced mushrooms
• 0.25 cup Swiss cheese, shredded
• 1 tablespoon butter
• 1 pinch salt
• 1 pinch black pepper
• 1 teaspoon fresh chives(optional)

Instructions

1. 1

   In a small skillet, melt half the butter over medium heat. Add the mushrooms and sauté until browned and tender, about 4-5 minutes. Remove mushrooms from the pan and set aside.

2. 2

   In a small bowl, whisk the eggs with salt and pepper until well combined and slightly frothy.

3. 3

   Wipe the skillet clean and melt the remaining butter over medium-low heat.

4. 4

   Pour the eggs into the skillet. Let them sit for a few seconds, then gently lift the edges with a spatula to let uncooked egg flow underneath.

5. 5

   When the eggs are mostly set but still slightly moist on top, sprinkle the Swiss cheese and sautéed mushrooms over one half of the omelet.

6. 6

   Fold the omelet in half and cook for another 30-60 seconds until the cheese is melted.

7. 7

   Slide onto a plate and garnish with chives if desired.