Ingredients
Equipment
Method
- Whisk eggs, milk, salt, and black pepper in a bowl until frothy.
- Heat olive oil and half the butter in a nonstick skillet over medium heat.
- Sauté mushrooms for 5–6 minutes until golden and tender. Remove and set aside.
- Reduce heat to medium-low and add remaining butter to the skillet.
- Pour egg mixture into the pan and cook gently until edges begin to set.
- Carefully pull cooked egg toward the center while tilting the pan.
- Add mushrooms and Swiss cheese to one half of the omelette.
- Fold the omelette in half and cook until cheese melts completely.
- Transfer to a serving plate, garnish with parsley, and serve warm.
Notes
Cook the omelette over medium-low heat for the fluffiest texture and creamiest eggs.