Italian Mushroom Omelette

Instructions

1. Step 1

   Whisk the eggs, Parmesan, parsley, salt, and black pepper in the mixing bowl until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 piece Egg, 1.0 gr Ground Black Pepper, 30.0 gr Parmesan Cheese, 8.0 gr Parsley, 3.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the olive oil in the nonstick skillet over medium heat. Add the mushrooms and cook until browned and their released moisture has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Cremini Mushroom, 15.0 ml Olive Oil

   Cookware: nonstick skillet, spatula

3. Step 3

   Add the garlic to the mushrooms and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Garlic

   Cookware: nonstick skillet, spatula

4. Step 4

   Transfer the mushroom mixture to a plate and wipe any loose browned bits from the skillet.

   Cookware: nonstick skillet, plate, spatula

5. Step 5

   Return the skillet to medium heat and melt the butter, swirling it across the base.

   Timer: 1 min (fixed)

   Ingredients used: 14.0 gr Unsalted Butter

   Cookware: nonstick skillet

6. Step 6

   Pour in the egg mixture, reduce to low heat, and gently draw the cooked edges toward the center while tilting the skillet so uncooked egg flows underneath. Cook until the top is moist but no longer runny.

   Timer: 3 min (fixed)

   Cookware: nonstick skillet, spatula

7. Step 7

   Spread the mushroom mixture over one half of the omelette. Fold the other half over the filling and cook until the center reaches 71°C, then slide onto the plate and serve.

   Timer: 2 min (fixed)

   Cookware: nonstick skillet, plate, spatula