Mushroom & Swiss Omelette

Ingredients · 2 servings

• 4Egg, beaten
• 160 gMushroom, sliced
• 60 gSwiss cheese, grated
• 1 tspThyme, chopped
• ⅓ tspSalt
• ¼ tspBlack pepper, ground
• 2 tbspWater
• 2 tspOlive oil
• 14 gButter, divided

Equipment

stovetop, mixing bowl, whisk, nonstick skillet, spatula, knife, cutting board, grater, plate

Instructions

1. 1
   Gather The Setup

   Gather measured ingredients, a bowl, whisk, nonstick skillet, spatula, knife, cutting board, and grater before heating the pan. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Whisk Egg Mixture

   Whisk eggs with water, salt, black pepper, and thyme until the whites disappear and the mixture looks smooth and lightly foamy. · 2 min

   What to look for: The eggs look uniform, glossy, and lightly aerated.

3. 3
   Brown The Mushrooms

   Heat olive oil in the skillet over medium heat, add mushrooms, and cook until browned and most moisture has evaporated. · 5 min

   What to look for: The mushrooms are browned at the edges and the skillet looks mostly dry.

4. 4
   Cook First Eggs

   Melt 7 g butter in the skillet over medium low heat, pour in half the egg mixture, and stir gently until soft curds form. · 2 min

   What to look for: Soft curds form while the top remains slightly glossy.

5. 5
   Fill First Omelette

   Scatter half the mushrooms and Swiss cheese over one side, then cook until the top is just set and the cheese begins to melt. · 1 min

   What to look for: The cheese softens and the egg surface is moist but no longer runny.

6. 6
   Fold First Omelette

   Fold the plain side over the filling, slide the omelette onto a warm plate, and keep it covered while you cook the second. · 1 min

   What to look for: The omelette holds its fold and the filling stays enclosed.

7. 7
   Repeat Second Omelette

   Melt the remaining butter, cook the rest of the egg mixture, and fill it with the remaining mushrooms and Swiss cheese. · 4 min

   What to look for: The second omelette is set, folded, and the cheese is melted.

8. 8
   Serve Hot

   Serve the omelettes hot with any remaining thyme on top, while the centers are creamy and the Swiss cheese is melted. · 1 min

   What to look for: The omelettes are glossy, tender, and visibly filled with mushrooms.