Harshita Sinha
2 eggs, 1 tablespoon butter, 1 cup mixed mushrooms, 1 small onion, 1 clove garlic, 1/2 cup grated cheddar cheese, salt and pepper to taste, fresh parsley chopped.
Slice the mushrooms and chop the onion. Heat butter in a pan over medium heat. Add the chopped onion and sauté until translucent.
Add the sliced mushrooms to the pan and sauté until they release their moisture and start to brown.
Add the minced garlic to the pan and sauté for 1 minute. Season with salt and pepper to taste.
In a bowl, whisk the eggs and season with salt and pepper. Heat a non-stick pan over medium heat and add a small amount of butter.
Pour the whisked eggs into the pan and let it cook until the edges start to set.
Add the sautéed mushroom mixture to one half of the omelette and sprinkle with grated cheese.