Omelet with mushrooms and cheese

This omelet is really easy to make and done in less than five minutes. And it tastes great!

A tip to make a good omelet, that I have gotten from my 'aunt-in-law', is to melt a little butter and mix this with the eggs before frying. Another one is to make sure some air gets under the eggs when they are in the pan: lift the eggs up carefully with a spatula and let the runny part off the eggs get under the part that has already began to form an omelet. Here's my recipe:



Omelet with mushrooms and cheese (serves 1)

2 eggs
1 tablespoon of water or milk
pinch of salt
1 1/2 tablespoons of butter
5-6 mushrooms, in slices
handful of grated cheese
3-4 sprigs of chives (NL: bieslook), finely chopped or cut with scissors

* mix the eggs in a bowl with 1 tablespoon of water and a pinch of salt
* melt 1/2 tablespoon of the butter in a small frying pan
* stir the melted butter into the egg mixture
* melt 1 tablespoon of butter in the frying pan and fry the mushrooms on medium high heat
* when they have become brown and soft you can add the egg mixture
* leave the heat on medium high
* use a spatula to carefully lift up the sides of the omelet, so the runny part of the eggs can get under the thickened part
* when most of the omelet has formed, but there is some moist left on the top, sprinkle the cheese on and fold the omelet
* fry for another 30-60 seconds and slide the omelet onto a plate
* sprinkle some fresh chives over the top

This omelet is great for lunch. But with some salad and bread it makes a nice and quick evening meal as well!