Classic Omelette Recipe

Heat a nonstick skillet over medium heat. Add olive oil and 1 tsp butter and let the butter melt and foam.

Add the minced shallot and sauté 30–45 seconds until fragrant and translucent, without browning.

Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed 2–3 minutes to brown, then stir and cook another 2–3 minutes until softened and golden.

Stir in the chopped thyme, salt (¼ tsp) and pepper (⅛ tsp). Cook 30 seconds more, then transfer the mushrooms to a small bowl and set aside. Wipe the pan lightly with a paper towel if excess liquid remains.

In a small bowl, combine the softened cream cheese (2 tbsp), sliced chives (1 tbsp), chopped parsley (1 tsp), lemon zest (¼ tsp), salt (1/8 tsp) and pepper (1/16 tsp).

Whisk or stir together until smooth. Add the optional 1 tsp milk only if you prefer a slightly looser consistency. Taste and adjust seasoning.

Crack 3 large eggs into a bowl. Add 1 tablespoon milk, 1 tsp salt and 1/4 tsp black pepper. Whisk briskly until fully combined and slightly frothy (about 20–30 seconds).

Return the skillet to medium-low heat and add 1 tablespoon butter. Swirl to coat and let the butter foam but not brown.

Pour the beaten eggs into the skillet and tilt the pan to spread them evenly. Let the eggs set undisturbed for about 20–30 seconds until the edges begin to set.

Using a spatula, gently push the set edges toward the center while tilting the pan to let uncooked egg flow underneath. Continue this motion for 30–60 seconds until the top is mostly set but still slightly generous and moist.

Spoon the warm mushroom mixture down the center of the omelette in a line (about ¾ of the mixture). Dot or spread the herby chives fromage (all) along the mushrooms.

With the spatula, fold one third of the omelette over the filling, then fold the other side over to form a neat roll or envelope. Alternatively, fold in half if preferred.

Let the folded omelette rest in the pan for 15–30 seconds to allow the fromage to soften and the interior to finish cooking, then gently slide the omelette onto a plate.

If desired, melt ½ tbsp butter in the skillet and spoon a little of the butter over the omelette for gloss and flavor.

Garnish with extra sliced chives (1 tsp) and serve immediately.