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Ingredients
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Omelette Base
Filling
Garnish
Method
Prepare the Omelette Base
- 1
Whisk the Eggs
In a medium bowl, crack the 3 large eggs and add 1 tsp of salt and 1 tsp of black pepper. Whisk together until well combined and frothy.
- 2
Heat the Pan
In a non-stick skillet, melt 1 tablespoon of butter over medium heat until it starts to bubble.
Cook the Filling
- 3
Sauté the Mushrooms
Add 1 tablespoon of olive oil to the skillet. Once hot, add the sliced button mushrooms and sauté for about 5 minutes, or until they are golden and tender.
- 4
Finish the Omelette
- 5
Add the Cheese
Sprinkle 50g of grated Gruyère cheese evenly over one half of the omelette.
- 6
Fold and Cook
Using a spatula, carefully fold the omelette in half over the cheese. Continue to cook for another minute, or until the cheese has melted and the eggs are fully cooked.
Serve and Garnish
- 7
Prepare the Mesclun Greens
In a small bowl, toss the mesclun greens with 1 tsp of lemon juice, and season with salt and black pepper to taste.
- 8
Plate the Omelette
Slide the omelette onto a plate and serve with the dressed mesclun greens on the side.