Mushroom and Onion Omelette in a Skillet

Onion and egg mixture

1. If you are going to make an omelette with mushrooms and onion, the most important thing is fresh eggs. Ideally, farm-fresh ones, no more than a week old.

2. Cut the onion into thin half-rings or cubes, as you prefer.

   
   

3. Melt the butter in a heated skillet and start frying the cut onion in it. Unlike vegetable oil, butter smokes a little, so it is better to use medium heat and stir the onion fairly often.

4. While the onion is frying, carefully crack the fresh eggs into a bowl, taking care to keep out any shell.

   

5. Add the cream or milk, finely chopped parsley and finely grated cheese to the eggs: Parmesan, Radamer, or any Emmental-type cheese.

   

6. Add salt, pepper and dried aromatic herbs to taste.

   If you want the omelette to be fluffy, you can add baking soda on the tip of a knife, but do not overdo it, or you will clearly taste the soda. In practice, you can do perfectly well without it.

7. Stir and beat the egg mixture with a fork. You can use a mixer, of course, but a fork is quicker to wash and does the job just fine.

   

Mushrooms and omelette

1. When the onion is soft and slightly golden (it also turns quite sweet, by the way), add the mushrooms, cut into thin slices.

   
   

2. Fry the onion with the mushrooms for 5 minutes, stirring constantly. There is no need to fry the mushrooms hard, since button mushrooms can even be eaten raw. It is enough for them to soften and settle down.

3. Spread the mushrooms and onion evenly over the bottom of the skillet so it is covered in an even layer.

4. Right away, pour the prepared egg mixture over the mushrooms and fried onion. The egg mixture must fully cover the browned mushrooms and onion.

   

5. Reduce the heat under the skillet. Set it halfway between the minimum and medium, well below medium. The omelette with mushrooms must cook through without burning on the bottom.

6. Cook without a lid until done, until all the egg mixture has set.

   It is better not to cover the skillet. With a lid, the omelette cooks faster, but it will not get a chance to fry; it will rather steam and become much fluffier. That is a matter of taste, though.

Serving

1. The finished omelette does not stick to the skillet at all, so just slide it onto a large plate.

   

2. Serve right away while it is hot. Of course, an omelette with mushrooms goes best with fresh baked goods. And I also recommend adding a little mustard, which is how I like it.