Ingredients
- 8 pasture-raised eggs
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped garlic chives (or scallions)
- 1/2 cup sauteed mushrooms
- Pinch of sea salt
- Several grinds of black pepper
- 2 tablespoons organic butter (you can use olive oil if you prefer)
Method
- Beat the eggs, salt, pepper and chives in a bowl with a fork or whisk until mixed – about 20 strokes.
- In a large frying pan, melt the butter over medium-high heat until the butter bubbles and the foam subsides, making sure to coat the bottom evenly.
- Add the eggs to the pan, tilting the pan to ensure that they cover the whole bottom.
- Use a spatula to gently drag the eggs towards the center of the pan and tilt the pan to let the uncooked eggs fill in the gaps.
- Cook for another 1 – 2′, until the eggs are almost entirely set.
- Sprinkle the cheese and mushrooms over one half of the omelette then fold the other half over on top of it.
- Slide the omelette out of the pan and eat while it’s hot.