Mushroom Swiss Omelette

Step 1

Place each mushroom cap stem-side down on the cutting board and slice straight down through the cap and stem into quarter-inch-thick slices, like cutting bread.

Step 2

Crack the 4 eggs into a medium bowl, add 0.25 teaspoon salt and 0.125 teaspoon pepper, and whisk with a fork until the yolks and whites are completely blended and uniform.

Step 3

Heat a 10-inch nonstick skillet over medium-high heat with 1 tablespoon of butter until the butter stops foaming and slides quickly when you tilt the pan, about 45 seconds.

Step 4

Add the mushroom slices to the skillet and cook over medium-high heat, stirring every 20 seconds, until the liquid from the mushrooms has evaporated and they turn golden brown, about 4 minutes total.

Step 5

Transfer the cooked mushrooms to a small plate using a spoon and set aside.

Step 6

Add the remaining 2 tablespoons of butter to the same skillet and heat over medium-high heat until it stops foaming and slides quickly when tilted, about 45 seconds.

Step 7

Pour the whisked eggs into the center of the skillet and let them sit undisturbed for 10 seconds so they begin to set.

Step 8

Using a rubber spatula, push the cooked egg from the edges toward the center of the skillet, tilting the pan so uncooked egg flows to the edges, and repeat every 15 seconds.

Step 9

When the top surface still looks slightly wet but the bottom and sides feel set (about 2 minutes total cooking), scatter the 0.75 cup shredded Swiss cheese over one half of the omelette.

Step 10

Spread the cooked mushrooms over the cheese on the same half of the omelette.

Step 11

Let the omelette cook for another 20 seconds without stirring so the cheese begins to melt.

Step 12

Using a rubber spatula, fold the bare half of the omelette over the mushroom-and-cheese half, creating a half-moon shape.

Step 13

Slide the folded omelette onto a cutting board or serving plate.

Step 14

Cut the omelette in half down the middle so you have 2 equal pieces, one for each plate.