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1
Cut mushrooms into slices of desired size.
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2
Chop small white onion into pieces.
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3
Melt 1/4 tablespoon butter in a small pan over medium heat. When the melted butter has coated the pan, add the mushroom slices and onions. Sprinkle the basil over the ingredients in the pan and stir. Saute over medium heat until the mushrooms start to turn brown on the edges, about 10 minutes. When done, put to the side.
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4
While the mushrooms and onions are cooking, break the eggs into a mixing bowl and add the pinches of salt and pepper. Using a fork, wisk the eggs until the yolk is just mixed with the whites.
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5
THE NEXT STEPS MUST BE DONE AFTER PREPARATION IS COMPLETE, AS IT GOES VERY QUICKLY (< 1 MINUTE).
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6
On high heat, melt a table spoon of butter in a pan that has a cooking surface of about 7 inches in diameter.
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7
When the butter stops foaming and is about to turn brown, add the egg mixture into the pan.
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8
Quickly, whisk the egg in the pan until it looks like a broken custard material. Add the cheese and mushroom/herb mixture from before and let cook for another 10 to 15 seconds.
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9
Use the fork to make sure the omelette didn't stick to the pan.
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10
Use the fork to flip the edge of the omelette up, and hold the pan at 45u00b0. Use the fork and the pan itself to make the omelette roll down on itself. This technique is tricky and requires some practice, but if done right, the omelette can just roll onto a plate.
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11
Garnish with parsley if desired.
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12
*NOTE* - I use American cheese because it melts fast, but it is entirely possible to use other types of cheese, but take a grater to it first. Enjoy!
