Mushroom & Chive Omelette
Refrigerate in an airtight container for up to three days.
Use oil instead of butter.
Add garlic, onions, red pepper flakes, hot sauce, and/or salt.
Add cheese and/or fresh herbs.
For a fluffier omelette, whisk the eggs with milk or water.
Add spinach or kale.
Heat half of the butter in a pan over medium heat. Add the mushrooms and
cook for five to seven minutes until the mushrooms have softened. Add the
chives and transfer to a plate to set aside.
Whisk the eggs in a small bowl.
Heat the remaining butter in the pan. Add the eggs and cook until almost set.
Place the mushrooms on one half of the omelette and fold the other half over
top. Remove from heat and enjoy!