Classic Cheese & Mushroom Omelette

Whisk eggs with a pinch of salt, black pepper, and optional milk until just combined.

Heat half the butter (and a little oil if needed) in a non-stick pan over medium heat.

Cook sliced mushrooms for 4–5 minutes until golden and moisture has evaporated. Remove and set aside.

Lower heat to medium-low and melt remaining butter in the pan.

Pour in eggs and gently stir for 10–15 seconds, then let them set into an even layer.

When the top is almost set, scatter mushrooms and grated cheese over one half.

Fold the omelette over and cook for 30–60 seconds until cheese melts.

Slide onto a plate, garnish with chives if using, and serve immediately.