Cheese & Mushroom Omelette by Chef Vineet Bhatia

1 clove garlic , chopped
50g mushroom, finely sliced
2 tablespoon grated cheese
2 large free-range eggs
Salt
Black pepper powder
Oil

Heat a tablespoon oil in a pan to medium heat add chopped garlic, sauté for 30 seconds and add the sliced garlic.
Sauté the mushrooms for a couple of minutes to soften. Season with salt & pepper, transfer to a bowl.
In a bowl whisk the eggs until they become smooth.
Heat oil in a pan and pour in the egg mixture, stir the egg on medium heat till the eggs firm up but not scrambled. Season with salt & pepper.
Lower the heat and add the cooked mushrooms, top with grated cheese and let the eggs cook for a couple of minutes.

I prefer my eggs slightly brown, if you like your eggs uncoloured or slightly softer than remove the pan from the heat and don’t cook the eggs for long.

Lightly run the spatula under the eggs to loosen it from the pan and fold it over the filling.

I also like to have the filling to be seen, so don’t fold the eggs completely. Feel free to cover the eggs & conceal the filling if you like.
Garnish with coriander or parsley sprig.

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