French Omelette with Mushrooms and Swiss

If not already cooked, sauté sliced mushrooms in a pan until tender and browned. Set aside.

In a small bowl, crack and whisk three eggs. Season with a bit of salt and white pepper.

In a non-stick pan over low heat, melt 1 tablespoon of butter.

Pour the whisked eggs into the pan. Using a spatula, stir constantly until the eggs start to form soft curds but are still wet.

Stop stirring and use the spatula to smooth the eggs into an even layer, covering the bottom of the pan.

Place the slice of Swiss cheese in the center of the eggs, followed by the sautéed mushrooms.

Loosen the edges of the omelette with the spatula. Gently roll the omelette from one side to enclose the fillings.

Slide the finished omelette onto a plate, seam-side down.

Rub a small pat of butter over the top of the warm omelette. Garnish with chopped fresh chives and a sprinkle of flaky sea salt.

Serve immediately and enjoy.