1. In a bowl, whisk the eggs until frothy with salt and pepper and set aside. 2. Melt the butter in the 9-inch omelet pan over medium heat. 3. Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes. 4. Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute. 5. Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs. 6. Leave it to cook for 2--3 minutes. 7. It should be browned on the bottom and almost firm on top. 8. Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate. 9. Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds. 10. Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
