Mushroom & Parmesan Omelette

A simple, protein-packed breakfast that's ready in minutes. Soft, buttery, and full of flavor.

2 servings 5 min prep 10 min cook

Elements

4 eggs
1 handful brown button mushrooms, sliced
2 tbsp milk
fresh parsley, chopped
Parmesan cheese, grated
1 tbsp butter
salt and pepper

Alchemy

Whisk the eggs with the milk, salt, and pepper.
Brown the mushrooms in the butter and season with salt and pepper.
Pour in the eggs and cook over medium-low heat.
Sprinkle with the parsley and Parmesan, then gently fold the omelette in half.
Serve warm with toasted sourdough or your favorite bread.

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