Creamy Forest Mushroom & Gruyere Omelet

Mushroom Filling

1. Heat olive oil and 1/2 tbsp butter in a skillet over medium-high heat.
2. Add minced shallots and sauté until softened, about 1-2 minutes.
3. Add sliced forest mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes.
4. Stir in heavy cream, salt, and pepper. Cook for 1 minute until the sauce slightly thickens. Remove from heat and set aside.

Omelet

1. In a bowl, whisk together eggs, salt, and pepper until well combined and slightly frothy.
2. Melt the remaining 1/2 tbsp butter in a non-stick skillet over medium heat. Ensure the butter coats the entire bottom of the pan.
3. Pour the whisked eggs into the hot skillet. Cook without stirring until the edges begin to set. Use a spatula to gently pull the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
4. Continue cooking until the omelet is mostly set but still slightly moist on top, about 2-3 minutes.
5. Spoon the prepared mushroom filling over one half of the omelet.
6. Sprinkle the grated Gruyere cheese over the mushroom filling.
7. Carefully fold the other half of the omelet over the filling using a spatula.
8. Cook for another 30-60 seconds to melt the cheese and ensure the omelet is heated through.

Serve

1. Slide the omelet onto a serving plate.
2. Garnish with fresh chopped parsley.