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Mushroom Omelette Masterpiece

A perfectly cooked omelette with mushrooms is a game changer for breakfast. Start with fresh eggs, whisked until just combined—don’t overbeat. Sauté sliced mushrooms in a bit of butter until they’re golden and all the moisture is gone. This step is crucial; soggy mushrooms will ruin the texture. Pour the eggs over the mushrooms, tilting the pan to spread evenly. As the edges set, gently lift them to let uncooked egg flow underneath. Once the bottom is set but the top is still a little creamy, fold it over. The key is not to overcook; a tender, slightly runny center makes all the difference. I like to finish with a sprinkle of chives and a touch of black pepper. The earthy flavor of mushrooms pairs so well with eggs, and the result is a dish that feels both simple and refined. #Cooking Techniques #breakfastideas #mushroomlovers #eggdishes #Food