Measurements

• 3 large Eggs
• 1 cup Mushrooms
• 2 tbsp fresh Herbs
• 1 tbsp Butter
• Salt, to taste
• Pepper, to taste
• 1/4 cup Cheese, grated (such as cheddar or mozzarella)

Preparation Method

• Crack the eggs into a bowl and beat them with a fork until well mixed.
• Add a pinch of salt and pepper to the eggs and mix again.
• Heat a non-stick skillet over medium heat and add the butter.
• Once the butter is melted, add the sliced mushrooms.
• Cook the mushrooms until they are soft and golden, about 5 minutes.
• Add the chopped herbs to the mushrooms and stir for another minute.
• Pour the beaten eggs over the mushroom and herb mixture in the skillet.
• Tilt the skillet to spread the eggs evenly.
• Sprinkle the grated cheese over the eggs.
• Cook until the edges of the omelette start to set, about 2-3 minutes.
• Using a spatula, gently lift the edges and let the uncooked eggs flow underneath.
• Once the omelette is mostly set but still slightly runny on top, fold it in half.
• Cook for another minute to let the cheese melt.
• Slide the omelette onto a plate and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.