Mushroom and Onion Cheese Omelette (Version 2)

Steps

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1. 1
   Heat 1.5 tablespoons of olive oil in a pan over medium heat. Add diced onion, sliced mushrooms, and bell peppers (yellow and red), and stir to combine.
   ≈0:15
2. 2
   Add sea salt, chives, and cherry tomatoes. Continue cooking to soften the vegetables and develop the flavors. Reduce heat to low and add black pepper to taste.
   ≈1:20
3. 3
   When the vegetables are softened, scrape all the filling into a bowl and set aside.
   ≈2:24
4. 4
   Add 0.5 teaspoon of olive oil and a small piece of butter to the same pan. Return to medium heat and allow the butter to melt, coating the pan surface.
   ≈2:40
5. 5
   Crack 3 eggs into a bowl, season with black pepper, and whisk thoroughly with a fork until well combined.
   ≈3:06
6. 6
   Pour the beaten egg into the hot pan. As it begins to set, gently pull the cooked egg toward the center and let uncooked portions flow to the edges. Repeat until most of the egg is set but the top is still slightly wet.
   ≈3:45
7. 7
   Gently lift the edges of the omelette with a spatula to ensure the bottom is set and lightly browned.
   ≈4:31
8. 8
   Add the pre-cooked vegetable filling to the omelette, being careful not to include any excess moisture. Top with aged cheddar cheese, salt, and black pepper.
   ≈4:44
9. 9
   Gently fold the omelette in half. Turn off the heat and let the residual heat finish cooking the center. Garnish with fresh parsley and serve.
   ≈5:18