Mushroom Omelette

Steps

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1. 1
   Dice the onion. Heat olive oil in a pan and sauté the onion pieces over medium heat until translucent, adding salt to help release their moisture.
   ▶ ≈0:54
2. 2
   Slice the mushrooms thinly and add them to the softened onions. Stir gently and let them steam in their own juices. When you hear a slight sizzle, the moisture is about to evaporate.
   ▶ ≈1:38
3. 3
   Once most of the mushroom liquid has evaporated, pour in the heavy cream. Simmer on low heat until the cream is incorporated and slightly thickened.
   ▶ ≈3:32
4. 4
   Crack three eggs into a bowl and add 1 tablespoon of heavy cream. Season with salt and black pepper, then beat well.
   ▶ ≈2:13
5. 5
   Melt butter in a pan and pour in the egg mixture. Let it set gently with minimal movement—just light shaking—rather than scrambling, to create one large sheet for folding.
   ▶ ≈3:46
6. 6
   Allow the center to remain slightly wet as it will continue cooking. Once the omelette is mostly set, carefully slide one edge toward the rim of the pan.
   ▶ ≈5:03
7. 7
   Pile the mushroom filling onto one half of the omelette. Use the pan's edge to help fold the omelette over and enclose the filling.
   ▶ ≈5:13
8. 8
   Slide the folded omelette onto a plate. Sprinkle fresh chopped chives on top and serve immediately.
   ▶ ≈5:22