A delightful twist on the classic mushroom omelette, enhanced with fresh herbs for a burst of flavor.
Crack the eggs into a mixing bowl and whisk them together with the salt, white pepper, mustard powder, and chopped chives until frothy.
Whisking the eggs thoroughly incorporates air, making the omelette fluffier.
Heat half of the butter in a non-stick pan over medium heat. Add the sliced mushrooms and diced onion, cooking until softened.
Avoid overcrowding the pan to ensure even cooking of the mushrooms.
Remove the cooked mushrooms and onions from the pan and set them aside.
Keep the vegetables warm by covering them with foil.
Melt the remaining butter in the pan over medium-low heat. Pour in the egg mixture, spreading it evenly.
Cook the eggs slowly to prevent them from browning too much.
Sprinkle the cooked mushrooms and onions evenly over the eggs while they are still slightly runny.
Distribute the vegetables evenly for consistent flavor in every bite.
Once the omelette is mostly set, gently fold it in half using a spatula.
Use a gentle hand to avoid breaking the omelette.
Slide the omelette onto a plate and serve immediately.
Garnish with extra chopped chives for a fresh touch.
