Ingredients:

• Eggs, butter, milk (optional), salt, pepper
• Sliced mushrooms (your choice of variety!)
• Sliced cheese (cheddar, Gruyère, or Swiss work great!)
• Chopped coriander leaves

Instructions:

1. Whisk eggs with milk (optional) and season with salt and pepper.
2. Melt butter in a pan and sauté mushrooms until golden brown.
3. Pour in the egg mixture and tilt the pan to let it spread evenly.
4. When the edges are set, sprinkle cheese on one half of the omelette.
5. Fold the other half over the cheese to create a crescent shape.
6. Garnish with fresh coriander leaves and serve hot with toast or a side salad.

Tips:

• Use a non-stick pan for easy omelette flipping.
• Don't overcook the eggs – you want them slightly moist for the best texture.
• Get creative! Add chopped onions, bell peppers, or even spinach for more veggie goodness.
• Leftovers? No problem! Slice them up and add them to sandwiches or salads for a delicious lunch.