Kosher salt and freshly cracked black pepperto taste
6basil leavesfresh, chopped
¼cupshredded mozzarella cheeseor one slice
First, prepare the mushrooms. Quickly sauté in a small frying pan with 1 teaspoon of the butter until tender, about 3 minutes.
Crack the eggs into a small mixing bowl add milk and whisk until well-beaten.
Heat a 6-8-inch omelets pan over medium-high heat. Add the remaining teaspoon of butter to the pan allow it to melt and coat the bottom of the pan. Slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan. Continue to cook for another minute or so until the egg mixture holds together.
While the middle is still a little runny, add the mushrooms, salt and pepper, and fresh basil.
Next, add tomato slices and top with cheese.
Tilt the pan to one side and use the spatula to fold approximately one-third of the omelets over the middle. Shake the pan gently to slide the omelets to the edge of the pan.
Holding the pan above the serving plate, tip it so the omelets roll off, folding itself onto the plate.
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