Kosher salt and freshly cracked black pepperto taste
grated cheese and chopped chivesfor garnish, (optional)
Quickly sauté in a small frying pan with 1 tablespoon 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 to 8-inch omelette pan over medium-high heat. Add the 1 tablespoon of butter to the pan allow it to melt and coat the bottom of the pan. Slowly pour half the egg mixture into the pan. 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 half the mushrooms, salt and pepper, half the cheese and half of the chives. Tilt the pan to one side and use the spatula to fold approximately one-third of the omelettes over the middle. Shake the pan gently to slide the omelettes to the edge of the pan.Holding the pan above the serving plate, tip it so the omelettes rolls off, folding itself onto the plate.
Repeat the process using the remaining ingredients.
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