Directions

Mushroom :

1. Tear or slice the mushroom into small pieces.
2. Heat 1 tablespoon of butter or oil in a pan over medium heat. The butter will begin to foam as it melts.
3. When it stops foaming, add a single layer of mushroom over the pan and stir them until browned. Make sure the mushroom is not stack on top of each other and work in batches if you have to.
4. Add half the chives and garlic when the mushroom is lightly toasted. Toss and cook for about 1 minute or until garlic is fragrant.
5. Set the mushroom aside. Let the pan cool down slightly while you prepare the eggs.
6. Mushroom can be prepared up to a day ahead of time. Refrigerate until ready to use, and warm them before adding to the omelette.

Omelette :

1. Whisk the eggs and the milk in a bowl.
2. Return to the pan and wipe it clean with paper towels. Heat the remaining butter over medium heat. However, do not let the butter brown.
3. Pour the eggs into the pan, swirl eggs to spread the mixture over the surface. Add salt and remaining herbs to the center of the mixture. Let the omelette sit for about 2 minutes.
4. Add the cheese and about 2/3 of the cooked mushrooms.
5. Use a plastic spatula to roll the omelette when the edge starts to firm.
6. Remove from the heat immediately even though the inside will still appear runny. The heat surrounding the egg will continue to cook the omelette.
7. Serve immediately and top it with more mushroom and herbs, if desired.