Prep Time: 15 minutes
Cook Time: 5 minutes
Ready In: 20 minutes
½ tsp water
1 tbsp butter
salt and pepper to taste
1. Add enough butter to coat the base of a frying pan, and over a medium-high heat add the mushrooms. Make sure not to crowd the pan, if you cannot fit all your mushrooms in the pan, cook them in batches. Allow the mushrooms to sauté for 3 to 4 minutes, without turning or moving them.
2. Once the mushrooms begin to turn golden brown on the cooking side, flip them over and allow them to cook for a further 2-3 minutes.
3. Finally season with salt and pepper and add the lemon juice, then remove from the pan and leave to one side whilst preparing the omelet.
1. Crack 3 eggs into a bowl, and whisk thoroughly with a half tablespoon of water. Make sure not to season the raw egg mixture.
2. Heat the butter over a low-medium heat in a small frying pan, until the butter reaches its second foam. Add the eggs to the pan, and rotate the pan to distribute the eggs evenly.
3. Using a rubber spatula, break the egg away from the edges of the pan to make sure that it does not stick. Allow the egg to cook for between 30 to 60 seconds, and then push the edges into the middle of the pan, to allow any uncooked egg to come into contact with the pan. Allow this to cook for a further 30 to 60 seconds.
4. Whilst there is still a little bit of liquid egg on the top of the omelet, add the sautéed mushroom to the middle of the pan. To finish, flip the sides of the omelet into the centre, season with salt and pepper, and serve. (Optional: drizzle with a small amount of truffle oil at very end.)