OMELETTE WITH MUSHROOMS

Serves: 4

■8 large eggs

■ 4 tbsp (60 ml) chopped chives

■ Kosher salt

■ Freshly ground pepper

■ 4 tbsp (60 ml) salted butter

■ 8 oz (227 g package) fresh cremini mushrooms, quartered

■ 1/3 cup (80 ml) dry white wine

■ 2 to 3 tbsp (30 to 45 ml) whole-grain mustard

■ 4 oz (115 g) or 1 cup

■ (250 ml) shredded Gruyère cheese

1. In a medium bowl, whisk together the eggs, 2 tbsp

(30 ml) of the chives and

1/2 tsp (2.5 ml) each salt and pepper.

2. In a non-stick, 12-inch (30-cm) frying pan over medium heat, melt 2 tbsp (30 ml) of butter and cook mushrooms, stirring occasionally, until well browned, 5-8 minutes.

3. Stir in wine and mustard to taste and cook, stirring, until the liquid evaporates, about 2 minutes. Transfer to a small bowl and keep warm.

4. Wipe pan and melt 2 tbsp (30 ml) butter, swirling pan to coat it.

5. Pour in egg mixture, use a spatula to move edges to the centre and gently stir, working around the edge of the pan. Cook until eggs form soft, pillowy curds but are still runny, 1-2 minutes.

6. Spread eggs in an even layer, remove pan from heat and sprinkle cheese evenly over eggs. Cover and let stand until cheese melts and omelette is set, about 5 minutes.

7. Run spatula under omelette to loosen it from pan, and slide it onto a heated plate. Place mushrooms on half of the omelette. Use spatula to fold the other half over the mushrooms.

8. Cut in four wedges and sprinkle with remaining 2 tbsp (30 ml) chives. Serve at once.