Tomato and Cheese Omelette with Mushrooms

Ingredients:

- 3 or 4 eggs, depending on how many people the omelette is feeding
- About 3/4 of a cup of milk
- 1 tablespoon of flour
- 1 tablespoon of butter
- 1 tomato
- 1/2 an onion
- A handful of mushrooms
- CHEESE
- Salt and pepper
- Cooking oil (or more butter)

First, pick some of your favourite eggs from the fridge.

Step 1:

Crack them into a bowl. Add 1 tablespoon of milk for every egg, and NO MORE. Any more milk and your omelette will burn.

Step 2:

Start hacking away at your tomato, onion and mushrooms. Grate some cheese too.

Step 3:

Turn on your elements and lube up your frying pans. Add a tablespoon of butter to your saucepan for your mushroom sauce mix. Your large frying pan only needs to be warm so that your omelette won't burn.

Step 4:

Stick your onions and mushrooms into the small frying pan, and add your tablespoon of flour and 1/2 cup of milk to the saucepan. Mix well, and MAKE SURE THE FLOUR DISSOLVES. Nothing is worse than biting into a chunk of flour later. You can add salt and pepper at this point, but don't add anymore than a teaspoon of salt or you'll ruin the taste of your omelette.

Step 5:

Beat your eggs and milk and pour the mixture into a large frying pan. Then get a lid on top of it.

Step 6:

Keep stirring your other two pans. Your butter, milk and flour should now be forming a cream.

Step 7:

Once your mushrooms and onions have cooked, chuck them into your sauce.

Step 8:

Hopefully your omelette is nicely cooked now. Chuck your tomato and cheese on one side and fold the other side over them so it can all heat up.

Step 9:

Once your cheese has melted, get that omelette onto a plate somehow. The best way is probably to cut it in half and use a fish flip. Luckily I had two fish flips and was able to do it all in one go. After that, you can unfold your omelette. Nice and colorful now, isn't it?!

Step 10:

Add your sauce.

Step 11:

Fold it back up! Better fill up that gap on the plate with a simple salad. All done!