Mushroom Swiss Omlette

Here's what you'll need to make this mushroom-swiss omlette:

4 eggs (beaten)
1/4 cup milk
1/2 cup butter
1/4 tomato (diced)
1 cup sliced, fresh mushrooms
3 slices of swiss cheese
Salt and pepper to taste

In a saucepan, melt 1/4 cup butter over medium heat. Add mushrooms, tomato, salt, and pepper. Cook for 5 minutes or until mushrooms are soft.

In another saucepan, melt 1/2 cup butter over LOW heat. Make sure the butter evenly coats the bottom and sides of the pan. Otherwise, the omlette will stick to the pan and break.

In a small bowl, whisk the eggs with 1/4 cup milk. Pour this slowly into the saucepan on low heat. Let it sit for 1 or 2 minutes. Don't touch it, or you'll break the omlette.

When the egg starts to harden a bit, gently scrape between the egg and the pan with a rubber spatula so the egg doesn't stick to the pan. Let it sit for a few more minutes on low heat, making sure it isn't sticking to the pan. This is why making omlettes is tricky, but you'll get the hang of it. :)

Lay the 3 slices of swiss cheese on top of the egg. Add the the sauteed mushrooms and tomato. Let it sit for a couple of minutes.

Gently fold the omlette in half and serve.

(Don't get discouraged if you can't make a perfect omlette. Like anything, the more you practice, the better you'll get.)