Step 1

Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together).

Step 2

Veggies: Melt half of the butter in a large saute pan over medium heat. Add mushrooms, onion, and peppers. Cook until soft, about 5 to 7 minutes.

Step 3

Egg: Add remaining butter to the pan and allow to melt. Reduce heat to medium/low, then pour eggs over the veggies. Allow bottom of eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left.

Step 4

Cheese: When the egg is almost done cooking, sprinkle on the cheese and allow it to melt.

Step 5

Fold: Fold the omelette in half or into thirds (Pro-tip: Slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.