Cheese Omelette

Crack eggs into a bowl, add milk, salt, and pepper, and whisk until well combined.

Heat butter in a nonstick skillet over medium heat until melted and foamy.

Pour in the egg mixture and let cook undisturbed for 30 seconds.

Gently push the edges toward the center with a spatula, allowing uncooked egg to flow to the edges.

When eggs are mostly set but still slightly runny on top, sprinkle cheese, bacon, and mushrooms evenly over one half.

Fold the omelette in half over the filling and cook for another 30 seconds to melt the cheese.

Slide onto a plate and garnish with microgreens. Serve immediately.