Tilt the pan to distribute the eggs evenly over the surface. Cook for 30 seconds, lifting cooked edges with a spatula to allow uncooked egg to flow underneath. Continue to cook for 2-3 minutes.
When the omelette begins to set, scatter the goat’s cheese over one half of the omelette, then spoon the mushroom mix over top. Using a spatula, flip the omelette over to cover the mushrooms. Cook for a few moments more, slide it onto a cutting board. Cut the omelet in half and serve, garnished with basil and chives. Enjoy!
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