No-Wait Mushroom and Cheese Omelet

Crack the eggs into a bowl and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Season with salt and black pepper.

Melt 1 tablespoon butter in an 8-inch non-stick skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 2 minutes to allow them to caramelize.

Add the sliced scallions and the remaining salt. Toss and cook for 1 minute until the mushrooms are golden and any released moisture has evaporated. Transfer to a small bowl and set aside.

Wipe the skillet clean with a paper towel. Melt the remaining butter over medium heat, swirling to coat the pan evenly.

Pour in the beaten eggs and let them sit undisturbed for 30 seconds until the edges begin to set. Using a spatula, gently push the cooked edges toward the center, tilting the pan to let raw egg flow into the cleared space.

Continue this motion for 2 to 3 minutes until the eggs are mostly set but still slightly glossy on top.

Scatter the sautéed mushrooms and scallions evenly over one half of the omelet. Add the grated cheddar in an even layer.

Reduce heat to medium-low. Fold the omelet in half over the filling. Cook for 30 seconds to melt the cheese completely.

Slide the omelet onto a plain white plate. Scatter the fresh chives over the top. Serve immediately — this is breakfast, not a photo opportunity.