Steps
- Melt half of 2 tablespoons of unsalted butter in an 8in / 20cm nonstick skillet over high heat. Add 150g of sliced cremini mushrooms and cook for 1½ minutes, until the edges brown.
- Add 1 small minced garlic clove, salt, and pepper. Cook for 1½ minutes, until golden, then transfer to a bowl.
- Whisk 3 eggs with 2 tablespoons of heavy cream, salt, and pepper. Lower the heat to medium and let the skillet cool slightly.
- Melt the remaining butter until foamy. Pour in the eggs, stir briefly, and spread them evenly as the base begins to set.
- After 20-30 seconds, lift the edge and tilt the skillet to let uncooked egg run underneath. Repeat twice more.
- Scatter half of ⅓ cup of grated cheddar over one half. Add the mushrooms and remaining cheddar.
- Cover for about 30 seconds, until the base is lightly golden and the top is just set. Fold in half and slide onto a plate.