Mushroom omelette with raw salsa verde

Method

1. Prepare the mushrooms first (cooking instructions below)
2. While the mushrooms cook, create the salsa verde
3. Once both are complete, cook the omelette and fold the mushrooms into the omelette 

Mushroom cooking instructions:

1. Preheat pan to medium-high heat
2. Break apart the mushrooms into bite-size pieces. It’s better to use your hands instead of a knife as it follows the natural fibers of the mushroom, retaining a more natural shape
3. Add mushrooms to the pan and let them heat up without anything for three minutes
4. Once they become fragrant, add a tablespoon of oil 
5. Toss the mushrooms to cook in oil, and cook for another three minutes
6. Add a pinch of salt

Salsa verde cooking instructions:

1. Chop all ingredients except the cilantro roughly 
2. Put the cilantro off to the side
3. Add all chopped ingredients except the cilantro into the blender and blend until it’s a smooth consistency
4. Add cilantro and pulse to incorporate
5. Finish with salt if necessary

Omelet instructions:

1. Set up a medium size non-stick pan on medium-high heat on the stove. 
2. Crack open 3 whole eggs into a small bowl and mix them thoroughly with a fork.
3. Add about a tablespoon of oil to the pan and pour the eggs in
4. Season with salt and start scrambling the eggs with a plastic spatula with one hand and with the other hand, shake the pan vigorously and incessantly until the eggs start setting and partially solidifying.
5. At this point take the pan off the heat and add the sauteéd mushrooms to one side of the eggs on the pan.
6. Fold the eggs over the mushrooms enclosing them. 
7. Turn the pan over a plate to roll out the omelette.
8. Finish with Verde, more salt, pepper and butter