Crack open eggs in a bowl and add in salt and black pepper powder. Mix it well and set aside.

Heat a wide skillet on medium high heat. Add in sliced mushrooms directly into the hot pan, no need to add any oil or butter at this point. Cook on high heat for 4 to 5 minutes. At first the water from mushrooms will come out and then it will start to get colour. It will get golden brown in colour and the moisture should be evaporated.

Now add in 1 tablespoon butter, garlic, onions, red chilli flakes and salt. Saute this for 2 minutes. Now remove this mushroom filling in another bowl.

Now in the same pan, wipe of any residue using a paper towel. Add in 1 teaspoon of butter, let the butter melt. Make sure the heat it on low medium. Coat the skillet with butter. Pour ½ of the egg mixture in the skillet. Scramble the egg slightly and spread the egg mixture evenly in the pan. There shouldn’t be any runny egg mixture visible.

Spread half of the mushroom toppings over the egg on one side. Sprinkle ¼ cup of the mozzarella cheese over the mushrooms. Now use the spatula to gently fold the egg over the cheese. Let it cook for 1 more minutes so the cheese melts.

Slide the omelette on a serving plate. Serve hot.