Keep all the ingredients ready.  Slice onions, garlic and green chilies. Wash mushrooms thoroughly and slice them vertically into pieces.

Heat a pan with a teaspoon of butter and add cumin seeds. Let it crackle. Then add sliced green chilies and garlic followed by onions. Saute everything until onions turn golden brown.

Now add sliced mushrooms, little salt and pepper powder. Mix well and cook the mushrooms for 5 minutes in low medium flame. Switch off the flame once done

Crack and open the eggs. Then beat the eggs until frothy and fluffy with a fork or hand whisk. Add required salt. Mix well.

Heat a pan or tawa with another teaspoon of butter and pour the beaten eggs to it. Now spread the cooked mushroom mixture over the egg and press it with a spoon. Cook it in low medium flame for 3-4 minutes.

Once the omelette is cooked on one side, turn the other side carefully. Cook it further for two minutes. Switch it off once done.