Crab and Swiss Omelet Delight

Heat the butter in a substantial, non-stick cooking vessel over an elevated heat level. Introduce sliced mushrooms into the pan and cook until they reach a tender state, approximately 5 minutes. Utilize a strainer to transfer the mushrooms to a serving dish. Take the pan off the heat source.

In a small container, combine egg yolks and milk in order to create a uniform blend. In another container, whip egg whites using a dry whisk until they achieve a soft peak state. Merge the yolk mixture into the white mixture using a gentle folding motion.

Reheat the pan over an elevated heat level. When the butter starts to sizzle, pour the egg mixture into the pan. Distribute the mushrooms and crab meat evenly over the surface of the eggs. Cook until the omelet begins to take shape, roughly 3 minutes. Sprinkle shredded Swiss cheese over the top of the omelet. Utilize a large serving utensil to fold the omelet into a semicircular shape. Cover the pan; cook until the omelet puffs and is fully cooked, approximately 3 minutes. Slide the completed omelet onto a substantial serving plate.