This is a dish I made specifically for Binging with Babish's cooking contest: https://www.youtube.com/watch?v=Vgt.....ature=youtu.be Even if I don't win, this was a fun recreation and I might just attempt to make more.

What You'll Need:
-eggs
-milk
-fresh chopped mushrooms, any mushrooms (I used baby bellas)
-cornstarch
-kosher salt
-pepper
-garlic salt
-shredded cheese
-butter
-chicken stock

Step 1:
Start by melting half a stick of butter in a skillet with a couple of handfuls of chopped mushroom (About a cup give or take). Season with pepper and garlic salt. Cook the mushrooms on med-high heat for about 5 minutes or until the mushrooms have shrunk down. Set aside for now.

Step 2:
In a small boiling pan, add 2 cups milk, 1/4 cup chicken stock, and a few tbls of cornstarch depending on how thick you want the gravy. Keep stirring as you add the cornstarch to avoid lumps. Once gravy has boiled, add half of the mushrooms from the previous skillet. Mix well and set aside.

Step 3:
add 6 eggs to a measuring cup plus a splash of milk. (makes 2 large omelets) Whisk the eggs together with a fork making sure to break all the yolks. In a butter greased skillet over med heat, pour in half of the eggs. Add the other half of the mushrooms, a pinch of kosher salt, and a handful of shredded cheese. When the eggs have solidified around the rim, fold the eggs over. Continue to cook for minute or 2, then flip. Repeat process with each omelet.

Step 4:
Add finished omelet to a plate. Add mushroom gravy on top. I also added steamed brussel sprouts for picture accuracy to better fit how it looks in the game. "The fluffy texture of this omelet is one of the great joys of this dish, as well as life."