Gluten-Free JOC Mushroom and Cheese Omelette

Ingredients:

3 large eggs
1 tablespoon water
1 tablespoon butter (or a gluten-free alternative)
1/2 cup sliced mushrooms
1/4 cup shredded cheese (ensure it's gluten-free)
Salt and pepper to taste
Fresh chives or parsley for garnish
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Directions:

In a bowl, beat the eggs with water, salt, pepper, garlic powder, and onion powder until well combined.
Heat the butter in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned.
Pour the beaten eggs into the skillet, tilting the pan to spread them evenly.
Cook the omelette for a couple of minutes until the edges begin to set.
Sprinkle the shredded cheese over one half of the omelette.
Fold the other half over the cheese and let it cook for another minute or until the cheese melts.
Slide the omelette onto a plate and garnish with fresh chives or parsley.