Saffron and Orange Finnish Mushroom and Onion Omelet

Method

1. In a bowl, whisk together eggs and milk until well combined.
2. Insert_before 1: Soak saffron in orange juice and stir into the egg mixture.
3. Melt butter in a non-stick skillet over medium heat.
4. Add onions and mushrooms to the skillet, sauté until softened and golden, about 5-7 minutes.
5. Pour the egg mixture into the skillet, allowing it to cook undisturbed for 2-3 minutes.
6. Using a spatula, gently fold the omelet in half once the edges are set and the center is just beginning to set.
7. Sprinkle dill over the top and serve immediately.