- Making Time: 15 minutes
- Portion : 1
- Egg 3 pieces.
- Mushrooms 100 g
- Butter 30g
- Parmesan cheese 30 g
- Onion 30 g
- Salt and pepper to taste
Gratitude can transform standard days into thanksgivings, turn routine jobs into jobs and change ordinary opportunities into blessings.
– William Arthur Ward
- calories 510 kcal
- proteins 25 g
- fats 43 g
- carbohydrates 4 g
- Put 20 g of oil in the pan and turn on medium heat. Once the butter has melted, put the chopped onion and fry for 2-3 minutes until it begins to darken.
- Then add the mushrooms and fry until done. If you take pre-boiled chanterelles or small champignons, then roasting will take no more than five minutes.
- Remove the mixture from the pan.
- Beat the eggs in a bowl, add salt, pepper and whisk until smooth.
- Put the remaining 10 g of butter in the pan, let it melt and pour the next omelette.
- As soon as the omelette grabs the bottom, and the top is still liquid, sprinkle it with grated Parmesan cheese and put mushrooms and onions in one half.
- Gently pry the omelette on one side with a spatula and fold it like a book.
- Turn off the heat, cover and let stand for five minutes omelette that he reached the readiness.