Egg omelette with mushrooms and parsley

A warm egg omelette seasoned with sliced mushrooms and chopped parsley.

Ingredients:

6-8 pcs eggs 1 pk onion 250 g fresh sliced mushrooms 5 tbsp milk 1 tbsp oil crushed cumin ground pepper parsley salt frying oil

Procedure:

1. Fry finely chopped onion in well heated oil
2. Add cleaned sliced mushrooms seasoned with pepper, cumin and salt, simmer until tender
3. Beat eggs with milk, season lightly with salt, mix with cooled mixture and chopped parsley
4. Fry 4 omelettes at a time; using a ladle, pour 1/
4 parts of the mixture into the hot oil in the pan and fry the first omelette, on both sides (the omelette pulls faster under the lid), then repeat the process 5. Garnish the finished warm omelet with sprigs of parsley and serve with, for example, boiled potatoes or just fresh bread.

Recommendation:

The omelet can be fried in a large frying pan as one large portion, which can then be divided into smaller parts.