Cheese and mushroom omelette

Ingredients for 2 servings

• 1 onion
• 300 g shiitake mushrooms
• 5 bunches of parsley
• 5 eggs
• Salt, Pepper
• Freshly grated
• Nutmeg
• 80 g squeegee cheese (slices)
• 1 tbsp. Oil

Time: 30 min

Preparation

1. Onion, cut in half and cut into fine strips. Clean mushrooms and cut off the stems. Mushrooms in half or quarters, depending on their size. Plucking parsley leaves from the stems and finely chop.

2. Whisk eggs and 2nd season with salt, pepper and nutmeg. Half of the parsley mix. Pluck cheese into chunks.


3. Heat oil in a nonstick skillet. Mushrooms fry around 5 min. On a high heat. Add onion over medium heat 3 min. Fry. Spice mushroom, onion mixture with salt and pepper, remove from the pan and stir in the remaining parsley.

4. Add the eggs in a large pan, let thicken over medium heat. Spread cheese and mushroom-onion mixture on it. The omelet with a wooden spatula to fold in half.

Nutritional information per serving: 510 kcal
• 33 g protein
• 35 g fat
• 21 g carbohydrates