Mushroom Omelet

For the mushroom omelet, whisk the eggs with the milk and salt, but not until foamy. Melt the butter in a frying pan and let the egg mixture slowly set in the remaining heat of the stove.

In the meantime, clean and chop the mushrooms and cook them in a second pan with the butter. Season the mushrooms with salt and pepper, then place them on one half of the omelet and fold the other side over.

Put the omelet on a warmed plate and garnish with parsley.

Preparation Tip:

The mushroom omelet goes well with arugula, spring herbs or even spinach leaves.

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