Mushrooms and gruyere omelette

Simple and so tasty for dinner, brunch or morning breakfast

For 2 person

• 4 eggs

• 250 g mushrooms

• 1 small onion

• 2 garlic cloves

• 1 tablespoon olive oil

• 5 g butter

• 100 g grated gruyere

• a handful of chopped fresh parsley

• salt pepper

1. Chop the onion and mushrooms.

2. Fry the onion for 3 minutes in a warm frying pan with the olive oil. Add the mushrooms and crushed garlic cloves. Let it cook for 8 minutes (until mushrooms are cooked and the water they have released is gone).

3. Put the mushroom in a bowl.

4. Beat the eggs, add salt, pepper and the chopped parsley.

5. Add the butter in the frying pan when warm add the egg mixture. Let it cook without mixing for a few minutes (until the edges are not sticky).

6. Add the mushrooms in a line through the middle then the grated gruyere (keep some for topping).

7. Flip two of the opposite edges on the mushrooms (like a burrito). Let it cook 1 minute. Move the omelette in a serving plate and add the left over grated gruyere on top.