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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.

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