Simple and so tasty for dinner, brunch or morning breakfast
For 2 person
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
Chop the onion and mushrooms.
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).
Put the mushroom in a bowl.
Beat the eggs, add salt, pepper and the chopped parsley.
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).
Add the mushrooms in a line through the middle then the grated gruyere (keep some for topping).
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.