Omelette with mushrooms and Parmesan cheese
Mushrooms, eggs, parmesan cheese, parsley
Omelette with mushrooms and Parmesan cheese is a tasty and delicious alternative second course to the classic recipe.
Ingredients for 4 persons
- 6 eggs
- 200 g champignon mushrooms
- 50 g grated Parmesan cheese
- Half a glass of milk
- Two garlic cloves
- 2 - 3 courgettes
- Extra virgin olive oil
- Chopped parsley
- Salt and pepper
Procedure
Wash the mushrooms, cut them into thin slices and cook them for 15 - 20 minutes on a medium heat in a frying pan together with garlic cloves, two tablespoons of extra virgin olive oil and enough water. Also add the previously washed and sliced courgettes. Adjust salt and pepper and proceed until cooked through.
In a bowl, beat the eggs with the Parmesan cheese, chopped parsley, milk and a pinch of salt and pepper. Add the raw egg mixture to the pan in which you cooked the mushrooms and courgettes and cook the omelette on both sides.
Advice:
- You can add additional ingredients as desired, such as spinach or sun-dried tomatoes, to make the omelette even tastier.
- Also excellent as a picnic dish or for brunch.
