Egg yolk omelet stuffed with mushrooms

A bright omelet is obtained because only yolks are used in it.

Ingredients

• Yolks - 3 pcs.
• Milk - 75-100 ml
• Salt - 2 pinches
• Champignons - 2-3 pcs.
• Vegetable oil - 1 tbsp. a spoon
• Butter - 15 g
• Greens to taste

Directions

1. Wash the mushrooms and chop thinly.
2. Heat vegetable oil in a frying pan. Place the mushrooms and fry them, stirring occasionally, over medium heat for 10 minutes. Salt (1 pinch)
3. Mix the yolks with milk and salt (1 pinch).
4. Beat until lather.
5. Melt the butter in a frying pan.
6. Gently pour the whipped mass into a frying pan. Fry the yolk omelet over medium heat for 2-3 minutes.
7. Chop the parsley.
8. Put mushrooms on half of the omelet, sprinkle with herbs.
9. Cover with the other half of the omelet, transfer the yolk omelet to a plate and serve.
10. Bon Appetit!