Omelet with mushrooms, onions and cheese

Omelet is one of the most popular breakfast dishes. It is not surprising, because it takes a minimum of time to prepare an omelet, it is hearty enough for a morning meal and very tasty. Making an omelet with mushrooms, onions and cheese takes a little more time than a classic omelet, but the result is worth it. You will love this fluffy, porous, juicy and delicious omelet.

Ingredients

• Eggs - 4 pcs.
• Cream - 50 ml
• Champignons - 7-8 pcs.
• Bulb onions (large) - 0.5 pcs.
• Hard cheese (I have Parmesan) - 30 g
• Butter - 30 g
• Fresh parsley - a few sprigs
• Salt to taste
• Ground black pepper - to taste

Directions

1. Peel the onion and cut into thin half rings or quarter rings.
2. Melt a piece of butter in a skillet. Fry the onion for about 2 minutes, until soft and lightly browned.
3. Do not wash the champignons, just peel off the skin from the caps, and if necessary, clean off the dirt from the legs with a knife. Cut the mushrooms into not too thin slices.
4. Add mushrooms to onions.
5. Fry the mushrooms and onions over high heat for about 5 minutes. Do not fry the mushrooms too much.
6. While the mushrooms and onions are fried, break the eggs into a bowl.
7. Pour cream over the eggs.
8. Add salt and black pepper.
9. Toss eggs with cream, salt and pepper with a fork. You don't need to beat anything, just stir vigorously until you get a more or less homogeneous egg mixture.
10. Grate hard cheese on a fine grater. (I took Parmesan; any other hard cheese will work as well.)
11. Wash the parsley, dry and chop.
12. Add cheese and parsley to the egg mixture, stir again.
13. Spread the fried mushrooms and onions evenly over the bottom of the pan and cover with the egg mixture.
14. Lower the heat under the skillet to a low intensity and let the omelet to cook. The omelet should have a golden crust on the bottom and set completely on top. If you wish, you can cover the pan with a lid, so the omelet will cook faster. I cooked the omelet under the lid for exactly 6 minutes.
15. Transfer the finished omelet with mushrooms, onions and cheese to a plate and cut into segments.
16. Serve the omelet right after cooking.
17. Bon Appetit!