Omelette stuffed with oyster mushrooms and cheese

A light omelet filled with mushrooms fried with onions and melted cheese is a great dish for a quick breakfast or snack. The mushroom filling not only gives the omelet an interesting taste, but also makes it more nutritious and satisfying. Try it!

Ingredients

• Eggs - 2 pcs.
• Oyster mushrooms - 150 g
• Milk - 60 ml (4 tablespoons)
• Onions - 50 g
• Hard cheese - 25 g
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 2 tsp
• For filing (optional):
• Lettuce leaves - 2-3 pcs.

Directions

1. Wash the oyster mushrooms, dry and cut into thin strips. Peel and cut onions into small cubes. Grate the cheese on a fine grater.
2. Make an omelet mixture. Combine eggs and milk in a deep bowl. Add some salt and black pepper to taste. Whisk the mixture for 30-40 seconds, until smooth.
3. Heat vegetable oil in a skillet. Fry the oyster mushrooms over medium heat for about 3 minutes.
4. Then add the onions to the skillet. Stir occasionally, fry for another 7-8 minutes, until mushrooms and onions are completely cooked and lightly browned. Place the mushrooms and onions on a plate for a while.
5. Pour the prepared omelet mixture into the pan and fry for 2-2.5 minutes, until the eggs set.
6. Then put the mushrooms and onions on half an omelet and sprinkle with grated cheese.
7. Fold the omelet in half. Reduce heat to low and heat the filled omelet for about 1 minute to melt the cheese inside.
8. An omelet in milk with a delicious filling of fried mushrooms and cheese is ready. Transfer the omelet to a plate. If desired, supplement the omelet with mushrooms and cheese with 2-3 sheets of lettuce and serve.
9. Bon Appetit!