Tasty Omelet with mushrooms

The omelet is prepared with mushroom filling and served with cheese and tomatoes.

Ingredients

• Eggs - 4 pcs.
• Champignon mushrooms, cut into slices - about 2 cups by volume
• Mozzarella cheese - 30 g
• Green onions (finely chopped) - 3 tbsp. l.
• Garlic - 1 clove
• Dried Provencal herbs - 0.25 tsp.
• Salt - 1/8 tsp
• Ground pepper - 1 pinch
• Olive oil - 1 tsp + for greasing the pan
• For filing:
• Tomato - 1 pc.
• Grated Parmesan cheese - 1 tbsp l.
• Greens (basil, parsley) (optional)

Directions

1. Grease a frying pan (17 cm in diameter) with vegetable oil, heat over medium heat. Pour chopped mushrooms, chopped garlic and green onions into the pan. Cook, stirring occasionally, until the liquid evaporates and the mushrooms are soft. Transfer the mushrooms to a plate and set aside. Wipe the pan with a paper towel.
2. In a bowl, beat eggs with Provencal herbs, salt and pepper.
3. Heat the pan well, pour 0.5 teaspoon of olive oil. Pour half of the egg mixture into a preheated pan, stir several times. Leave the omelet for 60 seconds, without interfering, so that it grabs well.
4. Place half of the mozzarella and half of the mushroom mixture on one side of the omelet. Cook an omelet with mushrooms and cheese until the cheese is melted.
5. Use a spatula to pry off the omelet from the side free of the filling and cover the filling. Transfer the finished omelet with mushrooms and cheese to a plate.
6. Fry another omelet with mushrooms and cheese in the same way.
7. Serve the omelet, sprinkle with chopped tomatoes, grated Parmesan and herbs if desired.