Mushroom omelette (2 servings)

2 servings


melt half a portion of butter in a pan, fry mushrooms, salt and pepper. let cool a little. beat the eggs with water. heat a pan (23 cm in diameter), melt the oil and pour out the egg mixture, pre-mixed with the mushrooms. hold the handle of the pan in the left hand and tilt it in different directions, at the same time, with a fork in the right hand, wrap the curling at the edges of the omelette to the middle, allowing the non-curled egg mass to flow to the edges. it is important to do all this quickly so that the egg mass is in motion all the time. when the edges of the omelette are coiled, they will be still wet. in the middle, the omelette will be still semi-liquid. raise one edge of the omelette, fold it twice and slide it onto a heated plate. in the same way you can cook an omelette with ham, liver.