Mushroom Omelet

For the mushroom omelet, clean the mushrooms and cut into thin slices. Finely slice the onion.

Sauté the onion and mushrooms in the olive oil until the onion is translucent and the mushrooms have collapsed. Season with salt and pepper. Beat the eggs with the milk and season with salt.

Heat the olive oil in a frying pan, pour in the egg mixture and fry, not too hot, until the mixture has set and the underside is brown.

Fill half of the omelet with the mushrooms and fold the other half over the top. Slide the mushroom omelet onto a plate and serve sprinkled with parsley.

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