Spanish Omelette with Mushrooms

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Onions

  Raw

  1 tbsp chopped or 10g

• Mushrooms

  White, raw

  ¾ cup, whole or 72g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

Directions

1. Beat the eggs in a bowl and mix them with onion, mushrooms, salt, and ground black pepper.
2. Heat olive oil in a nonstick pan over medium heat. Pour in egg and mushroom mixture and cook for about 3 min, swirling and shaking the pan rapidly until the sides begin to set. Lower the heat and cover the pan for 3 min (the omelette will continue to cook, without burning)
3. Turn the omelette and cook for 3-4 min, until the second side is lightly browned but the omelette is still tender.
4. Transfer the omelette onto a plate. Allow it to rest for a couple of minutes before serving. Garnish with parsley and enjoy!
5. NOTE: feel free to adjust the seasoning to your taste or use your favourite spices instead.

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