Shiitake Mushroom Omelette
Place the eggs in a bowl, add the two tablespoons of milk, and beat everything with a fork. The milk is a good tip to make the omelette fluffier.
Add finely chopped onion and parsley, and season with salt and ground black pepper.
Grease a non-stick frying pan with the olive oil. You can use kitchen paper to spread the olive oil and remove any excess, if the frying pan is non-stick, you don’t have to add olive oil.
Heat the frying pan and pour in the eggs. When the bottom of the omelette is well cooked and only a thin layer of liquid egg remains on top, spread the well-drained Shiitake mushrooms in olive oil and spices on one of the halves of the omelette. Then fold the other part of the omelette over the portion with the mushrooms using a spatula. Let it cook a little longer and carefully remove it, placing it on a plate. You can serve the shiitake mushroom omelette with arugula or a green salad.