Omelette with Mushrooms, Tomatoes, and Cheese

Ingredients

5 mushrooms

1 tomato

Greens

3 eggs

50 ml milk

Salt to taste

Pepper to taste

Soy sauce

Cheese

Cut the mushrooms into wedges (you can chop them coarsely or finely) and fry them in a frying pan with oil over medium heat. After 5 minutes, add 3-4 tablespoons of soy sauce, stir, and continue frying.

Add the chopped tomatoes and fry for a few more minutes. Fry until the mushrooms are cooked to your liking.

Add herbs to taste (onion, parsley, basil, or cilantro). Season with salt and pepper. You can add any seasonings you like.

 Whisk the eggs with milk, season with salt and pepper. Pour into a preheated frying pan with oil and cook, covered, over low heat for 7-10 minutes.

When the omelet is browned on one side, flip it over and cook for about a minute.

Flip the omelet over so the browned side is facing down. Spread the tomato filling on one side of the omelet. Top with cheese.

Cover with the other half of the omelet and press firmly. Leave covered until the cheese melts.

Serve with vegetables and a warm bun.

Enjoy!