Mushroom and Mozzarella Omelette

Instructions

1. 1

   Crack the 12 eggs into a large bowl and whisk them until they are well combined.

2. 2

   Clean and slice the 200 grams of mushrooms.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.

4. 4

   Add the sliced mushrooms to the pan and sauté them until they are golden brown and tender. Remove them from the pan and set aside.

5. 5

   Add the remaining 1 tablespoon of olive oil to the pan.

6. 6

   Pour the whisked eggs into the pan and let them cook for a few minutes until the edges start to set.

7. 7

   Sprinkle the cooked mushrooms and 100 grams of shredded mozzarella cheese evenly over the eggs.

8. 8

   Cook until the cheese is melted and the eggs are fully set.

9. 9

   Fold the omelette in half and slide it onto a serving plate.

10. 10

    Toast the 4 slices of bread and serve them alongside the omelette.

11. 11

    Garnish the dish with 4 halved cherry tomatoes.

12. 12

    Serve immediately and enjoy your Mushroom and Mozzarella Omelette.