Roasted mushroom omelette

ChefGomba piritott gombas omlett

Roasted mushroom omelette


  • 500 g mixes mushrooms (oyster mushroom, yellow oyster mushroom, Pioppino)
  • 1 carrot
  • 1 onion
  • 1 spring onion
  • 5 eggs
  • parsley
  • oil, salt and pepper

Fry the diced onion in a little oil. Add the sliced mushrooms and the grated carrots. Season with salt and pepper.

After 3-4 minutes, pour on the pre-beaten eggs and mix in. Serve with chopped parsley and spring onions.