Omelette with Mushrooms and Vegetables

Ingredients

• 50 g mushrooms
• 0.25 zucchini
• 0.25 red bell pepper
• 0.5 onion
• 1 handful parsley
• 2 tsp Olive oil
• 4 eggs
• 100 ml sparkling mineral water
• Pepper
• nutmeg

Instructions

1. 1.

   Clean the mushrooms and slice them thinly. Wash, peel, and dice the zucchini into small cubes. Clean, wash, and cut the red bell pepper into pieces. Peel and finely dice the onion. Rinse the parsley, shake off excess water, and chop the leaves.

2. 2.

   Heat 1 tsp of oil in a non-stick pan over medium heat. Sauté the onion and remaining vegetables for 5 minutes. Remove from the pan and set aside.

3. 3.

   Whisk the eggs with sparkling mineral water, pepper, and a pinch of freshly grated nutmeg.

4. 4.

   Add the remaining oil to the pan. Pour in the egg mixture and cook over medium heat for 6–8 minutes until it starts to set. Place the sautéed vegetables on top of the still-soft surface, cook for an additional minute, then fold the omelette over the mushrooms and vegetables and sprinkle with parsley.