Stuffed Omelette with Tomatoes, Mushrooms and Feta

Ingredients

• 4 tomatoes
• 100 g oyster mushrooms
• 1 clove garlic
• Salt
• Pepper (freshly ground)
• 8 eggs
• 2 tbsp heavy cream
• butter (for frying)
• 150 g feta cheese
• a handful fresh chopped parsley

Instructions

1. 1.

   Wash the tomatoes, quarter them, remove seeds and dice. Clean the mushrooms and tear into small pieces. Peel the garlic and finely chop it. Sauté the mushrooms in 2 tbsp butter for 2-3 minutes, seasoning with salt and pepper. Remove from heat, then fold in the diced tomatoes and crumbled feta.

2. 2.

   Whisk the eggs with the cream and pour a little of the mixture into hot butter to form an omelette. Cook until set, season, add some filling and parsley, fold over, and serve.