Usually I eat omelettes and eggs for breakfast but that time I prepared this omelette for lunch; why not, it’s a full, rich, savoury meal.
I also like scrambled eggs, and sometimes I sauté some sliced mushrooms and cherry tomatoes with olive oil before pouring over the eggs.
For this recipe, I beat in a bowl 2 eggs, season with salt and pepper and then I stir in some grated parmesan. Set aside.
In a hot skillet, I drizzle some olive oil, sautée the mushrooms, then after few minutes I add 2 chopped sun-dried tomatoes. Season with salt and pepper. Sprinkle some chopped parsley. Remove from skillet and set aside.
In the same skillet, without adding olive oil, on low heat, add the eggs and let cook for couple of minutes until golden then flip to the other side. Add the mushroom mixture on top and some parmesan.