Ingredients
- eggs 2 pcs
- mushrooms 120 g
- feta cheese 35 g
- green salad 50 g
- tomatoes 100 g
- cucumber 80 g
- olive oil 5 g
- salt
- pepper
Instructions
- Clean and slice the mushrooms.
- In a non-stick pan, heat half the oil and cook the mushrooms for 4–5 minutes over a medium heat, until softened and lightly browned.
- Beat the eggs in a bowl with a little pepper. If you want, you can add very little salt, keeping in mind that the feta cheese is already salty.
- Pour the eggs over the mushrooms and cook the omelet over low to medium heat until set.
- Crumble the feta on top and gently fold the omelet or leave it open, as you prefer.
- Separately, prepare the salad from lettuce leaves, tomatoes and cucumbers.
- Drizzle the remaining olive oil over the salad and serve the warm omelette alongside.
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