Broccoli and Mushroom Omelette

Clean / brush the mushrooms, halve and cut into slices. Clean the broccoli and cut into small florets. Peel and dice the onion. Peel and finely dice the garlic cloves. Mix / whisk the eggs (2 pieces). Heat oil (2 tbsp) in a medium-sized pan and fry the onion and garlic cubes vigorously. Add the mushroom slices and broccoli florets and sauté / stir-fry briefly. Deglaze / pour in the chicken stock and simmer for 6 - 8 minutes with the lid closed. Season with salt (2 big pinches), chilli flakes (2 big pinches) and pepper (1 big pinch). Drizzle the beaten eggs over it and let it set with the lid closed. Finally cook without the lid until the liquid has almost evaporated. and serve the omelette in the hot pan.