Omelette with mushroom filling

Ingredients for 2 servings:

• 2 eggs
• 1 tbsp water
• 1 pinch of salt
• Pepper, freshly ground
• 1 tbsp oil
• 1 class can/n mushrooms (115g)
• 100 g mushrooms, fresh
• 10 g butter
• 2 tbsp sweet cream
• 1 tbsp parsley, finely chopped
• 1 small onion(s)
• Thyme
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the eggs and water in a mixing bowl, season with salt and pepper, and whisk until frothy. Add the oil to a pan and heat over medium heat. Add the beaten eggs and simmer over low heat for 5 to 8 minutes to set. Meanwhile, drain the mushrooms, trim and wash the fresh mushrooms, then thinly slice them. Peel and finely chop the onion, and fry in the butter. Add the mushrooms, cream, and parsley, and season with salt, pepper, and thyme. Allow the liquid to reduce slightly. Transfer the omelet to a plate, fill one half with the mushrooms, and fold the other half over the top.