Mushroom and goat cheese omelet

Give the mushrooms a quick rinse under cold water, then pat them dry with a clean kitchen towel. Slice them thin on the cutting board with the knife.

Set the nonstick skillet over medium heat and add 20 g of butter. Let it melt without browning.

Add the mushrooms to the skillet and sauté them 5 min, stirring with the wooden spoon, until they release their water and start to brown.

Crack the 6 eggs into the bowl, add the chopped parsley, salt and pepper. Beat it all with a fork until smooth.

Crumble 70 g of fresh goat cheese into the bowl with the eggs and gently stir to spread the pieces around.

Pour the egg and cheese mix over the mushrooms in the skillet. Let it cook over low heat for 3 min without touching, until the edges start to set.

Using the wooden spoon, fold the omelet in half by lifting one edge. Let it cook 2 more min so the cheese melts nicely.

Scatter the rest of the goat cheese (30 g) over the omelet and serve right away.