Mushroom omelet with green salad

Wipe the 390 g of mushrooms with a damp paper towel or cloth, then slice them.

Wash the 290 g of salad greens, spin them dry and keep them cool in the mixing bowl.

Crack the 6 eggs into another container or a shallow bowl, add a pinch of salt and some pepper, then beat them with a fork.

Heat the skillet over medium-high heat with half the olive oil, so 1/2 tbsp. Add the mushrooms, salt, pepper and sauté them until the liquid cooks off and they turn golden.

Turn the heat down to low and pour all the beaten eggs over the mushrooms at once. Cook 3 to 4 min, pulling the edges toward the center with the spatula, until the top is almost set.

Fold the omelet in half and cover for 1 min so the egg is fully set in the middle. Then cut it into two portions.

In the mixing bowl, mix the balsamic vinegar, the other half of the olive oil (1/2 tbsp), salt and pepper. Add the greens and toss right before serving.

Serve one piece of omelet per plate with the salad on the side.