Mushroom omelette with green salad

Rinse the lettuce leaves under cold water to remove any dirt. Shake them gently or spin them dry in a colander.

On the cutting board, cut the mushrooms into thin slices with the knife.

In the nonstick skillet over medium heat, add a tablespoon of olive oil. Add the sliced mushrooms and cook for 5 minutes, stirring now and then, until golden.

Crack the 6 eggs into a bowl and beat them with a fork with a pinch of salt and pepper until smooth.

Spread the beaten eggs over the mushrooms in the skillet. Cook over low heat 3 to 4 minutes without touching, until the edges start to set. Then fold the omelet in half with a spatula and cook for 1 minute more.

In a salad bowl, drizzle the balsamic vinegar over the lettuce. Toss gently to coat the leaves.

Set the mushroom omelet on a plate and serve with the dressed green salad.