Soft mushroom omelet with basmati rice

Rinse the basmati rice in cold water in the saucepan. Add 400 ml of water, bring to a boil, then turn the heat down and let it cook covered 12 min. Turn off the heat and let it rest 5 min covered.

Peel the onion and cut it into small dice on the cutting board.

Give the mushrooms a quick rinse under cold water and cut them into thin slices.

In the nonstick skillet, melt 10 g of butter over medium heat. Add the diced onion and cook 3 min until it turns translucent.

Add the mushrooms to the skillet with the onion. Cook over medium heat 5 min, stirring with the wooden spoon, until they've released their water and turned golden.

In a bowl, beat the 4 eggs with a fork. Salt and pepper lightly. Add half of the chopped parsley.

Pour the beaten eggs over the mushrooms in the skillet. Let it cook over low heat 2 min without touching, then stir gently with the wooden spoon for a soft, creamy texture.

Divide the soft omelet between two plates. Add the cooked basmati rice on the side and sprinkle with the rest of the chopped parsley.