Good morning from Brno! The autumn has really claimed the rights of the gray weather and this Sunday seems to be very fogginess. I’m planning to be very lazy today, so a fast made veggie omelette should be easy enough to start my day without any effort.
How to make the veggie and cheese omelette :
Preheat a non-adherent pan and add the olive oil. Pan-fry the two mushrooms, sliced thinly, and the carrots cut in long sticks. Add seasoning, and when the mushrooms are half-done, pour the egg mixture. Keep apart the carrots, that will be used for decoration. Cook until egg is set, occasionally lifting the edges of the omelette to allow more egg to cook. On one half of the omelette, add the cheese. Fold the omelette over. Allow to cook 1 more minute. Sprinkle with salt and pepper to taste. Decorate with the crunch carrots cooked earlier and the mushroom left.