Herb omelette with mushrooms

Name: herb omelette with mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 box chestnut mushrooms; 6 medium sized egg; 6 el semi skimmed milk; 2 el frozen basil; 2 el frozen parsley; 50 g unsalted butter or margarine; 1 bag grated mature cheese 150 g; 4 portion Whole grain bread

Omelette with chestnut mushrooms, basil, parsley and mature cheese

Ingredients

2 box chestnut mushrooms
6 medium sized egg
6 el semi skimmed milk
2 el frozen basil

2 el frozen parsley
50 g unsalted butter or margarine
1 bag grated mature cheese 150 g
4 portion Whole grain bread

Directions

Brush mushrooms clean and cut into slices. Beat eggs with milk, herbs, salt and pepper. Heat in frying pan 20 g butter and fry mushrooms 6 minutes. Season to taste with salt and pepper and keep warm.
Heat portion of butter in frying pan. Fry four omelets of egg mixture successively. Put omelets on four plates. Divide mushrooms over them and sprinkle with cheese. Close omelettes. Serve with bread, possibly with bread.
Tasty with fresh green salad with vinaigrette dressing.