Mushroom omelettes

Cutting and knocking first ... One: clean mushrooms with kitchen paper then cut them into slices. Tweé: if you peel, you cut it into small pieces. Three: above a bowl, cut the parsley fine. Four: you put eggs, whipped cream and 1 teaspoon of salt in another bowl and you beat it well with the whisk.

Time to bake ... Heat 1 tablespoon of butter in the frying pan and fry the pieces of onion for about 1 minute. Add mushroom slices and fry gently for 5 minutes. Occasionally you scoop them for a while, because all the slices want to bake. Sprinkle with salt and pepper and half of the parsley.

Heat in another frying pan 1/2 tablespoon of butter and spoon 1/4 of the egg mixture into the pan with a ladle. Fry the omelette over not too high a fire until the top is no longer slippery. Turn the omelet and bake the other side for a few seconds. Carefully let him slip from the pan onto a plate. (Put another plate on it to keep it warm.) So you bake 3 more omelets.

Four omelettes are placed on four plates. Divide the mushroom mixture over it and fold them double with your hands. Little parsley about it. Enjoy your meal! .