Omelette filled with mushrooms

Chop the onion coarsely and finely chop the garlic and the oregano.

Chop the mushrooms coarsely.

Heat the olive oil in a frying pan and gently fry the onion and garlic.

Spoon the mushrooms through and fry them on high heat while shoving nicely brown, let the moisture that comes out evaporate.

Spoon the oregano through it, add some salt and freshly ground pepper and sprinkle 1-2 tablespoons of lemon juice over it.

Bake for a moment.

Remove the pan from the heat and keep the mushrooms warm in the pan.

In a bowl, beat the eggs with 1-2 tablespoons of water and some pepper and stir in the goat's cheese.

Let the butter melt over medium-high heat in a frying pan and pour in the egg mixture.

Let the egg flow out over the whole pan base and in the beginning always slide the already solidified egg with a spatula to the center of the pan and let the still liquid egg flow over the pan bottom again.

Fry the underside of the omelet until golden brown, but still shine.

Spoon the fried mushrooms on one half of the omelet and fold over the other half of the omelette.

Let the omelette slide on a warm dish.

Tasty with baked potatoes and a salad.