Clean the mushrooms, dry them, cut the earthy stalks and then slice them.
Cook the mushrooms in a pan with a little oil, garlic and parsley. Cook for about ten minutes, then turn off the heat and set aside.
Cook the mushrooms in a pan with a little oil, garlic and parsley. Cook for about ten minutes, then turn off the heat and set aside.
Break the eggs into a bowl and beat them with a fork.
Add the grated Parmesan, the minced parsley, the previously cooked mushrooms, salt and pepper
Mix the ingredients with a fork.
Put a little oil in a non-stick frying pan, pour the mixture of eggs and mushrooms and cook for 8/10 minutes.
Turn the omelette with the help of a lid and finish cooking.
Serve the hot mushroom omelette.
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