How to make
Cut the chicken meat into small pieces. It's best if it's from white meat.
Heat a cup of olive oil in a pan, briefly fry a finely chopped clove of garlic with a pinch of parsley.
Add the meat and continue to fry, until it aquires a golden color. Add the sliced mushrooms.
Pour a cup of vegetable broth and season with salt and black pepper. Cover the pan and cook, until it remains in fat.
Beat the eggs with a wire whisk for 5 minutes. Add the grated parmesan.
Wait until the meat mixture cools down and pour the eggs. Stir well.
Grease and flour a small oblong cake mold. Pour the mixture. Bake the omelette at 360°F (180°C) in a preheated oven for about 20 minutes.
Serve the oven-baked chicken and mushroom omelette with a salad of your choice!
Enjoy!
