How to make
Clean the mushrooms with a damp cloth, cut off the stumps, if using shiitake and cut them into slices or pieces.
Cut the leek and fry it with a little salt in the oil, until it softens.
Add the mushrooms for 2-3 minutes along with the butter. Use a wide non-stick pan. This way, the mushrooms will be cooked and will not release liquid.
Beat the eggs with a fork or a wire whisk, until they liquefy and form bubbles on the surface.
If the mushrooms have not absorbed the fat in the pan, remove some of it, because we don't need much to cook an omelet.
Pour the eggs in a thin stream over the mushrooms and leeks and reduce the heat.
When it turns white around the edges, fold the mushroom and leek omelet in two without sealing it completely, then turn it over quickly with a wide spatula, to cook briefly on the side that is still a little runny.
You can cut through the middle with the spatula to make it easy to flip.
Place the Mushroom Omelet into a plate, garnish it with a fresh salad if you like and serve it.
Enjoy your meal!
