Vegetarian Omelet with Mushrooms and Brussels Sprouts

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PREPARATION GUIDE:

• 2 people
• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Difficulty: easy

INGREDIENTS:

• 2 eggs
• 100 g (0.22 lb) of Brussels sprouts
• 150 g (0.33 lb) of Paris mushrooms
• 1 onion
• olive oil
• salt pepper

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PREPARATION:

STEP 1: Clean the Brussels sprouts. Remove the damaged leaves.

STEP 2: Boil some water in a saucepan over medium heat.

STEP 3: When boiling, dip the Brussels sprouts and cook for 10 minutes.

STEP 4: At the end of this time, drain the Brussels sprouts in a colander. Book.

  
STEP 5: Peel and chop the onion.

STEP 6: Wash the mushrooms and slice them into slices.

STEP 7: Heat a drizzle of olive oil in a skillet over medium heat.

STEP 8: Brown the chopped onion for 2 minutes until translucent.

STEP 9: Add the mushroom slices and cook for 5 minutes until all the water is gone.

STEP 10: Add the drained Brussels sprouts and cook for another 5 minutes, stirring well.

STEP 11: When the vegetables are well cooked and tender, break the whole eggs in the pan (without popping the yolks) and cook for 4 to 6 minutes over medium heat until they are well taken. Salt and pepper according to your tastes.

STEP 12: Serve hot with a seasoned green salad.

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Enjoy)