Start by taking a small bowl, and cracking the eggs into this. Beat the eggs with a fork or a whisk until they turn yellow and the yolks and whites are completely amalgamated.
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Next, you will need to prepare the mushrooms. Button and chestnut mushrooms work best for this omelet, but you can experiment with other types. Take a small non-stick frying pan, and heat up the olive oil in this.
Once the oil is hot enough, toss in the sliced mushrooms, and sauté them for around 2 to 3 minutes on high heat, or as long as it takes for them to soften and take on a rich golden brown colour – make sure you keep stirring, so the mushrooms are all cooked evenly.
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After the mushrooms are done, take them out of the pan, and put them in a bowl with the cheese and parsley. Mix them all together thoroughly.
Then, put the pan back on the heat, and pour the beaten eggs into it. Keep swirling the mixture with a fork as it cooks, and once it starts to set, let it be. Allow it to cook and set (this should take around a minute and a half), and then spoon the mushroom, cheese, and parsley mixture over half the omelet. Sprinkle with salt and pepper to taste.
Finally, fold the other half of the omelet over the mixture, using a spatula or palette knife to flip it, and let the omelet cook for a little while longer. When it is done, take it out of the pan with a spatula and slide it onto a plate. Serve hot.
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