Ingredients

• 3 eggs
• 2 tablespoons milk
• 1 tablespoon wheat flour
• pinch of salt
• 2 tablespoons butter
• 2 slices yellow cheese
• 2 smaller mushrooms

For serving

• avocado
• chives or arugula

Preparation

1. Separate egg yolks from whites. Add a pinch of salt to the whites and beat with a mixer for half a minute until they foam.
2. Add the yolks and briefly mix on low mixer speed.
3. Add milk and flour and mix again (briefly, on low speed).
4. Heat a pan on medium heat about 24 cm diameter, melt butter and coat the entire pan with it. Pour the egg mass and spread it over the entire pan surface.
5. Fry for about a minute, then on one half arrange the slices of yellow cheese, on the other half the slices of mushrooms. Fry for another about a minute, checking if the bottom doesn't brown too quickly.
6. When the mass is set at least to half, and the bottom is lightly browned, fold the omelet in half and lightly pressing with a spatula, fry for about half a minute on each side. An omelet folded in half is best flipped to the other side with a wide, larger spatula.
7. Take the omelet onto a plate and surround with peeled and sliced avocado. Sprinkle with chives, salt and pepper.