“Athletic omelette”


  • 3 eggs
  • 10 mussels
  • 10 champignons
  • 15 g of dairy butter
  • 50 g of cheese
  • salt – to taste
  • black ground pepper – to taste
  • spring onion


Slice champignons, fry them with mussels on the dairy butter until they become half-cooked. Whip eggs and pour them in the frying pan. Add salt and pepper. Mix everything and continue to fry.

At the end of frying put ground cheese above one part of the omelette and cover it with another part. Fry the dish for 2 minutes more. Powder the omelette with cut spring onion before serving.

Enjoy your meal!