Mushroom, Onion, and Curry Omelette

Chop the onion and mushrooms into small cubes. In a heated pan over medium heat with a little oil, sauté the onion. Add the mushrooms and sauté, stirring constantly, until lightly golden.

Add a teaspoon of sour cream (or a bit of heavy cream), a pinch of salt, and pepper to taste (optional).

Mix and simmer for another 2-3 minutes over low heat.

The filling is ready; set it aside for now.

Let's make the omelet. In a separate bowl, beat 2 eggs, add 1 teaspoon of sour cream (or milk, depending on how you usually make omelets), a pinch of salt, a pinch of pepper, and curry powder.

Curry plays an important role here. Turmeric, which is part of this spice mix, is one of the healthiest spices in the world, and black pepper, which we also add, helps to enhance the beneficial properties of turmeric even more. And besides, curry is delicious and gives the omelet a nice yellow color.

Beat with a fork.

Heat a frying pan over medium heat, add a small amount of oil. Pour in the egg mixture and cook over low heat.

When the top is no longer runny, carefully flip it over with a spatula.

Watch closely, it cooks very quickly. When the omelet is lightly golden on the other side, transfer it to a plate.

Place the mushroom filling in the center of the omelet as shown in the photo.

Roll up the omelet.

You can cut it in half before serving and sprinkle with dill. Omelet with mushrooms, onions, and curry is ready. Enjoy your meal!