Omelet with mushrooms, onions, and curry

Finely chop the onion and mushrooms. In a heated pan over medium heat with a little oil, fry the onion, then add the mushrooms and fry, stirring constantly, until lightly golden.

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

Mix everything together 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 a significant role here. Turmeric, which is part of this seasoning, 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. Plus, 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 the egg mixture into the pan and cook over low heat.

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

Watch it closely, as it will cook very quickly. Once the omelet is slightly 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 it up.

Before serving, you can cut it in half and sprinkle with dill. Omelette with mushrooms, onions, and curry is ready. Enjoy your meal!