Now add mushroom and cook on high heat for 5-6 minutes.
Add parsley, salt and pepper and cook until mushrooms are done.
Remove in a bowl.
Whisk 2 eggs in a bowl.
Add milk and salt to taste and whisk well.
Heat a non stick pan.
Simmer the heat to low.
Lightly brush the pan with oil.
Pour the whisked eggs in the pan.
Cover the pan and and cook till egg is 90% cooked.
Keep 2-3 tbsp of mushroom filling on one half of the egg and sprinkle some cheese on top.
Fold the other side on top.
Transfer the omelette on the serving plate.
You can add greens like spinach, kale etc in this omelette.Add some goats' cheese or feta cheese for a new version.While cooking mushrooms, do not add in any liquid. As when the mushroom gets heated up in the pan, it tends to leave water and they cook in their own liquid.Add a little milk and whisk the eggs for about 10-20 seconds. This will give you fluffy eggs.This omelette tastes best when served hot.If you want to make it even more filling and wholesome, add in more vegetables along with mushrooms.