Peel and slice the mushrooms approx half cm thin. Slice the onion into long strips. Chop the parsley very thinly.

AddFry the onion in a hot pan with a good amount of olive oil for 5 min, remove constantly to avoid burning. Add the parsley.

Add the mushrooms and keep frying till all the water from the mushrooms evaporates. Then add half glass of white whine and remove till it also evaporates.

Beat the eggs in a deep bowl, then add all the mushrooms and onion, including the oil. Remove everything to mix it well.

Add the mix to the pan again and cook it for 2-3 min for each side. Just one turn is enough but you can give it two twists if you like the omelette really cooked on the inside.

Serve and enjoy!