Pilzomelett mit Mozzarella und Roggenbrot

Zubereitung

1. Slice the mushrooms and fry them in the oil for 4–5 minutes until golden.
2. Whisk the eggs with salt and pepper and pour them over the mushrooms.
3. Scatter the torn mozzarella on top, cover and cook on low heat for 3 minutes.
4. Fold the omelette and serve with the rye bread.