Instructions
Step 1. In a bowl, whisk together the eggs, milk, oregano, salt, black pepper, and chopped parsley until well combined.
Step 2. Heat olive oil in a skillet over medium heat.
Step 3. Add the sliced mushrooms, salt, and black pepper. Sauté for 5–6 minutes until golden brown and tender. Remove from the skillet and set aside.
Step 4. Wipe out the skillet and return it to medium-low heat.
Step 5. Melt the butter in the skillet.
Step 6. Pour the egg mixture into the pan and gently swirl to create an even layer.
Step 7. Cook for 2–3 minutes until the bottom begins to set.
Step 8. Sprinkle the mozzarella cheese over one half of the omelette.
Step 9. Fold the omelette in half and continue cooking for 1–2 minutes until the cheese melts and the eggs are fully set.
Step 10. Toast the bread slices until golden brown.
Step 11. Arrange the omelette on a serving plate alongside the cucumber slices, cherry tomatoes, olives, feta cheese, and sautéed mushrooms.
Step 12. Garnish the omelette and feta with fresh parsley.
Step 13. Serve immediately with the toasted bread.
Storage and Reheating Tips
Store leftover omelette and mushrooms in airtight containers in the refrigerator for up to 3 days.
Keep the fresh vegetables, olives, and feta refrigerated separately for maximum freshness.
Reheat the omelette in a skillet over low heat or in the microwave for 30–60 seconds until warmed through.
Toast fresh bread when serving leftovers for the best texture.
This dish is best enjoyed fresh and is not recommended for freezing.
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