Instructions
Step 1. Whisk the eggs, milk, salt, black pepper, and chopped parsley in a bowl until well combined.
Step 2. Heat the butter in a nonstick skillet over medium heat.
Step 3. Add the diced onion and chopped mushrooms and sauté for 2–3 minutes until softened.
Step 4. Pour the egg mixture into the skillet and tilt the pan to spread it evenly.
Step 5. Cook for 2–3 minutes until the edges begin to set.
Step 6. Carefully fold the omelette in half and continue cooking for 1–2 minutes until fully cooked.
Step 7. In a separate skillet, heat the olive oil and sauté the sliced mushrooms until lightly browned, about 4–5 minutes.
Step 8. Toast the bread slices until golden and crisp.
Step 9. Arrange the omelette in a large serving bowl or plate.
Step 10. Add the toasted bread, feta cheese, cherry tomatoes, cucumber slices, sautéed mushrooms, and olives around the omelette.
Step 11. Sprinkle the entire dish with fresh parsley.
Step 12. Serve immediately while the omelette is warm.
Storage and Reheating Tips
Store leftover omelette in an airtight container in the refrigerator for up to 2 days.
Store the vegetables, feta cheese, and olives separately in the refrigerator for up to 3 days.
Reheat the omelette in a skillet over low heat or in the microwave for 30–60 seconds.
Toast fresh bread when serving for the best texture.
This breakfast plate is best enjoyed freshly assembled for maximum flavor and freshness.
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