Sparkling Apple Mushroom Omelette

Prepare the Omelette Batter In a bowl, whisk together the eggs, sparkling water, turmeric, salt, and pepper until well combined.

Sauté the Garlic Heat olive oil in a non-stick pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Cook the Mushroom Filling Add the sliced champignons to the pan and cook until they release their moisture and become tender, about 5 minutes. Season with salt and pepper to taste.

Set Aside the Mushroom Filling Remove the mushroom filling from the pan and set aside. Wipe the pan clean with a paper towel.

Cook the Omelette Pour the omelette batter into the same pan and cook over medium heat. As the edges start to set, gently lift them with a spatula and tilt the pan to allow the uncooked mixture to flow underneath.

Add the Mushroom Filling When the omelette is mostly set but still slightly runny on top, spoon the cooked mushroom filling onto one half of the omelette.

Fold and Finish the Omelette Carefully fold the other half of the omelette over the filling. Cook for another minute or until the omelette is fully set.

Serve the Omelette Slide the omelette onto a plate and garnish with fresh parsley. Serve hot.