Omelet with Mushrooms and Zucchini

For the omelet with mushrooms and zucchini, slice the mushrooms and zucchini. Saute slowly in oil and season with sour cream, salt, pepper and parsley.

Mix the eggs with salt and pepper and fry them in a pan with a tsp of oil. Bake the egg mixture for about 3 minutes on each side. Top the finished omelet with mushrooms and zucchini.

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