Fluffy Baked Omelet

Mushroom-Onion Filling

• 4 oz yellow onions in half moons (¼ in.)
• 1 oz extra virgin olive oil plus extra to grease
• 4 oz fresh mushrooms (e.g. baby bellas, button), sliced
• ¼ tsp salt

Omelet

• 6 large eggs
• ¼ tsp salt to taste
• ⅛ tsp ground black pepper
• fresh parsley chopped, to garnish