Omelet with honeydew

In autumn, we traditionally collect mushrooms. Especially in my family they like honey mushrooms. In one book I found a recipe for an omelet with honeydew. I usually cook this kind of food for my household for breakfast, and I also recommend taking a note of everyone who watches their figure. Mushrooms are cleaned and thoroughly rinsed with water. Next, fill with clean water and, after salting, cook for 20 minutes. In the process of cooking, we remove the foam with a slotted spoon. The stem of the leek (the white part) is cut into rings and lightly fried in olive oil. Then add the cooked and chopped mushrooms. Stirring, cook for another 5 minutes. Beat the eggs with a whisk with sour cream. Salt the egg mixture and pour it into a frying pan with mushrooms and onions. At this time, the fire should be maximum. As soon as the omelet begins to set, cover the pan with a lid and make the fire minimal. Cook for a few minutes until the desired consistency. Cut the omelet with honeydew into segments and serve, sprinkled with parsley. Such an omelet can be prepared using frozen honey mushrooms.