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Make sure the shrimps are thawed as needed and pat them dry. Rinse the mushrooms, use a brush or paper kitchen towel to do so and divide them into thin slices.
Peel and finely chop the garlic clove. Remove the seeds of the tomato and chop the tomato into small pieces. Rinse the dill and parsley if needed and finely chop the herbs.
Beat 3 eggs along with a dash of milk and season with pepper and salt. Add half of the tomato, dill, parsley and shrimps.
If you want to make both omelettes at once you can use 2 skillets at the same time. Heat a bit of olive oil and cook half of the mushroom slices and garlic per skillet for a few minutes.
Add the egg mixture and turn down the heat. Put the lid on the skillet and let the omelette cook for about 5 minutes. Repeat for the second omelette.
Serve with a bit of extra dill and/or parsley and serve immediately. Enjoy!