Whisk by hand (manually, in order not to form foam from the eggs, otherwise the omelet will settle quickly when they start to cool), eggs, milk, salt and add cheese, grated on a fine grater

Wash the mushrooms, cut away the excess and cut into pieces. Spread sliced mushrooms in a greased with sunflower oil form (I use a form of heat-resistant glass).

And fill prepared omelet. Close the form with a lid and sent our scrambled eggs in the oven for 20-30 minutes. My oven is not very good, have to constantly monitor. For 5-7 minutes before end of cooking I took the lid off to have a delicious toasted crust.

Take out from oven, cut into pieces and spoil their tummies and bellies of loved ones. Bon appetit!