Ingredients
8 eggs
250 g of dried King Agaricus mushrooms
100 g of small sized bacon strips
1 tablespoon of finely chopped parsley
10 g of sunflower margarine
1 onion, coarsely chopped
Salt and pepper to taste

Preparation
Soak the dried King Agaricus in lukewarm water for 20 minutes.
Remove the King Agaricus, filter the water and save it for later use (it can be used as a bouillon).
Start frying the bacon strips with the onions in a skillet.
In another skillet over low-medium heat, start frying the mushrooms in margarine.
Beat the 8 eggs in a bowl and add parsley, salt and pepper.
Wait until the bacon is ready.
Then raise the heat under the mushrooms and add the egg mixture, bacon and onions to the pan.
After a few minutes, lower the heat and continue cooking until the omelet is ready.