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1
Keeping the mushroom varieties separate, brush them clean.
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2
Fill a bowl with water.
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3
Quickly dunk the mushrooms in a few changes of water just before cooking.
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4
Drain and pat dry with paper towels.
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5
Quarter or slice the mushrooms depending on their shape.
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6
In a 10-inch skillet, heat 1 tablespoon of the olive oil until smoking.
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7
Add one mushroom variety, season with a pinch of salt and pepper, and quickly saute until the edges are golden, 1 to 2 minutes.
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8
Transter to a plate.
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9
Add another 1 tablespoon olive oil to the pan and saute the second mushroom variety.
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10
Repeat if needed for a third variety.
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11
In a small bowl, whisk the eggs until spongy.
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12
Stir in the 1 tablespon oregano and a pinch of salt.
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13
Add three-fourths of the mushroom and turn to coat.
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14
Gently crush the garlic under the heel of your palm or the side of a heavy knife.
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15
Add 1 tablespoon olive oil and the garlic to the pan and cook over medium heat until fragrant, about 1 minute.
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16
Remove the garlic and reserve.
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17
Pour the egg mixture into the pan.
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18
Immediately swirl the pan for a few seconds to keep the mixture from sticking as the eggs begin to set.
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19
Sprinkle the 1 tablespoon parsley over the top and season with salt and pepper.
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20
Place the bay leaf in the center.
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21
Cover, reduce the heat to medium-low and cook until the bottom is golden and the omelet is set but still moist, 2 to 3 minutes.
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22
Do not turn or stir the eggs, only swirl the pan from time to time to keep the omelet from sticking.
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23
Loosen the omelet with a thick spatula if necessary and slide onto a large, flat plate.
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24
Scatter the remaining mushrooms over the top along with a pinch of parsley and some oregano.
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25
Top with the reserved garlic clove, drizzle with olive oil and serve immediately.
