Rinse mushroom lightly in running water and thoroughly wipe the water with kitchen towel.

Slightly cut off the mess at the base of the mushroom, slice it into ten crosses (+) and cut it into quarters.

Slice onions thinly and cut bacon into appropriate sizes.

In a bowl, break 3 eggs and add 2 pinch of salt and 1 spoon of milk.

Beat the eggs well with chopsticks.

In a heated frying pan, whisk two rounds of olive oil, add onion slices, and stir-fry over medium heat.

When onions are transparent, add bacon and bake over medium heat.

When bacon and onions are well fried, add all the mushrooms you cut.

Sprinkle with herb salt over mushrooms, grind whole pepper and sprinkle all over.

Stir-fry mushrooms over high heat. Stir-fry the ingredients over high heat until they are brown.

Place the stir-fried ingredients on a plate. Over time, water comes out of the mushrooms and collects on the plate, so you can squeeze the water and throw it away.

Grease the heated frying pan with a little olive oil and mix the beaten eggs again and pour into the frying pan.

When the egg starts to cook over low heat, stir slightly in the middle with chopsticks to make it soft.

Shake the frying pan slightly and if the egg doesn't shake
(About 80 percent of the eggs are cooked ^^)

Place the drained mushroom bacon stir-fry neatly on one side of the egg garnish.

Sprinkle the parmesan cheese powder moderately over the mushroom bacon stir-fry.

Fold it in half using a spatula and bake on low heat for about 1 minute.

Tilt the frying pan, place the omelet on a plate, and sprinkle a little bit of parsley to complete.