Mushroom and onion omlette

I had this for dinner today, and not only was it delicious, it also reminded me of the years when my grandma used to make it.

Ingredients
4 eggs
8oz mushrooms
1 yellow onion
1 tbsp vegetable oil
salt to taste

Preparation
Clean the mushrooms.

Slice them into quarter inch thick pieces. Brown them in a hot pan, or by tossing them onto a 450F preheated baking sheet.

Cut the onion in half from root to top and slice the halves. Saute in vegetable oil and brown lightly.

Add the mushrooms and cook for 2-3 minutes on medium-high.

Meanwhile, break and beat 4 eggs, salt it, and whip in the salt as well.

Pour onto the onions and mushrooms. Do not disturb the pan for a few minutes, then cut the omelet in pieces and turn them. Finish cooking the other side as well. Do not overcook!

Serve with slices of toast, spicy sauce and cucumber wedges. Darn...now I want a second helping!