Cut mushrooms caps into thin slices, chop mushroom legs. Stew in oil with chopped onion until soften, salt, pepper and dress with sour cream.

Whisk 4 eggs, salt, add chopped greens, stir and pour in heated greased frying pan. Repeat the instruction twice.

Put prepared omelets on heat-resistant platter, interlay with hot mushroom stuffing, season with grated cheese and pour with melted butter. Put in hot oven for some minutes.