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BS4U2C
Farmer's omelet filled with peas and mushrooms
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Ingredients
Directions
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Heat half the butter in a frying pan and cook the mushrooms brown on high heat.
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Place the frozen peas with the parsley and silver onions.
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Add some salt and pepper and if necessary a dash of water.
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Warm everything for another four minutes.
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In a bowl, beat the eggs with the grated cheese and salt and pepper.
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Heat the rest of the butter in a frying pan and let the egg mixture flow over the bottom of the pan.
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Let the omelette solidify on medium high heat.
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Always use a spatula to slide the solidified egg to the middle and let the still liquid egg flow over the bottom.
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Bake until the top is almost dry.
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Spoon the mushroom-garden pea mixture on one side of the omelette and fold the omelette double.
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Slide the stuffed omelet on a warm dish.
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Tasty with baked potatoes and a salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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