Filter
Reset
Sort ByRelevance
BS4U2C
Farmer's omelet filled with peas and mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat half the butter in a frying pan and cook the mushrooms brown on high heat.
-
Place the frozen peas with the parsley and silver onions.
-
Add some salt and pepper and if necessary a dash of water.
-
Warm everything for another four minutes.
-
In a bowl, beat the eggs with the grated cheese and salt and pepper.
-
Heat the rest of the butter in a frying pan and let the egg mixture flow over the bottom of the pan.
-
Let the omelette solidify on medium high heat.
-
Always use a spatula to slide the solidified egg to the middle and let the still liquid egg flow over the bottom.
-
Bake until the top is almost dry.
-
Spoon the mushroom-garden pea mixture on one side of the omelette and fold the omelette double.
-
Slide the stuffed omelet on a warm dish.
-
Tasty with baked potatoes and a salad.
-
30 minMain dishoil, onion, garlic, curry powder, winter carrot, baking flour, tomato pieces in tomato juice, pandan rice, egg, grated coconut, water,rice with vegetable curry and eggs
-
45 minMain dishflaky potato, milk, butter, nutmeg, white coal, butter, lean smoked bacon, spring / forest onion, brown gravy,Irish Stew Of Puree With White Cabbage
-
15 minMain dishsunflower oil, chicken fillet in cubes, Thai vegetable mix, basic soup tomato, Thai Red curry pasta, coconut milk, brown baguette,tomato coconut soup
-
30 minMain dishfresh dill, fresh flat parsley, half-to-half-chopped, medium sized egg, baked onions, white bread rolls with sesame, lamb's lettuce, cucumber, chilled tzatziki,Greek citizen with herbs and tzatziki
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it