Farmer's omelet filled with peas and mushrooms

Name: farmer's omelet filled with peas and mushrooms
Total time: 25 min
Yield: 4
Ingredients: 40 gram butter; 250 gram Chestnut mushroom; 225 gram pea; 2 tablespoon leaf parsley; 10 sweet and sour silver onion; 6 egg; 50 gram grated cheese

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.