Farmers omelette from marie-cecile chimney

Name: farmers omelette from marie-cecile chimney
Total time: 5 min
Yield: 1
Ingredients: sunflower oil; 2 tablespoon bacon; 1 shallot finely chopped; 1 toe garlic finely chopped; 4 piece mushrooms in pieces; 1 leeks thin, finely chopped; 2 egg; pepper and salt; 1 twig fresh parsley finely chopped

Try this farmer's omelet from Marie-Cecile Schouw

Ingredients

Directions

Heat the oil or butter in a frying pan and bake the bacon cubes.
Add shallot, garlic, mushrooms and leeks and fry everything in 3 minutes.
Let it simmer until everything is done.
Beat the eggs briefly and add a pinch of salt and pepper.
Raise the heat under the frying pan and put the whipped egg in a short, quick movement in the pan.
Roll the pan back and forth to keep the egg together.
When the egg begins to bind slightly, you stop rolling and you start shaking the pan. You do this by making short shaking movements.
With this you 'shake' the omelette from the bottom and make sure that the omelette becomes more and more compact.
Ultimately, your omelet should not be flat and round, but high and narrow.
If the shaking and rolling do not work, fold the two outer edges in after 15 seconds.
They are then solidified, so you can fold them well under the middle of the omelette.
Keep moving the omelette, because it should not lie in the pan for more than 5 seconds.
Your omelette is ready after 30 seconds.
Let the omelet slide on a plate and sprinkle a bit of parsley over it.