Farmers omelette with brie

Name: farmers omelette with brie
Total time: 25 min
Yield: 4
Ingredients: 300 gram Broccoli; 200 gram sugarsnap; 200 gram smoked bacon cubes; 6 tablespoon peanut oil; 6 tablespoon sunflower oil; 200 gram oyster mushroom; 200 gram Chestnut mushroom; 6 egg; 4 tablespoon milk; 4 tablespoon cooking cream; 150 gram Brie; 75 gram Parmesan cheese; coarse brown bread

Ingredients

Directions

Divide the broccoli into small florets and finely chop the stalks.
Boil the broccoli and sugarsnaps for about 3 minutes, drain and rinse cold water.
Fry the bacon cubes in a dry, hot wok and scoop them out of the pan.
Heat 2 tablespoons of oil in the stir-fry stir-fry, the broccoli, sugarsnaps and mushrooms about 2 minutes.
Spoon the bacon through and keep warm.
Mix the egg yolks with milk, salt and pepper.
In another fat-free bowl, whisk the egg whites with a pinch of salt.
Fold in the yolk mixture.
Heat the rest of the oil in 2 pans and pour in the egg mixture.
Fry the omelets golden brown at the bottom for 2-3 minutes.
Divide the brie and the vegetable mixture over one half and fold them close.
Sprinkle with the Parmesan cheese and serve with brown bread.