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Foam omelet with chestnut mushrooms and red onion
 
 
4 ServingsPTM20 min

Foam omelet with chestnut mushrooms and red onion


Also try this delicious foam omelet with chestnut mushrooms and red onion

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Directions

  1. Heat the baking product and fruit the onion rings for about 4 minutes. Add the thyme and the mushrooms and stir fry for a few minutes. Sprinkle with salt and pepper and set aside.
  2. Beat the egg yolks in a large bowl with a few tablespoons of water and scoop the mushroom mixture through.
  3. In a different bowl, whisk the egg whites stiffly with some salt (this is done very quickly with an electric mixer) and gently scoop through the mixture.
  4. Pour this mass back into the same frying pan and let it cook slowly on the pan with the lid on the pan in about 5 minutes.
  5. Turn the omelette over with a flat plate and let it cook for another 5 minutes.
  6. Cut the omelette into 4 points and serve immediately. Delicious with a salad and potatoes from the oven as a main course and with some bread as a lunch dish.

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Nutrition

175Calories
Sodium0% DV0g
Fat20% DV13g
Protein24% DV12g
Carbs1% DV2g
Fiber0% DV0g

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