Foam omelet with chestnut mushrooms and red onion

Name: foam omelet with chestnut mushrooms and red onion
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon liquid baking product; 1 Red onion in half rings; 2 twig thyme only the leaves; teaspoon dried thyme; 250 gram Chestnut mushroom in slices, wiped clean; 6 egg split; 4 spring / forest onion in rings

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

Ingredients

Kitchen Stuff

kitchen tassel

Directions

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.
Beat the egg yolks in a large bowl with a few tablespoons of water and scoop the mushroom mixture through.
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.
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.
Turn the omelette over with a flat plate and let it cook for another 5 minutes.
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.