Filter
Reset
Sort ByRelevance
Jana Dozier
Foam omelet with chestnut mushrooms and red onion
Also try this delicious foam omelet with chestnut mushrooms and red onion
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
30 minLunchwhite asparagus, oranges, fresh tarragon, fine mustard, walnut oil, strawberry, smoked salmon,smoked salmon with a salad of asparagus ribbons
-
20 minLunchoil, onion, curry powder, garlic, sweet potato, vegetable stock of tablet, celery, brown lentils,lentil soup with curry and sweet potato
-
15 minLunchgravad laughter marinated with beet and dill, fennel bulb, watercress, lemons, extra virgin olive oil, bread, butter,gravad laughter (marinated salmon)
-
20 minLuncharound hard bun, mustard, iceberg lettuce, tuna, anchovy fillet, capers, olive, sun-dried tomato, egg, Caesar Dressing, Red onion,salad niçoise in a bread roll
Nutrition
175Calories
Sodium0% DV0g
Fat20% DV13g
Protein24% DV12g
Carbs1% DV2g
Fiber0% DV0g
Loved it