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Jana Dozier
Foam omelet with chestnut mushrooms and red onion
Also try this delicious foam omelet with chestnut mushrooms and red onion
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Ingredients
Directions
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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.
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Beat the egg yolks in a large bowl with a few tablespoons of water and scoop the mushroom mixture through.
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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.
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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.
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Turn the omelette over with a flat plate and let it cook for another 5 minutes.
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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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