French omelette with chicory salad

Name: french omelette with chicory salad
Total time: 25 min
Yield: 4
Ingredients: 50 gram butter; 50 milliliters liquid baking product; 250 gram mushroom in slices; 8 egg; 6 tablespoon cooking cream; 6 tablespoon coffee cream; 1 tablespoon fresh thyme minced meat; 1 teaspoon dried thyme; 2 tablespoon fresh parsley minced meat; 2 tablespoon fresh chives minced meat; 200 gram Camembert in thin slices; 2 tablespoon Salad Dressing; 1 teaspoon mustard; 1 tablespoon lemon juice; 1 teaspoon honey; 3 bush chicory in narrow strips; 200 gram white seedless grape halved

Also try this delicious French omelette with chicory salad

Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

For the salad, mix the salad dressing with mustard, lemon juice and honey and stir in the chicory strips and grapes.
Heat half of the butter and fry the mushrooms with salt and pepper for 2-3 minutes until the moisture evaporates. Keep them warm.
Beat the eggs with the cream, thyme and half of the parsley.
Heat the remaining butter in 2 frying pans and pour in the egg mixture. Let this coagulate to a moderate degree.
Slide the solidified egg with a spatula to the center and let the uncoiled egg flow over the bottom of the pan.
When the egg is still moist at the top, place the slices of camembert on one half of each omelette with the mushrooms on top.
Fold the omelettes over and heat for a while, preferably with a lid, so that the cheese melts.
Serve half an omelette per personandnbsp; with the chicory salad. Garnish with the rest of the parsley.