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Herb omelette with mushrooms
Omelette with chestnut mushrooms, basil, parsley and mature cheese
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Ingredients
Directions
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Brush mushrooms clean and cut into slices. Beat eggs with milk, herbs, salt and pepper. Heat in frying pan 20 g butter and fry mushrooms 6 minutes. Season to taste with salt and pepper and keep warm.
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Heat portion of butter in frying pan. Fry four omelets of egg mixture successively. Put omelets on four plates. Divide mushrooms over them and sprinkle with cheese. Close omelettes. Serve with bread, possibly with bread.
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Tasty with fresh green salad with vinaigrette dressing.
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Nutrition
595Calories
Sodium11% DV265mg
Fat51% DV33g
Protein66% DV33g
Carbs14% DV42g
Fiber8% DV2g
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