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Kris W.
Omelette filled with mushrooms
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Ingredients
Directions
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Chop the onion coarsely and finely chop the garlic and the oregano.
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Chop the mushrooms coarsely.
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Heat the olive oil in a frying pan and gently fry the onion and garlic.
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Spoon the mushrooms through and fry them on high heat while shoving nicely brown, let the moisture that comes out evaporate.
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Spoon the oregano through it, add some salt and freshly ground pepper and sprinkle 1-2 tablespoons of lemon juice over it.
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Bake for a moment.
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Remove the pan from the heat and keep the mushrooms warm in the pan.
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In a bowl, beat the eggs with 1-2 tablespoons of water and some pepper and stir in the goat's cheese.
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Let the butter melt over medium-high heat in a frying pan and pour in the egg mixture.
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Let the egg flow out over the whole pan base and in the beginning always slide the already solidified egg with a spatula to the center of the pan and let the still liquid egg flow over the pan bottom again.
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Fry the underside of the omelet until golden brown, but still shine.
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Spoon the fried mushrooms on one half of the omelet and fold over the other half of the omelette.
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Let the omelette slide on a warm dish.
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Tasty with baked potatoes and a salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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