Omelette muffins with chicory salad

Name: omelette muffins with chicory salad
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g mushrooms; 75 g Parmigiano Reggiano broken; 6 medium sized egg; 2 el tap water; 1 el dried thyme; 1 Red onion; 2 el Red wine vinegar; 4 el sunflower oil; 450 g chicory; 20 g fresh flat parsley; 40 g salad croutons garlic bag

Omelette muffins with mushrooms and a fresh chicory salad.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities

Directions

Preheat the oven to 180 ° C.
Grease the cavities of the muffin mold with the oil. Cut the mushrooms into small pieces. Divide the mushrooms over the cavities.
Grate the cheese. Beat with a whisk the eggs with the water, the thyme, ⅓ of the cheese, pepper and possibly salt.
Pour the egg mixture over the mushrooms.
Fry the omelette muffins in the middle of the oven for about 15 minutes until golden brown and done.
Chop the onion and mix with red wine vinegar and oil in a large bowl until a dressing. Season with pepper and salt. Let stand for 5 minutes.
Meanwhile, cut the bottom of the stalk of chicory and halve them. Remove the hard core and cut the praise into thin strips.
Slice the parsley. Mix with the praise through the dressing in the bowl. Mix in the rest of the cheese and the croutons.
Remove the omelette muffins from the mold and serve with the chicory salad. Yummy! .