Omelette with mushrooms

Name: omelette with mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 Trays mushroom melange a 200 g; 1 Scale shiitake mushrooms, 100 g; 1 bunch salad onion; 75 g butter; 1 tl dragon; 1 tray flat leaf parsley (20 g), leaves finely chopped; tray chives (a 25 g), finely chopped; 10 Eggs beaten; 1 bread eg pave campaign

A tasty Dutch recipe. The vegetarian breakfast contains the following ingredients: mushroom melange (a 200 g), shiitake (mushrooms, 100 g), salad onion, butter, tarragon, flat parsley ((20 g), leaves chopped), chives ((a 25 g) , finely chopped), eggs (whipped) and bread (eg pave campaign).

Ingredients

Kitchen Stuff

baking dish (20 x 30 cm)

Directions

Preheat the oven to 100 ° C. Cut the mushrooms and shiitake into quarters and the salad onion into 1 cm wide slanted pieces. Heat 15 g butter in a frying pan and fry the mushrooms, shiitake, salad onion and tarragon for 5 min on medium heat. Season with salt and pepper. Keep warm on low heat.
Add the parsley and chives to the eggs and season with salt and pepper. Heat 15 g of butter in a frying pan over medium heat, add 1/4 of the egg and cook for 5 seconds. Using a wooden spatula, push the coagulated egg towards the center until the outer surface of the omelette has solidified, but the egg feels soft. Divide 1/4 of the mushrooms over the omelette and fold close.
Place the omelette in the oven dish and keep warm in the oven. Bake 3 more omelets. Cut the bread into slices and serve with the omelette.