Wholemeal bread with raw ham and mushroom omelet

Name: wholemeal bread with raw ham and mushroom omelet
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 250 g sliced chestnut mushrooms; 1 el traditional olive oil; 3 medium sized egg; 2 vine tomatoes; Whole grain bread uncut; 50 g raw ham; 10 g arugula

Sandwich of wholemeal bread with an omelette of chestnut mushrooms and egg with tomatoes, raw ham and arugula.

Ingredients

Directions

Cut the mushrooms fine. Heat the oil in a small frying pan and fry the mushrooms for 5 min. On medium heat. Season with pepper and salt.
Meanwhile, beat the eggs and pour over the mushrooms. Put the lid on the pan and simmer for about 10 minutes on low heat.
Meanwhile cut the tomatoes into slices. Cut the bread into 2 slices per person of 1½ cm thick.
Remove the omelet from the pan and cut into 2 parts per person. Cover half the slices of bread with the omelet, ham, tomatoes and arugula.
Cover with the other slices of bread and cut in half.