Mushrooms omelettes with chives

Mushrooms omelettes with chivesPreparation time: cca. 15 minutes (plus baking time)
Per portion cca. 272 kcal / 1142 kJ
19 g P, 20 g F, 3 g CH
Serves 4

  • 400 g mushrooms
  • 1 tbsp rapeseed oil
  • 1 onion
  • 1 garlic clove
  • 8 eggs
  • 100 ml milk
  • salt
  • pepper
  • ½ bunch chives
  • 4 tbsp crème fraîche
  1. Trim the mushrooms, wipe them with damp kitchen paper and cut into quarters. Sauté in the hot rapeseed oil in a pan until golden. Peel and chop the onion and garlic and stir in to the mushrooms. Remove three-quarters of the mixt from the pan.
  2. Whisk together the eggs and milk, add salt and pepper to taste. Pour one quarter of the egg and milk mixture over the mushrooms in the pan and cook over a medium heat for about 8 minutes until set. Cover with a lid for the final 3 minutes.
  3. Keep the prepared omelette warm, and make three more in the same way. In the meantime, wash and pat dry the chives, then cut into little rolls. Decorate the cooked omelettes with 1 tablespoon of crème fraîche and a quarter of the chives.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.

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