Mushroom omelette

Method

1. 1

   Preparation of ingredients and start cooking

2. 2

   First peel and slice the onion, then cut the mushrooms into large pieces. In a saucepan, sauté the onions for 2 min over medium heat with 10 g of butter, then add the mushrooms as well as 10 g of butter, salt and pepper, and let rinssolate about 5 min, while the mushrooms degrate from their water.

3. 3

   Preparation and cooking of the omelette

4. 4

   Meanwhile, whisk the eggs in a salad bowl, salt and pepper them, then heat a pan, melt 15 g of butter, and pour the beaten eggs in. Quietly cook over low heat on the first side, and as soon as the edges are easily detached from the spatula and the omelette is dry (or well-washed, as you prefer), put the mushrooms in the middle.

5. 5

   Finishing and service

6. 6

   Finally, fold the omelette in half, and serve it well hot, half on each plate, sprinkled with chiseled herbs and accompanied by a green salad.

Nutrition

calories

155

fatContent

10.2

fiberContent

1.3

sugarContent

1.5

sodiumContent

0.46

proteinContent

12.1

carbohydrateContent

2.7

saturatedFatContent

4.8

Indicative values from the source, for the original recipe.

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