Mushroom and Tomato Omelette

Ingredients

• 6 Eggs
• 1 egg yolk
• 100 ml milk
• 1 pinch salt
• 1 bunch chives (rolled)
• 0.5 bunch parsley (finely chopped)
• 0.5 bunch dill (finely chopped)
• butter for baking
• 3 tomatoes
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 400 g Mushrooms
• 2 tbsp butter
• 3 tbsp crème fraîche
• 1 tbsp fresh thyme
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 80°C with top and bottom heat.

2. 2.

   Separate two eggs, keep the whites cold. Mix the remaining eggs and yolk with milk, a pinch of salt, and chopped herbs. Beat the whites with a little salt until stiff and fold into the batter. Heat some butter in a pan and bake the omelettes one by one, turning them with a lid or plate. Keep warm in the oven.

3. 3.

   For the filling, wash the tomatoes and remove the stems. Quarter, core, and dice them. Peel and finely dice the onions and garlic. Warm olive oil and sauté onions and garlic briefly. Clean mushrooms and slice thinly. Add butter to the onions and cook over high heat for 3 minutes while stirring. Stir in crème fraîche, thyme, and tomatoes. Season with salt and pepper and reheat. Place omelettes on warmed plates, top with filling, fold, and serve with salad if desired.