Mushroom Omelette with Chili Sauce

Ingredients

• 6 Eggs
• 2 Tbsp whipping cream
• 2 tomatoes (firm, ripe)
• 6 fresh mushrooms
• Salt
• Pepper
• 4 tbsp pre‑made chili sauce
• 4 tsp butter
• 1 tbsp oil
• watercress for serving

Instructions

1. 1.

   Separate the eggs; whisk the whites until half‑stiff and fold in the yolks with the cream. Slice the mushrooms thinly after wiping them clean, and dice the tomatoes after peeling, halving, de‑seeding, and cutting into cubes.

2. 2.

   Heat 1 tsp butter with a few drops of oil in a non‑stick pan; pour in one quarter of the egg mixture, spread evenly by tilting the pan. Add a quarter of the tomato and mushroom mix on top, season with salt and pepper, and cook over low heat until set. Carefully flip the omelette using a lid to support it, then finish cooking the other side.

3. 3.

   Slide the finished omelette onto a plate, fold it in half, and keep warm in an oven at 80°C. Garnish with watercress and drizzle with chili sauce before serving.