Omelette with Mushrooms

Ingredients

• 300 g brown champignons
• 1 Shallot
• 2 tbsp olive oil
• Salt
• Pepper
• 8 eggs
• 100 ml milk (3.5% fat)
• 1 tsp turmeric powder
• 90 g cheddar (3 slices)
• 10 g chervil (0.5 bunch)

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel and finely dice the shallots. Heat 1 tbsp of olive oil in a pan. Add the mushrooms and shallots and sauté for 3-4 minutes over medium heat. Season with salt and pepper, remove from the pan and set aside.

2. 2.

   Whisk the eggs with milk. Season with 1 tsp turmeric, salt and pepper. Grease a non-stick pan with a little oil, pour in 1/4 of the egg mixture and distribute evenly by swirling. Top with 1/4 of the sautéed mushrooms. Cook the omelette over medium heat for 2-3 minutes until lightly browned.

3. 3.

   Tear 1/4 of the cheddar into pieces, top the omelette with it, slide it out of the pan and keep warm in a preheated oven at 80 °C (60 °C convection; Gas: Level 1). Bake and keep warm for another 3 omelettes using the remaining egg mixture, mushrooms and cheddar.

4. 4.

   Wash, dry shake and pluck the leaves from the chervil. Garnish and serve the mushroom omelette with pepper and chervil tips.