Omelette with Porcini Mushrooms and Braised Tomatoes

Ingredients

• 500 g porcini mushrooms
• 5 spring onions
• 2 tbsp butter
• Salt
• Pepper
• 40 g Parmesan cheese
• 6 Eggs
• 6 tbsp milk (1.5% fat)
• parsley (for garnish)
• 16 cherry tomatoes
• 2 tbsp olive oil

Instructions

1. 1.

   Clean the porcini mushrooms, halve larger ones. Clean and wash the spring onions, cut them diagonally into slices. Heat butter in a pan. Sauté the mushrooms and spring onions for 5–8 minutes over medium heat, season with salt and pepper. Remove and set aside about 4 tbsp of the mixture. Divide the remaining mixture into four equal portions.

2. 2.

   Grate the parmesan. Whisk together eggs, milk, parmesan, salt, and pepper. Return one portion of the mushroom mixture to the pan and pour 1/4 of the egg‑milk mixture over the mushrooms. Cook slowly over low heat until set. Flip the omelette once with a spatula, slide onto a plate, and keep warm. Repeat this process to make three more omelettes.

3. 3.

   Wash and dry the parsley. Wash the tomatoes and cut half of them into quarters. Heat olive oil in a pan and quickly sauté the tomatoes. Add the remaining mushrooms and let them heat through briefly. Season with salt and pepper. Distribute over the omelettes and garnish with parsley.