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🍽️ Mushroom Omelette

353 kcal · 30 min · 4 servings

Ingredients

• 350 g fresh mushrooms (e.g. Portobello)
• 1 onion
• 3 tbsp rapeseed oil
• salt
• pepper (from the mill)
• 10 eggs
• 100 ml whipping cream
• 2 tbsp freshly chopped thyme

Instructions

1. 1. Wash the mushrooms and slice them thinly.
2. 2. Peel the onion and dice it into small cubes.
3. 3. Heat one tablespoon of rapeseed oil in a pan.
4. 4. Fry the mushrooms and onion cubes in it until they are lightly browned.
5. 5. Season the mixture with salt and pepper.
6. 6. Remove the pan from the heat and set the mushroom-onion mixture aside.
7. 7. Whisk the eggs with the cream in a bowl.
8. 8. Season the egg mixture with salt and pepper.
9. 9. Add a little oil to a hot, non-stick pan.
10. 10. Pour one quarter of the egg mixture into the pan.
11. 11. Let the egg mixture bake for about one minute.
12. 12. Sprinkle a little thyme over the omelette.
13. 13. Place the lid on the pan.
14. 14. Let the omelette cook for one to two minutes until it is firm.
15. 15. Repeat steps 9 to 13 three more times to make a total of four omelettes.
16. 16. Distribute the prepared mushrooms on top of the finished omelettes.
17. 17. Serve the omelettes immediately.

Nutrition per serving

• kcal: 353
• Protein: 21 g · Fett/Fat: 29 g · Carbs: 4 g