For ➋1 tbs liquid baking product or butter
½ red onion, in half rings
1 sprig of thyme, only the leaves, or ¼ ts dried thyme
125 g chestnut mushrooms, sliced
3 eggs, split
2 scallions, in rings
Heat the baking product and fry the onion rings for about 4 m. Add the thyme and the mushrooms and stir fry for a few more m. Sprinkle with salt and pepper and set aside.
In a large bowl, beat the egg yolks with a few tbs of water and spoon the mushroom mixture through it.
In another bowl, beat the egg whites until stiff with some salt. Carefully spoon this through the mixture.
Pour this mass back into the same frying pan and let it cook slowly with the lid on the pan for about 5 m.
Turn the omelet over using a flat plate and cook for another 5 m.
Cut the omelet into 4 points and serve immediately. Delicious with a salad and potatoes from the oven as a main dish and with some bread as a lunch dish.
In a large bowl, beat the egg yolks with a few tbs of water and spoon the mushroom mixture through it.
In another bowl, beat the egg whites until stiff with some salt. Carefully spoon this through the mixture.
Pour this mass back into the same frying pan and let it cook slowly with the lid on the pan for about 5 m.
Turn the omelet over using a flat plate and cook for another 5 m.
Cut the omelet into 4 points and serve immediately. Delicious with a salad and potatoes from the oven as a main dish and with some bread as a lunch dish.
*You can also add strips of ham or smoked chicken.
