Mushroom Omelette (svampomelett)
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Cut the mushrooms into smaller pieces and finely chop the onion. Fry the mushrooms, onion and a good knob of butter in a frying pan over medium heat for 5 minutes or until soft.
Whisk together the eggs and water in a bowl and season with salt and pepper. Increase the heat to high and pour the egg mixture over the mushroom mixture. With a fork, draw the sides of the egg towards the middle. The omelette is done when it’s still a bit runny in the middle. Serve immediately.
1 handful of wild mushrooms, such as shiitake
1 large knob of butter
60 ml (¼ cup) cold water
salt and freshly ground black pepper, to season
Hinzugefügt von: Natália Martins
Konsultiert: 1527 X
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