German cuisine · Breakfast & Eggs

Mushroom Omelette

Soft omelette filled with richly fried mushrooms, onions and parsley.

Ingredients · for 2 servings

• 300 g mushrooms
• 1 onion
• 6 eggs
• 3 tbsp milk
• 2 tbsp butter
• 1 tbsp sunflower oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Clean the mushrooms with a cloth, trim the stem ends and cut the mushrooms into slices about 4 mm thick; finely dice the onion.
2. Heat the oil in a pan until hot and fry the mushrooms for 5–6 min. without salting too early, until the liquid has evaporated and the slices brown.
3. Add the onion, cook for 2 min., season with salt and pepper, stir in the chopped parsley and set the filling aside.
4. Whisk the eggs vigorously with the milk, salt and pepper for 1 min. until the mixture is evenly pale yellow.
5. Melt half the butter in a 24 cm nonstick pan, pour in half the egg mixture and let it set over low heat for 3–4 min., pulling the set edges toward the center with a spatula.
6. Once the surface only glistens lightly, spoon half the mushrooms onto one side, fold the omelette over, slide it onto a plate, prepare the second omelette the same way and serve immediately.