Omelette with cream mushrooms

Omelette with cream mushrooms

For omelette with cream mushrooms first cut brown mushrooms into slices. Finely dice onions and garlic. Heat 1/2 tablespoon corn germ oil in a skillet. Sauté mushrooms vigorously until they begin to brown. Reduce temperature. Add onions and garlic. Sauté briefly. Season with pepper, salt and finely plucked thyme sprigs. Stir in 4 tablespoons of cream. Sauce of the cream mushrooms with beef meat broth extend. Bring to the boil briefly. Thicken cream mushrooms with dark sauce binder. Keep warm on low heat. For omelet, beat 3 eggs with 2 tablespoons cream per serving. Season with salt and pepper. Heat 1/2 tablespoon corn oil in a skillet. Add eggs. Stir briefly. Put lid on. Cook omelet over medium heat until set, 3 to 4 minutes. Fold in half. Serve omelette with creamed mushrooms.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
256 kcal
14 g
6 g
19 g

(C)opyright by Marions Kochbuch