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SaltyVegetarian
30 minutes
4 peopleAbout this dish
A folded omelette filled with sautéed mushrooms and grated emmental. Browning the mushrooms first and setting them aside keeps their water out of the eggs. Cook the omelette in a hot, lightly oiled pan and fold it while the center is still soft.
Ingredients
Eggs4
Mushrooms200 g
Emmentaler50 g
Salt1 tsp
Pepper1/2 tsp
Preparation
1.
Slice the mushrooms and sauté in a pan with a little oil until golden, then set aside.
2.
Whisk the eggs with salt and pepper.
3.
Pour the eggs into a hot, lightly oiled pan and let set slightly at the edges.
4.
Scatter the mushrooms and grated cheese over one half of the omelette.
5.
Fold the omelette in half once the egg is almost cooked through, cook for another minute, and serve.
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