Paleo Omelet With Wild Mushrooms
Even summer is over and the mushroom season has started. A good opportunity to get into the woods and enjoy the fresh air. By the way, one finds then maybe some mushrooms, which always go well in almost all meals integrate.
Ingredients (omelet) for 2 persons:
Ingredients (omelet) for 2 persons:
- Eggs (4)
- Mineral water (4 tablespoons)
- Salt
- Pepper
- Olive oil (2-3 tablespoons)
Ingredients (mushrooms) for 2 persons:
- Mushrooms
- Onion (1)
- Salt
- Pepper
- Olive oil (4 tablespoons)
Preparation:
Clean the mushrooms and cut them into pieces and fry in Olive oil. Peel the onion and cut into cubes. The onion with the mushrooms cook until the overwhelming proportion of mushrooms has evaporated water - then add salt and pepper.
Now separate 4 eggs. Beat the egg whites with a pinch of salt very stiff. Eggs with mineral water, salt and pepper, stir well and fluffy. Then slide the egg whites into the egg yolk cream and fold in gently. Give olive oil in a pan and cook the egg mixture over low heat about 10 minutes. Share the skillet and place on two plates. Serve with tomato pieces (see pictures) and sprinkle with herbs such as parsley.
Clean the mushrooms and cut them into pieces and fry in Olive oil. Peel the onion and cut into cubes. The onion with the mushrooms cook until the overwhelming proportion of mushrooms has evaporated water - then add salt and pepper.
Now separate 4 eggs. Beat the egg whites with a pinch of salt very stiff. Eggs with mineral water, salt and pepper, stir well and fluffy. Then slide the egg whites into the egg yolk cream and fold in gently. Give olive oil in a pan and cook the egg mixture over low heat about 10 minutes. Share the skillet and place on two plates. Serve with tomato pieces (see pictures) and sprinkle with herbs such as parsley.
No comments:
Post a Comment