Anti-aging omelette with roasted mushrooms

Name: Anti-aging omelette with roasted mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Mushrooms; 8 Eggs (Gr. M); 5 TABLESPOONS Milk; 2 TEASPOONS Turmeric paste; 7-10 Tbsp sweet paprika, salt; 6 Stem/s Coriander; 2 TABLESPOONS Olive oil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Protein, vitamins, minerals and on top of that plenty of turmeric: the nutrient content of the fluffy omelette is hard to get right, although it is so light.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Mushrooms
8 Eggs (Gr. M)
5 TABLESPOONS Milk
2 TEASPOONS Turmeric paste
7-10 Tbsp sweet paprika, salt
6 Stem/s Coriander
2 TABLESPOONS Olive oil

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Clean mushrooms, wash if necessary and chop coarsely. Whisk eggs, milk, curcuma paste, 1⁄2 tsp. paprika and salt. Wash coriander, shake dry, chop the leaves coarsely and stir 3⁄4 into the egg mixture.
2
Heat the oil in a large ovenproof pan. Fry the mushrooms in it over a high heat for about 2 minutes, turning them over. Pour egg mixture over the mushrooms. Fry over medium heat for about 3 minutes. Continue to cook in the oven for 3-5 minutes until the egg mixture has set. Sprinkle with the rest of the coriander and serve. Roasted Yufka flatbread is delicious with it.