Camembert omelette

Name: Camembert omelette
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 200 g cherry tomatoes; 50 g black olives without stone; 200 g small mushrooms; 200 g Camembert; 1 sprig of rosemary; 1-2 stem(s) Sage and thyme; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

200 g cherry tomatoes
50 g black olives without stone
200 g small mushrooms
200 g Camembert
1 sprig of rosemary
1-2 stem(s) Sage and thyme
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil

Directions

1
Wash and halve the tomatoes. Cut olives in half. Clean the mushrooms, if necessary wash and halve them. First cut the camembert into slices, then halve it. Wash herbs and chop roughly. Whisk eggs and herbs. Season with salt, pepper and nutmeg.
2
Heat the oil in a large pan with a lid / or an ovenproof pan. Fry the mushrooms for about 5 minutes. Season with salt and pepper. Add tomatoes and olives and fry briefly. Pour egg mixture over them. Spread camembert on top. Cover and leave to stand on the stove for approx. 10 minutes or bake open in a preheated oven (electric stove: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes.