Cheese and foam omelette with mushrooms

Name: Cheese and foam omelette with mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 7-10 Tbsp Salt; 1/2 TEASPOON Lemon juice; 10 g Cornstarch; 10 g Butter or margarine; 20 g grated medieval Gouda cheese; 75 g Mushrooms; 1 Onion; 75 g cooked ham; 1 TABLESPOON Oil; 50 g Whipped cream; 50 ml Vegetable broth (instant); 1 TEASPOON sauce thickener; 7-10 Tbsp white pepper; 1/2 bunch Chives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 Eggs (size M)
7-10 Tbsp Salt
1/2 TEASPOON Lemon juice
10 g Cornstarch
10 g Butter or margarine
20 g grated medieval Gouda cheese
75 g Mushrooms
1 Onion
75 g cooked ham
1 TABLESPOON Oil
50 g Whipped cream
50 ml Vegetable broth (instant)
1 TEASPOON sauce thickener
7-10 Tbsp white pepper
1/2 bunch Chives

Directions

1
Separate eggs. Beat egg whites, salt and lemon juice until stiff. Carefully stir in the egg yolks. Sift the starch over it and fold in. Heat the fat in a pan and remove from the heat. Add the egg dough and smooth it down.
2
Sprinkle cheese over it. Cover the foam omelette and let it set at low heat for about 20 minutes. In the meantime, wash, clean and slice the mushrooms. Peel and finely chop the onion. Dice the ham. Heat oil in a pan. Brown the mushrooms and onion in it. Add ham and deglaze with cream and stock. Bring everything to the boil. Stir in sauce thickener. Season to taste with salt and pepper. Wash the chives and cut into fine rolls.
3
Brown the mushrooms and onion in it. Add ham and deglaze with cream and stock. Bring everything to the boil. Stir in sauce thickener. Season to taste with salt and pepper. Wash the chives and cut into fine rolls. Arrange omelette and mushroom and ham cream on a plate. Serve sprinkled with chives