Cheese omelette

Name: Cheese omelette
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Mushrooms; 3 Spring onions; 2 Tomatoes; 50 g streaky smoked bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs; 100 g donated Edam cheese (40 % fat); 20 g Butter or margarine; 7-10 Tbsp lettuce, tomato cake and chopped parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Mushrooms
3 Spring onions
2 Tomatoes
50 g streaky smoked bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs
100 g donated Edam cheese (40 % fat)
20 g Butter or margarine
7-10 Tbsp lettuce, tomato cake and chopped parsley

Directions

1
Clean, wash and slice the mushrooms. Clean, wash and slice spring onions. Clean, wash and quarter the tomatoes. Remove seeds from tomato quarters, cut flesh into cubes. Dice bacon and leave it crisp in a pan without fat. Add mushrooms and fry. Add spring onions and tomatoes. Season with salt and pepper. Whisk eggs, some salt and 2 tablespoons of cold water. Stir in cheese sticks. Drain the fat in a large pan. Add egg mixture and let it simmer at low heat. Spread the bacon vegetables over the omelette and let them set completely. Arrange the omelette folded down on a plate with possibly some lettuce, tomato cake and parsley
2
Dishes: Pillivuyt
3
Scarf: Meyer Mayor