Cheese omelette with mushrooms

Name: Cheese omelette with mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 Eggs; 7-10 Tbsp Salt; 1 (15 g) easy go. Tbsp. flour; 2 teaspoons (5 g each) Oil; 15 g grated Gouda cheese; 100 g cleaned mushrooms; 1 peeled onion; 1 washer (30 g) lean cooked ham; 1 knife tip Vegetable broth (instant); 7-10 Tbsp vegetable binder; 7-10 Tbsp white pepper; 7-10 Tbsp Chives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 Eggs
7-10 Tbsp Salt
1 (15 g) easy go. Tbsp. flour
2 teaspoons (5 g each) Oil
15 g grated Gouda cheese
100 g cleaned mushrooms
1 peeled onion
1 washer (30 g) lean cooked ham
1 knife tip Vegetable broth (instant)
7-10 Tbsp vegetable binder
7-10 Tbsp white pepper
7-10 Tbsp Chives

Directions

1
Separate eggs. Beat egg whites and 1 pinch of salt until stiff. Fold in egg yolk. Fold in flour. Heat 1 tsp. oil in a coated pan. Add the egg mixture and sprinkle the cheese over it. Cover and allow to set for approx. 20 minutes over a low heat
2
Wash the mushrooms, dab dry and cut into slices. Finely chop the onion. Heat 1 tsp. oil. Fry the mushrooms and onion until golden brown. Cut cooked ham into small pieces and fry briefly
3
Deglaze with 100 ml water, bring to the boil briefly. Stir in stock and binding agent. Season with pepper and possibly some salt. Serve everything. Wash the chives, cut them into small rolls and sprinkle over them