Foam omelette with chicken cream

Name: Foam omelette with chicken cream
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g Mushrooms; 1/2 bunch (approx. 75 g) Spring onions; 200 g Carrots; 1 Onion; 250 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml clear broth (instant); 200 g Whipped cream; 75 g frozen peas; 1 TABLESPOON sauce thickener; 7-10 Tbsp grated nutmeg; 3 Eggs (size M); 1 TEASPOON Cornstarch; 1 lettuce leaf, smooth parsley and halved cherry tomatoes to garnish

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g Mushrooms
1/2 bunch (approx. 75 g) Spring onions
200 g Carrots
1 Onion
250 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml clear broth (instant)
200 g Whipped cream
75 g frozen peas
1 TABLESPOON sauce thickener
7-10 Tbsp grated nutmeg
3 Eggs (size M)
1 TEASPOON Cornstarch
1 lettuce leaf, smooth parsley and halved cherry tomatoes to garnish

Directions

1
Wash, clean and slice the mushrooms and spring onions. Clean, peel and chop the carrots. Peel and finely chop the onion. Wash the meat, dab dry and cut into pieces. Heat 2 tablespoons of oil in a pan and fry the meat in it until golden brown all around. Season with salt and pepper and remove.
2
Add the onions to the frying fat and fry. Add mushrooms, spring onions and carrots and fry for 2-3 minutes. Season with salt and pepper. Deglaze with stock and cream and bring to the boil. Add peas and cook for 3-4 minutes. Stir in the sauce thickener and bring to the boil. Add meat and warm up. Season to taste with salt, pepper and nutmeg. For the omelette, beat the eggs, 1 pinch of salt and 2 tablespoons of lukewarm water with the whisk of the hand mixer until frothy. Sift the starch over the mixture and stir in. Heat the remaining oil in a pan (approx. 24 cm Ø) at medium heat. Pour the egg mixture into the pan, cover and let it simmer at low heat for about 12 minutes.
3
Season to taste with salt, pepper and nutmeg. For the omelette, beat the eggs, 1 pinch of salt and 2 tablespoons of lukewarm water with the whisk of the hand mixer until frothy. Sift the starch over the mixture and stir in. Heat the remaining oil in a pan (approx. 24 cm Ø) at medium heat. Pour the egg mixture into the pan, cover and let it simmer at low heat for about 12 minutes. Place the omelette immediately on a plate and add the chicken ragout. Fold over the omelette. Serve garnished with lettuce, parsley and tomatoes