Foam omelette with chicken ragout

Name: Foam omelette with chicken ragout
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 Chicken filets (approx. 200 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200 g Mushrooms; 3-4 Spring onions; 2 (approx. 150 g) Carrots; 1 small onion; 100 g Whipped cream; 1-2 TEASPOONS clear broth (instant); 50 g frozen peas; 2 TABLESPOONS sauce thickener; 3 Eggs (Gr. M); 1 crossed out. Tbsp. starch; 7-10 Tbsp Lettuce, parsley and tomato

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 Chicken filets (approx. 200 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200 g Mushrooms
3-4 Spring onions
2 (approx. 150 g) Carrots
1 small onion
100 g Whipped cream
1-2 TEASPOONS clear broth (instant)
50 g frozen peas
2 TABLESPOONS sauce thickener
3 Eggs (Gr. M)
1 crossed out. Tbsp. starch
7-10 Tbsp Lettuce, parsley and tomato

Directions

1
Wash the meat, pat dry and cut into small pieces. Brown all around in 1 tablespoon of hot oil. Season with salt and pepper, remove
2
Clean, wash and chop the mushrooms and spring onions. Peel, wash and chop carrots. Peel and chop the onion. Steam everything in hot frying fat for about 5 minutes, season
3
Deglaze vegetables with 200 ml water. Stir in cream and stock, add peas. Bring to the boil, simmer for about 5 minutes and thicken. Add meat and heat up. Season ragout to taste and keep warm
4
Separate eggs. Beat egg whites and 1 pinch of salt until stiff. Fold in egg yolk. Sift the starch over it, fold in
5
Heat 1 tablespoon of oil in a coated pan (24 cm Ø; w. lid). Add the egg mixture, cover and let it simmer at low heat for 12-15 minutes (do not remove the lid, otherwise the omelette will collapse!)
6
Slide the omelette onto a plate, fill with ragout and fold over. Garnish with lettuce, parsley and tomato if desired. Serve immediately