Foam omelette with mushroom filling

Name: Foam omelette with mushroom filling
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 1 TEASPOON Lemon juice; 20 g Cornstarch; 20 g Butter or margarine; 75 g Mushrooms; 75 g Herbal Siddlings; 1 Onion; 150 g tripped chop of Kasseler; 1 TABLESPOON Oil; 100 g frozen peas; 100 g Whipped cream; 100 ml Vegetable broth (instant); 2 TEASPOONS sauce thickener; 7-10 Tbsp white pepper; 1/2 bunch Marjoram

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

4 Eggs (size M)
7-10 Tbsp Salt
1 TEASPOON Lemon juice
20 g Cornstarch
20 g Butter or margarine
75 g Mushrooms
75 g Herbal Siddlings
1 Onion
150 g tripped chop of Kasseler
1 TABLESPOON Oil
100 g frozen peas
100 g Whipped cream
100 ml Vegetable broth (instant)
2 TEASPOONS sauce thickener
7-10 Tbsp white pepper
1/2 bunch Marjoram

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 (28 cm Ø) and remove from the heat. Add the egg dough and smooth it down.
2
Cover the foam omelette and let it simmer at low heat for about 20 minutes. In the meantime, clean and trim the mushrooms and herb side dishes and, depending on their size, cut them into smaller pieces if necessary. Peel and finely chop the onion. Dice the smoked pork. Heat oil in a pan. Brown the mushrooms and onion in it. Add peas and smoked pork, deglaze with cream and stock. Bring everything to the boil. Stir in sauce thickener. Season to taste with salt and pepper. Wash the marjoram and pluck the leaves from the stalks.
3
Brown the mushrooms and onion in it. Add peas and smoked pork, deglaze with cream and stock. Bring everything to the boil. Stir in sauce thickener. Season to taste with salt and pepper. Wash the marjoram and pluck the leaves from the stalks. Halve the omelette and arrange on plates with mushroom-cassel cream. Sprinkle with marjoram