Hearty foam omelette

Name: Hearty foam omelette
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 4 Eggs (size M); 1 TEASPOON Lemon juice; 1 tablespoon (10 g) Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 35 g Butter or margarine; 125 g sliced boiled ham; 1/3 collar Chives; 300 g Champingons; 1 medium onion; 1/8 l Vegetable broth (instant); 125 g Whipped cream; 60 g grated, medieval Gouda cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

4 Eggs (size M)
1 TEASPOON Lemon juice
1 tablespoon (10 g) Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
35 g Butter or margarine
125 g sliced boiled ham
1/3 collar Chives
300 g Champingons
1 medium onion
1/8 l Vegetable broth (instant)
125 g Whipped cream
60 g grated, medieval Gouda cheese

Directions

1
Separate the eggs and beat the egg white until stiff. Stir in lemon juice and egg yolk. Sieve the cornstarch over it, season with salt, pepper and nutmeg and fold in. Heat 15 g fat in a pan (22-24 cm Ø), add the egg foam and smooth it down.
2
Covered and let stand at low heat for about 20 minutes. In the meantime cut the ham into strips. Wash the chives, dab dry and cut into small rolls. Clean the mushrooms and cut into thick slices.
3
Peel and chop the onion. Heat 20 g fat in a second pan and fry the mushrooms while turning. Add the onion at the end, fry briefly and season with a little salt and pepper. Add stock and cream, bring to the boil and simmer for 1-2 minutes.
4
Stir 30 g cheese into the sauce and melt in it. Remove the pan from the hotplate and fold in the boiled ham. Slide the omelette from the pan onto a plate and place the mushroom and ham filling on one half.
5
Sprinkle 30 g cheese on the hot filling and fold the other half of the omelette over it. Cut the omelette once and sprinkle with chives. Serve with lettuce.