Herb omelette with mushrooms and tomatoes (diabetics)

Name: Herb omelette with mushrooms and tomatoes (diabetics)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 Stiel glatte Petersilie; 2 Eggs (size M); 1 TEASPOON Lemon juice; 10 g Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TEASPOONS Margarine; 150 g cleaned rose mushrooms; 1 (100 g) cleaned tomato; 1/2 TEASPOON Vegetable broth (instant); 7-10 Tbsp Parsley; 2 discs (25 g each) Baguette

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 Stiel glatte Petersilie
2 Eggs (size M)
1 TEASPOON Lemon juice
10 g Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TEASPOONS Margarine
150 g cleaned rose mushrooms
1 (100 g) cleaned tomato
1/2 TEASPOON Vegetable broth (instant)
7-10 Tbsp Parsley
2 discs (25 g each) Baguette

Directions

1
Wash the parsley, dab dry and remove the leaves. Put 3 leaves aside, cut the rest into fine strips. Separate the eggs. Beat egg whites until stiff. Stir in lemon juice and egg yolks. Sieve the starch over the egg yolks, fold in and season with salt, pepper and nutmeg.
2
Grease a coated pan (approx. 22 cm Ø) with 1 tsp. margarine. Place whole parsley leaves in it and heat up. Pour egg foam mixture on top. Cover and let it simmer at low heat for about 20 minutes. Halve the mushrooms. Wash, quarter and seed the tomatoes. Cut the flesh into strips. Heat 1 teaspoon margarine in a pan. Fry the mushrooms for about 5 minutes. Season with salt and pepper. Add tomato strips.
3
Cut the flesh into strips. Heat 1 teaspoon margarine in a pan. Fry the mushrooms for about 5 minutes. Season with salt and pepper. Add tomato strips. Deglaze with 100 ml water, stir in broth, bring to the boil briefly once. Cover half of the omelette with the mushroom mixture, fold the other half over. Sprinkle with parsley strips and garnish with parsley