Lightweight foam omelette
easy
40 mins
40 mins
Ingredients
- 5 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Lemon juice
- 50 g Oyster mushrooms
- 200 g Courgette
- 100 g cherry tomatoes
- 1 Pot of thyme
- 1 TABLESPOON Butter or margarine
- 200 g Whipped cream
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Oil
Directions
- 1
Separate eggs. Beat the egg whites with a little salt until stiff. Add some pepper. Mix egg yolk and lemon juice and fold into the egg whites. Spread a thin layer of oil on two coated pans and heat up briefly.
- 2
Pour in half of the dough each, put the lid on and bake at low heat for 20 minutes. In the meantime, for the filling, wash and clean the oyster mushrooms, if necessary cut them into smaller pieces.
- 3
Clean, wash and finely dice the zucchini. Wash and quarter the tomatoes. Wash thyme, except for two small bouquets for garnishing, pluck leaves. Heat the fat in a saucepan. Fry the mushrooms for five minutes.
- 4
Take it out. Deglaze the roast stock with cream. Bring to the boil, sprinkle in sauce thickener while stirring. Add mushrooms and other prepared vegetables to the sauce. Cook for about two minutes. Season with salt and pepper.
- 5
Fill the omelettes with vegetables, then fold half of them over. Garnish with the thyme bouquets.
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