Omelette Funghi

Name: Omelette Funghi
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 300 g small mushrooms; 1 medium onion; 1 Garlic clove; 1 TABLESPOON Oil; 6 Eggs (Gr. M); 10 tablespoons (approx. 100 ml) Milk; 7-10 Tbsp salt, white pepper; 1/2 bunch Chives; 2-3 TABLESPOONS Fresh cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

300 g small mushrooms
1 medium onion
1 Garlic clove
1 TABLESPOON Oil
6 Eggs (Gr. M)
10 tablespoons (approx. 100 ml) Milk
7-10 Tbsp salt, white pepper
1/2 bunch Chives
2-3 TABLESPOONS Fresh cream

Directions

1
Clean, wash and dry the mushrooms and, depending on their size, halve or quarter them. Peel and finely dice the onion and garlic or press the garlic through the press
2
Heat the oil in a wide frying pan. Fry the mushrooms for 4-5 minutes until golden brown. Fry the onion and garlic briefly. Whisk eggs and milk. Season with salt and pepper
3
Season mushrooms with salt and pepper. Then pour the egg milk over the mushrooms and let it simmer at medium heat for about 10 minutes. Wash the chives, cut into small rolls
4
Cover the omelette in the last 5 minutes if necessary. Stir the crème fraîche until smooth. Arrange the omelette with crème fraîche and sprinkle with chives