Omelette sandwich with mushrooms

Name: Omelette sandwich with mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Mushrooms; 2 Spring onions; 50 g Lettuce; 4 Eggs (size S); 2 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Oil; 80 g diced lean ham; 8 discs wholemeal bread (à approx. 30 g); 20 g Half-fat margarine

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Mushrooms
2 Spring onions
50 g Lettuce
4 Eggs (size S)
2 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Oil
80 g diced lean ham
8 discs wholemeal bread (à approx. 30 g)
20 g Half-fat margarine

Directions

1
Clean, clean and slice the mushrooms. Clean and wash spring onions and salad. Cut spring onions into rings. Whisk eggs and milk with a whisk. Season with salt and pepper
2
Brush a small coated pan (16 cm Ø) with 1 teaspoon of oil and heat it up. Fry the diced ham and mushrooms in it until golden brown, remove. Pour 1/4 of the whisked eggs and spring onions into the pan and let them fry over medium heat
3
Fold over the omelette, remove from the pan, fill with 1/4 of the diced ham and mushrooms and keep warm. Repeat the process with the remaining oil, eggs and spring onions, also fill
4
Spread 4 slices of bread with margarine, cover with salad. Place filled omelettes and remaining slices of bread on top