Omelette with chanterelles

Name: Omelette with chanterelles
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Eggs; 5 TABLESPOONS Mineral water; 100 ml Milk; 100 g dark wheat flour (type 1050); 1/2 TEASPOON Baking Powder; 7-10 Tbsp salt, white pepper; 200-300 g Chanterelles; 1 medium onion; 3-4 Stem(s) Parsley; 2 TEASPOONS butter/margarine

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Eggs
5 TABLESPOONS Mineral water
100 ml Milk
100 g dark wheat flour (type 1050)
1/2 TEASPOON Baking Powder
7-10 Tbsp salt, white pepper
200-300 g Chanterelles
1 medium onion
3-4 Stem(s) Parsley
2 TEASPOONS butter/margarine

Directions

1
Separate eggs. Stir egg yolk, mineral water, milk, flour, baking powder and 1 pinch of salt until smooth. Let the dough swell for about 10 minutes
2
Clean the mushrooms, wash if necessary and dab dry with kitchen paper. Peel and finely chop the onion. Wash parsley and chop roughly. Beat egg white and 1 pinch of salt until stiff. Fold into the dough
3
Heat 1 teaspoon of fat in a frying pan (approx. 20 cm Ø). Sauté onions and mushrooms for 2-3 minutes, season. Take out about 2/3 of the mushroom mixture
4
Spread half the dough over the mushrooms in the pan. Bake at medium heat for 2-3 minutes on each side until golden brown. Keep warm. Heat 1 tsp. fat in the pan. Add 1/3 mushrooms and the rest of the dough and bake as well. Sprinkle with the remaining mushrooms and parsley
5
The omelette is a good alternative to meat: eggs and chanterelles provide high-quality protein, the flour B vitamins