Omelette with cheese

Name: Omelette with cheese
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 150 g cherry tomatoes; 30 g black olives, without stone; 150 g small mushrooms; 100 g Camembert; 7-10 Tbsp Rosemary; 1 Sage and thyme stalk; 6 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

150 g cherry tomatoes
30 g black olives, without stone
150 g small mushrooms
100 g Camembert
7-10 Tbsp Rosemary
1 Sage and thyme stalk
6 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil

Directions

1
Wash, clean and halve the cherry tomatoes. Drain and halve the olives. Mushrooms clean, rub and halve. Cut camembert into slices, halve. Wash herbs, dab dry, put something aside for garnishing, chop the rest finely. Whisk eggs, herbs, some salt, pepper and nutmeg. Heat the oil in an ovenproof pan and fry the mushrooms.
2
Add tomatoes and olives. Pour egg mixture over it. Spread camembert on top. Let it simmer in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 10-15 minutes. Or leave the whole covered on the stove at mild heat for about 10 minutes. Garnish with set aside herbs