Tomato omelette with camembert

Name: Tomato omelette with camembert
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g small mushrooms; 100 g cherry tomatoes; 100 g cooked ham; 7-10 Tbsp sliced; 2-3 stem(s) Parsley; 0?$? Eggs; 1⁄8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS butter/margarine; 1 (125 g) Camembert

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g small mushrooms
100 g cherry tomatoes
100 g cooked ham
7-10 Tbsp sliced
2-3 stem(s) Parsley
0?$? Eggs
1⁄8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS butter/margarine
1 (125 g) Camembert

Directions

1
Clean, wash and, depending on the size, halve or quarter the mushrooms. Wash and halve the tomatoes. Cut ham into small pieces. Wash and chop parsley.
2
Whisk eggs and milk. Season with salt, pepper and sweet paprika. Stir in parsley.
3
Heat the fat in a coated pan (approx. 22 cm Ø). Sauté the mushrooms in it vigorously. Season with salt and pepper. Add tomatoes and ham and fry briefly.
4
Pour egg milk over it evenly. Cover and allow to set at low heat for approx. 15 minutes. Cut camembert into thick slices. Spread on the omelette about 5 minutes before the end of the frying time and let it melt.