Watercress omelette with mountain cheese

Name: Watercress omelette with mountain cheese
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 60 g Allgäu mountain cheese (piece); 150 g Watercress; 50 g Pimpinelle; 200 g Mushrooms (e.g. brown); 6 Eggs (Gr. M); 4 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Butter

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

60 g Allgäu mountain cheese (piece)
150 g Watercress
50 g Pimpinelle
200 g Mushrooms (e.g. brown)
6 Eggs (Gr. M)
4 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS Butter

Directions

1
Dice the cheese. Wash the watercress and pimpinella, shake dry and chop coarsely. Clean, wash and slice the mushrooms. Whisk eggs, cream and herbs. Season with salt, pepper and nutmeg.
2
Heat 1 tablespoon of butter in a pan (approx. 20 cm Ø; e.g. cast iron). Fry the mushrooms for about 3 minutes. Season with salt and take out.
3
Pour half the egg mixture into the pan and let it set for about 5 minutes. Spread half the cheese and half the mushrooms on the omelette, then cover and allow to set for about 1 minute. Fold the omelette and keep warm.
4
Bake another omelette from the remaining ingredients.