Mushroom and herb omelet

Ingredients for 4 servings:

• 750 g mushrooms, mixed
• 100 g smoked bacon
• 4 shallots
• 2 tbsp clarified butter
• salt and pepper
• 1 tsp balsamic vinegar
• 12 eggs
• 2 tbsp dill, chopped
• 3 tbsp parsley, chopped
• 2 tbsp basil, finely chopped
• 125 ml carbonated mineral water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the mushrooms with a damp cloth and halve. Dice the bacon. Peel the shallots and slice them. Heat 1 tbsp clarified butter in a pan and fry the bacon. Add the shallots and mushrooms and sauté. Season with salt, pepper, and vinegar. Mix the eggs, salt, pepper, and herbs, then stir in the mineral water. Heat 1 tsp fat in a pan and pour in 1/4 of the egg mixture. Once it has set but is still moist on the surface, shake the omelet to loosen it from the pan. Place 1/4 of the mushroom mixture in the center, fold the omelet in half, and keep warm. Prepare 3 more omelets in the same way. Garnish with herbs, if desired.