Baked omelette with bacon and mushrooms

Ingredients for 2 servings:

• 6 m.-sized eggs
• 6 tbsp whole milk
• 200 g smoked bacon, wafer-thin slices
• 4 shallots, diced
• 200 g mushrooms
• 200 g cheese, grated
• 2 tbsp, heaped parsley, dried
• Salt and pepper, finely ground
• Paprika powder, sweet
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

absolutely delicious, ideal and simple, even for student kitchens

Slowly fry the bacon in a frying pan or casserole dish over medium heat. After about 5 minutes, add the shallots and sauté until translucent. After 5 minutes, place the bacon and shallots in a small, greased casserole dish. Briefly cook the mushrooms in the frying fat and then add them evenly to the bacon mixture. Preheat the oven to 200°C. Crack the eggs into a mixing bowl with the milk and season to taste, but do not oversalt, as the bacon also contains salt. Add 100g of grated cheese and the parsley, mix with a whisk, and pour into the casserole dish. Cover with a lid or aluminum foil and bake in the preheated oven at 200°C for 15 minutes. Sprinkle the remaining grated cheese on top and bake uncovered for 5 minutes. Baguette, beetroot, tomatoes, or cucumbers go well with this dish.