Omelettes with sprouts and mushrooms

Ingredients for 4 servings:

• 90 g sprouts (e.g. alfalfa and mung bean sprouts)
• 300 g mushrooms
• 2 onions
• 1 bunch of chives
• 2 tsp rapeseed oil
• 4 eggs
• 4 tbsp water, lukewarm
• Salt and pepper, black from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Rinse the sprouts thoroughly with cold water in a sieve, then drain. Wash or rub the mushrooms, trim, remove the stem ends, and thinly slice. Peel and finely dice the onions. Wash the chives, pat dry with kitchen paper, and finely chop. Heat the rapeseed oil in two pans simultaneously and fry the onions until translucent. Add the mushrooms and sauté uncovered over medium heat for about 5 minutes. Allow the liquid to reduce. Meanwhile, whisk the eggs with the water and chives and season with salt and pepper. Sprinkle the sprouts over the mushrooms, mix gently, and let them heat through. Pour the whisked eggs over the sprout mixture and let the omelets set over medium heat. Halve the omelets and serve on warmed plates.