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'Green' omelette with mushrooms

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Ingredients for 2 servings:

  • 1 bunch chives, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 onion(s), finely chopped
  • 150 g mushrooms, fresh
  • 1 tsp paprika powder
  • 4 large eggs
  • 1 tbsp soy sauce
  • Pepper, white
  • 2 tbsp crème fraîche
  • 1 tsp butter
  • 50 g sunflower seeds
  • some Parmesan

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Clean and slice the mushrooms. Whisk the eggs with soy sauce, crème fraîche, herbs, and pepper. Heat the butter in a nonstick pan and lightly toast the onions, the mushrooms (sprinkled with paprika), and the sunflower seeds. Pour the beaten eggs over the mushrooms and let them set over low heat. When the surface is still slightly creamy, halve the omelet and carefully slide it onto two plates. Sprinkle with Parmesan cheese and fold over.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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