Asian mushroom omelets

Ingredients for 4 servings:

• 4 spring onions
• 1 red chili pepper(s)
• 1 piece(s) ginger, thumb-sized
• 200 g shiitake mushroom(s), fresh
• 200 g mushrooms, brown
• 4 tsp peanut oil
• some salt
• some pepper, mixed or black, from the mill
• 12 m.-sized eggs
• some chives, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and rinse the spring onions, and slice diagonally into rings. Peel and slice the chili pepper lengthwise, removing the seeds completely, or only partially, or not at all, depending on your preference. Rinse and finely slice the mushrooms. Peel and halve, quarter, or slice them depending on their size. Heat 1 teaspoon of peanut oil in two 21 cm diameter pans and fry 1/4 of the prepared ingredients in each pan, seasoning with a little salt and a few turns of mixed or black pepper. In a bowl, whisk the eggs, seasoning with a little salt and a few turns of mixed or black pepper. Pour 1/4 of the egg mixture into each pan, cover, and let set for about 12 minutes. Then place the omelets on a baking sheet and keep warm in the oven. Repeat with the remaining egg mixture. Sprinkle the omelets with some chives.