Colorful Shimeji Mushroom Omelette

Ingredients for 2 servings:

• 4 eggs, size M
• 4 tbsp orange juice
• 2 tbsp ricotta
• 150 g Shimeji mushrooms, white
• 30 g carrot(s)
• 30 g zucchini
• 2 Pepper, red, long, mild
• 20 g almond sticks
• 2 tbsp celery leaves, fresh or frozen
• 2 tsp, leveled chicken broth, granulated
• 2 pinches of black pepper from the mill
• 2 pinches of nutmeg, freshly grated
• 2 tbsp, sautéed herbs de Provence, dried
• 4 tbsp extra virgin olive oil
• n. B. almond sticks
• e.g. celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A vitamin- and protein-rich breakfast. Recipe from Lombok, Indonesia.

Wash the vegetables and mushrooms. Peel the carrots and slice them crosswise into silk threads along with the zucchini. Cut the peppers lengthwise, remove the seeds, and cut them crosswise into thin threads. Clean the shimeji mushrooms, remove the caps, and use them whole, cutting the stems crosswise into thin slices. Wash and chop the fresh celery leaves. Mix the orange juice with the ricotta and the spices. Sauté the mushrooms with 1 tablespoon of the olive oil for 3 minutes, then deglaze with the orange juice mixture, remove from the heat, and let cool slightly. Sauté the threaded vegetables with 2 tablespoons of olive oil for 3 minutes. Remove from the heat and let cool slightly. Crack the eggs and whisk until lightly frothy. Mix the celery leaves and almond slivers into the mushrooms, then stir in the fried vegetables, and finally fold in the egg foam. Heat a medium-sized frying pan, add 1 tablespoon of olive oil, then pour the egg mixture into the pan and cook over low heat with the lid on until the eggs are set. Slide the omelet into a warmed serving dish, garnish, and serve warm with baguette.