Fine omelette with Ras El Hanout

Ingredients for 4 servings:

• 8 eggs
• 8 mushrooms, brown
• 12 cocktail tomatoes
• a few stalks of parsley, flat
• Ras el Hanout
• Salt and pepper, black
• Olive oil for frying

Instructions

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

very easy preparation

First, wash and chop the tomatoes, mushrooms, and parsley. Halve the tomatoes lengthwise. Slice the mushrooms and pull the parsley from the stalks. Set everything aside in portions, ready to hand. Crack two eggs (for each serving) into a small bowl and whisk with a fork. Heat a small non-stick frying pan on the stove (medium heat) and brush with a little olive oil. Immediately add the eggs to the pan and quickly spread them evenly with the tomatoes and mushrooms, then sprinkle with ras el hanout. Wait until the egg is almost completely set. Make sure it doesn’t burn; reduce the heat if necessary. Carefully flip the omelet and briefly brown the other side. Flip the omelet again with a spatula and fold it halfway onto a plate. Serve the omelet with parsley, ras el hanout, salt, and pepper. Serve with fresh baguette. For a beautiful omelet as shown, prepare an omelet for each person using two eggs, two mushrooms, and three tomatoes. Good preparation is key. I use organic eggs.