John Myers
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Hearty Omelette with Mushrooms, Feta Cheese and Avocado
The perfect hearty omelette with mushrooms, feta cheese and avocado recipe with a picture and simple step-by-step instructions.
Mushroom insert:
- 200 g Brown mushrooms
- 100 g 2 Zwiebel
- 100 g 2 Frühlingszwiebeln
- 2 tbsp Sunflower oil
- 2 tbsp Crumbled feta cheese
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Omelet:
- 4 piece Eggs
- 2 tbsp Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Sunflower oil
Feta cheese and avocado:
- 100 g Feta cheese
- 100 g Feta cheese
Serve:
- 1 Stalk of green spring onion part
Mushroom insert:
- Clean / brush the mushrooms and cut into slices. Peel and dice the onions. Clean, wash and cut the spring onions into rings. Heat sunflower oil (2 tbsp) in a pan, add the vegetables (mushroom slices, diced onion and spring onion rings) and fry vigorously / stir-fry. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Finally add / fold in the crumbled feta cheese and remove everything from the pan.
Omelet:
- Open the eggs (2 pieces each) in 2 bowls, whisk with cooking cream (1 tablespoon each) and season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each). Heat sunflower oil (1 tbsp) in a pan, add the first egg mixture, bake a pancake and then slide it onto a large plate. Do the same with the second egg cake.
Feta cheese and avocado:
- Crumble the feta cheese by hand. Halve the avocados and remove the pulp with a small spoon
Serve:
- Cut the spring onion stem into approx. 4 – 5 cm long pieces and cut them into fine strips. Fill the pancakes halfway with the mushroom garnish, the crumbled feta cheese and the avocado pieces. Fold the pancakes together and garnish with spring onion strips, serve.
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