John Myers
Ingredients for 2 servings:
- 2 eggs
- ¼ liter milk, low-fat
- 80 g flour
- 1 small onion(s)
- 2 tsp oil
- Salt and pepper, black
- ½ bunch chives
- ½ bunch parsley
- 200 g tomatoes, pureed
- 100 g mushrooms
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
for calorie-conscious people
Separate the eggs. Chill the egg whites. Whisk the egg yolks, milk, flour, and a pinch of salt into a smooth batter and let it swell for about 10 minutes. Peel and finely dice the onions, and sauté them in 1 teaspoon of oil until translucent. Add the passata and simmer for about 5 minutes. Season with salt and pepper. Wash and finely chop the herbs. Clean and finely chop the mushrooms. Beat the egg whites until stiff peaks form and fold them into the swollen batter along with half of the herbs. Heat 1 teaspoon of oil in a non-stick pan and fry the mushrooms until golden brown. Pour in the batter and cook on both sides. Tear into pieces with two forks and continue cooking briefly. Stir the remaining herbs into the tomato sauce and serve with the Schmarren. “Big eaters” should probably increase the quantities slightly.
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