- 2 Eggs separated
- 1 pinch Salt
- 1 small Onion
- 100 g Fresh mushrooms
- 30 g Butter
- 1 small bunch Fresh parsley
- Black pepper from the mill
- Separate the eggs and stick the yolks with salt and a little freshly grated nutmeg. Beat the egg whites until stiff. Clean the mushrooms and cut into fine slices, dice the onion and chop the parsley.
- Mix half of the parsley into the egg yolk. Heat the butter in a pan, fry the onions until translucent, then add the mushroom slices and fry briefly. Season with pepper and salt and place half of the onion mushrooms on a plate and cover.
- Spread the rest of the mixture in the pan, mix the egg yolk mixture with the egg whites and pour over the mushrooms. Put a lid on the pan and let the omelette set over a mild heat (it should still be a little juicy on the top).
- Place the reserved mushrooms on one half of the omelette, fold over the other side, slide the omelette onto a warmed plate and serve sprinkled with the rest of the parsley.
- A mushroom omelette is an extremely quick meal and Grandma also liked it when someone was sick - as a particularly light meal, but also invigorating and healthy!
Serving: 100gCalories: 180kcalCarbohydrates: 0.5gProtein: 3.2gFat: 18.7g