John Myers
Mushroom Omelette with Camembert
The perfect mushroom omelette with camembert recipe with a picture and simple step-by-step instructions.
- 200 g Mushrooms brown
- 150 g King oyster mushrooms
- 2 Pc. Spring onions fresh, cut
- 6 piece Free range eggs
- 150 g Camembert 70% F.i.Tr.
- Salt from the mill
- Black pepper from the mill
- Butaris
- 1 tablespoon Chives freshly cut into rings
- Clean the mushrooms and cut into bite-sized pieces. Clean the spring onions and cut into 3 mm rings. Cut the cheese into 1 cm cubes. Whisk three eggs at a time and season with salt.
- Fry the mushrooms over high heat in Butaris for approx. 3 minutes while stirring. Add onions and fry for another 2 minutes over medium heat. Season to taste with salt, pepper and chives. Put the mushrooms on a plate. Wipe the pan out a little, heat the Butaris, add the eggs and let them set slightly over a medium heat. Spread half of the mushrooms on top and let them set for another 1-2 minutes. Spread half of the cheese cubes on one half of the omelette, fold together and fry in about 2 minutes to the end. Repeat the process and serve.
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