John Myers
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Omelette with Mushrooms and Ham
The perfect omelette with mushrooms and ham recipe with a picture and simple step-by-step instructions.
Omelets:
- 4 Eggs
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Chive rolls
- 2 tsp Sunflower oil
Topping or filling:
- 200 g Brown mushrooms
- 90 g Cooked ham
- 2 tsp Sunflower oil
- 2 tbsp Chive rolls
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 1 tbsp Sweet soy sauce
To serve:
- 2 Small cherry tomatoes for garnish
- 2 Stalk Parsley for garnish
Omelets:
- Open the eggs in 2 vessels, season with coarse sea salt from the mill (2 big pinches each), colored pepper from the mill (2 big pinches each), turmeric (½ teaspoon each), add chives rolls (1 teaspoon each) and whisk with a small whisk. Put sunflower oil (1 tbsp) in a coated pan, add the first vessel with the beaten eggs and bake a golden-yellow omelette. Do the same with the second container with the egg mixture. Keep both omelets warm in the oven at 50 ° C until serving.
Topping or filling:
- Clean / brush the mushrooms, cut in half and cut into slices. Cut off the fat on the ham and cut the ham into small diamonds. Heat sunflower oil (2 teaspoons) in the pan and fry / stir-fry the mushroom slices with the ham. Fold in chives rolls (2 tbsp) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), mild curry powder (1 teaspoon) and sweet soy sauce (1 tbsp). Let everything simmer for a few minutes.
Serve:
- Place the omelets on 2 plates, distribute the filling on top (if you want, you can roll up the omelette) and serve, garnished with a small cherry tomato and a stick of parsley.
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