Omelette with spring onions and mushrooms

Ingredients for 1 servings:

• 3 eggs, size M
• 1 stalk of spring onion(s)
• 3 small mushrooms
• 3 tbsp milk
• salt and pepper
• some herbs
• 1 pinch(s) of baking powder
• Oil or butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Chop the mushrooms and spring onions into small pieces and fry lightly. Add a little oil or butter. In the meantime, crack the eggs and whisk them well with the milk and baking powder in a mixer. Add the finely chopped herbs, salt, and pepper, and whisk again on high for about half a minute. You can, of course, also refine the egg mixture with paprika, chili powder, Tabaso, etc. After whisking, quickly pour the mixture into the pan on top of the mushrooms and spring onions and slowly cook the omelet on medium heat. When it’s set, i.e., no longer wobbly, flip it over and cook until golden brown. A little trick: I always turn the omelet out onto a plate, then carefully lift it back into the pan upside down to keep it intact. I like my omelet spicy, so I always add a dollop of sour cream. The omelet is a great breakfast, filling, and healthy!