John Myers
Contents
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Ingredients
Porcini Omelette:
- 200 g / Collected, cleaned and frozen even in 2019 Sliced porcini mushrooms, frozen
- 2 tbsp Sunflower oil
- 2 piece Eggs
- 2 tbsp Milk
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Ground turmeric
Creamed spinach:
- 350 g Frozen creamed spinach
- 75 g 1 Onion
- 5 g 1 clove of garlic
- 1 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Triplets:
- 220 g / peeled 8 pieces Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 sharpen Maggi cabbage for garnish
- 2 * ½ vine tomatoes
Instructions
Porcini Omelette:
- Let the stone mushrooms thaw and pat dry with kitchen paper. Beat eggs (2 pieces) and whisk with milk (2 teaspoons), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground turmeric (½ teaspoon). Heat in a pan and fry / stir-fry the porcini mushrooms. Spread the egg mixture over it, let it set / cook slowly (possibly with a lid) and quarter it.
Creamed spinach:
- Peel and dice the onion. Peel and finely dice the garlic clove. Heat sunflower oil (1 tbsp) in a small saucepan. Fry the onion cubes with the garlic clove cubes until they are translucent and add the creamed spinach, not defrosted. Warm everything slowly over a low flame. Stir it every now and then. Finally, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch).
Triplets:
- Peel and wash the triplets in salted water (1 teaspoon salt), ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon), cook for about 20 minutes and drain.
Serve:
- Serve the stone mushroom omelette with creamed spinach and triplets, garnished with Maggi herb tip and half a vine tomato each.
