Savory Omelets

Open the eggs in a measuring beaker, remove the hailstones and beat the eggs with the ingredients thoroughly in the order shown. Preheat the oven to 180 ° C. Freshly grate the cheese finely. Clean the mushrooms with a knife, brush and damp kitchen paper and cut into bite-sized pieces. Rinse the lovage branches and spin dry. Prepare the remaining ingredients.

Heat the butter and oil moderately in a saucepan, fry the mushrooms in portions for about 5 minutes, add the lovage branches, sauté briefly and carefully stir in the spices. With the lid on, let it sizzle for approx. 10 minutes over minimal heat. If necessary, add 1 tablespoon of hot water. Season again to taste and remove the herb sprigs. At the same time, heat 2 tablespoons of oil moderately in each of 2 pans, add half of the egg mixture to each pan and fry for a few minutes until golden brown. Briefly put the pans in the preheated oven so that the top of the omelets also sets (still shiny). Place 2 tablespoons of braised mushrooms in the middle of each omelette. Using a kitchen brush, brush the omelets and baguette slices with the lovage butter, fold the omelets and brush the top with the butter as well.

Arrange an omelette, half of the remaining braised porcini mushrooms and a slice of baguette decoratively on preheated dinner plates and enjoy.