John Myers
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Savory Omelets
The perfect savory omelets recipe with a picture and simple step-by-step instructions.
Omelets
- 4 piece Free range eggs, L, animal welfare tested
- 3 tbsp Cream 30% fat
- 3 tbsp Sweet paprika
- 3 tbsp Sea salt from the mill
- 3 tbsp Black pepper from the mill
- 3 tbsp Chilli from the mill
- 20 g Grana Padano Parmesan
- 4 tbsp Oil: sun + olive
Boletus
- 300 g Porcini mushrooms fresh, ready to cook, collected yourself
- 20 g Butter
- 1 tsp Oil: sun + olive
- 2 piece Young lovage branches
- 2 piece Sea salt from the mill
- 2 piece Pepper from the grinder
garnish
- 2 piece Baguette slices fresh
preparation
- 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.
preparation
- 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.
Serving
- Arrange an omelette, half of the remaining braised porcini mushrooms and a slice of baguette decoratively on preheated dinner plates and enjoy.
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