Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 bunch chives, finely chopped
- 1 bunch parsley, finely chopped
- 1 onion (s), finely chopped
- 150 g mushrooms, fresh
- 1 teaspoon paprika powder
- 4 large egg (s)
- 1 tablespoon soy sauce
- Pepper, whiter
- 2 tablespoon crème fraîche
- 1 teaspoon butter
- 50 g sunflower seeds
- some parmesan
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into slices. Whisk the eggs with soy sauce, crème fraîche, herbs and pepper.
- Heat the butter in a non-stick pan and sprinkle the onions, mushrooms with paprika powder and lightly toast the sunflower seeds. Pour the beaten eggs over it and let set over low heat.
- When the surface is still a little creamy, cut the omelette in half and carefully slide it onto two plates. Sprinkle with parmesan and fold.
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