Summary

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

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Instructions

1. Clean the mushrooms and cut them into slices. Whisk the eggs with soy sauce, crème fraîche, herbs and pepper.
2. 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.
3. 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.