Omelette with Boiled Ham and Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large egg (s), very fresh and room temperature
- 1 tablespoon crème fraîche
- 100 g cooked ham, cut into thin strips
- 200 g mushrooms, cleaned and sliced
- 50 g clarified butter
- a bit salt
- some nutmeg, grated
- some paprika powder, noble sweet
- 2 tablespoon olive oil, light and fruity
- 0.5 ½ bunch parsley, washed and chopped
Print Recipe
Pin Recipe Instructions
- Fry the mushrooms in clarified butter over a medium flame for 4 - 6 minutes until golden.
- In a bowl, beat the eggs with the crème fraîche, nutmeg, salt and paprika. Add the parsley, ham and mushrooms.
- Heat the olive oil in a pan and fry the egg mixture on each side over a medium flame for 2-3 minutes. Serve folded on an oblong platter.
- Green salad and fresh baguette or pain de campagne go well with this.
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