Summary

Ingredients

• 3 egg (s), size M
• 1 sprig spring onion (s)
• 3 small mushrooms
• 3 tablespoon milk
• salt and pepper
• some herbs
• 1 pinch (s) baking powder
• Oil or butter for frying

Print Recipe Pin Recipe

Instructions

1. Cut the mushrooms and spring onions into small pieces and fry them lightly. Use some oil or butter for this.
2. In the meantime, break open the eggs, whisk well with the milk and baking powder with the mixer. Add the chopped herbs, salt and pepper and whisk again for about half a minute on a high level. The egg mixture can of course also be refined with paprika powder, chilli, tabaso etc. After whisking, quickly pour the mixture onto the mushrooms and spring onions in the pan and slowly bake the omelette on medium heat. When it is curdled, so it no longer wobbles, turn it over and bake until it is golden brown. As a little trick: I always tip the omelette onto a plate, then carefully lift it upside down into the pan so that it stays whole.
3. I like to eat my omelette spicy, so I always add a dollop of sour cream to it. The omelette is a great breakfast, makes you full and is healthy!