Egg omelette with mushrooms and ermine

ingredients

125 g mushrooms vegetable oil for sautéing salt, crushed cumin 4 pcs eggs 1 pcs hermelin with green pepper

progress

A filling and tasty breakfast.

1.

Clean and rinse the mushrooms under water. Cut the hermelin into small cubes.

2.

Heat a pan with a little oil, add the mushrooms and sauté briefly until they release their water. Season with salt and cumin and simmer for another 3-4 minutes until the water evaporates. Transfer the finished mushrooms to another container and set aside.

3.

Place the eggs in a bowl, season with salt and whisk with a fork.

4.

Add the oil to the pan, add the eggs, initially quickly using a fork to stir the egg mixture to make the omelette fluffy. Fry on one side, then flip over, top one half with mushrooms and ermine, cover the filling with the other half and finish frying.

5.

Serve the omelette warm with homemade bread and Vegetable Recipes. It is also suitable with sour sterilised cucumbers. A hearty breakfast is ready in a few minutes. Enjoy!