Cheese Omelet with Mushrooms

Clean the mushrooms dry and cut into thick slices. Immediately mix in a baking bowl with the juice of one lemon. Remove the peel from the onion and chop finely, chop the parsley as well.

For the omelet, coarsely grate the cheese on a hash grater. Mix the eggs and the cream, stir in the cheese and season with salt, bell pepper and paprika.

Heat half of the butter in a coated pan. Sauté the onion until translucent. Increase the temperature, add the mushrooms and parsley and sauté for two to three minutes, turning, until the juice is formed and almost completely evaporated.

Then add the cream and simmer briefly. Keep the mushrooms warm.

Add the rest of the butter to the pan and heat. Pour in the omelette mixture, stirring briefly with a roasting spoon, then stiffen, the surface should still be very wet. Turn the omelet over, place on a preheated plate and spread the mushrooms evenly over it. Serve immediately.

Tip:

A leafy salad and fresh bread go well as a side dish.

For the small household:

Two people: halve ingredients, but use 3 eggs for the omelet.

One person: Quarter the ingredients, but use perhaps 2 eggs for the omelet, depending on hunger.

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