Omelet with Ham and Mushroom Filling

For the omelet, separate the eggs, beat the egg whites until stiff, then fold in the lemon juice and egg yolks. Sift the starch over it, season with salt, pepper and nutmeg.

Heat some fat in a frying pan, pour in the egg mixture and let it fry for about 20 minutes covered at low heat until the bottom side is nice and golden brown (depending on the size of the pan, take a smaller pan and half of the mixture, then about 10 minutes are enough).

In the meantime, clean the mushrooms and cut them into thick slices. Finely dice the onion, cut the cooked ham into fine strips.

Heat some fat in a second pan and fry the mushrooms. Add the onion and fry briefly.

Deglaze with soup, add the cream and simmer for 1 to 2 minutes until it thickens nicely. Chop the processed cheese and pour over the top, stirring it in.

At the end, add the strips of cooked ham and let it get hot. Season to taste (be careful with salt: there is already a lot of salt in the soup, processed cheese and ham).

Slide the omelet onto a plate, put the filling on one half and cover with the other. Garnish with chive rolls.

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