A delicious, creamy and light European-style omelet made with eggs, cream and swiss cheese – soy-free, gluten-free and nuts-free.
Special diets: Vegetarian | soy-free | gluten-free | nuts-free |
️Allergens: not vegan | lactose | eggs |
⏱ 20 mins – easy
🍽 2 servings – 395 kcal per serving
|
Serving
223g |
Fat
32g |
Sat. fat
16g |
Sodium
296mg |
|
Carbs
4g |
Fibers
0g |
Sugars
2g |
Proteins
20g |
INGREDIENTS
- 4 eggs
- ¼ cup cream
- 2 tbsp butter
- ¼ lb portabello mushroom
- 1 half clove of garlic
- 1 pinch cayenne pepper
- ¼ tsp thyme leaves
- 1 tbsp chives
- ⅓ cup swiss cheese
TOOLS
- 1 knife
- 1 mortar
- 1 grater
- 1 bowl
- 1 pan
- 1 whisk
- 1 wooden spoon
- 1 spatula
- 1 serving plate
STEPS
Peel the garlic and cut the portabella mushrooms into thin slices.
Crush the peeled garlic with a mortar and pestle.
Chop the chives.
Shred the swiss cheese with a grater.
Crack the eggs into a bowl. Add the cream and whisk to get an egg mixture.
Put the butter in a pan and turn on the heat. Add the crushed garlic and portabella mushroom slices and stir with a wooden spoon. Cook for 5 minutes, then add the chopped chives, thyme leaves, and cayenne pepper. Stir again with a wooden spoon and add the egg mixture. Cook for 3 minutes, then add the shredded swiss cheese to get an omelet.
Flip the omelet with a spatula and cook for another 2 minutes. Then remove from the heat.
Transfer to a serving plate.
It’s ready to be served !
