Mushroom Omelet

Clean the mushrooms and cut them into slices. Cut the ham into pieces. Chop the onion very finely. Fry well with the fat in the frying pan.

Beat eggs and add salt (max 1/2 tsp), pepper, mineral water and milk with hand mixer longer until very creamy.

Pour half of the egg mixture into a large frying pan heated with fat and lightly fry. On one half of the omelet put the filling form and continue to fry.

Then carefully loosen the edges and fold the empty half of the omelet onto the filled half.

Carefully turn to the other side and briefly fry again from the other side.

Fry over medium heat, then turn down to low heat on the spot. One omelet was ideally golden browned, while the other was a little over browned and not as tasty from the surface consistency.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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