Super breakfast: omelette with mushrooms and spring onions. Omelet baked in the oven, an exceptional combination of spring and summer flavors!
Super breakfast: omelette with mushrooms and spring onions - Recipes and Cookbook online
Super breakfast: omelette with mushrooms and spring onions. Omelet baked in the oven, an exceptional combination of spring and summer flavors!
- 350 g of pancetta
- 1 tablespoon of butter
- 500 g of potatoes (cut into small cubes)
- 350 g of mushrooms (fresh mushrooms, finely chopped)
- 3 pieces of spring onion (finely chopped)
- 2 cups Trappist (or similar cheese, grated)
- 10 pieces of eggs
- 2 cup of milk
- 1 teaspoon of sea salt
- ground pepper (to taste)
For lubrication:
- olive oil
- Heat the oven to 200 degrees C.
- Arrange the thinly sliced pancetta in a heated frying pan greased with a little olive oil. Fry until the pancetta turns golden. Remove the pancetta to a paper towel to drain.
- Add butter to the pancetta frying fat. Add finely chopped potatoes and simmer for 10 minutes. Take out the potatoes and place them in a baking dish.
- Saute the mushrooms in the same oil at a medium temperature for 5 to 10 minutes. Remove the mushrooms and place them in a baking dish over the potatoes.
- Fry the chopped spring onion for 1-2 minutes. Remove and place over the mushrooms in a baking dish.
- In a baking dish, sprinkle one cup of grated Trappist cheese over the onions. Sprinkle finely chopped roasted pancetta on top.
- In a mixing bowl, beat the eggs, milk and one teaspoon of salt until the mixture is creamy. Pour the mixture into the baking dish. and sprinkle the remaining cup of grated Trappist cheese over it. Season with ground pepper to taste.
- Bake in an oven heated to 200 C, between 30 and 40 minutes, until the middle is well baked. Check with a knife - when you stick a knife in the middle, the knife must come out clean - this is a sign that the omelette is cooked.
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