March 29, 2021



Eggs - 5

Butter - 25 gms

Salt and freshly ground pepper

Mushrooms - 100 gms

Onions - 50 gms

tomato ketchup - 1 tbsp

Mixed herbs - 1/2 tsp


Make the filling first - 

  • Dice the mushrooms and onions and fry in butter. Add ketchup and seasoning and cook until mixture is firm.
  • For omelettes separate eggs, and whisk whites until firm but not stiff.
  • Then mix 2 tablespoons of water with the yolks and fold in the egg white gently.
  • Pour one third into the pan and fry until lightly browned. Put filling in one half and fold over.
  • Cook the other 2 omelettes the same way.
  • Serve immediately.

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