22 de septiembre de 2016

Mushroom Omelet with Cheese, Ham and Leek RECIPE FOR TODAY

Image: cocina.linio.com.mx

Mushroom Omelet with Cheese, Ham and Leek
12 eggs
500 g fresh mushrooms
200 g of sliced ham
2 leeks sliced onions
100 g butter
Chopped green onions or chives
Salt and freshly ground black pepper
Heat over medium heat in a skillet with a tablespoon of butter. Saute sliced leeks. Then add the sliced mushrooms and sprinkle with salt. Barging. Beat the eggs in a bowl. Add salt and pepper. Pour butter to skillet again, Teflon to prevent sticking. Add a bed of egg, cook for three minutes, put up a bit of the filling ingredients: mushrooms, leeks and grated yellow cheese. Fold in half and cook a little more on both sides. Serve each omelet for two. Garnish with chopped chives or ciboulettes.

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