Preparation: 25 min.
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Ingredients for
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2 Eggs
4 Eggs
6 Eggs
8 Eggs
10 Eggs
12 Eggs
14 Eggs
16 Eggs
18 Eggs
20 Eggs
125 g Mushroom, brown
250 g Mushroom, brown
375 g Mushroom, brown
500 g Mushroom, brown
625 g Mushroom, brown
750 g Mushroom, brown
875 g Mushroom, brown
1 kg Mushroom, brown
1.12 kg Mushroom, brown
1.25 kg Mushroom, brown
20 g Leaf parsley
40 g Leaf parsley
60 g Leaf parsley
80 g Leaf parsley
100 g Leaf parsley
120 g Leaf parsley
140 g Leaf parsley
160 g Leaf parsley
180 g Leaf parsley
200 g Leaf parsley
10 g Basil
20 g Basil
30 g Basil
40 g Basil
50 g Basil
60 g Basil
70 g Basil
80 g Basil
90 g Basil
100 g Basil
2.5 cl Cream
5 cl Cream
7.5 cl Cream
1 dl Cream
1.25 dl Cream
1.5 dl Cream
1.75 dl Cream
2 dl Cream
2.25 dl Cream
2.5 dl Cream
15 g Parmesan cheese, grated
30 g Parmesan cheese, grated
45 g Parmesan cheese, grated
60 g Parmesan cheese, grated
75 g Parmesan cheese, grated
90 g Parmesan cheese, grated
105 g Parmesan cheese, grated
120 g Parmesan cheese, grated
135 g Parmesan cheese, grated
150 g Parmesan cheese, grated
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About this recipe
An omelet is always enjoyable. This one is just a tad different, try it!
You can read the full recipe on page 166 from Echt Eten
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