Preparation: 25 min.
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
1.13 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 flat-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 room
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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