Oven-baked Omelette with Creamed Mushrooms - Recipe by Nico Stanitzok
Ingredients
4 medium eggs
150 g cream
3 sprigs of parsley, ?nely chopped (or 1 Tbs frozen chopped parsley)
Freshly grated nutmeg
1 tsp butter
150 g chanterelles (or other mushrooms), large ones halved or quartered
3 slices of cooked ham, diced
Salt and pepper
Method
Whisk together the eggs, 100 g of the cream and the chopped parsley until smooth. Season with salt, pepper and nutmeg.
Pour the egg mixture over the baking tray and tilt the tray to spread it out evenly. Place the tray in the centre of the oven and bake for 10 minutes until the egg mixture has set completely and has started to brown slightly.
Meanwhile, melt the butter in a pan over high heat and sauté the mushrooms for 2 minutes. Add the diced ham and continue cooking everything for a further 1 minute
.
Pour in the remaining cream, bring to the boil and simmer for 1 minute until it has reduced to a thick and creamy sauce. Season to taste with more salt, pepper and nutmeg.
Remove the omelette from the oven and use the greaseproof paper to transfer it to a chopping board. Use a spatula to help release it from the greaseproof paper and roll it up. Slice diagonally into six equal pieces, transfer onto two plates and serve with the creamy chanterelle mushrooms.
