Lunch tip: omelette with cheese and herbs filled with a salad with mushrooms and tomatoes
Ingredients
2 eggs
Little splash of milk
½ teaspoon oregano
2 tbsp grated cheese
100 gr chestnut mushrooms
100 g tomatoes, halved
50 gr lettuce
lump of butter
Black pepper
Preparation
Cut the mushrooms in half and fry them in a little bit of butter in a pan. Keep them warm in the pan over a low heat. Beat the eggs with the milk, oregano, cheese and a pinch of black pepper.
Heat a little butter in a large frying pan and pour in the egg mixture. Spread the egg over the entire surface of the pan and fry over medium heat until lightly browned on the bottom. When the top of the omelette has also set, turn it over carefully and fry the other side lightly as well.
Mix the fried mushrooms and some of the liquid with the lettuce and the halved tomatoes. Place the omelette on a plate and spoon some of the salad on top and fold the omelette in half. You can easily take the salad and the omelette to work, because it is also very tasty cold.
Source: Leukerecepten by leukerecepten-nl.
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