Omelette with mushrooms and English bacon

Egg omelette of fresh mushrooms seasoned with paprika, onion and herbs.

Ingredients:

200 g of mushrooms (porcini, porcini …) 4 tbsp smooth flour 4 pcs of egg 1dl of milk red bell pepper cress

td>parsnip onion pepper salt

Procedure:

1. Prepare a classic pancake batter from eggs, milk and flour, whisk thoroughly, add salt and let rest for 10 minutes
2. Slice the mushrooms and saute in oil for a while
3. Slice the English bacon into cubes
4. Stir the cooled mushrooms and bacon into the batter, heat the oil in a pan, pour in the batter with a ladle and fry on both sides
4. Transfer the omelette to a plate, garnish with strips of paprika, onion rings, add chopped chives and watercress, pepper and serve immediately with fresh bread or boiled potatoes.

Recommendation:

In mushroom season, use fresh mushrooms such as porcini and other boletes.

Note:

The recipe and photos were sent to us by Dalibor Marounek