Zoe Torinesi Brunch omelette with Emmentaler AOP, ham and mushrooms - Emmentaler AOP Switzerland
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Ingredients
- 45 minutes
- simple
- 200 g flour
- 1 tsp salt
- 2 eggs
- 200 ml water
- 200 ml milk
- A piece of cold butter
- 160 g (2 packs) Emmentaler AOP, wafer-thin slices
- Pinch of salt
- 130 g aromatic cooked ham, e.g. farmer’s ham
- 200 g mushrooms, roughly sliced
- 1 bunch of chives, finely chopped
- Heat a frying pan over a high heat. Wrap a little butter in kitchen paper and use it to grease the hot pan through the paper.
- Ladle a spoonful of omelette mix into the middle of the pan, then spread it through the pan by turning it gently. Press a few slices of mushrooms into the omelette mix and sprinkle lightly with salt.
- Turn the omelette and cook the other side of the omelette, including the mushrooms. The salt helps the mushrooms release liquid and cook faster.
- Fold the omelette and serve.
- Brunch
- Dessert
- Festive Recipes
- Finger food/Snack
- Main course
- Starter
- 30 minutes
- medium
- 40 minutes
- vegetarian
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