Farmer’s Omelette with Speck Alto Adige PGI
Quarter the mushrooms and tip them into a frying pan with butter. Squeeze lemon juice over the top, and season with salt …
Ingredients
- 80 Grams Champignon mushrooms
- 1 tablespoon butter
- 1 splash of lemon juice
- salt and white pepper (freshly ground) to taste
- 30 Grams Speck Alto Adige PGI (cut in strips)
- 3 eggs
- 2 tablespoon milk cream
- 20 Grams onion (cut in rings)
- 20 Grams butter
- 30 Grams alpine or Fontina cheese, diced
- salt to taste
- 2 Slice Speck Alto Adige PGI
- 4 leaves of marjoram
- 4 leaves of chervil
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