OMELETTE WITH KANTARELLEN
Ingredients
30 grams by rainy bacon (finely sliced)
20 grams margarine and margarine for baking
1 onion
1/4 can Kantarellen
4 teaspoons flour (approx. 20 grams)
1/2 litres of milk
4 eggs,
Salt
Pepper
Chives
1 can of cocktail sausages.
Instructions
Let the finely sliced bacon in a fire-resistant dish in margarine, braise the chopped onion in it until it is glassy and put the poured coarsely chopped kantarellen there. Allow to simmer thoroughly and then cool.
Whisk the flour, the milk and the eggs together, seasoning with salt, pepper and chives and all this about the Kantarellen casting.
Allow the dish to harden in the preheated oven in 25 minutes.
Then put the well-drained cocktail sausages top and put the dish for another 5 to 10 minutes in the oven.
Main kitchenware: Glass refractory scale.
Oven temperature: 225 C degrees.
Place in the oven: middle.
30 grams by rainy bacon (finely sliced)
20 grams margarine and margarine for baking
1 onion
1/4 can Kantarellen
4 teaspoons flour (approx. 20 grams)
1/2 litres of milk
4 eggs,
Salt
Pepper
Chives
1 can of cocktail sausages.
Instructions
Let the finely sliced bacon in a fire-resistant dish in margarine, braise the chopped onion in it until it is glassy and put the poured coarsely chopped kantarellen there. Allow to simmer thoroughly and then cool.
Whisk the flour, the milk and the eggs together, seasoning with salt, pepper and chives and all this about the Kantarellen casting.
Allow the dish to harden in the preheated oven in 25 minutes.
Then put the well-drained cocktail sausages top and put the dish for another 5 to 10 minutes in the oven.
Main kitchenware: Glass refractory scale.
Oven temperature: 225 C degrees.
Place in the oven: middle.