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.

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Savoyer Omelette Recipe
Ingredients

2 medium-sized potatoes
80 grams of bacon
1 red and 1 green pepper
40 grams of butter
salt
8 eggs
1 tablespoon finely chopped herbs
150 grams of young Gouda cheese.

Instructions

Peel the potatoes and cut them, like the bacon, into small cubes; peel the peppers, cut them in half and then into strips.

Let the butter melt with the bacon cubes and add the potatoes and peppers. Salting and everything on a soft burner leave blackheads.

Beat the eggs with the herbs and some salt mixed, cut the cheese into very small cubes and add them.

Pour the omelet mixture over the potatoes, stir everything once and let the omelette stiffen.

Instead of red peppers, two cut tomatoes can also be used.

These may only be added if the potatoes and green peppers are already soft-boiled.

Preparation: 10 minutes.
Cooking time: 35 minutes.

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