This rich omelet combines mushrooms sautéed with cream and eggs, then bakes in individual ramekins. It makes a hearty choice for a special breakfast with guests.
Sauté the mushrooms in butter over medium heat until they release their liquid and it evaporates.
Whisk the eggs with the cream, salt, and black pepper. Add the sautéed mushrooms and mix.
Divide the mixture evenly among greased ramekins and sprinkle the grated cheese over the top.
Bake in a preheated oven until the eggs puff up and the tops are lightly browned. Caution: If you take them out too early, the centers will remain runny.
Important: Sauté the mushrooms until their liquid evaporates before baking, or the omelet may turn watery and fail to puff. Do not overfill the ramekins. Allergens: Contains eggs and dairy (cream and cheese).
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Un miktarını biraz azaltınca kıvam daha iyi oldu. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti.
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