Yes, eggs again!
Eggs are fast to prepare, moreover my hens seem to have decided that Spring is here (hens tend to produce less eggs during Winter), so I have many eggs!
This recipe is by far longer to explain than to prepare.
1/2 tsp flour
2 tbsp milk
1 pinch salt
8 very small champignons
30 gr cheese (I used Asiago, but you can choose your favourite cheese that melts well: Emmenthaler, Gruyere, Cheddar...)
Mix the flour with 1 tbsp of milk, making sure that there are no lumps. Add the rest of the milk, the egg and the salt and beat. Let rest.
Sautee the quartered champignons in a bit of butter adding a pinch of salt almost at the end and reserve. Cut the cheese thinly.
In the same pan that you used for the champignons add 1 tbsp of butter and let it melt until lightly brown. Add the egg mixture, making sure that it spreads evenly. Put the cheese and the champignons in a line in the centre of the omelette or cover half of it.
When the egg is slightly congealed fold the empty side(s) over the filling.
Eat hot. Enjoy! ...ups, I forgot taking a picture before eating it!
If you fancy a dessert, use the same recipe and fill with your favourite sweet filling.
My personal favourites are: apricot jam with a splash of Cointreau, orange marmelade or chocolate & rhum (cocoa powder, sugar & rhum or melted chocolate with rhum).