15 min.

4 personenpersons


6 eggs
50 ml whipped cream
250 g Mushrooms
250 g tomato
150 g Spring union
100 g radish
1 emmertje Cheese crumbles


Break the eggs into a bowl. Add a splash of cream and season the taste with salt and pepper. Beat the eggs with a fork. Heat a frying pan. Bake in a dash of sunflower oil the mushrooms, tomato and spring onion. Pour the egg/cream mixture into the skillet. Bake the omelette slowly cooked on low heat. Sprinkle with cheese crumbles. Serve with fresh cress and radish.

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