- 8 eggs
- 200 milliliters milk
- 3 tablespoons Parmesan (freshly grated)
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 500 grams button Mushroom
- 1 small white onion
- 1 carrot
- 2 tablespoons dried Porcini mushroom
- 4 tablespoons parsley (freshly chopped)
- 5 tablespoons Crème fraiche
- 2 tablespoons olive oil (cold pressed)
- clarified butter (to fry)
Beat eggs vigorously, then add milk, Parmesan, salt, pepper and nutmeg and mix well.
Soak porcini mushrooms in 150 ml (approximately 2/3 cup) lukewarm water for about 20 minutes. Peel onion and chop finely. Peel carrot and coarsely grate. Rinse mushrooms and cut into thin slices. Drain porcini mushrooms well, set aside soaking water and chop porcini.
Heat oil in pan and sauté onion and carrot until soft. Add dried porcini mushrooms and sliced mushrooms and fry while stirring for 1-2 minutes over medium heat.
Bring soaking water to boil. Boil water quickly, then reduce heat and let cook down to about 2/3 original amount. Stir in creme fraiche, then season with salt and pepper to taste. Mix with parsley and add in both mushrooms.
Melt 1-2 teaspoons ghee in large pan. Beat eggs again and cook 4 omelets, one at a time. Fry omelets for about 1 minute on each side then immediately transfer to warm plate and fill with warm mushroom filling. Serve to taste with small side salad.