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Baked Omelet with onions, mushrooms and parsley

Chanterelles sautéed in butter are perfect for this month’s recipe

A fabulous one dish meal, this traditional baked Swedish omelete with mushrooms is great for brekafast, as side dish or a main course for two.

What you need:

1 liter fresh mushrooms (we used chanterelles)
6-8 eggs
6-8 tbl cream or water (we prefer cream)
1-3 tbl butter
1 onion (optional)
½ dl finely chopped fresh parsley
Salt and white pepper to taste

What you do:

Pre-heat oven to 170 C

Finely chop the onions and roughly chop the mushrooms.  Heat frying pan to medium and melt about half the butter in it.  Add the onions and cook for one minute, then add the mushrooms.  You’re going to sweat the onions and mushrooms until the onions are translucent and any water the mushrooms release has evaporated.

Meanwhile, whip the eggs until light and frothy, adding the cream and whipping again. Add parsley to egg and cream mixture.

Butter a baking dish.

Once the onions and mushrooms are ready, spread them on the bottom of the baking dish.  Top with the egg mixture and pop into the oven.  Bake for 15-25 minutes;  the omelet is done when it has risen a bit and is light, fluffy and cooked through.  The mushrooms and onions will rise somewhat to the top.

You can also make this omelet with any number of other ingredients, such as ham and cheese.

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