Farmer’s Omelette with Speck
Course:
Main course
Difficulty:
easy
Preparation time:
< 30 min
traditional/modern:
traditional
cook:
Ingredients for
80 g of Champignon mushrooms
1 tbsp. of butter
1 splash of lemon juice
Salt and white pepper, freshly ground
Bauernomelette
30 g of Speck Alto Adige PGI, cut in strips
3 eggs
2 tbsp. of milk cream
20 g of onion, cut in rings
20 g of butter
30 g of alpine or Fontina cheese, diced
salt
Besides
2 slices of Speck Alto Adige PGI
4 leaves of marjoram
4 leaves of chervil
160 g of Champignon mushrooms
2 tbsp. of butter
2 splashes of lemon juice
Salt and white pepper, freshly ground
Bauernomelettes
60 g of Speck Alto Adige PGI, cut in strips
6 eggs
4 tbsp. of milk cream
40 g of onion, cut in rings
40 g of butter
60 g of alpine or Fontina cheese, diced
salt
Besides
4 slices of Speck Alto Adige PGI
8 leaves of marjoram
8 leaves of chervil
320 g of Champignon mushrooms
4 tbsp. of butter
4 splashes of lemon juice
Salt and white pepper, freshly ground
Bauernomelettes
120 g of Speck Alto Adige PGI, cut in strips
12 eggs
8 tbsp. of milk cream
80 g of onion, cut in rings
80 g of butter
120 g of alpine or Fontina cheese, diced
salt
Besides
8 slices of Speck Alto Adige PGI
16 leaves of marjoram
16 leaves of chervil
Preparation
Quarter the mushrooms and tip them into a frying pan with butter. Squeeze lemon juice over the top, and season with salt and pepper.
Bauernomelette: Thoroughly stir the eggs together with milk cream and salt in a mixing bowl. Braise the Speck and onion in a non-stick pan. Pour the egg mass into the pan and add the cheese. Shape the mixture into an oval omelette, allowing it to set slowly. Garnish the Bauernomelette with slices of Speck, the fried mushrooms, and marjoram before serving.
Suggestions: You can use Chanterelle or Porcini mushrooms instead of Champignons. Coleslaw or lettuce and roasted potatoes are perfect accompaniments to a Bauernomelette. You can use cooked ham or salami instead of Speck.