Egg cake with spinach and organic oyster mushrooms
Ingredients (4 people)
– 8 eggs
– 1 onion
– 400 g organic oyster mushrooms
– 100g fresh spinach
– 1 ½ dl whipping cream/milk
– 25g parmesan cheese
– Oil for frying
– 1 tsp. dried thyme
– 1 handful of parsley leaves
– Salt and pepper
Procedure:
1. Thinly slice the onion and oyster mushrooms. Rinse and drain the spinach.
2. Fry the onion and oyster mushrooms in oil/butter in a pan until golden. Add the spinach and toss until the leaves just collapse.
3. Preheat the oven to 200 degrees.
4. Spread the oyster mushroom-spinach mixture in the bottom of a greased oven dish.
5. Rinse and chop the parsley and leave some for garnish.
6. Whisk the eggs, cream and finely grated parmesan together in a bowl and fold in the chopped parsley. Season the egg mixture with salt and pepper.
7. Pour the egg mixture over the vegetables in the dish. Bake the egg cake for about 20 minutes until the egg mixture is firm and golden.
Serving:
Sprinkle the last of the parsley over the omelette and serve it warm with good rye bread and some crispy bacon on top.
