{"id":7186,"date":"2025-09-25T09:18:43","date_gmt":"2025-09-25T07:18:43","guid":{"rendered":"https:\/\/xn--stershatte-zcb.dk\/egg-cake-with-spinach-and-organic-oyster-mushrooms\/"},"modified":"2026-04-29T09:33:24","modified_gmt":"2026-04-29T07:33:24","slug":"egg-cake-with-spinach-and-organic-oyster-mushrooms","status":"publish","type":"post","link":"https:\/\/xn--stershatte-zcb.dk\/en\/egg-cake-with-spinach-and-organic-oyster-mushrooms\/","title":{"rendered":"Egg cake with spinach and organic oyster mushrooms"},"content":{"rendered":"

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<\/div>[vc_row_inner][vc_column_inner offset=”vc_col-lg-8 vc_col-md-8 vc_col-xs-12″][vc_column_text]<\/p>\n

Egg cake with spinach and organic oyster mushrooms<\/h2>\n

Ingredients (4 people)<\/h3>\n

– 8 eggs<\/p>\n

– 1 onion<\/p>\n

– 400 g organic oyster mushrooms<\/p>\n

– 100g fresh spinach<\/p>\n

– 1 \u00bd dl whipping cream\/milk<\/p>\n

– 25g parmesan cheese<\/p>\n

– Oil for frying<\/p>\n

– 1 tsp. dried thyme<\/p>\n

– 1 handful of parsley leaves<\/p>\n

– Salt and pepper<\/p>\n

Procedure:<\/h3>\n

1. Thinly slice the onion and oyster mushrooms. Rinse and drain the spinach.<\/p>\n

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.<\/p>\n

3. Preheat the oven to 200 degrees.<\/p>\n

4. Spread the oyster mushroom-spinach mixture in the bottom of a greased oven dish.<\/p>\n

5. Rinse and chop the parsley and leave some for garnish.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Serving:<\/h3>\n

Sprinkle the last of the parsley over the omelette and serve it warm with good rye bread and some crispy bacon on top.[\/vc_column_text][vc_empty_space height=”30px”][vc_single_image image=”7187″ img_size=”full”]

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