- 50 g Butter
- 225 g Whole, Cleaned Mushrooms
- 4 Celery Stems
- ¾ tsp Coarse Salt
- 4 Eggs
- 2 tbsp Whipping Cream
- ½ tsp Paprika
- 100 g Grated Cheese
- Top of Celery
- 2 Slices Italian Stale Bread
Melt half of the butter in a pan. Add the mushrooms and fry on a high heat for approximately 7 minutes. Add celery and 0.5 tsp salt and simmer for approximately 1 minute.
Beat egg, cream, water, pepper and 0.25 tsp salt together. Melt the rest of the butter in a pan (about 21 cm in diameter) on a high heat, without burning.
Add the egg mixture and cook the omelette on a low heat for approximately 3 minutes. Gently push and lift the egg mixture while it is cooking.
Sprinkle with cheese and leave for approximately 2 minutes. Add the mushroom filling (without any liquid) and fold the omelette in half. Serve immediately.