Camenbert Omelets

Remove the rind from the cheese, cut into small pieces and mash well with a fork. Stir land cream until creamy and mix with the Camenbert.

Add the egg yolks and the cheese-cream mixture. Whip egg whites until stiff and fold in. Season with salt, pepper and nutmeg.

Heat butter in a frying pan, sauté onion and mushrooms, season with salt and pepper, remove and keep warm.

Then cook four omelets in the frying pan, one after the other. To do this, pour the quantity in portions into the hot frying pan. Shake the frying pan a few times to prevent the omelet from sticking. Cover and bake for 4-5 minutes until the omelet has set on the surface.

Spread mushroom and onion mixture evenly over omelets and bring to table sprinkled with parsley.

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