with Spinach & Mushrooms


Serves 10 people

  • 30 eggs
  • 200 ml Emborg Cooking Cream
  • 100 ml water
  • 100 ml chopped chives
  • 1 tbsp salt
  • 300 g Emborg Cheddar, grated
  • 50 mg Emborg Butter
  • 10 tomatoes
  • 300 g Emborg Emmental
  • 500 g field mushrooms
  • 500 g Emborg Spinach
  • 3 cloves garlic
  • red sprouts




Mix the egg with the cream and water, add the chives and salt. Take 200 ml, approximately 1/10, of the mixture and pour into a small frying pan with melted butter and sprinkle with Cheddar. Cover and leave for 1 minute.

Flash fry the mushrooms and minced garlic in butter and fold in the spinach. Sprinkle with salt. Place 2 tbsp chopped tomatoes on one part of the omelette. Fold the omelette and fry for another minute, turn the omelette and sprinkle cheese on top.

Serve with fried mushrooms and spinach in the frying pan. Sprinkle the red sprouts on top.​