For one omelette:
80 g of Champignon mushrooms
1 tbsp. of butter
1 splash of lemon juice
Salt and white pepper, freshly ground
30 g of Speck Alto Adige PGI, cut in strips
2 tbsp. of milk cream
20 g of onion, cut in rings
20 g of butter
30 g of alpine or Fontina cheese, diced
2 slices of Speck Alto Adige PGI
4 leaves of marjoram
4 leaves of chervil
Quarter the mushrooms and tip them into a frying pan with butter. Squeeze lemon juice over the top, and season with salt and pepper.
Thoroughly stir the eggs together with milk cream and salt in a mixing bowl. Braise the Speck Alto Adige PGI and onion in a non-stick pan. Pour the egg mass into the pan and add the cheese. Shape the mixture into an oval omelette, allowing it to set slowly. Garnish the Bauernomelette with slices of Speck Alto Adige PGI, the fried mushrooms, and marjoram before serving.
Tip: You can use Chanterelle or Porcini mushrooms instead of Champignons. Coleslaw or lettuce and roasted potatoes are perfect accompaniments to a Bauernomelette. You can use cooked ham or salami instead of Speck Alto Adige PGI.
Created by: H. Gasteiger, G. Wieser, H. Bachmann