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Omelette with mushrooms, pumpkin and goat's milk

Omelette with mushrooms, pumpkin and goat's milk

For a family breakfast we prepared an omelette with mushrooms, pumpkin and goat's milk.

  • 4 brown mushroom mushrooms
  • 1 zucchini
  • 4 eggs
  • 1 tablespoon sour cream
  • 1 tablespoon oil
  • salt
  • pepper
  • green parsley
  • 50 gr telemea goat breed

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Omelet with mushrooms, pumpkin and goat's milk:

Peel a squash, grate it and grate it. Sprinkle a little salt and leave it for 15 minutes, then drain well. Pass the mushrooms through a stream of water, drain them well and cut them into thin slices. Put the mushrooms in the hot oil and leave them until they start to brown slightly. Add the drained zucchini. Stir occasionally until they soften slightly. In a bowl beat eggs with a little pepper. Add the sour cream, then the finely chopped parsley. Add the eggs over the zucchini and mushrooms and put the pan in the preheated oven for 10-12 minutes or until the omelet is ready. Remove the omelette and sprinkle with grated telemeau. Serve the omelet immediately.