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Mushroom omelette rolled to shrimps and asparaguses

Mushroom omelette rolled to shrimps and asparaguses


Ingredients for:
Mushroom omelette rolled to shrimps and asparaguses

- 8 eggs
- ¼ of liquid white coffee
- pink shrimp 200g
- mushroom 200g
- asparagus 200g
- Fresh Hot red pepper (half-compartment)
- Bit of coriandre
- Salt and pepper
- 5 spoonfuls of extra virgin olive oil

Preparation for:
Mushroom omelette rolled to shrimps and asparaguses

1 To mix mushrooms, asparaguses and shrimps with Chile. To add 2 spoonfuls of virgin extra olive oil and a pinch of salt.

2 To beat eggs, to mix with the liquid cream and the cut coriandre. To add the mushrooms mixture, asparaguses, shrimps and to season with salt and pepper.

3 To put the olive oil to be heated in an anti-adhesive frying pan
To add beaten eggs. To stir up gently until quasi total cooking.

4 To roll the omelette in the poële and to let finish cooking a few minutes. To draw up the omelette in a dish and to reopen it slowly.
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