Mushroom Consommé With Omelette

1. 1

   For the omelette, whisk the eggs and milk together, season and add the nutmeg. Pour the eggs into a greased shallow baking dish. Place the dish into a large pot and carefully fill the pot with water, halfway up the sides of the egg dish. Place over low heat for about 30-40 mins.

2. 2

   Meanwhile, heat the oil in a pan and saute the mushrooms. Add the stock and season.

3. 3

   Cut the omelette into triangles and serve with the soup and chopped parsley.

* Per serving · 4 servings · Values may vary.

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