• Horn of plenty gourmet omelette

  1 sachet of rehydrated horn of plenty mushrooms
  5 eggs
  2 tablespoons of fresh cream
  50 gr. of grated cheese
  1 clove garlic
  2 tablespoons of chives,
  oil, butter, salt and pepper
  

- Cook mushrooms and chopped garlic in oil and butter.
- Add chives; set aside and keep warm.
- Beat eggs with a whisk; add a little water from the rehydrating process.
- Add salt and pepper and cook omelette with a little butter.
- When partially cooked, add stuffing in the centre and fold in two.
- Top omelette with cream and sprinkle with grated cheese.
- Cook 10 minutes 'til golden brown.

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