Mushroom Consommé With Omelette - cooking recipe

Ingredients

2 medium eggs
125 ml semi-skimmed milk
1/4 tsp nutmeg
2 tbsp oil
150 g small mushrooms, washed
750 ml vegetable stock
1/2 bunch parsley, chopped

Preparation

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.
Meanwhile, heat the oil in a pan and saute the mushrooms. Add the stock and season.
Cut the omelette into triangles and serve with the soup and chopped parsley.