Omelette filled with ham and a SKYR mushroom sauce



preparation time: 25 minutes

for 4 omelettes

  • 2 eggs
  • 130 g flour
  • 200 ml milk
  • 1 tablespoon oil
  • 1 pinch of salt
  • 150 g SKYR Natural
  • 150 g mushrooms
  • 1 garlic clove
  • parsley
  • 120 g ham


Clean the mushrooms, slice and sauté with a shot of oil, garlic, salt and pepper in a pan. Take slightly more than half, mix with the SKYR and parsley and season with salt and pepper.

Separate the eggs. Put the egg yolk in a bowl with the flour, milk, oil and salt. Whisk by hand making sure no clumps arise.

Whip the egg white to foam and carefully fold into the dough.

Heat a pan and as soon as it‘s hot, pour a ladle of dough and spread it around the pan. Turn over the omelette and cook on the other side for a few minutes.

Fill the omelette with the mushroom cream and ham, then fold over. Serve immediately.


Stefano Cavada

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