Stuffed Kitchen Herb Omelet

Cook the meat in the boiling soup for about 15 minutes. Cut mushrooms into leaves. Dice ham, cut spring onions into rings. Sauté mushrooms and spring onions in hot lard. Season. Dust with flour, extinguish with milk, whipping cream and a quarter of the soup, bring to the boil repeatedly. Add cubes of chicken and spelt. Season with nutmeg, salt, pepper and juice of one lemon. For the omelets, finely chop kitchen herbs. Mix eggs and kitchen herbs. Season. Fry two omelets in hot butter, one after the other, for about 2 minutes on each side. Serve with the ragout.

Tip from Armin Rossmeier (TV chef at Sat.1)

How to make omelets. The trick with the lid.

It is creamy-airy and melts on the tongue. In addition, an omelet can be prepared in a flash. You need three eggs and whisk them with finely chopped fresh herbs. Season with a little iodized salt and a hint of pepper to taste. Add a dash of mineral water. This will make the O. exceptionally fluffy.

Later, pour the egg mixture into a frying pan with not too hot clarified butter form. Bake slowly. The egg layer should already be set, but still slightly runny on top. Later put the lid on top, hold it and lift the frying pan diagonally. This way, the omelet slides to the edge and folds over as if by itself. Remove the lid and the omelet is ready to serve. However, a little dexterity and practice is required.

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