A more complex but less classic version of the omelette can be cooked in serving molds. Cook 5 medium eggs, 2 tablespoons flour and 1/2 cup cold water, as well as 2-3 tablespoons chanterelles, 6 cherry tomatoes, 50 grams of soft cheese and 1 teaspoon cumin. Still need salt, butter and dry spicy herbs: marjoram, rosemary, thyme and 6 round baking shapes 10 cm in diameter. Mix flour with water so that there are no lumps. Add the eggs, salt and whisk with a whisk. Slice the cheese into a small cube, grease the shapes with oil.
Put chunks of cheese in each shape, sprinkle with cumin. Fill the moulds with egg mixture and bake the omelette in the oven at 170°C 15 minutes. While the omelettes are prepared to deal with the filling – cut tomatoes in half, remove the juice and seeds. Dip the halves tomato cut into the spicy herbs and roast in hot vegetable oil. Roast the chanterelles. Three minutes before ready, put two tomato halves and a few chanterelles into each omelette. Serve hot.
To cook the frittata, take 20 cherry tomatoes, 1 bunch spring onions, 1 cup sautéed in a dry champignon pan, 1/2 cup grated cheddar and 8 large eggs. Cut the onion finely, cut the tomatoes in half and spare the juice and seeds. Preheat the oven to 160oS. Whisk eggs. In a wide pan suitable for baking products in the oven, pour a little vegetable oil, heat over a medium heat, lay out mushrooms, onions, tomatoes, pour the egg mixture, season with salt and pepper sprinkle with cheese. Fry over a medium heat until the fritatta omelette grabs around the edges. Remove the pan in the oven and cook for about 10-15 minutes. Serve the omelette warm by slicing into wedges.