Watercress omelette with mountain cheese

1.

dice cheese. Wash watercress and pimpinelle, shake dry and roughly chop. Clean, wash and slice the mushrooms. Whisk eggs, cream and herbs together. Season with salt, pepper and nutmeg.

2.

Heat 1 tbsp butter in a pan (approx. 20 cm Ø; e.g. made of cast iron). Fry the mushrooms in it for about 3 minutes. Season with salt, remove.

3.

Pour half of the egg mixture into the pan and let it set for about 5 minutes. Spread half of the cheese and half of the mushrooms on the omelette, then cover and let stand for about 1 minute. Fold the omelette and keep warm.

4.

Bake another omelette using the other ingredients.