1 bag of rehydrated Yellowfoot
5 eggs
2 tablespoons of fresh cream
50 gr. of grated cheese
1 clove garlic
2 tablespoons of chives,
oil, butter, salt and pepper

– Cook mushrooms and chopped garlic in oil and butter.
– Add chives; set aside and keep warm.
– Beat eggs with a whisk; add a little water from the rehydrating process.
– Add salt and pepper and cook omelette with a little butter.
– When partially cooked, add stuffing in the centre and fold in two.
– Top omelette with cream and sprinkle with grated cheese.
– Cook 10 minutes ’til golden brown.