Spanish omelette with Malax Loaf and bolete mushrooms

Spanish omelette with Malax Loaf and bolete mushrooms
Serves approx. 6

4 slices of Malax Loaf, diced
4 eggs
100 g bolete mushrooms, diced
50 g Parmesan cheese, grated
4 dl cream
1 garlic clove
salt and pepper
5 twigs of fresh parsley, finely chopped

Fry the mushrooms in butter and add the Malax Loaf cubes.
Add the parsley.
Mix the eggs, cream and seasonings together and crush and
add the garlic clove. Stir in the grated Parmesan cheese.
Pour the egg and cream mixture onto the mushroom and Malax Loaf mixture.
Fry as an ordinary omelette.
Tip onto a plate and cut into slices.
Enjoy hot or cold.

The omelettes can also made in dessert rings.

Grease the rings carefully with oil.
Place the rings on a baking tray or sheet.
I recommend lining the baking tray or sheet with baking parchment.
Put  the fried mushroom and Malax Loaf mixture into the rings and heat them in the oven (200 °C).
Pour the egg mixture carefully into the rings. Fill the rings 2/3 full and bake until ready.
The omelettes will rise during baking.
Remove the rings when the omelettes are still hot.