BREAKFAST RECIPES  

BACON AND MUSHROOM OMELETTE

PREPARATION TIME: 20 minutes 
COOKING TIME: 20 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 2 

NUTRITION VALUES  

•Energy: 220 
•Protein: 12.1g 
•Carbohydrates: 10.5g 
•Fiber: 0.25g 
•Total fat: 14g 
•Sodium: 34mg 

 INGREDIENTS  
•400 g Mushrooms 
•1 big one Onion 
•Garlic cloves 
•1 tbspmargarine 
•1 tbspFlour 
•250 mlvegetable stock 
•200 mlCream  
•100 mlWhite wine, dry 
•3 tbspParmesan, grated 
•2 tbspParsley, chopped 
•1 tsp. Fondant 
•Salt and pepper, black from the mill
•Creme fraiche Cheese 
•250 gBacon, diced 

 PREPARATION
 Clean mushrooms and cut into slices or small pieces. Peel onion, chop finely, chop garlic finely. 
Heat the margarine in a large frying pan, first fry the onion, then add garlic and mushrooms and stir vigorously, season with salt and pepper. Dust with flour, color, then frosted with soup, cream, wine. Boil on medium heat for about 10 min- utes. Then stir in Parmesan cheese, parsley and fondant to taste. If necessary, you can stir some cream fresh or sour cream. 
Heat some fat in another small pan, fry the bacon cubes until crunchy and sprinkle over the sauce. If it has to be fast, bacon can be baked with mushrooms, but eventually it will soften.

BROCCOLI POTATO CHEESE CASSEROLE  

PREPARATION TIME: 45 minutes 
COOKING TIME: 45 minutes 
TOTAL TIME: 1 hour 30 minutes 

SERVINGS: 

NUTRITION VALUES  
•Energy: 245 
•Protein: 17.1g 
•Carbohydrates: 11.5g 
•Fiber: 0.4g

Total fat: 15g 
•Sodium: 35mg 

 INGREDIENTS  

•7 pieces Potato  
•5 cups Peas, frozen 
•3 gups broccoli 
•2 garlic 
•6ml butter 
•3 cups Flour 
•600 mlmilk 
•2 bay leaves 
•salt and pepper 
•Cheese  
•cooked ham 

 PREPARATIONS

 Wash the potatoes and cook them as boiled potatoes in salt water. Thawed peas. Clean the broccoli, divide it into small flowers, peel the stems and slice them. Drain the potatoes, stir-fry, peel and cut into slices about 1/2 cm thick. Peel garlic and cut into thin slices.  

Melt butter in a pan and fry garlic. Add flour and stir while stirring. Deglaze with 
milk Bring to a boil, add bay leaf, season with salt and pepper, simmer for 10 min- utes on low heat and stir several times. Remove bay leaf and season with salt, pep- per.

  Finely grind Italian hard cheese. Cut the ham into strips. Mix potatoes, broc- coli, peas, ham, 100 g gouda and gravy. Put in a casserole dish and sprinkle with the rest of Gouda and Italian hard cheese. Bake in a 200 ° (convection 180 °) hot oven in the center rack for 40-45 minutes.