Omelet with mushrooms and oregano

I found the original recipe on “food is my religion”, but I changed it a little bit, and came up with this recipe. It is a good morning starter, or a mid day snack.  This recipe is about 10 muffins:

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4 chopped championg mushrooms

2 tbs Coconut oil /rapseed oil for cooking

2  whole sun dried tomatoes( let soak in water with vinegar)

6 eggs

1.5 dl  cottage cheese

1.5  tsp oregano

1/4 tsp salt

1/4 tsp pepper

1/4 tsp cayenne pepper

1 tsp baking powder

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rapseed oil for the muffinforms

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Pre-heat oven to 350 F/200 C.

Put the oil in the muffin forms, make sure that you get oil all around in the muffin form, or the omelette muffin will get stuck.

Take the sun dried tomatoes that has been soaking in water with vinegar, and chop them up.

Fry up oil on low heat, fry the mushrooms until they are golden. Let cool off.  Whisk the eggs together, then add the remaining ingredients, add the chopped tomatoes,  and finally put in the fried mushroom.

Fill up the forms, and let sit in oven for about 35 minutes. Muffins has to rest for about 5 minutes before being served.

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