Mushrooms Omelet


Mushrooms Omelet

Mushrooms Omelet

Mushrooms Omelet


Out of all the dishes that are usually eat for breakfast — especially if it’s not about pancakes with jam, Napoleons and similar sweets are my favorite is scrambled eggs. There are lots of omelette varieties — American, French, Italian frittata, Spanish tortilla, and if in addition to this recall variety of fillings, it becomes clear why the omelet for breakfast will never get bored.

Mushrooms are one of the best toppings for omelets, with most ordinary mushrooms cope with this task. In principle, no other additives omelet with mushrooms is not required, but such a little a bit of onion and a little grated cheese literally run it into the stratosphere. In the middle of the perfect scrambled eggsshould be silky, slightly fluid, and then day, which began with the omelet, simply will not be able to not be successful.

Complexity — medium

Time — 20 minutes



  • 1 portion
  • 2 chicken eggs
  • 1/4 bulbs
  • 12 champignon
  • 30 g butter
  • 2 tablespoons grated cheese
  • few sprigs of parsley
  • Salt
  • black pepper



Unlike his omelet, gray and porous, perfect omelette with mushrooms have toprepare one portion at a time. If you prepare breakfast for several people, stock pans or cook on the queue. And don’t forget to multiply all ingredients by the number of consumersbecause of the above proportions of this recipe are based on 1 serving.


Break the eggs into a bowl, season with salt, add half of the chopped parsley and gently whisk together with a fork. Melt the butter in a pan, and leaving a day quite a bit, add rest of oil to eggs. Again stir the egg mixture — not to a total homogeneityand set aside and return the pan to medium heat. Within 1 minuteSaute chopped onions, then add sliced mushrooms and fry them for a few more minutes until golden brown on both sides.

Cooking scrambled eggs

Reduce heat under frying pan, stir eggs (due to adding of salt they can slightlyseparate during), pour into the Pan, season with black pepper and sprinkle with half the grated cheese. After a minute, start to gently lift the edges of the omelet spatula and rock the Pan that omelet tack from her bottom. Cover the panwith a lid and look under it every minute or even more often: omelet is ready,when the surface of the liquid turns into a conventionally frozen and there is no reason to keep it on the fire a second longer.

Lift the edge of the omelet onto one — third the diameter of the Pan and fold it.Gently shaking pan, make omelet moved down the opposite side on a plate, then quickly but smoothly turn the Pan: omelet goes on a plate a neat fillet (once you’ve mastered this technique, you will realize that make it easier than to explain). Decorate omelet remaining parsley and grated cheese, season with black pepper and more likely to sit down to eat breakfast!

Another original recipe for breakfast — Air omelette


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Mushrooms Omelet
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