Omelet with mushrooms

An omelette is the dish that always helps the hostess, when you need to quickly prepare a hearty breakfast, dinner, or feed your friends who unexpectedly appear suddenly.

Omelet can be cooked both from one eggs and with the addition of various products. Most often it is made with onions, sausages, tomatoes, as well as mushrooms. By the way, with mushrooms, it turns out unusually tasty and satisfying.

Omelette is easy to cook, the main thing is to follow certain rules.

Subtleties

For omelette, you can use fresh, canned and even dried mushrooms.

The omelette is cooked quickly, so the mushrooms at the time of connection with the egg mixture should be boiled or fried, that is, completely ready to eat.

White mushrooms, champignons, chanterelles can only be scalded with boiling water and fry in a pan. Forest mushrooms, you must first boil for 20 minutes, then fry in butter and only then combine with omelet mass.

Dried mushrooms must first be soaked for two hours in cold water or milk. In the second case, the mushrooms after heat treatment get the taste of fresh. They are boiled in the same water in which they are soaked, until soft.

Omelette can be cooked in a griddle, in the oven, in the microwave or in the slow cooker.

Egg mix for any of these omelets can be made according to one scheme.

Wash eggs thoroughly. Break into a suitable dish.
With a whisk or fork, stir by combining the yolks and the whites together.
Add water, milk, mayonnaise or kefir. Stir.

Tip: no need to beat the eggs with a mixer. The mixture is obtained air, but when baking or frying, such an omelet very often falls off.

The amount of liquid in a classic omelet is 15 ml per 1 egg. When using more liquid, the omelette is too loose and soft. When laid out on a plate, it falls apart and loses its shape.

Omelette is fried in butter or ghee, as in vegetable oil it is not so tasty.

Omelet with mushrooms in a pan

Ingredients:

eggs - 5 pcs .;
milk - 75 ml;
salt;
fresh mushrooms (champignons) - 150 g;
onions - 80 g;
butter - 30 g;
black pepper.

Preparation Method

Clean, wash, dry, put the mushrooms on a towel. Cut into thin slices.
Put in pan with melted butter. Warm up until all the liquid has boiled away.
Add chopped onion, fry until soft.
In the bowl, break the eggs, add milk and spices. Stir with a fork until smooth.
Pour into the pan with the mushrooms. Mix gently. Fry over high heat until the mixture begins to thicken, while mixing the thickened mass from the edges with the liquid.
Reduce heat to medium, cover the pan with a lid. As soon as the egg mass is completely thickened, and the omelette becomes pomp, turn off the fire. After a minute, remove the cover.
Put the chopped omelet on a warm plate. Sprinkle with greens.

Omelet with mushrooms and onions (portion) in a frying pan

Ingredients:

eggs - 3 pcs .;
milk - 45 ml;
salt;
pepper;
canned mushrooms - 50 g;
onions - 30 g;
cheese - 30 g;
butter or ghee - 30 g.

Preparation Method

Separate the canned mushrooms from the liquid, cut into small cubes.
Shred small onions. Rescue on oil. Put the mushrooms, fry for 1-2 minutes.
In a bowl, break the eggs, mix them with milk and spices.
In another frying pan, melt butter, pour the egg-milk mixture, stirring, fry over high heat. As soon as the edges of the omelet begin to thicken, reduce the fire, mix the thick mass with the liquid.
On one half of the omelet put the mushroom stuffing, sprinkle it with cheese.
When the underside of the omelet is reddened, wrap the empty part of the omelet using a wide knife or scoop and cover it with a pie filling.
Let the cheese melt, sticking both sides of the omelet together.
Carefully place on a flat plate.

Omelet with mushrooms and zucchini in mayonnaise in a pan

Ingredients:

eggs - 4 pcs .;
sparse mayonnaise - 50 g;
fresh mushrooms - 150 g;
zucchini - 100 g;
bulb onion - 100 g;
pepper;
salt;
butter - 20 g.

Preparation Method

Fresh mushrooms wash, dry, cut into thin slices. Fry in a pan with butter for 10 minutes. When boiling off the liquid, add the onion sliced in half rings and the slices of zucchini, mix. Cook until soft onions.
In a bowl, whisk the eggs and mayonnaise. Add pepper and a little salt.
Fill the mixture with mushrooms and vegetables. Stir fry over high heat until the omelet begins to thicken.
Reduce heat, close the pan with a lid. Cook a few more minutes. When the omelette rises well and turns into a dense mass, turn off the heat. After a minute, open the lid.
Omelet divide into portions, put on heated plates.

Omelet with mushrooms on kefir in the oven

Ingredients:

eggs - 4 pcs .;
kefir - 100 g;
fresh mushrooms (champignons) - 150 g;
onions - 100 g;
salt;
black pepper;
butter or ghee - 30 g;
dried thyme - a pinch.

Preparation Method

Wash fresh mushrooms, wait until they dry, cut into slices.
Fry in a pan for 10 minutes.
Chop the onion in half rings, add to the mushrooms. Pass until it is soft. Remove from heat and cool slightly.
In the bowl, break the eggs, stir them with a whisk. Pour in kefir, put spices and mix well.
Combine the egg-kefir mixture with vegetables.
Grease the form with high sides abundantly with butter, fill with omelet mass.
Put in the oven heated to 180 °, bake for 35 minutes until golden brown appears. Sprinkle with greens.

Omelet with mushrooms in a slow cooker

Ingredients:

eggs - 4 pcs .;
milk - 180 ml;
canned champignons - 150 g;
green onions - 20 g;
carrots - 50 g;
salt;
black pepper;
butter - 20 g.

Preparation Method

From the jar of champignons drain the liquid, cut the mushrooms into small pieces.
Chop onions in thin rings.
Rub the carrot on a medium grater.
In a bowl, break the eggs, pour in cold milk, stir with a whisk.
Put mushrooms, carrots and onions in the egg-milk mixture. Salt and pepper. Stir.
Smear the bowl of the multicooker. Pour omelet mass into it. Close the lid. Set the “Baking” mode. Cook for 25 minutes. Turn off the slow cooker, but do not open the lid for five minutes.
Then use the spatula to cut the omelet right in the bowl. Take out a bowl, using tacks. Tilt it over the plate and gently shift the portion of omelet on it. Sprinkle with greens.

Omelet with mushrooms and cheese in a slow cooker

Ingredients:

eggs - 4 pcs .;
milk - 100 ml;
canned champignons - 120 g;
cheese - 200 g;
salt;
black pepper;
butter - 10 g.

Preparation Method

Rub the cheese on a fine grater. Divide into two parts.
In a bowl, mix the eggs with the milk until smooth. Add salt, pepper, one part grated cheese and mix well again.
Smear the bowl of the multicooker. Pour omelet mixture.
Cut the champignons into pieces, put them in a bowl, trying to make them evenly distributed.
Cover with remaining cheese.
Close the cover. Set the “Baking” mode. Cook for 25 minutes.
Turn off the baking program, leaving the omelette on heat for five minutes.
Cut it in a bowl into portions, carefully put it on the plates.

Omelet with mushrooms and cheese in the microwave

Ingredients:

eggs - 4 pcs .;
cheese - 200 g;
milk - 30 ml;
butter - 10 g;
canned mushrooms - 100 g;
salt;
pepper.

Preparation Method

To make an omelet, you will need special dishes that can be put in a microwave. Grease it with butter.
In a bowl, lightly beat the eggs with milk, add the cheese, grated on a medium grater, and finely chopped mushrooms. Put the spices, stir.
Pour the omelette mass into the baking dish. Cover with parchment paper.
Put in the microwave. Cook 9-11 minutes on medium power.
Turn off the microwave, but do not open the lid for another 5-6 minutes.
Serve sprinkled with herbs.