Hello! Today I will share 2 recipes for a delicious omelet with mushrooms in a pan and in the oven. I’ll also tell you how to make this dish especially magnificent.
Secrets of an air omelet:
- Put the ingredients out of the refrigerator before cooking. They should warm to room temperature.
- If you add milk, adhere to the ratio - 30-50 ml per 1 egg.
- Do not beat the omelet, just gently mix with a fork. If somewhere the "islands" of protein remain - this is not scary.
Material Content:
Omelet with mushrooms, cheese and tomatoes
- Cooking time: 20 minutes.
- Servings Per Container: 4.
Most often, scrambled eggs are prepared for breakfast, but in the morning there is often a fuss in the house - adults rush to work, children go to school. Baking a dish in the oven in this situation is not a good idea, because you need to feed households quickly. I suggest to fry it in a pan.
Ingredients:
- eggs - 6 pcs.;
- fresh champignons - 250 g;
- onion - 1 pc.;
- tomato - 1 pc.;
- hard cheese - 100 g;
- butter (preferably creamy) - 1 tbsp. l
Important! It is better not to use salt in the cooking process, it makes the omelet heavier, and it loses splendor. Better salt it already on the plate.
Operating procedure:
- Chop the onion, finely crush the mushrooms - so they quickly reach readiness.
- Put the food in a pan with melted butter or warmed vegetable oil, cook over medium heat for about a quarter of an hour. Do not be afraid that the onion will burn - champignons emit a lot of liquid, and it will rather be stewed than roasted.
- When the moisture evaporates, add the diced tomato, keep the mixture on fire for 5 minutes.
- Shake the eggs during this time and grate the cheese on a medium grater.
- Flatten the contents of the pan with a spatula, pour in the omelette and quickly cover the container with a lid. Reduce the fire to a minimum.
- After 3-4 minutes, when the eggs “grab”, sprinkle the dish with cheese, cover again.After a couple of minutes, it will melt, and you can turn off the stove.
You do not need to immediately place the omelet in plates - if you hurry up and open the lid, as soon as you remove it from the fire, the dish will fall off. Wait at least a few minutes.
With the addition of milk in the oven
- Cooking time: 45 minutes.
- Servings Per Container: 6.
On Saturday or Sunday morning, when there is nowhere to rush, you can treat your loved ones with a “royal” breakfast - a magnificent omelet with mushrooms baked in the oven. The charm of this dish also lies in the fact that if a few pieces remain, they can be removed in the refrigerator and then heated - the taste will not get worse. So feel free to cook more!
Ingredients:
- eggs C0 - 10 pcs.;
- milk - 500 ml;
- fresh mushrooms - 400 g;
- onion - 1 pc.;
- black pepper - a pinch;
- butter - 1 tbsp. l for frying + 1 tsp to lubricate the mold.
On a note. The choice of dishes for baking should be approached with all seriousness. Remember that the omelet will rise well only if the mass fills the form by at least 2/3. When it spread over the bottom of a large capacity, you will get a dish from the oven that resembles a thick pancake. For the specified number of ingredients, the optimal dimensions of the dishes are 20-22 cm long, 12-15 cm wide and 6-8 cm high.
Sequencing:
- Turn on the oven - by the time you need to put the omelet, it should warm up to 170 degrees.
- Fry the mushrooms with onions in butter for 15 minutes, evenly distribute them in a form, pepper, let cool slightly.
- Shake the eggs with a fork, add milk. Mix gently.
- Pour the omelet into the mold and place in the oven. Baking time - from 30 to 40 minutes. The readiness of a dish can be determined by its appearance - when only the edges have risen, it is too early. And after it becomes lush and middle, turn off the fire.
- Leave the omelet in the oven for another 5 minutes and then remove.
Tip. Do not take a metal mold - in it, the dish may burn from below.
Have you made sure that preparing a magnificent omelet is not difficult at all? Then feel free to proceed, the result will not disappoint you!
Omelet with mushrooms, cheese and tomatoes
Ingredients
- 6 PC. Eggs
- 250 g Fresh champignons
- 1 PC. Onion
- 1 PC. A tomato
- 100 g Hard cheese
- 1 Art. l Butter (preferably creamy)
Step-by-step instruction
- Chop the onion, finely crush the mushrooms - so they quickly reach readiness.
- Put the food in a pan with melted butter or warmed vegetable oil, cook over medium heat for about a quarter of an hour. Do not be afraid that the onion will burn - champignons emit a lot of liquid, and it will rather be stewed than roasted.
- When the moisture evaporates, add the diced tomato, keep the mixture on fire for 5 minutes.
- Shake the eggs during this time and grate the cheese on a medium grater.
- Flatten the contents of the pan with a spatula, pour in the omelette and quickly cover the container with a lid. Reduce the fire to a minimum.
- After 3-4 minutes, when the eggs “grab”, sprinkle the dish with cheese, cover again. After a couple of minutes, it will melt, and you can turn off the stove.
