Egg omelette with mushrooms

Last Updated on October 4, 2024

Omelette filled with mushrooms sauteed in onion.

Ingredients:

Rule for 1 serving: 3 pieces of egg 40 g fresh mushrooms 20 g onions 15 g butter ground black pepper ground pepper salt

Procedure:

1. Saute finely chopped onion in some of the melted butter
2. Add the cleaned and sliced mushrooms, fry them briefly
3. Pour the beaten, lightly salted eggs into the second pan with the remaining hot fat, let them cook slightly
4. Finally, wrap the omelette and bake it briefly in a preheated oven at 190 °C
6. Serve immediately.

Recommendation:

The egg omelettes are best served with boiled potatoes and delicate vegetable salads. Fresh bread is also a good accompaniment to omelettes.

Note:

The omelette can also be prepared in just one pan by pouring the beaten, lightly salted eggs directly onto the sautéed mushroom slices, then turning down the heat to the lowest possible heat, covering the pan with a lid and letting the eggs retract. In this case, do not bake the omelette in the oven.