The chicken and mushroom omelet is perfect not only for breakfast, but also for a nutritious light dinner. Use boiled, fried or smoked chicken meat, add cheese, vegetables and herbs to the omelet - and get different flavors of this simple dish.
It is necessary
-
- Fried Chicken Omelet:
- 300 g chicken fillet;
- 7 eggs;
- 200 g frozen mushrooms;
- parsley;
- salt;
- freshly ground black pepper;
- 100 g parmesan;
- vegetable oil for frying.
- Omelet with smoked chicken and mushrooms:
- 8 eggs;
- 250 g smoked chicken;
- 150 g fresh champignons;
- 2 large tomatoes;
- 10 pitted olives;
- 60 g of cheese;
- a mixture of Provencal herbs;
- salt;
- freshly ground black pepper;
- vegetable oil.
Instructions
Step 1
Peel the fillet, wash and pat dry with napkins. Cut the chicken into small cubes. Chop the onion into thin rings, crush the garlic with a knife blade. Heat vegetable oil in a skillet, add onion and garlic and, stirring occasionally, sauté until golden brown. Put the frozen mushrooms and chicken in the pan, fry the mixture until all the liquid has evaporated. Add salt and pepper and mix well.
Step 2
Beat eggs, add salt. Grate Parmesan, chop parsley. Put cheese and herbs in the egg mixture, stir everything thoroughly. In a preheated, oiled frying pan, pour the egg mass and fry on both sides. Put the finished dish on a flat plate, place the fried mushrooms and onions in the middle and roll the omelet into a tube. Serve on green lettuce leaves, accompanied by a basket of fresh white or cereal bread.
Step 3
Omelet with smoked chicken is no less tasty. Cut the chicken fillet into strips. Chop fresh champignons into small pieces, and pitted olives into rings. Scald the tomatoes with boiling water, peel them off, remove the seeds and cut the vegetables into plastics. Chop the garlic. Grate the spicy cheese.
Step 4
In a skillet with heated olive oil, fry the garlic until golden brown. Place the mushrooms in the pan and continue to brown, stirring the mixture with a wooden spatula. When the moisture has completely evaporated, add the garlic and mushrooms to a bowl. Beat eggs, add salt, pepper, mushrooms, chicken and olives to them. Pour in dry Provencal herbs. Mix everything thoroughly.
Step 5
Put the tomato circles in the pan where the mushrooms were cooked and fry them on both sides in a new batch of oil. Pour the egg mixture over the vegetables. Cook the omelet until golden brown, then turn over. Serve folded in half and sprinkle with grated cheese.
