An omelet is a great breakfast dish. It will give you enough energy to be active until lunchtime. And if you add mushrooms and herbs to the eggs, the dish will become even more satisfying and tasty.
It is necessary
-
- 6 eggs;
- 2 tbsp sour cream 20% fat;
- 300 g of mushrooms;
- 2 small onions;
- 1 bell pepper;
- a bunch of parsley or dill;
- vegetable oil;
- salt and pepper.
Instructions
Step 1
Prepare broth. To do this, rinse the mushrooms - champignons or honey mushrooms - and put them in a saucepan with cold water. Add the peeled and halved onion to the same place, as well as black peppercorns. Bring the water to a boil and cook the broth for at least half an hour. Season with water halfway through cooking. Remove foam from the surface of the liquid periodically. Then strain the broth until it becomes transparent. Set aside the mushrooms for later use.
Step 2
Pour the eggs into a deep bowl, then beat with a whisk or mixer. Add water there - about 1 tablespoon per egg - and sour cream. These components can be replaced with an equal amount of cream. Add salt and ground black pepper, and half the chopped greens and a quarter cup of the mushroom broth previously cooked. Whisk all products again.
Step 3
Peel and finely chop the onion. Saute it in a frying pan with preheated vegetable oil for 3-4 minutes. Remove the seeds, stalk, and inner baffles from the bell pepper. Cut it into thin strips and place in the same skillet. Cook for 2 minutes. Cut the mushrooms left over from the broth. Small ones can be left intact. Then put them on the onion, reduce the temperature of the stove and simmer vegetables with mushrooms over medium heat for another 3-4 minutes. You can put 1 tablespoon of sour cream to the mixture. Add salt and freshly ground black pepper.
Step 4
Pour the beaten eggs over the mushrooms, onions and peppers. Cook the omelette for 3-4 minutes, then turn it over with a wooden spatula and fry on the other side. Chop up the remaining herbs - this can be dill, parsley, basil - and sprinkle it on the dish a minute before the end of cooking. Serve the finished omelet hot, dividing into portions. The best addition to it would be butter-fried croutons or toasted white bread.
