Omelet is one of the most popular breakfast dishes. However, it is also suitable for a light but hearty dinner. Make the omelet even more delicious and nutritious by adding mushrooms and aromatic herbs such as thyme.
It is necessary
-
- Frittata with herbs
- stuffed with mushrooms:
- 300 g fresh champignons;
- 6 eggs;
- 2 tablespoons of cream;
- a pinch of thyme;
- a pinch of marjoram;
- a few basil leaves;
- 3 sprigs of parsley;
- 2 cloves of garlic;
- 100 g parmesan;
- a tablespoon of lemon juice;
- salt;
- ground black pepper;
- olive oil for frying.
- Omelet with mushrooms and fresh thyme:
- 4 eggs;
- 0.25 glasses of sparkling water;
- 0.25 glasses of milk;
- 150 g fresh champignons;
- thyme greens;
- 0.5 onions;
- vegetable oil for frying;
- salt;
- ground black pepper.
Instructions
Step 1
The addition of thyme and other herbs to the omelet gives the dish a light Mediterranean accent. So try to make not a simple omelet, but a real Italian frittata. Grate the Parmesan. Chop fresh parsley, cut champignons into plastics. Chop the garlic in a mortar or chop it finely with a knife. In a deep earthenware or glass bowl, beat eggs with cream, salt and freshly ground black pepper.
Step 2
Add dried thyme and marjoram and grated Parmesan to a bowl of butter and egg mixture. Stir the mixture gently. Pour it into a preheated skillet greased with olive oil. Fry the omelet until golden brown and turn over to the other side. Remove skillet from heat, cover with large flat plate and turn over. The omelet will be on the plate. Place the skillet on the stove and let the frittate slide back. Fry it on the other side.
Step 3
Prepare the filling. Heat the olive oil in a separate skillet and add the mushrooms to it. Fry them, stirring with a wooden spatula. Add chopped garlic to the mushrooms, add salt and ground black pepper. The mushrooms will be ready in 7-10 minutes. Drizzle with lemon juice, sprinkle with parsley and stir. Fill the frittata with sauteed mushrooms, sprinkle with chopped parsley and basil leaves. Toast with white or whole grain bread can be served with the Italian omelet.
Step 4
An omelet with hot baking is prepared very quickly. Chop the onion into thin rings, cut the mushrooms into plastics. Heat vegetable oil in a skillet and fry the onions and mushrooms in it, stirring with a wooden spatula. The water should completely evaporate, and the onion should take on a golden hue.
Step 5
Whisk eggs and soda in a deep bowl, pour milk into the mixture and beat again. Add salt and ground black pepper. Chop fresh thyme finely and add to the egg mixture. Mix everything thoroughly.
Step 6
Use a spatula to scoop the mushrooms and onions towards the center and gently pour the egg-milk mixture over the top. Fry the omelette until firm and flip to the other side using a flat plate. Place the omelet on a preheated dish and serve immediately.
