An omelet with mushrooms is a wonderful weekend breakfast for those. Enough time in the morning to cook it without haste and enough time for everyone, and if you have extensive plans for the day, such a hearty and hearty breakfast will give you enough energy to not feel hungry for several hours.
It is necessary
-
- Eggs - 6 pcs.
- Champignons - 300 g
- Oregano - 1 tsp
- Milk - 1 glass
- Flour - 1 tbsp. the spoon
- Onions - 1 pc.
- Greens
- Butter or vegetable oil
- Salt
- Pepper
Instructions
Step 1
Prepare an omelet base. To do this, separate the whites from the yolks. Whisk the whites thoroughly. Make a thick mixture of yolks, milk, and flour.
Step 2
Peel the mushrooms, remove the films and wash thoroughly. Cut into small thin slices.
Step 3
Peel the onion and chop finely.
Step 4
Fry mushrooms and onions in butter or vegetable oil. The mushrooms should be roasted until they are “almost done” - that is, they should be quite soft, but still not completely cooked.
Step 5
Combine whipped egg whites, yolks, milk and flour and mushrooms fried with onions in a large bowl, mix thoroughly. Season with salt and pepper to taste and add oregano.
Step 6
Pour the omelette mushroom mixture into a greased pan. It is better to use a glass or ceramic heat-resistant dish with high sides and a smaller diameter to make the omelette plump.
Step 7
Bake in an oven preheated to 180-200 degrees for 20-30 minutes. Check readiness with a wooden skewer.
Step 8
Serve the omelette right away so it doesn't cool down. When serving, you can sprinkle it with fresh herbs.
