Egg Yolk Omelet Stuffed with Mushrooms
by Editorial Staff
The omelet is bright because only yolks are used in it.
Ingredients
- Yolks – 3 pcs.
- Milk – 75-100 ml
- Salt – 2 pinches
- Champignons – 2-3 pcs.
- Vegetable oil – 1 tbsp
- Butter – 15 g
- Greens to taste
Directions
- Wash the mushrooms and chop thinly.
- Heat vegetable oil in a frying pan. Add the mushrooms and fry them, stirring occasionally, over medium heat for 10 minutes. Salt (1 pinch)
- Mix the yolks with milk and salt (1 pinch).
- Beat until lather.
- Melt the butter in a frying pan.
- Gently pour the whipped mass into a frying pan. Fry the egg yolk omelet over medium heat for 2-3 minutes.
- Chop the parsley.
- Put mushrooms on half of the omelet, sprinkle with herbs.
- Cover with the other half of the omelet, transfer the yolk omelet to a plate and serve.
Enjoy your meal!
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