Omelet Stuffed with Mushrooms, Beans and Cheese
by Editorial Staff
An omelet for breakfast is quick and convenient. I would like to propose a recipe for a very mouth-watering omelet filled with fried mushrooms, canned beans and hard cheese. Everything is very tasty and satisfying!
Ingredients
- Eggs – 4 pcs.
- Milk – 50 ml
- Champignons – 150 g
- Hard cheese – 50 g
- Canned beans – 80 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 30 ml (2 tablespoons)
- Green onion, for serving (optional) – 4-6 feathers
Directions
- We prepare all the necessary products.
Canned beans can be used whatever you like: red or white, in white or even tomato sauce.
Drain the liquid from canned beans.
- Cut the mushrooms into slices or small pieces.
- Heat 1 tablespoon in a frying pan. a spoonful of vegetable oil.
Fry the mushrooms over medium heat until tender, about 7-10 minutes. At the end of cooking, lightly salt the mushrooms and put on a plate. - Rub the cheese on a coarse grater.
- Break eggs into a deep bowl. Pour in milk. Add salt and black pepper.
- Beat the eggs with a whisk or at low mixer speeds.
- Heat the remaining vegetable oil in a frying pan and pour the omelet mixture into it.
- Cover the pan with a lid, reduce heat to medium and cook the omelet for 3-5 minutes, until the eggs set.
- Place the beans on one side of the omelet.
- Put the fried mushrooms on top of the beans.
- Sprinkle the beans with mushrooms with grated cheese.
- Gently cover the filling with the other half of the omelet. Under the lid, bring the stuffed omelet to readiness, 3-4 minutes.
- A hearty omelet stuffed with mushrooms, canned beans and cheese is ready. If desired, sprinkle the omelet with chopped green onions and serve hot. Enjoy your meal!
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