Omelet with Mushrooms on Puff Pastry (in the Oven)

by Editorial Staff

I never thought that an ordinary omelet could surprise me! It would seem that nothing special, a minimum of ingredients, a minimum of effort, and the result is excellent. Delicious omelet with mushrooms and cheese, baked on puff pastry, like an open pie, will definitely please everyone!

Cook: 40 mins

Servings: 4

Ingredients

  • Puff pastry (defrosted) – 300 g
  • Eggs (large) – 4 pcs.
  • Champignons – 4 pcs.
  • Hard cheese – 60 g
  • Milk – 100 ml
  • Sunflower oil – 0.5 tbsp
  • Salt to taste
  • Ground black pepper – to taste
  • Flour (for working with dough) – 1-2 tbsp

Directions

  1. Prepare all the ingredients you need.
    Defrost the puff pastry.
  2. Break the eggs into a bowl.
  3. Pour milk over the eggs.
  4. Add salt and black pepper.
  5. Whisk the eggs and milk until smooth.
  6. Peel the champignons, cut into small cubes.
  7. Heat the sunflower oil in a skillet. Fry the mushrooms over high heat for a couple of minutes.
  8. Transfer the sautéed mushrooms to the omelet mixture.
  9. Add hard cheese grated on a coarse grater to this.
  10. Stir.
  11. Turn on the oven and set the temperature to 190 degrees. Roll out a sheet of puff pastry lightly on a floured table.
  12. Transfer the dough to a baking dish and flatten so that it lines up both the bottom and sides. Use a fork to press the sides against the mold.
  13. Pour the omelet mixture with mushrooms and cheese on the puff pastry base.
  14. Bake an omelet with mushrooms and cheese on puff pastry in an oven preheated to 190 degrees for about 25-30 minutes, until the puff pastry is ready.
  15. An omelet with mushrooms and cheese on puff pastry is ready. Don’t rush to cut right away. Let the omelet settle and cool slightly – then you can easily cut it into even pieces. Enjoy your meal!

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