Omelet with Mushrooms, Onions and Cheese
by Editorial Staff
Omelet is one of the most popular breakfast dishes. It is not surprising, because it takes a minimum of time to prepare an omelet, it is hearty enough for a morning meal and very tasty. Making an omelet with mushrooms, onions and cheese takes a little more time than making a classic omelet, but the result is worth it. You will love this fluffy, porous, juicy and delicious omelet.
Cook: 16 mins
Servings: 2
Ingredients
- Eggs – 4 pcs.
- Cream – 50 ml
- Champignons – 7-8 pcs.
- Bulb onions (large) – 0.5 pcs.
- Hard cheese (I have Parmesan) – 30 g
- Butter – 30 g
- Fresh parsley – a few twigs
- Salt to taste
- Ground black pepper – to taste
Directions
- Before making an omelet with mushrooms, onions and cheese, prepare all the necessary ingredients.
- Peel the onion and cut into thin half rings or quarter rings.
- Melt a piece of butter in a skillet. Fry the onions for about 2 minutes, until soft and lightly browned.
- Do not wash the mushrooms, just peel off the skin from the caps, and if necessary, clean off the dirt from the legs with a knife. Cut the mushrooms into not too thin slices.
- Add mushrooms to onions.
- Fry mushrooms and onions over high heat for 5 minutes. Do not fry mushrooms too much.
- While the mushrooms and onions are fried, break the eggs into a bowl.
- Pour cream over the eggs.
- Add salt and black pepper.
- Toss eggs with cream, salt and pepper with a fork. You don’t need to beat anything, just stir vigorously until you get a more or less homogeneous egg mixture.Grate hard cheese on a fine grater. (I took Parmesan, any other hard cheese will do as well.) Wash the parsley, dry it and chop it.
- Add cheese and parsley to the egg mixture and stir again.
- Spread the fried mushrooms and onions evenly over the bottom of the pan and cover with the egg mixture.
- Lower the heat under the skillet to a low intensity and let the omelet to cook. The omelet should acquire a golden crust on the bottom and set completely on top. If desired, you can cover the pan with a lid, so the omelet will cook faster. I cooked the omelet under the lid for exactly 6 minutes.
- Transfer the finished omelet with mushrooms, onions and cheese to a plate and cut into segments.
- Serve the omelet right after cooking.
Enjoy your meal!
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