Omelet with Sausage, Cheese and Mushrooms
by Editorial Staff
An omelet with sausage, cheese, and mushrooms is an uncomplicated dish, even quite familiar to many, but we offer a different cooking option: in the form of a kind of roll. That is why we put flour in the egg “dough”, which helps it keep its shape well in the pan. If you didn’t manage to roll an omelet the first time, do not be discouraged: you really need to get used to it. Also, try to use a pan with a very good non-stick coating so that the egg mass has no chance of sticking to the surface. An omelet with sausage, cheese, and mushrooms can be served for breakfast and dinner.
Servings: 2
Ingredients
- champignons – 300 g
- onions – 100 g
- olive oil – 60 ml
- doctor’s sausage – 100 g
- hard cheese – 50 g
- eggs – 4 pcs.
- milk – 120 ml
- flour – 25 g
- salt, ground black pepper – to taste
Directions
Cook time: 25 minutes
Total time: 25 minutes
Prepare the ingredients for the sausage, cheese, and mushroom omelet. Wipe the champignons with a damp cloth, peel, and cut into plates. Peel the onion and cut into thin half-rings.
Heat half of the olive oil in a skillet and add the onions. Stir to brown it for 3 minutes. Add prepared mushrooms. Stir and fry for 5 minutes.
Cut the omelet sausage into strips. Add to the pan with mushrooms and onions. Cook everything together for 3 minutes, stirring occasionally to prevent the ingredients from burning.
Grate the cheese on a fine grater. Whisk the eggs lightly and add a little salt. Add the sifted flour and stir. Whisk in the milk. Stir until a homogeneous mass is obtained. Season with salt and pepper.
Heat the remaining olive oil in a large skillet with a removable handle. Pour in the egg mixture, put the sausage with mushrooms in the middle in a lane. Once the eggs have seized from the bottom, roll into a roll, wrapping the edges of the omelet over the filling.
Sprinkle the sausage and mushroom omelet with grated cheese and brown under the grill for 2-3 minutes. You can simply close the pan with a lid and cook for a couple of minutes over low heat.
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