Juicy and bright omelet with mushrooms is an ideal dish for breakfast or a snack, which is prepared in just a few minutes. There are 2-3 chicken eggs per serving, depending on their size, therefore, when creating an omelet for more people, increase the amount of ingredients in the current proportion. Mushrooms can be any: store or forest, but only edible and not oily. For example, you can take champignons or oyster mushrooms.
Add milk to the egg mixture if you like omelets with a soft texture, they cannot be turned over to the other side. In general, when preparing a dish with mushrooms, it is better to refuse adding milk. You can replace it with butter and fry the omelet on it until golden brown.
Ingredients:
Chicken egg - 2 pcs.
Mushrooms (oyster mushrooms) - 150 g
Salt and pepper to taste
Vegetable oil - 20 ml
How to cook:
Prepare food. Purchase fresh mushrooms or cut from mycelium. Rinse separately in water, as sand very often gets into the mushroom plates. Using frozen oyster mushrooms, defrost them at room temperature and squeeze out the liquid.
Cut the mushrooms into slices or strips.
Beat the chicken eggs into a deep container, salt and pepper. Whisk with a fork or whisk, but not until fluffy. You just need to mix the whites with the yolks with high quality, so 1-2 minutes will be enough for you. If desired, other spices or herbs can be added to the egg mass to your liking.
Pour vegetable oil into the pan (you can replace with butter). Heat on the stove with medium heat and lay out the mushroom slices. Fry for 3-5 minutes until golden brown.
The liquid should evaporate from the mushrooms and they should be fried, so remember to stir them from time to time. Season with salt and lightly pepper.
Pour the egg mass into the pan, covering the fried mushroom slices, reduce heat to minimum and cover the container with a lid.
Fry the omelet for about 3-4 minutes until tender. If the lid is not available, then after 2-3 minutes of frying, gently turn it over to the other side.
Remove the lid and use a silicone spatula to place the dish on a plate. Sprinkle with fresh herbs, if desired, after rinsing it.
Serve hot omelet with oyster mushrooms.
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