Omelet with mushrooms in a frying pan

Ingredients

Fresh champignons – 150 g

Salt, pepper - to taste

Sunflower oil – 3 tbsp.

Parsley, dill - optional

158 kcal
30 min.
30 min.

Photo of the finished dish

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Step-by-step recipe with photos

Pan-fried omelet with mushrooms is an excellent and filling breakfast to contrast your home menu. I often cook this kind of omelet for my wife, although not for breakfast, but for lunch. I usually use champignons for omelettes, but if you have the opportunity to use other mushrooms, then take them. This omelette can be prepared with milk, sour cream, cream or kefir; it will be delicious in any version. I cooked with sour cream. In the ingredients I indicated that this is one serving, but can be completely divided between 2 people.

We will prepare all the necessary products from the list.

The champignons should be thoroughly washed and cut into slices.

Break the eggs into a bowl, add a little salt and pepper to them, and beat with a whisk.

Add sour cream or another milk product: one tablespoon for each egg. Stir well again.

Heat sunflower oil in a frying pan, add champignons and cook until the moisture evaporates, then fry slightly until golden brown. At the end, add salt and pepper.

Pour the egg mixture over the champignons. You can also add chopped herbs. Sometimes I add, sometimes I don't. This time I added parsley.

Cover the frying pan with the omelette and cook for 5 minutes over low heat. The bottom of the omelette should be crispy and the top should be firm and not watery. After I turn off the heat, I let the omelette sit for a couple of minutes, then it is simply removed from the pan.

Cut the omelette with mushrooms cooked in a frying pan in half and transfer it to a plate using a spatula. Serve the most delicious omelette to the table right away.

Omelette with mushrooms

Omelette is the dish that constantly helps out the housewife when she needs to quickly prepare a hearty breakfast, dinner, or feed her friends who unexpectedly drop by.

Omelette can be prepared either from eggs alone or with the addition of various products. Most often it is made with onions, sausages, tomatoes, and also mushrooms. By the way, with mushrooms it comes out unusually tasty and satisfying.

It’s not difficult to prepare an omelet; the main thing is that you need to follow certain rules.

Subtleties of manufacturing

For omelettes, you can use fresh, canned and even dried mushrooms.

The omelet cooks quickly, therefore, at the time of combining with the egg consistency, the mushrooms must be boiled or fried, in other words, they are one hundred percent ready to eat.

White mushrooms, champignons, and chanterelles can only be scalded with boiling water and fried in a frying pan. Wild mushrooms must first be boiled for 20 minutes, then fried in oil and only later combined with the omelette mixture.

Dried mushrooms must be soaked in cool water or milk for two hours in advance. In the second case, after cooking, the mushrooms acquire a new taste. They are boiled in the same water in which they were soaked until soft.

Omelette can be cooked in a frying pan, in the oven, in the microwave or in a slow cooker.

The egg mixture for any of these omelettes can be created according to one scheme.

Wash the eggs thoroughly. Break into a suitable container.
Using a whisk or fork, mix, combining the yolks and whites together.
Add water, milk, mayonnaise or drink. Stir.

Tip : do not beat the eggs with a mixer. The mixture comes out airy, but when baking or frying, such an omelette often falls off.

The amount of water in a traditional omelet is 15 ml per 1 egg. If you use more water, the omelette comes out very loose and soft. When placed on a plate, it falls apart into pieces and loses its shape.

The omelette is fried in butter or ghee, because it does not turn out as tasty in vegetable oil.

Omelet with mushrooms in a frying pan

eggs – 5 pcs.;
milk – 75 ml;
salt;
fresh mushrooms (champignons) – 150 g;
onion – 80 g;
butter – 30 g;
dark pepper.

Peel the mushrooms, wash them, dry them and place them on a towel. Cut into thin slices.
Place in a frying pan with melted butter. Heat until all the liquid has evaporated.
Add chopped onion, fry until soft.
Break the eggs into a bowl, add milk and spices. Stir with a fork until the mixture is homogeneous.
Pour into the pan with the mushrooms. Stir gently. Fry over high heat until the mixture begins to thicken, while mixing the thickened mass from the edges with the watery one.
Reduce heat to medium and cover the pan with a lid. Once the egg mixture thickens one hundred percent and the omelette becomes fluffy, turn off the heat. After a minute, remove the lid.
Place the chopped omelette on heated plates. Sprinkle with herbs.

Omelet with mushrooms and onions (portioned) in a frying pan

eggs – 3 pcs.;
milk – 45 ml;
salt;
pepper;
canned mushrooms – 50 g;
onion – 30 g;
cheese – 30 g;
butter or ghee – 30 g.

Separate the canned mushrooms from the water and cut into small cubes.
Finely chop the onion. Sauté in oil. Add mushrooms and fry for 1-2 minutes.
Break the eggs into a bowl, mix them with milk and spices.
Melt the butter in another frying pan, pour in the egg-milk mixture, stirring, and fry over high heat. As the edges of the omelette begin to thicken, reduce the heat and stir the thick mixture into the watery mixture.
Place minced mushroom on one half of the omelette and sprinkle with cheese.
When the bottom side of the omelette is browned, use a wide knife or spatula to wrap the empty part of the omelette, covering the filling in the form of a pie.
Let the cheese melt, securing both sides of the omelet together.
Carefully transfer to a flat plate.

Omelette with mushrooms and zucchini on mayonnaise in a frying pan

eggs – 4 pcs.;
thin mayonnaise – 50 g;
fresh mushrooms – 150 g;
zucchini – 100 g;
onion – 100 g;
pepper;
salt;
butter – 20 g.

Wash the fresh mushrooms, dry them, cut into thin slices. Fry in a frying pan with oil for 10 minutes. When the liquid has boiled away, add the onion cut into half rings and slices of zucchini, stir. Cook until the onion is soft.
In a bowl, whisk the eggs and mayonnaise. Add pepper and a little salt.
Pour the mixture over the mushrooms and vegetables. Stirring, fry over high heat until the omelette begins to thicken.
Reduce heat and cover the pan with a lid. Cook for a couple more minutes. When the omelette has risen perfectly and turned into a dense mass, turn off the heat. After a minute, open the lid.
Divide the omelette into portions and place on heated plates.

Omelet with mushrooms on kefir in the oven

eggs – 4 pcs.;
drink – 100 g;
fresh mushrooms (champignons) – 150 g;
onion – 100 g;
salt;
dark pepper;
butter or ghee – 30 g;
dried thyme - a pinch.

Wash the fresh mushrooms, wait until they dry, cut into slices.
Fry in a pan for 10 minutes.
Chop the onion into half rings and add to the mushrooms. Sauté until it becomes soft. Remove from heat and cool slightly.
Break the eggs into a bowl and mix them with a whisk. Pour in the drink, add the spices and stir well.
Combine the egg-kefir mixture with vegetables.
Grease a mold with high sides generously with butter and fill with omelette mixture.
Place in an oven preheated to 180°, bake for 35 minutes until golden brown. Sprinkle with herbs.

Omelette with mushrooms in a slow cooker

eggs – 4 pcs.;
milk – 180 ml;
canned champignons – 150 g;
green onions – 20 g;
carrots – 50 g;
salt;
dark pepper;
butter – 20 g.

Drain the liquid from the jar of champignons and cut the mushrooms into small pieces.
Chop the onion into thin rings.
Grate the carrots on a medium grater.
Break the eggs into a bowl, pour in cool milk, stir with a whisk.
Add mushrooms, carrots and onions to the egg-milk mixture. Season with salt and pepper. Stir.
Grease the multicooker bowl with oil. Pour the omelette mixture into it. Close the lid. Set the "Baking" mode. Cook for 25 minutes. Turn off the multicooker, but do not open the lid for 5 minutes.
Then use a spatula to cut the omelette directly into the bowl. Remove the bowl using oven mitts. Tilt it over the plate and carefully transfer a portion of the omelette onto it. Sprinkle with herbs.

Omelette with mushrooms and cheese in a slow cooker

eggs – 4 pcs.;
milk – 100 ml;
canned champignons – 120 g;
cheese – 200 g;
salt;
dark pepper;
butter – 10 g.

Grate the cheese on a small grater. Divide into two parts.
In a bowl, mix eggs with milk until smooth. Add salt, pepper, one part of grated cheese and stir well again.
Grease the multicooker bowl with oil. Pour in omelette mixture.
Cut the champignons into pieces, pour into the bowl, trying to distribute them moderately.
Cover with remaining cheese.
Close the lid. Set the "Baking" mode. Cook for 25 minutes.
Turn off the baking program and leave the omelette on the heat for 5 minutes.
Cut it into portions in a bowl and carefully place on plates.

Omelette with mushrooms and cheese in the microwave

eggs – 4 pcs.;
cheese – 200 g;
milk – 30 ml;
butter – 10 g;
canned mushrooms – 100 g;
salt;
pepper.

To make an omelet, you will need special dishes that can be placed in the microwave. Grease it with butter.
In a bowl, lightly beat the eggs with milk, add the cheese, grated on a medium grater, and finely chopped mushrooms. Add spices and stir.
Pour the omelette mixture into a baking dish. Cover with parchment paper.
Place in the microwave. Cook for 9-11 minutes on medium power.
Turn off the microwave, but do not open the lid for another 5-6 minutes.
Serve sprinkled with herbs.

Note to the hostess

To get the tallest omelette, use a small diameter shape.

If you like a thick omelette, you can add a little flour to the egg-milk mixture (1 teaspoon per 1 egg).

Instead of milk, you can take water or vegetable broth, and replace the mayonnaise with low-fat sour cream.

Omelette with mushrooms

Omelette is the dish that constantly helps out the housewife when she needs to quickly prepare a hearty breakfast, dinner, or feed her friends who unexpectedly drop by.

It’s not difficult to prepare an omelet; the main thing is that you need to follow certain rules.

Subtleties of manufacturing

For omelettes, you can use fresh, canned and even dried mushrooms.

The omelet cooks quickly, therefore, at the time of combining with the egg consistency, the mushrooms must be boiled or fried, in other words, they are one hundred percent ready to eat.

Omelette can be cooked in a frying pan, in the oven, in the microwave or in a slow cooker.

Omelet with mushrooms in a frying pan

eggs – 5 pcs.;
milk – 75 ml;
salt;
fresh mushrooms (champignons) – 150 g;
onion – 80 g;
butter – 30 g;
dark pepper.

Peel the mushrooms, wash them, dry them and place them on a towel. Cut into thin slices.
Place in a frying pan with melted butter. Heat until all the liquid has evaporated.
Add chopped onion, fry until soft.
Break the eggs into a bowl, add milk and spices. Stir with a fork until the mixture is homogeneous.
Pour into the pan with the mushrooms. Stir gently. Fry over high heat until the mixture begins to thicken, while mixing the thickened mass from the edges with the watery one.
Reduce heat to medium and cover the pan with a lid. Once the egg mixture thickens one hundred percent and the omelette becomes fluffy, turn off the heat. After a minute, remove the lid.
Place the chopped omelette on heated plates. Sprinkle with herbs.

Omelet with mushrooms and onions (portioned) in a frying pan

eggs – 3 pcs.;
milk – 45 ml;
salt;
pepper;
canned mushrooms – 50 g;
onion – 30 g;
cheese – 30 g;
butter or ghee – 30 g.

Separate the canned mushrooms from the water and cut into small cubes.
Finely chop the onion. Sauté in oil. Add mushrooms and fry for 1-2 minutes.
Break the eggs into a bowl, mix them with milk and spices.
Melt the butter in another frying pan, pour in the egg-milk mixture, stirring, and fry over high heat. As the edges of the omelette begin to thicken, reduce the heat and stir the thick mixture into the watery mixture.
Place minced mushroom on one half of the omelette and sprinkle with cheese.
When the bottom side of the omelette is browned, use a wide knife or spatula to wrap the empty part of the omelette, covering the filling in the form of a pie.
Let the cheese melt, securing both sides of the omelet together.
Carefully transfer to a flat plate.

Omelette with mushrooms and zucchini on mayonnaise in a frying pan

eggs – 4 pcs.;
thin mayonnaise – 50 g;
fresh mushrooms – 150 g;
zucchini – 100 g;
onion – 100 g;
pepper;
salt;
butter – 20 g.

Wash the fresh mushrooms, dry them, cut into thin slices. Fry in a frying pan with oil for 10 minutes. When the liquid has boiled away, add the onion cut into half rings and slices of zucchini, stir. Cook until the onion is soft.
In a bowl, whisk the eggs and mayonnaise. Add pepper and a little salt.
Pour the mixture over the mushrooms and vegetables. Stirring, fry over high heat until the omelette begins to thicken.
Reduce heat and cover the pan with a lid. Cook for a couple more minutes. When the omelette has risen perfectly and turned into a dense mass, turn off the heat. After a minute, open the lid.
Divide the omelette into portions and place on heated plates.

Omelet with mushrooms on kefir in the oven

eggs – 4 pcs.;
drink – 100 g;
fresh mushrooms (champignons) – 150 g;
onion – 100 g;
salt;
dark pepper;
butter or ghee – 30 g;
dried thyme - a pinch.

Wash the fresh mushrooms, wait until they dry, cut into slices.
Fry in a pan for 10 minutes.
Chop the onion into half rings and add to the mushrooms. Sauté until it becomes soft. Remove from heat and cool slightly.
Break the eggs into a bowl and mix them with a whisk. Pour in the drink, add the spices and stir well.
Combine the egg-kefir mixture with vegetables.
Grease a mold with high sides generously with butter and fill with omelette mixture.
Place in an oven preheated to 180°, bake for 35 minutes until golden brown. Sprinkle with herbs.

Omelette with mushrooms in a slow cooker

eggs – 4 pcs.;
milk – 180 ml;
canned champignons – 150 g;
green onions – 20 g;
carrots – 50 g;
salt;
dark pepper;
butter – 20 g.

Drain the liquid from the jar of champignons and cut the mushrooms into small pieces.
Chop the onion into thin rings.
Grate the carrots on a medium grater.
Break the eggs into a bowl, pour in cool milk, stir with a whisk.
Add mushrooms, carrots and onions to the egg-milk mixture. Season with salt and pepper. Stir.
Grease the multicooker bowl with oil. Pour the omelette mixture into it. Close the lid. Set the "Baking" mode. Cook for 25 minutes. Turn off the multicooker, but do not open the lid for 5 minutes.
Then use a spatula to cut the omelette directly into the bowl. Remove the bowl using oven mitts. Tilt it over the plate and carefully transfer a portion of the omelette onto it. Sprinkle with herbs.

Omelette with mushrooms and cheese in a slow cooker

eggs – 4 pcs.;
milk – 100 ml;
canned champignons – 120 g;
cheese – 200 g;
salt;
dark pepper;
butter – 10 g.

Grate the cheese on a small grater. Divide into two parts.
In a bowl, mix eggs with milk until smooth. Add salt, pepper, one part of grated cheese and stir well again.
Grease the multicooker bowl with oil. Pour in omelette mixture.
Cut the champignons into pieces, pour into the bowl, trying to distribute them moderately.
Cover with remaining cheese.
Close the lid. Set the "Baking" mode. Cook for 25 minutes.
Turn off the baking program and leave the omelette on the heat for 5 minutes.
Cut it into portions in a bowl and carefully place on plates.

Omelette with mushrooms and cheese in the microwave

eggs – 4 pcs.;
cheese – 200 g;
milk – 30 ml;
butter – 10 g;
canned mushrooms – 100 g;
salt;
pepper.

To make an omelet, you will need special dishes that can be placed in the microwave. Grease it with butter.
In a bowl, lightly beat the eggs with milk, add the cheese, grated on a medium grater, and finely chopped mushrooms. Add spices and stir.
Pour the omelette mixture into a baking dish. Cover with parchment paper.
Place in the microwave. Cook for 9-11 minutes on medium power.
Turn off the microwave, but do not open the lid for another 5-6 minutes.
Serve sprinkled with herbs.

Note to the hostess

To get the tallest omelette, use a small diameter shape.

If you like a thick omelette, you can add a little flour to the egg-milk mixture (1 teaspoon per 1 egg).

Instead of milk, you can take water or vegetable broth, and replace the mayonnaise with low-fat sour cream.

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section: Spanish cuisine, Omelette

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