Recipe: Portioned mushroom omelette step by step with pictures | Handy.Recipes

Portioned mushroom omelette

Cooked scrambled eggs with mushrooms in a serving

Time to cook: 40 minutes

Total Servings: 6

Nutritional Value

It gets harder and harder to surprise with recipes and meals, especially when you spoil your little ones. But you have to feed your family every day and try to capture the attention of even the littlest ones. So today I have an ordinary omelet for breakfast, but serving in portions. The toppings can be very diverse, depending on your taste and preferences. You can have meat, you can have no meat. With canned or fresh mushrooms. In general, the imagination and the family will be fed. It's easy in summer when fresh vegetables are available, which give the dish not only a wonderful taste, but also a fun color scheme. Making omelettes is easy and simple, both at home and at the cottage.

Author of the recipe

Ingredients for an omelet with mushrooms in a serving:

  • Milk - 100 ml
  • Hard cheese - 120 g
  • Mushrooms - 120 g
  • Sweet pepper - 1 pc
  • Tomato - 2 pcs
  • Onion (small) - 1 pc
  • Salt (to taste)
  • Black pepper (to taste)
  • Parsley (to taste)
  • Green peas (to taste)
  • Vegetable oil (to taste)
  • Chicken egg - 8 units

How to cook mushroom omelet in a portion step by step with photos

You can use pickled mushrooms, then the cooking process will be a little faster. I have fresh champignons. Fry chopped onion in a pan, add chopped mushrooms, salt and pepper to taste, and fry until liquid evaporates. Cool slightly. While the mushrooms are cooling, prepare the following ingredients. Wash and slice bell peppers. Peel green peas. Grate the cheese. Chop the parsley. Rim tomatoes. In a bowl, whisk the eggs with the pinch of salt and black pepper, add the milk and mix well. Prepare the omelet molds. You can use a muffin tin, or silicone ones. I have disposable. Brush the molds with vegetable oil.

Put a ring of tomato on the bottom of each mold. Sprinkle green peas on top. Then add mushrooms. Put grated cheese on top of mushrooms. Put shredded parsley on top of the cheese. Pour egg mixture on top of mushrooms.

Place in preheated oven at 180°C for 20 minutes. Bake omelette, keeping an eye on your oven. When the time is up, remove the forms and leave to cool for 10 minutes.

Then go around the sides of the forms with a knife, make a few notches with scissors and take the omelets out gently.


Nutritional Value:

Whole Dish:
1140.8 Calories
92.9 g
65.3 g
41.8 g
Per Serving:
190.1 Calories
15.5 g
10.9 g
7 g
89.8 Calories
7.3 g
5.1 g
3.3 g

Salt, Black Pepper, Onion, Tomato, Vegetable Oil, Hard Cheese, Egg, Eggs, Parsley, Mushrooms, Vegetable, Bulgarian pepper, Mushroom, Green Peas, Starters, appetizers

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