Omelet with Mushrooms Recipe
- 3 Eggs
- 3 ½ oz mushrooms
- 1 oz butter
- 1 oz Parmesan cheese
- 1 oz Onion
- Salt and ground black pepper, to taste
- Put 20 g of oil in the pan and turn on medium heat. Once the butter has melted, put the chopped onion and fry for 2-3 minutes until it begins to darken.
- Then add the mushrooms and fry until done. If you take preboiled chanterelles or small champignons, then roasting will take no more than five minutes. Remove the mixture from the pan. Smash the eggs in a bowl, add salt, pepper and whisk until a homogeneous consistency. Put the remaining 10 g of butter in the pan, let it melt and pour the next omelet.
- As soon as the omelet grabs the bottom, and the top is still liquid, sprinkle it with grated Parmesan cheese and place mushrooms and onions in one half. Gently pry the omelet on one side with a spatula and fold it like a book. Turn off the heat, cover and let the omelet stand for about five minutes to get ready.