Omelette with mushrooms: 7 recipes, cooking features

Omelet is the dish that always 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 mushrooms. By the way, with mushrooms it turns out incredibly tasty and satisfying.

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

Subtleties of cooking

You can use fresh, canned, or even dried mushrooms for the omelet.

The omelet cooks quickly, so the mushrooms must be boiled or fried when they are combined with the egg mixture, that is, completely ready for use.

Porcini 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 then combined with the omelette mixture.

Dried mushrooms must first be soaked for two hours in cold water or milk. In the second case, after heat treatment, the mushrooms acquire a fresh 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 made according to the same scheme.

Wash the eggs thoroughly. Break into a suitable container.
Using a whisk or fork, stir until the yolks and whites are combined.
Add water, milk, mayonnaise or kefir. Stir.

Tip : no need to beat the eggs with a mixer. The mixture turns out airy, but when baking or frying, such an omelette very often falls off.

The amount of liquid in a classic omelet is 15 ml per 1 egg. If you use more liquid, the omelette will be too loose and soft. When placed on a plate, it falls apart and loses its shape.

What are the benefits of mushrooms?

Mushrooms are valued for their high nutritional value. Thanks to them, the omelette turns out to be satisfying and satisfies the feeling of hunger for a long time. The composition includes a large number of:

vitamins;
fats;
squirrel;
useful elements.

Thanks to them:

the skin becomes healthy;
the condition of hair and nails improves;
metabolism is normalized;
the cardiovascular system becomes stronger.

Chanterelles are a natural antibiotic. They are good to eat for diabetes.

Important! Mushrooms must be of high quality, otherwise they can cause poisoning to the body.

Omelet with mushrooms in a frying pan

Ingredients:

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

Cooking method

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 eggs into a bowl, add milk and spices. Stir with a fork until smooth.
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 liquid.
Reduce heat to medium and cover the pan with a lid. As soon as the egg mass has completely thickened and the omelette becomes fluffy, turn off the heat. After a minute, remove the lid.
Place the chopped omelette on warm plates. Sprinkle with herbs.

Important points in preparing an omelet

Not only fresh mushrooms are suitable for omelettes. You can use dried and canned.

Before combining the omelette mixture with mushrooms, they must be prepared.
First chop and then fry until fully cooked.
If the product is pickled, then it does not need to be subjected to preliminary heat treatment.

Champignons and wild mushrooms are good for omelettes.

The champignons are cut and immediately fried. Oil is added as desired, as the product releases a lot of juice, which prevents the ingredient from burning.
Wild mushrooms are first boiled, then cut into small pieces. To enhance the taste, fry in a small amount of oil.

If dried mushrooms are selected, they must first be filled with water or milk for 2 hours. The product should swell. Then add water and cook over low heat until soft.

During the cooking process, follow simple recommendations.

The omelet cooks quickly, so keep an eye on its condition. If you miss the moment, it will instantly burn.
Check the freshness of eggs in a simple way. Place in a tall container, then fill them with water. Stale product will stand upright. Do not use it for food.
To make the omelet especially tasty, use ghee or butter for frying.
If you need a taller dish, then choose a mold with a minimum diameter.
If you want to prepare a dense omelette, then add 10 g of flour per 1 egg.

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

Ingredients:

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

Cooking method

Separate the canned mushrooms from the liquid 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 soon as the edges of the omelette begin to thicken, reduce the heat and mix the thick mixture with the liquid mixture.
Place minced mushroom on one half of the omelette and sprinkle with cheese.
When the underside of the omelette is browned, use a wide knife or spatula to fold the empty part of the omelette over the filling into a patty.
Allow the cheese to melt, sealing both sides of the omelet together.
Carefully transfer to a flat plate.

French recipe

2 tbsp. sour cream;
6 champignons;
3 eggs;
30 g Russian cheese;
half an onion;
10 g each of olive oil and butter;
salt and pepper to taste.

Cooking takes half an hour.

Calorie content is 247 kcal.

The dish contains 10.2 g of protein, 22 g of fat, 1.9 g of carbohydrates.

Cut the onion into half rings and fry with olive oil.
Cut the peeled and washed mushrooms into slices and fry together with the onion until tender.
Then salt and pepper the products in the frying pan and mix with sour cream.
Grate the cheese (preferably fine).
In another frying pan, fry the eggs beaten with salt in butter.
Serve as follows: place mushrooms, onions and cheese on one half of the omelette as a filling and cover with the other half.

You can see how to cook an omelette with champignons in the video below:

Omelette with mushrooms and zucchini on mayonnaise in a frying pan

Ingredients:

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

Cooking method

Wash 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. Sprinkle 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 few more minutes. When the omelette has risen well and turned into a dense mass, turn off the heat. After a minute, open the lid.
Divide the omelet into portions and place on warmed plates.

Cooking option with tomatoes

70 g champignons;
vegetable oil;
half a glass of milk;
1 large tomato;
2 eggs;
greens, pepper, salt.

Cooking takes 25 minutes.

Calorie content - 140 kcal, of which 6.5 g are proteins, 11 g are fats and 2 g are carbohydrates.

Thoroughly clean and rinse the mushrooms. Cut into small pieces.
Pour oil into a hot frying pan. When the oil is hot, add the mushrooms and fry for about 2 minutes.
Cut the tomato into small pieces and add to the mushrooms when they are fried.
Using a mixer, beat the eggs with the addition of milk, pepper and salt. Pour this mixture over mushrooms and tomatoes.
Fry for about 5 minutes. Decorate with sprigs of greenery.

Omelet with mushrooms on kefir in the oven

Ingredients:

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

Cooking method

Wash 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 stir them with a whisk. Pour in kefir, add spices and mix 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.

Useful properties of mushrooms

Mushrooms are a unique product of nature. Their benefit lies in the balanced composition of vitamins, minerals, proteins, carbohydrates and fats. They are superior to meat in terms of protein. Mushrooms, like fruits, contain large amounts of minerals. These are sulfur, manganese, potassium, copper, zinc, calcium, phosphorus. The content of vitamins A, E, PP, D, group B is also high. In addition, this product contains natural antioxidants, essential amino acids, and unsaturated fatty acids.

Mushrooms strengthen the walls of blood vessels, stimulate the immune system, maintain normal hair, nails and skin, normalize the functioning of the nervous system, prevent the deposition of cholesterol, and have antitumor properties.

The calorie content of this product is also important. There are only 22 kcal per 100 g. Therefore, mushroom dishes are useful for those who want to get rid of extra pounds. Nutritionists also advise replacing meat with them more often.

Omelette with mushrooms in a slow cooker

Ingredients:

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

Cooking method

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 cold milk, mix 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 five minutes.
Then use a spatula to cut the omelette directly into the bowl. Remove the bowl using oven mitts. Tilt it over a plate and carefully transfer a portion of the omelette onto it. Sprinkle with herbs.

Description of preparation:

Breakfast is, as you know, the most important meal of the day, so you need to be careful when preparing it.
Omelettes are considered almost the ideal breakfast - they are very filling and nutritious, after eating a portion of omelet you forget about hunger at least until lunch, or even longer. Personally, I really love an omelette with mushrooms - it turns out to be even more satisfying, but is digested in the stomach just as quickly as a regular omelette. If my day starts with an omelet with mushrooms, it means the day will be successful Purpose: For breakfast / Inexpensive Main ingredient: Poultry / Chicken / Mushrooms / Eggs / Champignons Dish: Hot dishes / Appetizers / Omelette Geography of cuisine: Russian cuisine Diet: Diet food

Omelette with mushrooms and cheese in a slow cooker

Ingredients:

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

Cooking method

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

Unusual options

You can cook a delicious omelet not only with milk. With the addition of cream, the dish becomes more tender, with vegetables it becomes rich in vitamins, and with meat it becomes filling.

With added cream

Cream gives the omelette a special tenderness. A product with 10% fat content is suitable for cooking.

Step by step process

Grate the cheese on a fine grater. Divide the shavings into 2 parts.
Mix the cream with the eggs. The mass should become homogeneous. Add some salt.
Add pepper and half the cheese. Stir.
Drain the marinade. Finely chop the mushrooms. Spread over the bottom of the bowl. Fill with omelette mixture.
Sprinkle with cheese. The layer should be even.
In the multicooker, set the “Baking” program. Timer - 25 minutes.
After the signal, switch to heating. Leave for 5 minutes.

Required:

eggs - 4 pcs.;
butter - 10 g;
cream - 100 ml;
black pepper;
canned champignons - 130 g;
salt;
cheese - 220 g.

Vegetable

Vegetables will help you make a familiar omelet:

festive;
vitamin;
satisfying.

It is better to use thick-walled peppers, because... it is juicier and tastier.

Step by step process

Mix eggs with milk. Season with salt and pepper. Add suneli hops.
Cut the mushrooms into thin slices. Place in a frying pan with melted butter.
Fry the champignons, stirring regularly, until fully cooked. Set aside.
Cut the tomatoes and peppers into small cubes. Grate the carrots. Chop the onion.
Combine vegetables. Place in a frying pan with melted butter. Fry until soft.
Combine fried foods. Fill with egg mixture. Cover with a lid.
Bake on low heat for about 7 minutes.

Required:

eggs - 4 pcs.;
tomatoes - 80 g;
hops-suneli - 5 g;
milk - 220 ml;
onion - 110 g;
salt;
champignons (fresh) - 160 g;
black pepper - 2 g;
sweet pepper - 110 g;
carrots - 80 g.

Omelette with mushrooms and cheese in the microwave

Ingredients:

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

Cooking method

To prepare an omelet, you will need special dishes that can be placed in the microwave. Grease it with butter.
In a bowl, lightly beat eggs with milk, add cheese, grated on a medium grater, and finely chopped mushrooms. Add spices and mix.
Pour the omelette mixture into a baking cup. 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.

Squid stuffed with omelette and champignons for the festive table

A good dish for the holiday table is also squid stuffed with omelette and champignons. To prepare them you will need the following products:

squid – 4 cleaned carcasses;
mushrooms – 300 g;
cheese – 150 grams;
olive oil tablespoon;
three eggs;
a bunch of dill;
salt pepper.

Preparation:

1. Cut the mushrooms into thin slices , chop the greens, grate the cheese on a coarse grater.

2. Place the frying pan over medium heat , add oil, heat well, add chopped champignons and fry until golden brown.

3. Break the eggs into the frying pan with the mushrooms , add salt and pepper, stir with a spatula until the mixture forms a crust on all sides.

4. Add grated cheese and chopped herbs to the pan, stir, and remove from the stove after a couple of minutes.

5. Stuff the squid carcasses with the egg-mushroom mixture and prick with toothpicks so that it does not fall out.

6. Grease the top of the squid with olive oil , place on a baking sheet lined with parchment paper, place in the oven and bake for about 20 minutes at 200 degrees.

7. Cool squid stuffed with mushrooms and omelette at room temperature, cut into thin slices and serve.