Recipe: Scrambled eggs with mushrooms and tomatoes. Calorie, chemical composition and nutritional value.

Scrambled eggs with tomatoes and onions, mushrooms or bacon and cheese are a favorite type of breakfast in many families. Eggs are one of the most popular products for preparing a simple and satisfying breakfast. They can very quickly be turned into scrambled eggs or an omelet, filling you up with a very tasty dish for the first half of the day.

For scrambled eggs, cut tomatoes, onions, mushrooms, bacon, peppers and other ingredients for frying in any way, but not too large in size or shape.

Scrambled eggs are prepared not only with tomatoes, onions and mushrooms, it also turns out delicious in a combination of vegetables with cheese, sausage, bacon and ham. Everyone cooks according to their own taste.

A few little tips for making perfect scrambled eggs:

1. Spreaded yolk. You need to release the egg carefully, right near the bottom of the frying pan, slightly breaking the shell with the blunt side of a knife or on the edge of the frying pan.
2. Dry edges. If you decide to fry eggs in a large frying pan, the eggs will spread all over it. They will dry out around the edges, but everything will be raw in the middle. Fried eggs are best made in a small frying pan for one egg. Or use silicone molds.
3. Raw protein. To ensure that the whites are baked while the yolk remains runny, you need to fry the eggs in a frying pan that is not too hot. And on low heat. Then the fried eggs will turn out perfect.
4. Burnt crust. If you are frying scrambled eggs, do not heat the pan too much, otherwise the eggs will burn and not cook through in the middle.
5. Wrong oil. You should not fry eggs in sunflower oil; it gives the dish an unpleasant aftertaste. Eggs should be fried in butter or clarified olive oil, but just a little bit of the latter should be added. The butter should not burn.

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.

Recipe Omelet with tomatoes, mushrooms and cheese. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Omelet with tomatoes, mushrooms and cheese.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Omelet with tomatoes, mushrooms and cheese is 109.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

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.

1. The omelet cooks quickly, so keep an eye on its condition. If you miss the moment, it will instantly burn.
2. 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.
3. To make the omelet especially tasty, use ghee or butter for frying.
4. If you need a taller dish, then choose a mold with a minimum diameter.
5. If you want to prepare a dense omelette, then add 10 g of flour per 1 egg.

Traditional option

The classic recipe is the most popular. Omelette is most often prepared in a frying pan. If you want to treat yourself to a dietary dish, then bake it in an oven or slow cooker.

In a frying pan

Cheese and herbs will help make the omelette satisfying and tasty.

Step by step process

1. Cut the onion into thin half rings.
2. Melt the butter. Add onion. Simmer for 2 minutes until lightly browned.
3. Remove the skin from the champignon caps and any dirt from the stems. No need to wash.
4. Cut into layers. Do not make them thin, as the mushrooms shrink significantly during heat treatment.
5. Add to the fried onions.
6. Cook on maximum heat. Don't fry too much.
7. Pour the eggs into a bowl. Add milk. Season with salt and pepper.
8. Stir with a fork. Do not beat with a mixer.
9. Grate a piece of cheese on a fine grater. Chop the parsley. Pour into egg mixture. Stir.
10. Distribute fried foods over the bottom. The layer should be uniform.
11. Fill with liquid mixture.
12. Switch the burner mode to minimum. Fry until a golden crust appears on the bottom.

Required:

• eggs - 4 pcs.;
• black pepper;
• milk - 50 ml;
• salt;
• champignons - 80 g;
• fresh parsley - 3 sprigs;
• onion - 80 g;
• butter - 30 g;
• hard cheese - 30 g.

In the oven

If you don’t have kefir, you can safely add:

• spoiled milk;
• serum;
• water.

You should not use a lot of spices so as not to interrupt the special mushroom flavor.

Champignons can be replaced with pickled white mushrooms.

Step by step process

1. Rinse the mushrooms. Dry completely. Cut into thin slices.
2. Melt the butter in a frying pan. Add champignons. Simmer for 10 minutes.
3. Add onion chopped into half rings. Sauté until soft. Remove from heat and cool.
4. Whisk the eggs. Pour in kefir. Sprinkle with spices. Stir.
5. Combine all prepared products.
6. Grease a tall pan with butter. Pour in the omelette mixture.
7. Place in the oven. Temperature: 180°C. Cook - 35 minutes. A golden brown crust should form on the surface.
8. Sprinkle with chopped herbs.

Required:

• eggs - 4 pcs.;
• salt;
• dried thyme - 2 g;
• kefir - 110 ml;
• butter - 30 g;
• champignons - 150 g;
• ground black pepper;
• onion - 100 g.

Cooking process in a slow cooker

In a slow cooker, the omelette is evenly baked on all sides. The result is juicy and tender.

Step by step process

1. Drain the marinade from the jar of champignons and finely chop the mushrooms.
2. Chop the onion into thin rings.
3. Combine eggs with milk. Mix with a whisk.
4. Add mushrooms and onions to the liquid mixture. Pepper, salt, stir.
5. Coat the bowl with oil. Pour in the omelette mixture. Close the lid.
6. Set the “Baking” mode. Bake - 25 minutes.
7. After the signal, do not open the lid for 5 minutes.

Required:

• eggs - 4 pcs.;
• butter - 20 g;
• milk - 180 ml;
• black pepper;
• canned champignons - 150 g;
• salt;
• green onions - 20 g;

Description of preparation:

Yes, preparing breakfast is not an easy task, at least for me, because in the morning I so want to lie in bed longer, and I’m somehow too lazy to go to the kitchen, but I have to.
Therefore, I try to choose quick and at the same time satisfying dishes for breakfast, and today I want to introduce you to one of them and tell you how to make scrambled eggs with champignons and tomatoes. To prepare it, you will need a minimum of ingredients and only 15-20 minutes of free time, this is very convenient, especially considering that the dish turns out to be quite filling and very tasty. Perhaps many people have prepared this breakfast before me, but I still hope that my simple recipe for scrambled eggs with champignons and tomatoes will be useful to someone. Purpose: For breakfast / Hearty breakfast / For lunch / Inexpensive Main ingredient: Vegetables / Tomato / Eggs / Cherry Dish: Hot dishes / Fried eggs

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

1. Grate the cheese on a fine grater. Divide the shavings into 2 parts.
2. Mix the cream with the eggs. The mass should become homogeneous. Add some salt.
3. Add pepper and half the cheese. Stir.
4. Drain the marinade. Finely chop the mushrooms. Spread over the bottom of the bowl. Fill with omelette mixture.
5. Sprinkle with cheese. The layer should be even.
6. In the multicooker, set the “Baking” program. Timer - 25 minutes.
7. 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

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

How to cook “Scrambled eggs with champignons and tomatoes”

To begin, wash the champignons and cut them into small pieces, also wash the tomatoes and cut them into slices.

In a frying pan, melt half the butter (25 grams) and add olive oil to it, add champignons and tomatoes to this mixture, fry them for 3-4 minutes over medium heat, then salt everything and season with spices.

In another frying pan, melt the remaining butter and break the eggs into the frying pan, cook them covered over low heat.

I like the yolk in my scrambled eggs to be runny, so as soon as the whites have set, I sprinkle the eggs with salt and ground pepper, add fried mushrooms and tomatoes to the scrambled eggs and serve the dish. Bon appetit everyone!