Chicken basket with mushroom omelet

Great option for meat pie that will damp hunger

Ingredients

• on the form 18-19 cm
• for minced meat
• minced chicken breasts 500 g
• egg 0.5 pcs
• oat flakes (I have instant) 3 tbsp.
• milk 3 tablespoons
• soft cottage cheese (you can use the one for baby food) 3 tbsp.
• mayonnaise 1 tablespoon
• 1 clove garlic
• salt, pepper to taste
• For filling
• frozen mushrooms (ideally a mixture of champignons and forest mushrooms) 1 package (400 g)
• hard cheese 50 g
• for omelet
• egg 3 pcs
• milk 60 ml
• salt
• 1 pinch sugar
• seasoning to taste

Directions

1. Prepare minced meat.
2. Scroll the chicken fillet and garlic through a meat grinder. Add oatmeal pre-soaked in milk (they replace our bread), cottage cheese, mayonnaise, egg, salt, pepper, mix well.
3. Take a baking dish, grease it with a little vegetable oil. Put the minced meat in the mold, make the sides (with wet hands).
4. Prepare the filling.
5. Cut the mushrooms (without defrosting), put in a frying pan (I put it directly on a Teflon frying pan, I did not add oil). The mushrooms should be stewed in their own juice. Once all the water has evaporated, add a little salt and remove from heat.
6. Cut the cheese into small pieces.
7. Prepare an omelet.
8. In a bowl, beat eggs, milk, salt and sugar using a fork.
9. Add mushrooms and cheese to the omelet mixture.
10. Pour the stuffed omelet into the meat basket, sprinkle with seasoning on top.
11. Cook in an oven preheated to 220 degrees on a medium level for about 45-50 minutes.