Excellent Omelet with oyster mushrooms

Eggs 597 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
Excellent Omelet with oyster mushrooms
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 10
  • Calories: -
  • Difficulty: Easy
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A nutritious breakfast in a minimum amount of time - an omelet with milk and oyster mushrooms. The omelet turns out to be simply delicious - tender and airy, and the addition of mushrooms ensures juiciness. Simple and delicious!

Ingredients

Directions

  1. We prepare the necessary products.
  2. If desired, fresh oyster mushrooms can be replaced with dried ones - then they must first be soaked in hot water.
  3. We wash the mushrooms well, dry them and cut them into small slices.
  4. Optionally, the chopped mushrooms can be lightly fried in a skillet over medium heat with about 1-2 teaspoons of vegetable oil - this will make the omelet even tastier.
  5. We divide the eggs into whites and yolks and send them to different bowls.
  6. Pour milk into a bowl to the yolks and beat until fluffy with a mixer or whisk.
  7. Add salt, pepper and oregano. We mix.
  8. Beat the egg whites in a separate bowl on a high mixer speed for about 2-3 minutes, until crisp.
  9. We send the hammered egg whites to the yolks and mix very carefully with movements from top to bottom.
  10. Add the mushrooms and mix gently as well.
  11. In a frying pan over medium heat, heat the vegetable oil and put the egg mixture there. Reduce the heat to a minimum, cover the pan with a lid and cook an omelet with mushrooms for about 5 minutes, until the egg mass has completely set.
  12. We turn off the fire. Fold the omelet in half with a spatula. Cover with a lid again and leave for a couple of minutes.
  13. Juicy omelet in milk, with oyster mushrooms, ready. We put it on a plate and serve it to the table.
  14. Bon Appetit!

Excellent Omelet with oyster mushrooms



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 10
  • Calories: -
  • Difficulty: Easy

A nutritious breakfast in a minimum amount of time - an omelet with milk and oyster mushrooms. The omelet turns out to be simply delicious - tender and airy, and the addition of mushrooms ensures juiciness. Simple and delicious!

Ingredients

Directions

  1. We prepare the necessary products.
  2. If desired, fresh oyster mushrooms can be replaced with dried ones - then they must first be soaked in hot water.
  3. We wash the mushrooms well, dry them and cut them into small slices.
  4. Optionally, the chopped mushrooms can be lightly fried in a skillet over medium heat with about 1-2 teaspoons of vegetable oil - this will make the omelet even tastier.
  5. We divide the eggs into whites and yolks and send them to different bowls.
  6. Pour milk into a bowl to the yolks and beat until fluffy with a mixer or whisk.
  7. Add salt, pepper and oregano. We mix.
  8. Beat the egg whites in a separate bowl on a high mixer speed for about 2-3 minutes, until crisp.
  9. We send the hammered egg whites to the yolks and mix very carefully with movements from top to bottom.
  10. Add the mushrooms and mix gently as well.
  11. In a frying pan over medium heat, heat the vegetable oil and put the egg mixture there. Reduce the heat to a minimum, cover the pan with a lid and cook an omelet with mushrooms for about 5 minutes, until the egg mass has completely set.
  12. We turn off the fire. Fold the omelet in half with a spatula. Cover with a lid again and leave for a couple of minutes.
  13. Juicy omelet in milk, with oyster mushrooms, ready. We put it on a plate and serve it to the table.
  14. Bon Appetit!

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