Omelet stuffed with mushrooms, beans and cheese

An omelet for breakfast is quick and convenient. I would like to propose a recipe for a very mouth-watering omelet stuffed with fried mushrooms, canned beans and hard cheese. Everything is very tasty and satisfying!

Ingredients

• Eggs - 4 pcs.
• Milk - 50 ml
• Champignons - 150 g
• Hard cheese - 50 g
• Canned beans - 80 g
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 30 ml (2 tablespoons)
• Green onions, for serving (optional) - 4-6 feathers

Directions

1. We prepare all the necessary products.
2. Canned beans can be used whatever you like: red or white, in white or even tomato sauce.
3. Drain the liquid from the canned beans.
4. Cut the mushrooms into slices or small pieces.
5. Heat 1 tbsp in a frying pan. a spoonful of vegetable oil.
6. Fry the mushrooms over medium heat until tender, about 7-10 minutes. At the end of cooking, lightly salt the mushrooms and put on a plate.
7. Rub the cheese on a coarse grater.
8. Break eggs into a deep bowl. Pour in milk. Add salt and black pepper.
9. Beat the eggs with a whisk or at low speed of the mixer.
10. Heat the remaining vegetable oil in a frying pan and pour the omelet mixture into it.
11. Cover the pan with a lid, reduce the heat to medium and cook the omelet for 3-5 minutes, until the eggs set.
12. Place the beans on one side of the omelet.
13. Put the fried mushrooms on top of the beans.
14. Sprinkle the beans with mushrooms with grated cheese.
15. Gently cover the filling with the other half of the omelet. Under the lid, bring the stuffed omelet to readiness, 3-4 minutes.
16. A hearty omelet stuffed with mushrooms, canned beans and cheese is ready. If desired, sprinkle the omelet with chopped green onions and serve hot.
17. Bon Appetit!