Omelette with mushrooms in a frying pan. Delicious scrambled eggs with champignons Omelette with champignons recipe in the oven

Published 23.06.2013
Posted by: viktori
Calories: Not specified
Cooking time: 15 minutes

How can you diversify such a simple dish as scrambled eggs? Very simple! You can fry it with mushrooms and onions. As a result, you will get a very satisfying dish, nutritious and, of course, tasty. You will need only 10-15 minutes to prepare, so the dish is ideal for situations when there is absolutely no time to come up with complex treats.

Ingredients for 2 servings:

- chicken eggs – 4-6 pcs.;
- champignons – 250 g;
- onion – 1 pc. (or half);
- sunflower oil – 10 ml;
- salt, spices.

Recipe with photos step by step:

So how to cook scrambled eggs? First, we collect the ingredients for the recipe for scrambled eggs with champignons, so as not to look for, for example, salt or onion in a hurry.




Next we'll deal with mushrooms. The champignons should be washed and the skins removed from the caps if desired. We cut them thinly, but not finely, so as not to burn in the pan. Onions, young yellow ones are best, peel and cut into small half rings.




Now heat a frying pan with oil, put the mushrooms and onions in there, sauté over medium heat for 1-2 minutes, making sure the onions don’t burn. Lightly salt the champignons. By the way, this would also be an original breakfast dish.




Beat the eggs into the browned mixture. For one batch, 4-5 pieces are enough for the final dish to have an attractive appearance. Don't forget to season and salt our delicious scrambled eggs with onions and mushrooms. Fry it for literally a minute so that the protein sets, then you can turn it off.






If you don't like fried eggs, then carefully turn the eggs over and fry them on both sides. Or immediately, as soon as you beat the eggs, cover the frying pan with a lid.




Serve delicious scrambled eggs with champignons on lettuce leaves with cherry tomatoes or other additions to your taste. A simple, tasty and quick breakfast is ready. Don't forget about a cup of aromatic coffee or tea!



We also offer to surprise your loved ones

Step-by-step recipes for a simple omelet with champignons (fresh and pickled), as well as tomatoes, chili, herbs and ham in a frying pan, in the oven and steamed with milk, kefir and sour cream

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

9 gr.

Carbohydrates

133 kcal.

Option 1: Classic recipe for omelet with champignons

Omelette, along with several other dishes, is on the list of must-haves that professional chefs simply must be able to prepare. It would seem that what could be easier than making such a breakfast? However, there are a couple of secrets, ignorance of which can ruin this snack. In this collection we will tell you how to do everything correctly using the example of an omelet with champignons.

Ingredients:

• 105 grams of champignons;
• four eggs;
• 65 grams of milk;
• oil for frying omelette;
• salt/dried parsley;
• spoon of flour.

Step-by-step recipe for omelet with champignons

Clean several fresh champignons by cutting off the stems under the cap. Rinse each one. Get wet. Cut into thin, beautiful slices.

Beat four chicken eggs into a suitable enamel container. Immediately pour in cool milk.

Having started whisking, add salt, sifted flour and dried parsley. Achieve absolute uniformity. Bubbles size is medium.

Heat a teaspoon (teaspoon) of oil in a non-stick frying pan. Then place mushroom slices on the bottom.

Immediately add the thick egg mixture, spreading over the entire surface. Close (preferably not tightly) with a lid.

Fry the omelet with champignons at medium temperature for approximately 8-9 minutes. Do not stir the contents of the pan.

Serve breakfast hot, sprinkled with chopped herbs if desired and complemented with a crispy piece of bread. If you do not use flour (gluten) in your diet, replace this ingredient with potato or corn starch.

Option 2: Quick recipe for omelet with champignons

How to reduce omelette cooking time to a minimum? Take not fresh, but marinated champignons. This will not only add spicy, salty notes to your breakfast, but will save the time needed to prepare the mushrooms.

Ingredients:

• three eggs;
• 45 grams of sour cream;
• salt;
• dessert spoon of flour;
• curry to taste;
• 35 grams of pickled champignons;
• refined oil.

How to quickly cook an omelet with champignons

Break all planned eggs into a bowl. If shell fragments get there, remove them. Add sour cream.

In addition, add salt and curry. Using a whisk, start whisking the ingredients. Add wheat flour during the process.

Heat liquid oil at the bottom of the frying pan. Pour the viscous mixture inside. Immediately scatter the pickled mushrooms over the surface.

Cover the omelette with champignons with a lid. The burner fire is medium. Fry breakfast for 3-4 minutes.

Using a wide spatula, carefully turn the omelette over. Continue cooking for a couple more minutes.

Option 3: Omelet with champignons, chili and tomatoes

Want to make breakfast the Italian way? Include fresh tomatoes (cherry ones are better), hot chili and basil in the recipe for a tender omelette, without which local chefs cannot imagine preparing many hot appetizers.

Ingredients:

• four cherry tomatoes;
• three or four small champignons;
• salt;
• three eggs;
• 46 grams of milk;
• 2-3 grams of chili;
• refined oil;
• 6 grams of flour;
• dried basil.

How to cook

Wash small champignons with a sponge. Cut into beautiful slices. Cut clean cherry tomatoes in half. Grind the chili (without seeds).

Using a knife, break fresh eggs into a bowl. Pour cold milk in there. Start whisking.

After a minute, sift the flour. Add salt and add basil. Having achieved a homogeneous structure, place the frying pan on the switched on burner.

After adding oil, heat it. Place mushroom slices. Pour the egg-flour mixture on top.

Place the cherry halves evenly and sprinkle with chili cubes. Cover the pan.

Cook (medium heat) the omelette with champignons for about 10-12 minutes until cooked through. Serve with pickles.

If you don't have cherry tomatoes on hand, use any small tomatoes. In this case, be sure to remove the area from the stalk. Also, if desired, blanch the fruits so that the tough skin does not spoil the breakfast.

Option 4: Omelet with mushrooms and steamed herbs

Don't want to make an omelette? Steam it. It will turn out very lush and amazingly tender. A similar result cannot be achieved either in a frying pan or in the oven. Try it yourself!

Ingredients:

• three sprigs of parsley;
• three sprigs of dill;
• four eggs;
• 125 grams of champignons;
• a pinch of salt;
• a tablespoon of starch;
• a teaspoon of oil;
• three spoons of milk.

Step by step recipe

Wash the dill and parsley by cutting off the stems. Grind. Then cut the washed champignons without legs into cubes.

In a clean container, combine eggs and milk. Mix with a whisk. Add some salt. Allow starch.

Now add oil (a teaspoon will be enough). Stir in mushroom slices and greens.

Line the inside of the steaming container with parchment. Pour mixture from bowl. Flatten.

Place the future omelet with champignons over boiling water, where it is recommended to add a laurel leaf for flavor.

Cook breakfast for 20-23 minutes. Then remove the container from the pan and cool slightly. Transfer the warm omelette to a serving plate, topped with bread and fresh vegetables.

Be sure to cover the steaming container with paper, otherwise the mixture will immediately leak into the boiling water. Therefore, make sure that it is at hand in advance. Also, if you want to make a dietary steamed version, do not use the yolks and exclude refined oil from the recipe.

Option 5: Omelette with mushrooms and vegetables in the oven

Do you want to decorate the taste of your omelette with vegetable aromas? Add chopped onion, bell pepper, herbs to taste, celery stalks and canned peas to the egg-flour mixture.

Ingredients:

• 45 grams of onion;
• four eggs;
• 45 grams of sweet pepper;
• a third of a bunch of any greenery;
• refined oil;
• 44 grams of kefir;
• 14 grams of flour;
• small stalk of celery;
• a tablespoon of canned peas;
• salt/seasoning "For vegetables".

How to cook

Prepare onions and bell peppers for fine chopping, peeling and rinsing. Also chop the celery stalk. After this, chop the greens.

Mix vegetables with canned green peas.

Place the vegetable mixture into the thick egg mixture. Mix carefully.

Grease the mold with oil. Transfer the future omelet with champignons. Place in the oven.

Bake breakfast at 190 degrees for 22-23 minutes. Cool and serve with ketchup and fresh bread.

The vegetables we use (and you can add others to suit your taste) will give a lot of juice. Therefore, baking the omelet may take a little longer. The main thing is that the eggs are completely cooked. The resulting aromatic liquid will be absorbed during the cooling process, making the omelette incredibly juicy.

Option 6: Omelet with champignons and ham

For those who lack deep, bright flavors in an omelet, we suggest including spiced ham in the recipe. And to make your breakfast even more delicious, sprinkle it with grated cheese. This is a snack you won't forget!

Ingredients:

• five chicken eggs;
• 225 grams of champignons;
• 31 grams of ham;
• 44 grams of cheese;
• refined oil;
• dried dill/coarse salt;
• 51 grams of milk;
• a tablespoon of flour.

Step by step recipe

Thinly cut the ham into cubes. Wash and chop the champignons in the same way.

Coarsely grate hard cheese. Then, taking a whisk, beat the eggs with flour, salt, dried dill and milk.

Heat oil on a non-stick frying pan. Pour in the mixture of eggs, milk and flour.

Immediately add the mushroom and ham slices. Distribute evenly. At the end, add cheese shavings.

Cover the hot pan with a lid, leaving some free space. Cook a fragrant omelette with champignons over medium heat (closer to minimum).

In 12-14 minutes, breakfast will be ready. If this does not happen, continue frying for a few more minutes.

In addition to ham, it is permissible to use other smoked meats, such as bacon or chicken fillet, for omelettes. The main thing is to make small longitudinal cuts. As for cheese, it is quite possible to replace hard varieties with mozzarella or suluguni.

We haven't had breakfast for a long time, don't you think? Simple to the point of disgrace, but delicious to the point of impossibility. Omelet with champignons - recipe just from this category: such a dish is prepared in a matter of minutes, it requires a minimum of effort, but the result is beautiful and wonderful, which cannot but rejoice. In addition to the speed and ease of preparation, there is another undoubted advantage: satiety. This is the breakfast that allows you to hold out until lunch without any special snacks, cookies or teas. I don’t know about you, but it’s usually difficult for me, after breakfast, not to dream of a cup of tea with a sandwich or a piece of pie, but after this omelet with champignons At breakfast, the task of not stuffing yourself with empty calories is easy and simple. The temptation to gobble up a couple of cookies, add a few sweets, top it all off with a wafer and boost your mood with chocolate is always there, but with a breakfast like this it’s easy to fight it. In general, I think that delicious omelet with champignons It’s wonderful in every way that a dish of this kind can be wonderful, so I recommend the recipe with all my heart.

- Listen, do you have eggs?
- Yes, it seems.
- What about mushrooms?
- Yes, too.
- Come on, I’ll teach you how to cook a great omelette with champignons?
- Nooo, you can’t! If my mother finds out that I can cook something myself, she will force me to cook my own food!

It's beautiful, original, tasty, tender. A lifesaver for any housewife, because, in addition to the simplicity and speed of preparation, the recipe boasts one more wonderful thing: the cost of such a breakfast tends to zero - of course, in comparison with options for other more or less similar breakfasts. Eggs, mushrooms, onions and butter are classified as affordable and inexpensive products, so any average family can afford an omelet with champignons.

Omelette recipe with champignons

Ingredients:

100 g champignons;

3 eggs;

salt, pepper to taste;

1/2 small onion;

40 g butter.

Instructions

• Heat the butter in a thick-bottomed frying pan. Plant-based is definitely cheaper, but creamy gives the omelet an incredible flavor and is worth the extra splurge.
• Quickly cut the peeled onion into half rings or rings (as desired), fry in oil until lightly golden.
• Place the sliced ​​mushrooms into the frying pan and continue frying until the champignons turn golden. Add salt and pepper.
• In a small bowl, lightly beat the eggs and add salt.
• Pour the egg mixture into the frying pan, turn the heat to low, and cover with a lid.
• Cook the omelette with champignons for about another 5-7 minutes, after which we check the readiness - the omelette should not be liquid.
• Transfer to a plate and serve.

Bon appetit, good morning and a wonderful day to your whole family!

Before cooking scrambled eggs with champignons, you need to wash the mushrooms. There is a very interesting way to wash champignons. Add a little flour to the water so that the water becomes the color of milk. We send champignons there. In this case, flour acts as a kind of abrasive and removes brown plaque, the champignons become much cleaner and whiter. Then you just need to rinse the mushrooms with cool water.

Ingredients:

How to fry fried eggs with champignons

1 . Peel the garlic and cut into thin slices. Add vegetable (butter) oil to the frying pan. To warm. Fry the brightly colored garlic slices and remove from the frying pan. In this oil, saturated with the aroma of garlic, we will continue to fry the scrambled eggs with champignons.

2. Peel the onion and cut into half rings. Place the onion in a frying pan and fry it, stirring regularly, until soft and the first “bloom” appears. It is important to lightly saute the onion, and not fry it. Otherwise, it will turn out burnt in the finished dish.

3 . The washed champignons need to be dried so that the mushrooms in our dish turn out fried and not stewed. To do this, simply place them on a dry cotton towel and let them lie for 10-15 minutes. Then cut into slices, capturing both the cap and the stem, so they will look more beautiful in scrambled eggs. Place the mushrooms in the pan with the onions and stir.

4 . Fry over medium heat until done, 5-15 minutes, until the mushrooms change color (see photo) and become soft.

5 . Chicken eggs should be washed well before cooking to minimize the risk of salmonella contamination.

6. Push the mushrooms and onions to the sides, freeing the center of the pan. Beat the eggs in there. Add salt and spices as desired.

7 . Next, you can cover the pan with a lid or simply reduce the heat, depending on whether you like fried eggs or another version of scrambled eggs.

Delicious scrambled eggs with champignons and onions are ready

Bon appetit!

Video recipes for scrambled eggs and omelettes from chef Ilya Lazerson

Omelette belongs to the category of dishes that anyone can prepare. Champignons complement it perfectly. When fried, they release a lot of liquid, so beaten eggs are added when the juice has completely evaporated.

An excess of spices and herbs such as dill can drown out the unique mushroom aroma of the egg mixture: there is no need to overuse them. A pinch of baking soda will make the food airy and voluminous.

The finished omelette can be served by folding it in half or rolling it into an appetizing golden roll, decorated with mayonnaise, any white sauce, grated cheese or olives. The best addition is a fresh vegetable salad.

Ingredients

• chicken eggs - 2 pcs.
• champignons - 80 g
• onion - 70 g
• milk - 50 ml
• vegetable oil - 30 ml
• spices (salt, pepper)
• dill - 3-4 sprigs

Preparation

1. So, start by preparing all the products you will use. These are champignons and onions. Wash the mushrooms. Remove peel if desired. Cut into thin slices along with the legs. Peel the onion and cut into arbitrary slices. Buy only the freshest, good quality champignons. They should be white, without spots, with pink plates under the cap.

2. Heat the oil in a frying pan. Use sunflower or olive oil, just unscented. Add onion slices. Fry over low heat until soft. Stir occasionally with a wooden spatula.

3. When the onion pieces are soft, add the chopped mushrooms. Stir. Fry, stirring, for about 10-15 minutes.

4. While the mushrooms are cooking, rinse the eggs. Break into a deep container. Take a hand whisk and beat until smooth. There is no need to beat vigorously.

5. Pour milk into the egg mixture. You can take low-fat if you are on a diet. Whisk lightly until ingredients combine.

6. Wash the dill sprigs and dry with a paper towel. For greens, you can also use parsley, celery leaf or cilantro to taste. Chop finely. Add chopped herbs, salt, and ground black pepper to the omelette mixture. Mix carefully and taste.