Omelet with mushrooms is a second course that is simple and tasty, you can also make it with leftover mushrooms, excellent with champignon, honey mushrooms, porcini or even mixed fresh or frozen mushrooms. The mushroom omelet is also excellent served as an appetizer or to accompany a drink, or served at a buffet, perhaps cut into cubes. Egg recipes are very easy to make and you can create different omelets based on what you have in the pantry or fridge or, if you’re lucky, based on the vegetables you have in the garden. Now let’s see how to prepare the omelet with mushrooms and if you try it, let me know. Barbara
I recommend trying these mushroom recipes as well:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz champignon mushrooms
- to taste parsley
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- 6 eggs
How to prepare the Omelet with mushrooms
Let’s start preparing the omelet with mushrooms, clean the mushrooms and cut them into pieces or slices. Pour some oil into a pan and add the garlic clove, then add the mushrooms, a pinch of salt, and cook for 10 minutes. Finally, sprinkle with parsley.
Break the eggs and put them in a bowl, beat them with a fork.
Line a baking pan with parchment paper, pour in the previously cooked mushrooms and spread them across the entire pan.
Bake in a static oven preheated to 356°F for 30 minutes or in the microwave at 750 watts for 10 minutes; of course, you must have the appropriate microwave-safe baking dish. Alternatively, you can cook in an air fryer at 392°F for 10 minutes.
When the Omelet with mushrooms is ready, take it out of the oven, cut it into slices, and serve it hot or at room temperature.
How to store the Omelet with mushrooms
Keep it in the fridge for 2 days
