The baked mushroom and smoked cheese omelette is a rich and flavorful recipe, ideal for a quick lunch or dinner.
A perfect mix of fresh eggs, champignon mushrooms, and the smoky touch of cheese, all baked for a soft, golden, and stringy texture.
What makes this recipe so special? Let’s start with its ease of preparation. With a few quality ingredients and a handful of simple steps, this omelette transforms into a truly appetizing dish. Then follows the baking: the even heat envelops the ingredients, cooking the omelette slowly and evenly. The result is a soft inside and a golden, crispy surface that will make your mouth water just by looking at it.
Besides the ease of preparation and the goodness of the flavors, this omelette is the perfect solution to save last-minute lunches or dinners; it is the perfect answer for those looking for a tasty, easy, and quick dish to prepare.
If you like omelettes, I also recommend these other delicious recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 239.90 (Kcal)
- Carbohydrates 1.63 (g) of which sugars 1.00 (g)
- Proteins 16.71 (g)
- Fat 19.08 (g) of which saturated 3.85 (g)of which unsaturated 3.66 (g)
- Fibers 0.42 (g)
- Sodium 878.06 (mg)
Indicative values for a portion of 89 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Mushroom and Smoked Cheese Omelette
- 5 eggs
- 5.29 oz champignon mushrooms
- 3.53 oz smoked cheese
- 1 bunch parsley
- 1 clove garlic
- 4 pinches salt
- 2 tbsp extra virgin olive oil
Preparation of the Baked Mushroom and Smoked Cheese Omelette
Cut the smoked cheese into cubes and chop the parsley.
Clean the mushrooms with a damp cloth to remove dirt. Then, slice them.
In a pan, brown the garlic clove with 2 tablespoons of olive oil. Then, add the champignon mushrooms and sprinkle in 2 pinches of salt and part of the parsley. Cook over moderate heat for about ten minutes.
When the mushrooms are ready, remove them from the heat and let them cool.
Crack the eggs into a bowl, adding two pinches of salt and lightly beating them until foamy.
Add the parsley and the cooled mushrooms. Mix the ingredients gently.
Pour the mixture into a baking dish lined with a sheet of parchment paper, spreading it evenly over the surface.
Then, add the cheese cubes.
Bake the omelette in a preheated oven at 356°F for 20 minutes. Serve immediately.
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Can I prepare the baked mushroom and smoked cheese omelette in advance?
Of course. In this case, before serving, reheat the omelette in the oven at 302°F for about ten minutes.
