What do you think about a fragrant oven-baked mushroom omelette, stuffed with melting cheese? A simple, quick, tasty, not heavy at all, and especially fridge-cleaning dish. It’s perfect for trips and picnics, quick lunch or dinner, or to put in a lunchbox. I like to prepare the oven-baked mushroom omelette also on special occasions, in finger food version and serve it as an appetizer. In this case, the omelette is portioned into many small squares, so that guests can eat them comfortably. It can be prepared in advance and stored in the fridge, well covered and served either hot or cold, depending on tastes and needs.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 17.6 oz Button mushrooms
- 4 Medium whole eggs
- 4 tbsp Milk (also lactose-free)
- to taste Grated cheese as desired
- to taste Melting cheese (also lactose-free)
- to taste Fine salt
- to taste Ground pepper
- to taste Extra virgin olive oil
- to taste Breadcrumbs (also gluten-free)
Preparation
Let’s prepare the mushrooms. Remove the bottom part of the stems and clean them thoroughly, removing any soil with a damp cloth. Slice them thinly and transfer them to a non-stick pan and cover them with a lid.
On low heat, without any kind of seasoning, let them lose most of their water (repeat the operation at least twice, discarding the water released by the mushrooms each time); this way, we avoid ruining the omelette during cooking.
Let them cool and drain them in a colander while we take care of the other ingredients.
In a large bowl, lightly beat the eggs, add the milk, grated cheese, salt, pepper, diced melting cheese (provola or fior di latte which are drier), warm mushrooms, and mix well.
Oil and sprinkle some breadcrumbs in a 12 x 12-inch baking pan.
Pour the mixture and bake it in the middle of a preheated oven at 392°F for about 15/20 minutes (it depends on your oven; in my gas oven, the omelette took 15 minutes). When cooked, turn off the oven, take out the mushroom omelette, and let it cool for about ten minutes before cutting and serving.
