Omelette with champignons and green onions
1 serving
15 minutes
Omelet with mushrooms and green onions is an elegant dish of French cuisine that embodies simplicity and sophistication. Its roots trace back to the ancient traditions of French chefs who valued harmony of flavors. Tender mushrooms sautéed in butter reveal their rich texture, while the light onion aroma adds freshness. The egg mixture with milk envelops the ingredients, creating an airy structure and adding softness. The omelet is perfect for a morning breakfast or a light dinner, and adding beef sausages makes it more filling. It can be served as a standalone dish or complemented with fresh vegetables and crispy toast. The simplicity of preparation makes it a favorite choice for both beginners and experienced cooks.
1
Place a small piece of butter on a heated (but not scorching!) pan. Add sliced mushrooms and sauté over medium heat. Season with salt and pepper to taste.
- Butter: 7 g
- Champignons: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Whisk the eggs with milk in a bowl and add chopped green onions.
- Chicken egg: 2 pieces
- Milk: 3 tablespoons
- Champignons: 3 pieces
3
After frying the mushrooms (for about 5-7 minutes), reduce the heat to low, pour the mushrooms with a liaison (a mixture of eggs, milk, and in our case, green onions), cover with a lid and leave until cooked.
- Chicken egg: 2 pieces
- Milk: 3 tablespoons
- Champignons: 3 pieces