Omelette with mushrooms and parmesan
1 serving
15 minutes
Mushroom and parmesan omelet is an exquisite version of a traditional dish rooted in European cuisine. The fluffiness of the eggs combines with the rich flavor of mushrooms sautéed in butter with aromatic garlic. Grated parmesan adds depth to the taste, while fresh herbs provide lightness. This dish is perfect for both a morning breakfast and a light dinner. It is easy to prepare but leaves a sense of gastronomic pleasure due to the harmonious combination of ingredients. The flavor is soft, creamy, with a hint of mushroom and a spicy garlic aroma. This omelet can be served with crispy bread or fresh salad, making the meal complete and satisfying. The simplicity of preparation and exquisite taste make it an excellent choice for those who appreciate refined culinary classics.
1
Melt 30 grams of butter in a pan. Add sliced mushrooms and chopped garlic. Fry for 10 minutes or until all the liquid evaporates.
- Butter: 40 g
- Champignons: 150 g
- Garlic: 1 clove
2
Beat the eggs with herbs, add salt and pepper.
- Chicken egg: 2 pieces
- Parsley: to taste
- Chives: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Melt the remaining butter in the pan and pour in the eggs.
- Butter: 40 g
- Chicken egg: 2 pieces
4
Whisk the eggs until they set. Top with mushrooms and parmesan.
- Champignons: 150 g
- Grated Parmesan cheese: 2 tablespoons