Omelette with mushrooms, onions and herbs
6 servings
30 minutes
Omelet with mushrooms, onions, and herbs is a refined dish of European cuisine that combines the tenderness of eggs with the rich flavor of caramelized onions and earthy notes of mushrooms. It is believed that the omelet originated in French gastronomy, where it is made with various fillings. In this version, mushrooms add depth to the flavor while fresh herbs refresh the composition. This omelet is perfect for breakfast or a light dinner. It is cooked on the stove and perfected in the oven to achieve an airy texture. A special culinary highlight is the caramelized onion that adds sweet notes harmonizing with garlic and wine vinegar aromas. Serve this omelet hot, garnished with fresh parsley to emphasize its flavorful elegance.
1
Clean the mushrooms, remove the stems, and slice them thinly.
- Fresh mushrooms: 250 g
2
In a large skillet, heat olive oil over low heat and add finely chopped onion and sugar. Cook, stirring, for about 30 minutes until the onion caramelizes. Add mushrooms, minced garlic, finely chopped green onion, and vinegar. Cook for 10 minutes, then transfer half of the mixture to a plate.
- Yellow onion: 1 head
- Sugar: 1 teaspoon
- Extra virgin olive oil: 0.3 glass
- Green onions: 3 pieces
- Garlic: 2 cloves
- Red wine vinegar: 1 tablespoon
3
Preheat the oven to 180 degrees.
4
Beat the eggs with 1 tablespoon of water, add salt and pepper.
- Chicken egg: 8 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
5
Place a small fire under the pan and pour the remaining mushroom mixture over the eggs. Gently and carefully stir the eggs. When the eggs are almost cooked, sprinkle with parsley and the remaining mushrooms. Place in the oven for 3 minutes.
- Chopped parsley: 5 tablespoon
- Fresh mushrooms: 250 g