Omelette with mushrooms in the oven
4 servings
25 minutes
Oven-baked mushroom omelet is a refined dish of Italian cuisine that combines the tenderness of eggs, the creamy softness of milk, and the aroma of forest mushrooms. The origins of the omelet trace back to France, but Italian chefs have added their unique sophistication to it. This recipe is perfect for breakfast or a light dinner as baking in the oven gives the omelet an airy and elastic texture. Baking soda helps maintain its fluffiness while mushrooms add a rich flavor and a hint of earthiness. The dish is served hot and pairs excellently with fresh herbs, soft cheese, or crispy bread. Each serving is a piece of morning harmony where the simplicity of ingredients creates amazing culinary pleasure.
1
Take 4 eggs and mix them in a deep bowl. Add salt and pepper, and also put half a teaspoon of baking soda. This will make your omelet elastic, fluffy, and it won't fall after being taken out of the oven.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Soda: 0.5 teaspoon
2
Pour half a cup of milk into the egg mixture and whisk everything together.
- Milk: 0.5 glass
3
Take the mushrooms you selected, chop them into small pieces. Pour half of the egg mixture into a baking dish and carefully place the prepared mushrooms on it. Pour the remaining eggs with milk on top and place the dish in an oven preheated to 180 degrees.
- Champignons: 100 g
- Chicken egg: 4 pieces
- Milk: 0.5 glass
4
Wait 20 minutes and check the mushroom omelet for doneness. To do this, take out the pan and shake it. If the dish has a firm consistency, it is ready.