Scrambled eggs with mushrooms
2 servings
12 minutes
Mushroom omelette is a delicate combination of eggs, mushrooms, and the creamy flavor of mozzarella cheese that transforms a simple dish into a gastronomic masterpiece. This recipe offers a modern take on the classic omelette, enhanced with cream, capers, and aromatic spices. It combines the rich taste of mushrooms, the tender texture of eggs, and a spicy hint of chili. Tomatoes add freshness and a slight tanginess while herbs finish the composition with a light herbal note. Mushroom omelette is an ideal option for a hearty breakfast or light dinner and a wonderful way to enjoy cozy home cooking. It is quick and easy to prepare but leaves a pleasant aftertaste and a sense of gastronomic pleasure.
1
Chop the mushrooms finely.
- Button mushrooms: 50 g
2
Heat olive oil and butter in a pan.
- Olive oil: 1.5 tablespoon
- Butter: 15 g
3
Chop the tomato coarsely and add salt.
- Tomatoes: 1 piece
- Sea salt: to taste
4
Send the mushrooms to the heated oil.
- Button mushrooms: 50 g
5
To salt.
- Sea salt: to taste
6
After 2-3 minutes, stir and reduce the heat to medium. Add cream and pepper.
- Cream 20% fat: 5 tablespoon
- Ground black pepper: to taste
7
Fry for 3-4 minutes, stirring occasionally.
8
Add tomatoes and eggs.
- Tomatoes: 1 piece
- Chicken egg: 4 pieces
9
Add mozzarella. Salt, pepper, and add ground chili.
- Mozzarella cheese: 100 g
- Sea salt: to taste
- Ground black pepper: to taste
- Chili powder: to taste
10
Once the eggs are set and the cheese is melted, remove from heat and transfer to a plate. Add capers and herbs. Done!
- Capers: to taste
- Parsley: to taste
