Omelette with broccoli and mushrooms
4 servings
10 minutes
Broccoli and mushroom omelet is a refined French dish that combines the tenderness of eggs with the rich flavor of mushrooms and the freshness of broccoli. The French have long mastered the art of making omelets, turning them into culinary masterpieces. In this recipe, soft broccoli florets are complemented by the aroma of sautéed mushrooms, while melted cheese adds a special creaminess to the dish. This omelet is perfect for a light breakfast or an exquisite dinner. With its delicate texture and rich flavor, it pairs wonderfully with fresh green salads and a glass of white wine. The simplicity of preparation makes it accessible even for novice cooks, while the harmony of ingredients turns every bite into a gastronomic delight.
1
Boil broccoli in salted water or steam until tender.
- Broccoli: 1 head
- Salt: to taste
2
Melt about 1 tablespoon of oil in a pan, add chopped mushrooms.
- Butter: to taste
- Button mushrooms: 6 pieces
3
Turn off until the mushrooms are browned. Transfer to a plate.
4
Beat the eggs with milk, add salt and pepper.
- Chicken egg: 2 pieces
- Milk: 60 ml
- Salt: to taste
- Ground black pepper: to taste
5
Pour the mixture into a heated pan. Cook until the eggs are fully set.
6
Sprinkle with grated cheese, then top with mushrooms and broccoli.
- Cheese: 50 g
- Button mushrooms: 6 pieces
- Broccoli: 1 head
7
Fold the omelet and cook for a couple more minutes until the cheese is fully melted. Serve immediately.
