Omelette with mushrooms and bell peppers in a multicooker
2 servings
25 minutes
Omelet with mushrooms and bell peppers in a multicooker is a refined dish of European cuisine that combines the tenderness of eggs with the rich flavor of mushrooms and the sweetness of peppers. Its origin traces back to traditional French omelets, where vegetables and mushrooms are added to the classic recipe for a special texture and aroma. Bell pepper adds a light sweetness to the dish, while champignons provide a pleasant earthy note. The omelet is cooked in a multicooker, making it especially airy and soft. It is perfect for breakfast or a light dinner, and its simplicity in preparation allows one to enjoy this flavor without extra hassle. It is served with herbs and fresh vegetables, highlighting its natural taste. The omelet can be complemented with cheese or herbs for even greater depth of flavor.
1
Pour vegetable oil into the multicooker bowl.
- Vegetable oil: 10 ml
2
Place the mushrooms in the bowl (frozen or fresh can be used). Turn on the 'Fry' mode.
- Button mushrooms: 200 g
3
Wash the bell pepper, remove the stem and seeds.
- Sweet pepper (capsicum): 1 piece
4
Cut into small cubes.
5
Add chopped pepper to the mushrooms.
- Sweet pepper (capsicum): 1 piece
6
Fry until the pepper is soft and the liquid has completely evaporated.
7
Crack 2 eggs into a bowl. Add salt to taste.
- Chicken egg: 2 pieces
- Salt: to taste
8
Add salt and pepper, and whisk until smooth.
- Ground black pepper: to taste
9
Add milk.
- Milk: 50 ml
10
Pour the egg mixture into the multicooker bowl and bake the omelet on the 'Bake' mode for 15 minutes.
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