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Omelette with mushrooms and cheese

Omelette with mushrooms and cheese


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silicone shaped daisy from Decorix :)

  • 1 tablespoon lightly topped mushrooms,
  • 30 g cheese small pieces,
  • 3 well beaten eggs,
  • grated with kotanyi pepper and lemon,
  • 1 pinch of salt,
  • a few slices of kaizer.

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Omelette with mushrooms and cheese:

Deea diligently beat the eggs, then ground the pepper in them, added a pinch of salt, greased a silicone daisy tray with butter, placed the mushrooms and kaizr on the bottom of the tray and poured the beaten eggs with pepper and cheese on top. Put in the hot oven for a few minutes and you're done! Serve with ketchup and good cheer! When serving, you can also grind pepper and like my Deea!


Tart with mushrooms and cheese

In a bowl mix ½ a packet of butter (the butter used to prepare the dough must be cold) with 200 g of sour cream and a pinch of salt, then add 200 g of flour, knead the dough by hand.

The dough obtained must be hard and non-sticky, but if somehow the dough does not seem to be like that, a little more flour is added. Wrap in plastic wrap and refrigerate for about 30 minutes. The cold dough is spread in a thin sheet with which to cover the tray and lightly press with your fingers on the edges (to take the shape of the tray). Excess dough is cut. Prick the dough with a fork from place to place (so as not to swell too much during baking).

Bake for about 10-15 minutes.

Meanwhile, in a frying pan with hot oil, cook the onion, add the mushrooms and fry until all the water left by the mushrooms evaporates.

Remove the tray with the peel from the oven and fill it with the mushroom mixture, pour the beaten sour cream over the egg.

The mushroom tart is reintroduced in the oven and left to bake for another 20-30 minutes. 5 minutes before removing the tart from the oven, sprinkle with grated cheese.


Tart with peppers, mushrooms and cheese - recipe

The ingredients used in this recipe are not fixed. They can be replaced or diversified depending on what you have in the fridge or depending on the taste and preference of each. For example, if you do not tolerate mushrooms or peppers, you can replace them with pieces of eggplant, pumpkin, tomatoes, broccoli, pickles. Or you can use greens instead of vegetables like spinach.

ingredients

• 4 eggs
• 1 red bell pepper
• 1 green or yellow bell pepper
• 100 g of mushrooms
• 50 g of cheese
• 50 g of mozzarella (or all cheese, or other cheese)
• salt and pepper to taste

Prepare all the ingredients before beating the eggs. Wash, clean and cut the peppers into strips or squares. If you use canned mushrooms, rinse them and drain them.

Cut the mozzarella into cubes and grate the cheese.

Break the eggs into a bowl and beat with a mixer until frothy. Add all the other ingredients and mix gently with a spatula or spoon to incorporate.

Pour the composition obtained in the chosen tray, greased with a little oil (butter) beforehand and spread with baking paper.

Put the tray in the oven and leave the tart for a few minutes, until it is baked and the edges have started to come off the tray.

Portion the tart after it has cooled into cubes, to make it easier to serve. It is very tasty with tomatoes, cucumbers, green salads or spicy tomato sauces (chilli).

Source: Postolache Violeta, Frittata with peppers and mushrooms, Recipe Book: http://www.caietulcuretete.com/2014/09/fritatta-cu-ardei-si-ciuperci.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Tart with mushrooms and cheese

1. Put the ingredients for the tart dough in a bowl and mix well until a fairly hard crust is formed and refrigerate for 30 minutes. While the dough is resting, prepare the filling.

2. Clean the mushrooms, wash them in a few jets of water and let them drain on an absorbent kitchen towel. After draining, cut into suitable pieces and put to harden in a pan with onion and a little oil, and at the end add the greens, salt and pepper and leave for 5 minutes on the right heat.

3. This time, you can use small tart shapes and dress with the shell that you spread out in advance and arrange it in such a way that it looks like small baskets. These baskets are filled with the mushroom composition. Spread evenly in the molds, sprinkle with grated cheese and mozzarella and bake for about 40 minutes.


  • 4 eggs
  • 500 g of mushrooms
  • 50 g of smoked bacon
  • 200 ml of milk
  • 250 g of cheese
  • 1 dill bunch
  • 1 bunch of parsley
  • salt and pepper.
  • the mushrooms are cleaned, washed and put to scald in a pot with boiling water and a little salt after they have cooled, chop finely
  • In a pan, put the bacon cut into small pieces, add the onion cleaned, washed and finely chopped, then fry the mushrooms for a few minutes, then remove the pan from the heat and put the composition in a bowl.
  • beat the eggs, pour the milk, salt and pepper, then mix well
  • the obtained composition is poured over mushrooms, sprinkled with grated cheese and put in the oven for 20 minutes, on the right heat
  • when ready, serve sprinkled with chopped greens.

+ add comment for Omelette with mushrooms, cheese and bacon COMMENTS (0):


Omelette with mushrooms and cheese

The omelette with mushrooms and cheese is a simple, fast food, for breakfast, lunch or dinner. I never refuse, regardless of the main meals of the day, an omelette with mushrooms.

We grew up with this dish, my mother used to make us this fluffy omelet, in summer, when we were in Harghita, with fresh and fatty mushrooms, freshly picked from the forest, and I won't tell you how wonderful it was, especially since the eggs were 100% natural .

When I arrived in Bucharest, far from the fresh mushrooms in the forest, but with the same desire for a fluffy omelette with fresh mushrooms, what did I do? We went to the market and bought mushrooms. If you are lucky, you can find fresh mushrooms, if not, champignon mushrooms are also very good.

Pan-fried omelette with mushroom is a simple recipe, in 20 minutes we have it hot and fresh on the table. I usually do it on weekends, for breakfast, but when I don't have much time to cook, I do it at lunch, with a green or tomato salad next to it, it's perfect.

Let's see how to make this pan-fried omelette recipe, ideal for a filling and more than tasty meal.

If you like mushrooms, you can find many other recipes with mushrooms on the blog.


Mushroom omelette

Bariatrix omelets are not ordinary omelets! The omelette mixture has a very high concentration of protein and fiber and only 1 gram of carbohydrates, in 3 flavors with delicious taste, all under 150 calories!

Product Description

Number of servings (7):

Presentation: box with 7 envelopes. Price per box.


Recipe Low Carb

Omelettes are also the simplest and most low-carb dishes, even if you add another. This time I wanted to make a slightly different omelet because I discovered that it can be made a little different. It's about (I don't know how much) the famous recipe of the famous Gordon Ramsay & # 8217's Scrambled Eggs. For the first time I saw an omelette made without being beaten frantically before being fried. I didn't make breakfast as shown in the movie, I had dinner and I only extracted the process of processing the pots.

& # 8211 several grams of cheese sprinkled on top

Very quickly, put the mushrooms in a little way in the fixed 30 grams of butter (it can be even less, it can be even more). They cook for about 5 minutes because we don't want them to be extra-cooked. I broke the eggs in a bowl and threw them directly into the pan without beating them or mixing them with any milk or cream, I mixed frantically directly into the pan. I also added salt and pepper. And I followed exactly the steps described in the video. We take it off the fire, we mix it, we put it on the fire again and so on until it looks ready. It's not a big philosophy, the egg comes out more scattered, with mushrooms it's absolutely delicious and dinner is ready. Sprinkle the fixed cheese when removing the omelette on the plate so that it has time to melt, leave it to cool for another 5 minutes and only now is dinner ready.

Carbs could be completely zero if there were no more mushrooms. Anyway, it doesn't bother us, I even change it to zero carbs because the 2-3-4 that appear here and there don't affect us too much.


Omelette with mushrooms and cheese

The omelette with mushrooms and cheese is a simple, fast food for breakfast, lunch or dinner. I never refuse, regardless of the main meals of the day, an omelette with mushrooms.

We grew up with this dish, my mother used to make us this fluffy omelet, in summer, when we were in Harghita, with fresh and fatty mushrooms, freshly picked from the forest, and I won't tell you how wonderful it was, especially since the eggs were 100% natural .

When I arrived in Bucharest, far from the fresh mushrooms in the forest, but with the same desire for a fluffy omelette with fresh mushrooms, what did I do? We went to the market and bought mushrooms. If you are lucky, you can find fresh mushrooms, if not, champignon mushrooms are also very good.

Pan-fried omelette with mushroom is a simple recipe, in 20 minutes we have it hot and fresh on the table. I usually do it on weekends, for breakfast, but when I don't have much time to cook, I do it at lunch, with a green or tomato salad next to it, it's perfect.

Let's see how to make this pan-fried omelette recipe, ideal for a filling and more than tasty meal.

If you like mushrooms, you can find many other recipes with mushrooms on the blog.


Omelette with mushrooms and cheese or cheese

The omelet is my favorite solution for a quick and tasty dinner, especially since whatever you do you can't go wrong with it. Here is an omelet idea that you can prepare regardless of the season: omelette with mushrooms and cheese.

When I prepared the omelet I added a few slices of bacon found in the fridge, but the recipe is delicious and only with cheese and cheese!

  • Difficulty: small
  • Servings: 2
  • Preparation time: 20 minutes
  • Boiling time: 20 minutes
  • Total time: 30 minutes
  • Tools: frying pan, small saucepan with lid, spatula, wooden bottom, knife, fork, grater, deep plate, 2 dishes that go into each other to form the steam bath.

What ingredients do you need for the omelette with mushrooms and cheese:

  • 4-5 eggs
  • 40-50 grams of butter
  • 50 ml of sunflower oil
  • 100 grams of mushrooms: 3-4 pieces
  • 1 medium yellow onion
  • 50 gr grated Telemea cheese or cheese
  • a teaspoon of salt
  • a knife tip of ground pepper
  • 2-3 dill and parsley leaves (optional).

Wash the mushrooms well and cut them into thin slices up to 1 millimeter thick.

Finely chop the onion or put it on a large grater and cook it in a tablespoon of sunflower oil over low heat for a minute. Add the mushrooms, a pinch of salt and one with pepper. Let everything boil in the pan covered with a lid until the water (left by the mushrooms) drops completely. In 10 minutes the water should drop. Add the finely chopped dill and parsley and leave everything covered on a hot water bath to keep its temperature. (hot water bath = a large vessel half filled with hot water in which you put a smaller vessel with the above ingredients).

In the meantime prepare a simple omelet of 4 eggs, 40 grams of butter, 1 teaspoon of salt and 50 ml of oil. The omelet should be creamy, alternately have soft layers and coagulated layers, and should be impregnated with fat.

How do you prepare simple omelette !?

Beat 4 eggs with 50 grams of soft butter and a teaspoon of salt until you get a homogeneous composition then put everything in the pan with 3-5 tablespoons of hot oil beforehand. Bake the omelet on one side, over low to medium heat for 5-10 minutes. When it has lightly browned underneath, lift the omelette around so that the fluid composition from above the omelet flows and coagulates. The omelet is ready when the top remains soft and creamy.

Pour the mushrooms over the omelette, fold it in half and let it slide on a plate. Sprinkle grated Telemea cheese, Parmesan cheese and cheese on top and serve while hot.



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