Omelet with mushrooms


Eggs 3 pcs

Champignons frozen 100 g

Onion 30 g

Cream 20% fat. 3 tbsp. l.

Milk 2.5% fat. 1 tbsp. l.

Vegetable oil 3 tbsp. l.

Salt to taste

Ground black pepper to taste

Greens to taste

Beat eggs with milk and salt. Add 1 tablespoon of vegetable oil, mix.

Pour into a heat-resistant container. Put in an oven preheated to 220 C for 7-10 minutes.

While the omelet is being cooked, sauté mushrooms and onions in vegetable oil with salt and pepper.

Then pour in the cream and add the chopped herbs. Put out until slightly thickened.

Get the finished omelet.

Put the mushrooms on one half of it.

Cover with the other half.

The omelet is ready.

Bon appetit!