Omelette with champignons

This mushroom omelet with macaroni and cheese is a delicious and filling recipe for a quick breakfast or dinner. It's the perfect combination of a tender omelet, flavorful mushrooms, and cheese.

Step-by-step recipe

Step 1:

Finely chop the onion. First, slice the mushrooms, reserving the largest slices for garnish and chopping the rest. Grate the cheese on a fine grater.

Step 2:

Fry the mushroom slices in oil until tender and season with salt. Set aside.

Step 3:

Fry finely chopped onions and mushrooms.

Step 4:

Mix boiled pasta, mushrooms fried with onions and grated cheese in a bowl.

Step 5:

Spoon the mixture into the molds, filling them about halfway. Don't pack the filling too tightly; let it remain airy—this will allow the omelette to fill the molds better.

Step 6:

Whisk together eggs and milk, add seasonings and salt.

Step 7:

Pour the egg mixture into the molds almost to the top. Garnish with mushroom slices.

Step 8:

Bake in the oven at 180 degrees for 15-20 minutes.

Cooking tips

Use small pasta, preferably lacy, so the omelette can be filled more easily. You can substitute chopped boiled potatoes or cauliflower pieces for the pasta.

Mushroom slices should be fried immediately after cutting, so they will turn out soft and juicy.

Before serving, garnish the omelette with dill and parsley. Serve on lettuce leaves, with a vegetable garnish, or on its own.