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Mushroom omelette

Mushroom omelette

Because I am allowed to eat one egg a day, I have to find various options under which I can prepare it. Excluded fried! Today I tried a mushroom omelet.

  • 1 or
  • 1 mushroom
  • dill
  • salt
  • pepper

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Mushroom omelet:

Put a Teflon pan over low heat without a drop of oil in it.

Beat the egg well with salt and pepper, add the finely chopped and chopped mushroom and the chopped dill. Mix everything well and pour into the hot pan. Allow to brown on one side, then turn and brown on the other side.

Serve with a salad of your choice seasoned with 2 teaspoons of oil, dill and a pinch of salt.

Good appetite!


French omelette with garlic mushrooms

Delicious French omelette, made with garlic mushrooms and seasoned with parsley. Ideal for fast and low calorie dinners.

  • Irene Arcas
  • Recipe type: starters
  • Calories: 150
  • Portions: 5
  • Cooking time: 15M
  • Total time: 15M

Ingredients

  • 8 eggs (better if they are free-range chickens)
  • 100 g of sliced ​​mushrooms
  • 4 garlic cloves
  • salt
  • 30 g of olive oil and a little more to coagulate the tortilla in a pan
  • 1/2 cup well washed parsley leaves (can be dried)

Preparation

First we put the parsley leaves and crush 5 seconds, speed 4. We retire and book.

Put the oil and garlic in the glass and crush 4 seconds, speed 4. We lower the remains of the walls and program 4 minutes, varom temperature, speed 1.

Add the mushrooms, salt and parsley and set aside 10 minutes, varom temperature, spoon speed, counterclockwise. When there are 2 minutes left, we check if they have no water. If there is water, take out the cup and cook for two minutes with the cup removed.

Remove the contents of the glass and reserve it in a large bowl in which we will then add the eggs.

Without washing the glass, add the eggs and a pinch of salt. I like to break the eggs in a separate container (in case a part of the shell falls I see it) and then pour it into the glass. removed 5 seconds, speed 5. Pour the eggs where we had the mushrooms and mix well.


Quesadilla omelet

You need:

  • 3 large eggs
  • 1 tablespoon butter
  • salt and pepper to taste
  • 1 tablespoon cream cheese
  • 1 sheet of tortilla
  • 50 g cheddar cheese.

Method of preparation

Beat the eggs, season with salt and pepper. In a frying pan, melt half the amount of butter over low heat, pour the beaten eggs and fry. When they are still soft, add the cream cheese, stir, leave a little more and take them out on a plate while they are still soft.

Wipe the pan, melt the rest of the butter and put the tortilla sheet. Put the egg on half of it. Sprinkle cheddar on top and fold the tortilla. Leave it like this for 3-4 minutes and then turn it to brown on the other side as well. Cut into 4 and serve with a sauce of your choice from here.


Mushroom recipes: Snourishing endive

Ingredient: fresh baguette or ciabatta, spicy pork steak, beef or duck (sliced), mozzarella, sliced ​​green bell pepper.

Preparation: Cut the bread and place the ingredients one by one, carefully, then place the sandwich in a tray and put it in the oven to heat the steak, melt the cheese and brown the bread. The combination is delicious and very nutritious.


Omelette with mushrooms, mozzarella and watercress

This omelet is perfect for breakfast or brunch. It is full of delicious ingredients, easy to find, and for even more fiber, you can also add Nutrilite Fiber Powder ™ to the omelet mixture before cooking.

Used iCook products:

1 L mixing bowl

Non-adhesive pan with lid, 24 cm

Ingredient:

200 g of champignon mushrooms, cut into slices

2 teaspoons fresh thyme

Optional: 100 g of Parmesan cheese

Optional: Nutrilite fiber powder

150 g of mozzarella balls, cut in half

30 g of fresh watercress, with cut stalks

1 tablespoon olive oil

Heat a tablespoon of olive oil in the pan over medium heat. If you use the iCook non-stick pan, you will not need oil. After heating, add the mushrooms and brown them until golden on both sides. Season with salt and pepper and sprinkle thyme on top. Remove the mushrooms from the pan and set aside.

Mix in the bowl the salt, the optional grated Parmesan and the Nutrilite fiber powder with the beaten eggs.

Melt two teaspoons of butter in the pan over medium heat and add half of the egg mixture. If you use an iCook non-stick pan, you won't need butter. Slightly rotate the pan so that the entire surface is covered. After the layer is baked, place half of the mushrooms and five of the mozzarella halves on one side of the omelet, then fold it with the other side. Then, holding the pan tilted, let the omelette slide on the plate.

Do the same with the second omelet.

Garnish with fresh watercress and the remaining mushrooms. Season with salt and ground red pepper to taste.


Mushroom omelet - Recipes

Today I propose a light, tasty and filling recipe. This is the only way to eat mushrooms and especially cauliflower from now on.

Ingredient (s):
3 eggs (3 eggs),
cauliflower,
mushrooms
green onion,
salt, pepper, turmeric to taste (salt, pepper, turmeric).

Method of preparation:
Cut a few bunches of cauliflower and boil them in salted water for 10 minutes. We add half a lemon to the pot in which we boil (with a lid).


We cut the mushrooms into slices. Heat the oil and fry the mushrooms for 2-3 minutes until soft.


During this time we cut the green onion. We add it to the pan. Then add the boiled cauliflower.


3 ideas for mushroom stems

1. In soups

You can make cream soups with mushroom stalks left in your kitchen. All you have to do is add a few mushrooms and create your favorite recipe. Don't worry, the stems also have an intense and delicious taste, so you don't lose anything in terms of flavor. And if you make a cream soup, the appearance of the preparation with the stems in it does not have to worry you. Simply throw everything in the blender and the job is almost done!

2. In omelettes

When making an omelette with mushrooms, you don't have to use whole mushrooms. Especially if you make an omelet like a book and fold the mushroom pieces into the cooked eggs. Just make sure to cut them into pieces and cook them a little before adding them over the eggs, because the eggs will cook a little faster than the mushrooms. You can do the same in omelettes or quiches.

3. As a filling

We've been talking about stuffed mushrooms, but it's worth talking about how well the mushroom stems work as a stuffing itself. You can use them to make meat rolls or cut them into pieces and fill vegetables with them! Cook them with onion, garlic, spinach or boiled rice and then use the mixture to fill your heart's desire!


Mushroom omelette

The omelet is a very fast dish, suitable in any diet. It can be "customized" according to everyone's taste. Today I propose the mushroom omelet. Simple, nutritious and good. If you use coconut cream, you have a dairy-free LCHF preparation.

  • 300 g mushroom mushrooms
  • 3 eggs
  • 1 tablespoon sweet cream or coconut cream or clarified butter
  • salt

Put sliced ​​mushrooms in a pan, salt and cover with a lid. In a few minutes the mushrooms will be full of water, leave on medium heat until it evaporates. Then add the coconut oil or clarified butter.

Saute until lightly browned, stirring regularly.
In a bowl, lightly mix the eggs with the cream and salt. Pour over mushrooms. Cover with a lid and keep on low heat for about 3-4 minutes, until the whole surface is set.
Sprinkle with grated Parmesan cheese before serving.

TOTAL: 495 grams, 478.6 calories, 28.6 protein, 36.1 fat, 10.7 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Mushrooms with garlic and parsley

Guess, mushroom, what is it? Let me tell you: one of the tastiest, simplest and fastest sautéed mushroom recipes I've made so far. What could be simpler than some pan-fried mushrooms with garlic and parsley? These sautéed mushrooms can be eaten as such, with a polenta, rice or as a side dish to a piece of meat, which together will do a wonderful job and will give the dish a great taste.

Mushrooms, like spinach, leave a lot of water when cooked in a pan. But there are some tricks that help us sauté the mushrooms, so that they retain their aroma and color. The most important thing is fire. Yes, the fire. When you sauté the mushrooms, they leave water, but the big fire will help the water to evaporate. Once you have put the mushrooms in the pan, leave them until all the liquid is gone.

I try to include mushrooms in my diet as often as I can. I eat them sautéed, I put them in different recipes (mushroom omelette, baked omelettes with different vegetables, appetizer cake, salty muffins, mushroom sauce), I make an absolutely delicious cream of mushroom soup, but I also make a good mushroom risotto and lots of Parmesan cheese, as required. There are plenty of recipes, you just have to get to work and cook.

From a nutritional point of view, mushrooms:
  • they have a high fiber content, and they help regulate the digestive system
  • they also have a high water intake, so they will make you feel full much faster
  • contain vitamins (D, B1, B2, B3, B6, folic acid)
  • contain minerals (potassium, magnesium, copper, sodium, phosphorus, iron)
  • have few calories / 100 gr.

In addition, if you fast, diet or are vegetarian / vegan, they successfully replace meat, because they have a fairly large amount of protein.

Come on, no more mushroom stories. Let me show you the recipe:
____________________________________
INGREDIENTS
500 gr. mushrooms (I used champignon)
2-3 tablespoons olive oil
2 cloves of garlic
1 handful of freshly chopped parsley
salt and pepper (to taste)
Optional: 1-2 tablespoons lemon juice


____________________________________
PREPARATION
First, clean, wash and slice the mushrooms.

Put the 2-3 tablespoons of olive oil in a pan, wait for the oil to heat up, then put the sliced ​​mushrooms in the pan and sauté them until all the water evaporates. Stir occasionally.

Remember: the fire must be medium to high to help the water evaporate faster.

After the water has evaporated, sauté the mushrooms for another 2-3 minutes on low heat, then season with salt and pepper to taste.

Add the finely chopped garlic and mix with a wooden spoon.

You can also add 1-2 tablespoons of lemon juice. I did so (it seems I like to put lemon in almost any food). Ha, Ha, Ha!

At the end add the freshly chopped parsley and serve with pleasure.

It is a simple dish, and the flavors on the plate will convince you to make this recipe more often.


3 ideas for mushroom stems

1. In soups

You can make cream soups with mushroom stalks left in your kitchen. All you have to do is add a few mushrooms and create your favorite recipe. Don't worry, the stems also have an intense and delicious taste, so you don't lose anything in terms of flavor. And if you make a cream soup, the appearance of the preparation with the stems in it does not have to worry you. Simply throw everything in the blender and the job is almost done!

2. In omelettes

When making an omelette with mushrooms, you don't have to use whole mushrooms. Especially if you make an omelet like a book and fold the mushroom pieces into the cooked eggs. Just make sure to cut them into pieces and cook them a little before adding them over the eggs, because the eggs will cook a little faster than the mushrooms. You can do the same in omelettes or quiches.

3. As a filling

We've been talking about stuffed mushrooms, but it's worth talking about how well the mushroom stems work as a stuffing itself. You can use them to make meat rolls or cut them into pieces and fill vegetables with them! Cook them with onion, garlic, spinach or boiled rice and then use the mixture to fill your heart's desire!


Omelette with mushrooms, cheese and bacon, a quick Transylvanian delight

Published: Tuesday, April 21, 2020, 10:30 p.m.

The first version of the omelet seems to have originated in ancient Persia, but there are other peoples who had their own way of preparing it. In the UK there is even a recipe dating back to the 14th century, made from a mixture of eggs and chopped herbs, cooked in pots with butter.

Another recipe from France dating from the same period also has a detailed method of preparation, which involves mixing beaten eggs with ginger and various spices, the dough obtained by cooking in a pan in hot oil or butter.

In Japan, the omelet is a very popular dish, a reason for national pride. It looks more like a roll, being filled with various garnishes. Beat the eggs with broth, soy sauce and other favorite spices, being fried repeatedly on both sides and cut into rolls.

Slana or smoked cliché is one of the emblematic traditional sausages from Transylvania and Banat. Pork bacon has been prepared throughout Transylvania and throughout Banat for over 1000 years and the recipes show small variations depending on the Saxon, Hungarian or Swabian influence.

In Transylvania and Banat, slana or clisa is seasoned with an aromatic mix composed of salt, pepper, garlic, cumin, coriander, marjoram, mustard seeds, etc.


Video: Fungi Time Lapse Compilation (January 2022).