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Oven-Baked Omelette with Chicken and Mushrooms

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Nadia Galinova
Translated by
Nadia Galinova
Oven-Baked Omelette with Chicken and Mushrooms
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
2
"So delicious, so easy - of course it is our favorite omelette"

Ingredients

  • chicken - 7 oz (200 g)
  • mushrooms - 3.5 oz (100 g)
  • eggs - 4 pcs.
  • parmesan - 1.1 oz (30 g)
  • garlic - 1 clove
  • parsley
  • salt
  • olive oil
  • black pepper
measures

How to make

Cut the chicken meat into small pieces. It's best if it's from white meat.

Heat a cup of olive oil in a pan, briefly fry a finely chopped clove of garlic with a pinch of parsley.

Add the meat and continue to fry, until it aquires a golden color. Add the sliced ​​mushrooms.

Pour a cup of vegetable broth and season with salt and black pepper. Cover the pan and cook, until it remains in fat.

Beat the eggs with a wire whisk for 5 minutes. Add the grated parmesan.

Wait until the meat mixture cools down and pour the eggs. Stir well.

Grease and flour a small oblong cake mold. Pour the mixture. Bake the omelette at 360°F (180°C) in a preheated oven for about 20 minutes.

Serve the oven-baked chicken and mushroom omelette with a salad of your choice!

Enjoy!

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