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We propose an original dinner: a omelette stuffed with mushrooms and mozzarella. Without a doubt, a different way of consuming vegetables. And this time we have put mushrooms but you can replace them with wild asparagus, cauliflower or any other vegetable you have at home.
In the step-by-step photos you will see that preparing it has no difficulty. It is also a great harvest recipe. In this case we have cooked the mushrooms on purpose but you can use that sautéed vegetables that you have in the fridge.
Omelette stuffed with mushrooms and mozzarella
A very complete, easy and delicious recipe.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 350
- Rations: 2
- Cooking time:
- Total time:
Ingredients
- 150 g of mushrooms
- Extra virgin olive oil
- Aromatic herbs
- Sal Island
- 1 ball of mozzarella
- 4 eggs
Preparation
Chop the mozzarella and let it drain.
We clean and chop the mushrooms.
We put them in a pan with a drizzle of olive oil. We add dried aromatic herbs and a little salt.
Let it cook for a few minutes, until the liquid is released and it evaporates almost completely.
We remove the mushrooms from the pan and reserve them.
We pour another drizzle of extra virgin olive oil in the pan (it is important that it is non-stick) and put it on the fire.
We break the 4 eggs on a plate.
We whisk them with more aromatic herbs and a little salt.
We put them in the pan.
We can put the lid so that the upper part is also cooked.
Let it set and, when the top is practically done, without turning it over, we put the drained mozzarella in one half.
On that mozzarella we add the sautéed mushrooms.
We close the tortilla putting the empty half on which we have just covered with the cheese and mushrooms and we have it on the fire for a few more minutes so that the cheese melts.
We serve immediately
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