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Omelet with Pickled Mushrooms and Herbs

A simple, satisfying, and delicious morning breakfast — a mushroom omelet! Feel free to add to it as you like: onion, fresh herbs, other vegetables. It's a good idea to boil the mushrooms first, unless you're using button mushrooms or canned ones.

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Omelet with pickled mushrooms and herbs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 7 g
Fats 55 % 11 g
Carbohydrates 10 % 2 g
133 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

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  • Sauté the mushrooms in a skillet with a little vegetable oil, salting if needed. Beat the eggs with a fork, add salt, and pour in the milk — use a little more milk if you like a softer, more tender omelet. Pour the beaten eggs and milk over the mushrooms and scatter in the herbs. Cover the skillet and cook the omelet over low heat until set.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Pickled champignons - 12  kcal/100g
  • Salt - 0  kcal/100g

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