Folded Omelette with Mushrooms, Tomatoes and Cheese

Name: Stuffed Omelette with Mushrooms, Tomatoes and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: Eggs 4; Milk 100 ml; Vegetable oil 2 tbsp (1 tsp for the egg mixture, the rest for frying); Salt, black pepper to taste; Button mushrooms 3-4; Tomato 1; Brynza (sheep's milk cheese) 50 g; Hard cheese 2 tbsp (grated) (14 g); Parsley 3-4 sprigs; Dill 2-3 sprigs

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30 mins

A tasty homemade filled omelette is the perfect hearty breakfast. It is a bit more work than English ham and eggs, but the rich, varied filling inside is delicious and wholesome, and you won’t feel hungry until lunch.

It is hard to say which world cuisine invented this dish. The argument is almost as endless as “which came first, the chicken or the egg?” The word omelette is French, though almost every cuisine in the world has something similar, and each is made with plenty of imagination and variety.

There are thousands of variations and plenty of subtleties. Take the frittata, the Italian skillet version. It is a dish in its own right, but also a hot appetizer, a side dish and even a dessert. Omelette — a dish of lightly beaten eggs fried in a pan. Flour, milk, water, spices, fillings and so on can be added to it.

Hotels abroad that welcome tourists for a summer vacation (Turkey, Egypt, Thailand and so on) almost always offer a fresh omelette at breakfast, plain or filled, and the chef makes it just for you, right in front of you. It is always a pleasure to watch the maestro create a masterpiece.

If you approach it with a bit of imagination, making a tasty filled omelette is not difficult at all. You need a few fresh eggs, a little milk, a tomato, cheese and mushrooms for a combined filling, and vegetable oil. Be sure to add some fresh herbs. It cooks quickly, and even with the filling to prepare it takes half an hour at most.

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Ingredients

2 servings

For the omelette
Eggs 4
Milk 100 ml
Vegetable oil 2 tbsp (1 tsp for the egg mixture, the rest for frying)
Salt, black pepper to taste
For the filling
Button mushrooms 3-4
Tomato 1
Brynza (sheep’s milk cheese) 50 g
Hard cheese 2 tbsp (grated) (14 g)
Parsley 3-4 sprigs
Dill 2-3 sprigs

Step-by-step recipe

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The egg mixture

As with any dish like this, make the omelette from the freshest eggs. If you don’t keep hens, buy table eggs no more than a week old. For the filling you need a few fresh button mushrooms, a ripe tomato and sprigs of herbs. I recommend adding a little Bulgarian brynza. It is an affordable product, and the result is incomparable.
Carefully crack the eggs into a bowl. Make sure there are no bits of shell.
Season the eggs with salt and pepper to taste. Add the milk and a teaspoon of vegetable oil.
Beat the eggs with a fork or whisk until smooth. Oh, and don’t reach for the mixer: this is just an omelette, not tiramisu cream or a stiff meringue foam.
Divide the beaten eggs equally between two cups, a little less than a full teacup each, about 150 ml per omelette.

Two omelette bases

Heat a frying pan very well and pour in vegetable oil with little smell. Refined sunflower oil works fine.
Reduce the heat to below medium. Pour half of the egg mixture into the pan. The amount of mixture determines how thick the omelette is.
Fry without a lid until the egg mixture sets on top and lightly browns underneath. Don’t cover the pan, or you will get a soufflé and the dish will simply puff up.
Slide the omelette onto a large dinner plate. This is easy; the main thing is not to touch it with your hands. Just tilt the pan toward the plate and the omelette will slide onto it like a sled down a hill.
Fry the second half of the egg mixture the same way, adding more vegetable oil if needed. You end up with two bases to put the filling on.

Filling

Finely chop the parsley and dill with a knife. It’s better not to use the coarse stems.
Grate the hard cheese and the brynza on a fine grater.
Cut the tomato into small cubes. You can remove the seeds or leave them in, as you like.
Slice the mushrooms and fry over medium heat for 2-3 mins with a little vegetable oil, until the juice they release has evaporated. The filling will heat further inside the omelette, so the mushrooms won’t stay raw.

Folding and serving

Mix all the filling ingredients together and spread them over one half of a base, then cover with the other half. Fold it shut like an envelope to make a half-circle. Fill the second base the same way.
Put the omelette back in the pan and fry for 3-5 mins over low heat, covered if you like, until the hard cheese melts.
Transfer to a plate. If you like, add a side of fresh vegetables and herbs.
A fluffy omelette filled with mushrooms and tomatoes, with a little brynza added, makes an excellent breakfast.

Calories and macros

375 kcal

Serving ≈ 250 g

Protein21 g23% of kcal
Fat29 g69% of kcal
Carbs7 g8% of kcal

100 g148 kcalProtein 8.4 gFat 11.3 gCarbs 2.8 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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