Das Omelette mit Champignons Rezept von EDEKA ist eine köstliche vegetarische Eierspeise, die mit saftigen Pilzen und würzigem Parmesan verfeinert wird. Die Zubereitung ist einfach und schnell, sodass das Gericht ideal für ein schnelles Frühstück oder einen leichten Snack zwischendurch geeignet ist. Probieren Sie dieses leckere Rezept aus und lassen Sie sich von seiner Einfachheit und seinem Geschmack überzeugen.

Omelette mit Champignons Rezept | Vegetarische Eierspeise mit Pilzen & Parmesan | EDEKA

Hi, here’s Julia from EDEKA Genussmomenten again, and today we’re cooking my absolute favorite omelette, which is full of spring flavors and super tasty. Let’s get started!

I’m usually an advocate of washing mushrooms, because some people say they soak up water. But considering we’re going to fry them hot and fast, we don’t want them to absorb any water. So, today, I’m even going to clean these mushrooms properly. Just removing the dirt that’s clinging onto them should be enough for our purpose. I’m going to use the same pan I’ll be using for the omelette, so we won’t need two pans.

I’m going to slice the mushrooms into thin strips rather than cubes, because I think it looks nice when you can still see the individual ingredients in an omelette. When everything is still recognizable, especially the mushrooms, that’s what I like. I’ll add some butter to the pan and let it melt, and then fry the mushrooms on high heat so that they become nice and crunchy. While the mushrooms are frying, I’m going to mix up some eggs with some salt and pepper. I’ve heard that whisking the eggs and making them frothy could make the omelette even more fluffy, so we’ll see if that works.

The mushrooms are now perfectly crispy, so I’ll remove them from the pan. I’ll also prepare some fresh veggies, like radishes, which I’m going to slice into thin rounds. I’ll add them to the pan to sauté briefly so they’ll stay nice and crispy on top of the omelette. I love adding radishes to omelettes because they add not only a nice crunch but also a splash of color that’s reminiscent of spring.

What’s special about this dish? I wanted to use fresh, seasonal ingredients that reflect the flavors of spring. I also wanted something with a bit of heat and creaminess, so I added some cheese. I used a mild cheese that will melt nicely, but any type of cheese would work. Finally, I added some fresh chives to give an extra punch of flavor and add some color.

Now, it’s time to start cooking the omelette. I’ll lower the heat to medium-low, and add some more butter to the pan. I want to make sure the bottom of the pan is completely coated with butter, so nothing sticks. I’ll pour in the egg mixture, and then move the pan around so that the egg covers the entire surface.

I’m going to let the egg cook slowly for a minute or two, without stirring it, so that the bottom sets. Once the top is still a bit wet, I’ll add the cheese and the sautéed radishes onto one side. Then, I’ll fold the other side of the omelette on top of the filling, creating a half-moon shape.

Finally, I’ll add the crispy mushrooms on top, and sprinkle some fresh chives. Et voilà! This omelette is perfect for a lazy Sunday breakfast or a festive Easter brunch. I hope you enjoy making it with your favorite ingredients. Until next time, goodbye!
source.