Omelet With Mushrooms

Omelet With Mushrooms


  • little pork fat
  • few mushrooms
  • 2 – 3 eggs
  • sea salt, pepper


There are several things to keep in mind when preparing mushrooms: don’t wash them, just clean them with cloth or knife; don’t overload pan if you want to bake a nice; don’t salt them during frying and don’t stir them too much. Otherwise, the mushrooms will release all the water, they will be soggy and not very pretty on the eye. Well, when you cleaned mushrooms, cut them into thin slices. Heat little pork fat in the pan, add mushrooms and turn just once with the fork to be fried from both sides. Whisk the eggs and spice them with salt and pepper and pour over the mushrooms. Reduce the temperature, cover with the lid. When a fine crust was created on the underside and the top was almost cooked, take a large spatula and turn the omelet. Another 30 seconds of frying on that side and your breakfast is ready.

Omelet With Mushrooms

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