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Striped omelet stuffed with beans and mushrooms

  • Cook Time
    20 minutes
  • Serving
    2 People
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Delicious, hearty, bright and quick recipe from eggs and beans with mushrooms filling.



Step 1

Separate the whites from the yolks.

Step 2

Add ketchup and milk to the yolks, mix well into a homogeneous mixture. Beat the whites with a small pinch of salt. The protein mixture turns out to be more than the yolk mixture I had enough for 2 fillings.

Step 3

Preheat the pan and grease with vegetable oil (0.5 tsp.). Pour out the yolk mixture.

Step 4

When the omelet thickens, carefully cut it into wide strips. Remove every second strip from the pan.

Step 5

Then pour the mixture of proteins over the yolk. When the protein stops being transparent, our omelet is ready. Carefully remove the omelet from the pan and wrap the beans and mushrooms in it.

Step 6

If desired, you can sprinkle the omelets with grated melted cheese or finely chopped herbs. The omelet filling can be preheated.

Step 7

From the remaining strips, you can make another omelet. Put the yolk strips in a frying pan (do not grease with oil) and fill in with protein. Bon appetit!

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