The baked omelettes with mushrooms, red onion and Taggiasca olives I’m a very easy recipe. The classic omelette, lighter and made in version single portion, for a second dish fast and tasty, suitable for everyday dinner.
Ingrediants
- 8 eggs
- 150 g of pioppini mushrooms
- ½ red onion
- 2 teaspoons of Taggiasca olives
- 4 tablespoons of grated parmesan
- 1 fresh chilli
- extra virgin olive oil
- fresh thyme
- salt
- pepper
The baked omelettes with mushrooms, red onion and Taggiasca olives they are tantalizing single-portion omelettes from the very easy recipe. Ideal for the dinner every day when you want something appetizing but simple and quick to make.
Prepared in the oven, without adding fats, they are lighter than the classic pan-fried omelette, while remaining tasty thanks to the presence of onion browned with mushrooms. Taggiasca olives and thyme add flavor and aroma.
Among the recipes of single-portion omelettes absolutely to try here are the Frittatine in tortillas and Frittatine in bacon, both baked in the oven and both very tasty. The Frittatine with dried tomatoes, pecorino and thyme, on the other hand, are cooked in muffin molds.
OTHER TASTY RECIPES: Baked puffed omelette, Oven-baked omelettes with ricotta, peas and smoked provola, Healthy and quick omelettes
How to prepare: Baked omelettes with mushrooms, red onion and Taggiasca olives
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
15 min – 20 min
- Portions
-
4
How to prepare: Baked omelettes with mushrooms, red onion and Taggiasca olives
Preparing baked omelettes with mushrooms, red onion and Taggiasca olives is simple. Peel the onion and mushrooms and cut them into cubes. Heat two tablespoons of oil in a non-stick pan, add the chopped onion and the chopped fresh chilli. Brown it until it becomes transparent, then add the mushrooms and cook over high heat for about 5 minutes. Add salt, transfer the ingredients to a bowl and let them cool
Break the eggs into a large bowl, mix them with a whisk and then add the parmesan, mushrooms, Taggiasca olives, a few leaves of thyme, a pinch of salt and freshly ground pepper. Divide the mixture into 4 porcelain casseroles.
Transfer them to the oven, preheated to 180 °, and cook for 12-15 minutes. Serve the baked omelettes with mushrooms, red onion and hot Taggiasca olives, fresh from the oven.
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