Oven-baked mushroom omelette

When I have several eggs in the fridge along with leftover sausages or vegetables, I make a baked mushroom omelet. It can be prepared in advance, is delicious both warm and cold, and is great for using up what you have on hand. I've made it dozens of times with whatever I find around the house.

Total time: 40-45 minutes
Servings: 4
Difficulty: Easy

Ingredients

6 large eggs
1 medium onion
1 bell pepper (any color)
250 g champignon mushrooms
1 piece of cabanos sausage (or any smoked sausage, approx. 100-120 g)
100 g cow or sheep telemea cheese
80 g cheese
1 tablespoon oil (for frying)
1 teaspoon olive oil (for greasing the baking dish)
salt and pepper to taste

Instructions

1. Slice the cabanos into medium-thick rounds. Heat a skillet over medium heat and quickly fry the slices until lightly browned. Remove them to a plate.
2. Chop the onion finely. Dice the bell pepper and slice the mushrooms.
3. In the same skillet, add a bit of oil if necessary, then sauté the onion for 2-3 minutes until it becomes translucent. Add the bell pepper, cook for another 2 minutes, then add the sliced mushrooms.
4. Keep everything over medium heat, stirring, until the mushrooms reduce and release their moisture. This takes about 7-8 minutes.
5. Return the cabanos to the vegetable mixture and let it cook for another 2-3 minutes to blend the flavors.
6. Grease a heatproof dish (20x20 cm or similar) with a bit of olive oil. Transfer the mushroom, cabanos, and vegetable mixture to the dish and level it with a spoon.
7. Crack the eggs into a bowl, add salt and pepper. Beat them with a fork just until combined. Add the broken or diced telemea cheese. Mix briefly.
8. Pour the beaten eggs with telemea over the mixture in the dish, ensuring it is evenly covered.
9. Grate cheese on top as evenly as possible.
10. Place the dish in a preheated oven at 180°C on the middle rack. Bake for about 30 minutes, until set and the cheese has formed a golden crust.
11. Let the omelet rest for 5-10 minutes before cutting, so it can be portioned easily.

Why I make this recipe often

It’s one of the most flexible recipes I know. You can use almost any vegetables or leftover cold cuts. It keeps well, can be taken on the go, and quickly solves meals when you don’t have time to cook from scratch.

Tips

- If you want a fluffier omelet, beat the eggs a bit more, but without creating a foam.
- Mushrooms release water, so don’t rush the evaporation process. If there’s liquid left, the omelet will be watery.
- Use a fairly salty telemea if you want an intense flavor, but adjust the salt in the eggs accordingly.
- For easier slicing, cut it when it’s nearly cool or slightly warm, not right after taking it out of the oven.

Substitutions

- You can use ham, bacon, or even leftover roast instead of cabanos.
- Cottage cheese or feta can replace telemea. For cheese, mozzarella or any melting cheese works.
- The bell pepper can be omitted or replaced with zucchini, leek, or spinach (added only at the end, after the other vegetables have sautéed).
- If you don’t have fresh mushrooms, canned ones will work too, but make sure to drain them well.

Variations

- For a vegetarian version, omit the cabanos.
- You can add chopped parsley or green onions to the eggs before baking.
- For a more intense flavor, add some cheese inside, not just on top.
- It can be baked in individual molds for smaller portions.

Serving ideas

- It’s great warm, with a simple green salad or tomatoes.
- It can be sliced and packed for school or work.
- Leftovers can be enjoyed on a slice of toasted bread for breakfast.

Frequently asked questions

1. Can I use only egg whites?
Yes, you can make it with just egg whites, but the texture will be drier. It’s good to add a little milk or yogurt to make it fluffier.

2. Can I freeze the baked omelet?
Yes, portion it after cooling and place it in airtight containers. It keeps in the freezer for 1-2 months. When thawing, reheat in the oven, not in the microwave.

3. What should I do if the omelet deflates after taking it out of the oven?
It’s normal for it to sink a bit as it cools, especially if it has many vegetables. If you want it to hold better, beat the eggs very lightly, without foam, and use firmer cheeses.

4. What type of mushrooms can I use?
Champignon are the most convenient, but brown mushrooms or oyster mushrooms work as well. The important thing is to cook them down well.

Nutritional values (per serving)

Calories: approximately 300-350 kcal
Protein: 20-22 g
Fat: 24-26 g
Carbohydrates: 4-6 g
Values may vary depending on the cheese used and how fatty the cabanos is. If you want it to be lighter, you can reduce the cheese or use lower-fat cheeses.

Storage and reheating

The omelet lasts in the fridge for 2-3 days, in an airtight container. Reheat either in the oven at 150°C for 10-15 minutes or quickly in a skillet with a lid over low heat. I avoid using the microwave, as it tends to dry it out. Leftovers are also good cold, cut into cubes alongside salads.

The cabanos sausage is sliced into rounds and fried in a little oil. Separately, the onion and peppers are chopped and sautéed in a little oil, then the sliced mushrooms are added and sautéed as well. Next, the rounds of cabanos are added and sautéed together until the water released by the mushrooms evaporates. This mixture is then placed in a heat-resistant dish greased with a little olive oil. In a bowl, the eggs are beaten with salt and pepper, pieces of cheese are added, and poured over the sausage and mushrooms. Grated cheese is sprinkled on top, and the dish is placed in the oven for about 30 minutes.

 Ingredients: Ingredients: -6 eggs -1 onion -1 bell pepper -250 g mushrooms -1 sausage -100 g cheese -80 g cheddar -salt -pepper

 Tags:  baked omelette breakfast delaco