Chicken and mushroom omelette

Chicken and mushroom omelette

Chicken and mushroom omelette

Today I opened the fridge and checked all the leftovers (cooked food, ingredients) that I could use to make a lunch. It is a nice exercise trying to make up a dish by combining things left on the fridge that could easily be spared.

The picture shows what was left in the fridge:

Fridge leftovers

  • Small portions of boiled chicken
  • 3 full spoons of strained yogurt sauce. A mixture of strained yogurt with olive oil, salt and paprika.
  • 3/4 tin evaporated milk
  • 1 glass chicken stock
  • 1 bowl of mushrooms
  • 1 small bowl of gooda grated cheese

Some of the above listed ingredients were combined with garlic, onion and eggs and made up the omelette we demonstrate in this recipe. The remaining ingredients, like the vegetable stock and some of the milk were use to make boiled potatoes with thick milk sauce.


  1. Heat oil in a frying pan and saute the onion and the mushrooms.
  2. Cook them for 10 minutes until mushroom juices evaporate.
  3. Add the chicken pieces.
  4. Beat the 4 eggs and mix them with the milk. Add some pepper to the mixture.
  5. Pour the mixture into the frying pan and spread it well.
  6. Pour the remaining grated cheese on top, cover and cook in low heat until omelette is cooked.
  7. Serve warm


  • 4 eggs
  • 4 spoons olive oil
  • Approx. 1/2 tin evaporated milk
  • 1 small bowl grated cheese
  • Half onion, diced
  • 1 bowl mushrooms, finely cut
  • 1 small bowl boiled chicken pieces
  • Pepper


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