Dish

Pražene gobe z jajci

Slovenian mushroom omelette

Pražene gobe z jajci is made by sautéing mushrooms in butter until tender, then adding beaten eggs and cooking until set. The dish is typically seasoned with salt, pepper, and sometimes fresh herbs such as thyme or rosemary. It is a filling and satisfying meal that is high in protein and low in carbs.

European cuisine› Alpine cuisine› Slovenian cuisine

Egg Dish

Origins and history

Pražene gobe z jajci is a traditional Slovenian dish that has been enjoyed for generations. Mushrooms are a common ingredient in Slovenian cuisine, and are often foraged from the forests and meadows.

Dietary considerations

Gluten-free, vegetarian

Variations

Variations of pražene gobe z jajci may include adding other vegetables such as onions or peppers to the egg mixture. Some recipes also call for adding cheese or ham.

Presentation and garnishing

Pražene gobe z jajci is typically served on a plate and can be garnished with fresh herbs such as thyme or rosemary.

Tips & Tricks

To prevent the mushrooms from becoming watery, sauté them over high heat until they release their moisture, then remove them from the pan and set aside before adding the eggs.