After the omelet. How to cook an egg omelet: simple and delicious recipes with photos

If one morning you are wondering how to cook an omelette in a pan, then you have come to my address. In this article, I will tell you how to cook delicious omelettes with different fillings, as well as how to make an omelet lush and airy as in kindergarten in our childhood. For many, the recipe for a magnificent omelet is still a mystery, but there is nothing complicated in it and you will see for yourself.

An omelet is a great nutritious breakfast for the whole family, both adults and children love to eat it. But who said that you can not cook a delicious ruddy omelet with sausage and cheese for dinner? Or an omelet with tomatoes for lunch? There are no restrictions and the limits of your imagination too. Although it is worth making a few caveats, do not put anything in the omelet. Start by studying the classic recipes, because someone has already tried everything before you and chose the best. Let's use the experience of other culinary specialists to acquire our own.

The omelet has come down to us as a dish of French cuisine, at least its name, but many peoples have their own ways of preparing an omelet and, of course, its name. The most important thing in an omelette is the eggs and the correctness of their preparation. Remember what James Bond said about his cocktail: "Shake, don't mix." With an omelet, everything is exactly the opposite, the eggs for it should be mixed, but not beaten. And even a fluffy airy omelet is prepared without serious whipping with a mixer.

You can cook omelets different ways: fry them in a pan, bake in the oven, cook in a slow cooker. But all the recipes in one article cannot be covered, so this time I will describe those recipes that we can cook on regular frying pan. After all, almost everyone has a frying pan and a stove, which means there will be an omelet!

So let's move from theory to practice to see this.

Classic omelette with milk in a pan - a simple recipe

To get started, let me tell you how to prepare the simplest omelet with milk. It is without fillings and additions, and all its charm lies only in a delicate egg taste. Many people love just such an omelette most of all, it is an ideal dietary breakfast rich in proteins and energy. An omelet with milk can also be prepared for children, even small enough, for them the main thing is to make it without a crust so that it remains tender and soft.

In order to cook the right omelet, you will need a bowl or a deep plate, a medium diameter frying pan with high walls and a lid, preferably with a thick bottom. A wide spatula will also come in handy to remove a tender omelet from the pan without tearing.

Of the products you will need the simplest:

• eggs - 2-3 pieces per serving,
• milk - 50 ml for 2 eggs,
• salt and pepper to taste,
• frying oil.

Cooking:

An omelette with milk cooks very quickly and therefore it is best to put a frying pan to warm up in advance, especially if you have electric stove which will take a little longer to do so. Immediately heat up not to the maximum fire, but slightly above average. Pour some vegetable oil into the pan. frying pans with non-stick coating allow you to fry without oil, but only do this if you are one hundred percent sure that nothing will stick. Omelet with milk is very tender.

Break eggs into a deep plate for one serving of omelet. Usually it is 2 or 3 eggs for adults.

Stir the eggs with a fork to mix the white and yolk. Pour in the milk and add a pinch of salt to your taste.

Now stir again with the same fork, whisking quite a bit. We do not do this with a mixer precisely because the egg should not turn into foam, but only slightly fill with bubbles.

Stir the egg like this for literally one minute and immediately pour it into the hot pan.

The omelette will immediately begin to fry from the bottom side. As soon as you see that the edges have begun to thicken, then reduce the heat of the burner and finish cooking the omelet on low heat. This is necessary so that it is completely baked, but at the same time not overcooked from below. You can cover the omelet with a lid and cook under it until all signs of liquid eggs disappear.

The omelette is usually baked from the edges to the middle, as soon as the middle has ceased to be liquid, the omelette is ready and can be removed.

It is very difficult to remove a thin omelet with an even “pancake”, so you can remove it by folding it in half with a spatula or twisting it into a tube. If your omelette is thick, a large number eggs, then remove it with a wide flat spatula.

Ready omelette can be sprinkled with herbs and pepper. Have a delicious breakfast!

Omelet with cheese in a pan without milk

Another very tasty and popular omelet option is with cheese. In order to deviate a little from the previous recipe, we will make it without milk. It won't change the taste much. If you want milk to still add that, take the proportion from the first recipe.

Why cheese? The main secret omelets with cheese so that the cheese melts and preferably inside the omelet or at least on top. Can be cooked as open way, simply by sprinkling cheese on top of the eggs, or closed, when cheese is poured on one half of the omelet, and the second is covered in the form of an envelope. Then the cheese inside melts and it starts to stretch deliciously.

For such an omelette, your favorite cheese is suitable, but it is good if it melts well. Soft varieties like mozzarella can also be used, but they have a mild flavor and will get a little lost with the egg. I usually take the usual yellowish hard cheese, such as gouda or sour cream, tilsiter or Russian. Choose according to your taste.

To prepare such an omelette with cheese, we need 2 eggs per serving, and 50 grams of grated hard cheese. Salt, fresh herbs and some oil for the pan.

Cooking:

Heat a frying pan over medium heat, pour just a little oil into it so that the omelet easily lags behind when cooked.

In a cup or plate, stir two eggs until smooth and a little frothy. Mix better with a fork or whisk, literally one minute. Salt the mixture to taste. you can add pepper.

Then pour the mixture into the skillet in an even layer and fry over medium-low heat.

As soon as the middle is no longer liquid, sprinkle the omelette with grated cheese on a coarse grater. You can fold the omelet in half to make an envelope and the cheese inside melts.

Cover and let stand for another 2-3 minutes, then remove the hot omelet, put on a plate and serve. The hot melted cheese will stretch every time you cut off a slice of the omelet.

Bon appetit!

Omelet with tomatoes and cheese in a pan - step by step recipe

There is absolutely nothing complicated in cooking an omelette with tomatoes. If you want to cook a delicious breakfast, and there is at least one tomato and some cheese in the refrigerator, then you will get a wonderful dish. My daughter sometimes calls such an omelet a pizza, although according to my taste it should also have sausage in it. But cheese and tomato are already enough to make it very tasty.

You will need:

• eggs - 2 pcs for 1 serving,
• tomato - 1 per serving (small 1 or half a large one),
• hard cheese - 50 grams per serving,
• milk - 50 grams per serving,
• salt and herbs op to taste.

Cooking:

First, heat up a frying pan with oil. For frying an omelet, you can use not only vegetable, but also creamy. But you need to be more careful with creamy, you can’t heat it in a pan for too long, it will start to burn and the taste will deteriorate. The butter should only have time to melt and immediately pour the eggs.

Beat the eggs a little with a fork until bubbles of light foam appear, pour milk into them and stir again.

After that, pour into a hot pan and fry over low heat until the middle is no longer liquid.

During this time, cut the tomatoes into slices, and grate the cheese on a coarse grater. Put the tomatoes in an almost ready omelette and sprinkle grated cheese on top. You can cover with a lid and bring the omelet to readiness. You can also fold the omelette in half into an envelope and the tomatoes and cheese will turn into a delicious filling.

After a couple of minutes, the omelette will be ready and it's time to serve it on the table while it's fresh and hot.

Omelet with mushrooms and cheese - cooking in a pan

How to get past this delicious toppings for an omelette, like mushrooms. At any time of the year you can find fresh champignons in stores. If you have fresh forest ones, then you can cook with them. White, chanterelles, mushrooms and many others are very tasty in an omelet.

I cook with champignons, because now is not the season. You can add some fresh vegetables and herbs as a side dish, there will be more vitamins. By the way, from such an omelet it turns out wonderful light dinner. No carbs and very little fat from butter.

You will need for 1 serving:

• mushrooms - 100 grams,
• eggs 2-3 pieces,
• milk - 50-70 grams,
• hard cheese - 50 grams,
• vegetable oil,
• greens and vegetables as desired,
• salt to taste.

Cooking:

For an omelette with mushrooms, you have to prepare a little. Fresh champignons must first be fried. It will take 5-8 minutes, especially if you cut them into thin slices. Just brown them in a skillet over high heat.

For the omelet, reduce the heat on the stove to medium or slightly less. He shouldn't get overcooked.

Whisk eggs and milk a little with a fork or whisk until light, so that everything is thoroughly mixed until smooth. Add salt. Pour the eggs into the skillet with oil and fry until the edges set. When the middle is still quite a bit watery, lay the mushrooms. Distribute them evenly. Literally in a couple of minutes, the middle will grab too, which means you can fold the omelette in half. Carefully pry up the edge with a wedge and fold it in half so that the mushrooms are inside.

Now cover the omelette with a lid and cook for another 2 minutes on one side and 2 minutes on the other.

Ready. Delicious, fragrant omelet with mushrooms can be served on the table! Bon appetit!

Omelet with sausage, cheese and tomatoes

Here such an omelet can already be safely called an omelet-pizza. Only instead of the dough there will be an egg mixture. But in some cases it is even better, and it cooks very quickly. This version of omelets is my favorite, as well as my family's. For him, we use different sausages or even ham that we can find at home. It turns out delicious with both boiled doctor's sausage and smoked sausage. Tomatoes need a little, because they give juice when fried. And the cheese is a great addition. Such a hearty breakfast will keep you full for a long time, believe me.

You will need for 1 serving:

• eggs - 2-3 pieces,
• sausage - 50 grams,
• cheese - 50 grams,
• milk - 50 ml,
• tomato - 1 small or half a large one
• salt to taste.

Cooking:

It's prepared just like any other omelet. Eggs are mixed with milk. salted and quite a bit whipped. Until the first foam, so that it is more magnificent.

Heat the skillet over medium heat so that the omelet is well cooked inside. Pour the eggs over it and cook until the edges are browned.

At this time, cut the tomato and sausage into cubes or slices. You can make any size of pieces. If you want to leave sausage rings, cut them thinly. Cheese will need grated.

In an almost ready omelette, lay out the filling in even layers. Tomatoes, sausage, and cheese on top. Then we cover our omelette with a lid and cook for a couple more minutes until it is all baked and the cheese is a little melted.

Of course, you can fold it in half, but I like such an omelette in the form of a pizza, as well as my daughter.

Eat the finished omelette before it gets cold!

Lush omelette in a pan - a detailed video recipe

Many people are most interested in the secret of how to cook fluffy omelet in a frying pan, not in the oven. Everyone's favorite kindergarten omelet is still baked in the oven. But what if we cook it in a frying pan, and we really want a lush, tall and tender omelet.

This video just shows the technique of making such an omelet. I honestly tried it and it really turns out a very high and magnificent omelette. It is so tender that it even resembles a soufflé. Delicious. Try and you cook such a magnificent omelette in a pan.

There are omelettes in every European cuisine and not only in Europe. It seems that an omelet is a very simple dish to prepare, and any housewife knows how to cook it.

There are many omelette recipes, there is even a special japanese omelette, if you approach the cooking process with pleasure, you will definitely get a delicious omelet.

There are many recipes for omelettes, there is even a special Japanese omelet,

There are several features of its preparation, without which, it will turn out to be less tasty. They say that in order to become a chef in France, you must first cook delicious omelette. There are three basic rules on how to cook a delicious and pleasant-looking omelet.

1. First: the protein and yolk of eggs for an omelette must be mixed separately.
2. Second: any added liquid when making an omelette ( mineral water, milk, cream) in volume should be half as much as eggs.
3. Thirdly: an omelette can be cooked in a steam way, on open fire or you can bake it. It’s just that some omelette recipes require baking, while others are best cooked on an open fire or steamed.

How to cook an omelette with mushrooms and tomatoes

• eggs - 5 pieces,
• water - 50 ml,
• mushrooms - 200 g,
• red tomatoes - 200 g,
• onion - 50g,
• butter - 70 g,
• vegetable oil - 10 ml,
• parsley and dill - 10 g each,
• ground black pepper and salt - to taste.

Omelet making process:

Fry in butter, pre-chopped, onions, mushrooms and tomatoes. Whisk the whites and yolks separately, drain them together, add water, pepper and salt. Mix everything thoroughly. Put the fried vegetable mass on the bottom, greased with vegetable oil, pour it with the egg mixture. Bake in the oven at a temperature of 180 - 200 degrees for 15 minutes. Sprinkle the finished hot omelette with chopped herbs. If you cook right this species omelet, you will know how to cook an omelet of any complexity.

How to make an omelet with broccoli, cheese and onions

Ingredients for making an omelette

• eggs - 5 pieces, milk - 20 ml,
• broccoli - 200 g,
• onion - 30 g,
• hard cheese - 70 g,
• butter - 20 g,
• nutmeg,
• ground black pepper and salt to taste.

Omelet making process:

Boil broccoli, put in a colander and chop. Beat the eggs with a whisk in the foam, pour in the milk, add the broccoli, finely chopped onion and sauteed in oil, finely grated cheese, nutmeg, pepper and salt. Mix everything until a homogeneous mass is formed. Pour into a greased form, place in the oven and bake at a temperature of 180 - 200 degrees for 15 minutes.

How to make spaghetti omelet

Ingredients for making an omelet

• spaghetti -300 g,
• eggs - 5 pieces,
• milk - 200 ml,
• butter - 50 g,
• wheat flour - 30 g,
• basil leaves - 20 g,
• ground black pepper,
• salt and curry to taste.

Omelet making process:

Put spaghetti in boiling salted water and boil until tender, then sprinkling spaghetti with pepper and curry, fry them a little in butter. Beat eggs, add milk and flour. Mix everything. Pour the spaghetti with the resulting mixture and bake, as in the previous recipe. Decorate the finished omelette with chopped basil leaves.

How to cook shrimp omelet

Ingredients for making an omelette:

• eggs - 5 pieces,
• low-fat cream - 20 ml,
• shrimp - 100 g,
• asparagus - 100 g,
• butter - 40 g,
• dill greens - 20 g,

Omelet making process:

Boil the asparagus in boiling salted water, also boil the shrimp. How to cook this omelette so that it is somehow different from other omelet recipes? After mixing all the ingredients, except for the asparagus and shrimp, you need to divide the cooked mass into two approximately identical halves and bake in two different pans and serve on two dishes, adding asparagus to one omelet, shrimp to the other and decorating both omelettes with dill sprigs.

How to cook an omelette with salmon and butter

Ingredients for making an omelette:

• eggs - 10 pieces,
• cream - 70 ml,
• salmon fillet - 300 g,
• oil - 200,
• garlic - 5 g,
• green onion - 50 g,
• sweet pepper - 70 g,
• butter - 70 g,
• basil leaves - 5 g,
• dill and parsley - 20 g,
• ground white pepper and salt to taste.

Omelet making process:

How to cook an omelette with so many ingredients to make it original and tasty? To do this, you need to follow all the stages of preparation exactly. Boil the salmon fillet, then finely chop. Stew in a frying pan in butter finely chopped butternuts, chopped green onions, chopped Bell pepper, crushed garlic, dry basil leaves, salt and pepper. Simmer over low heat until mushrooms are cooked. Mix eggs with cream and beat well. Put the stew in a greased form, pour over the egg mixture and bake in the oven at two hundred degrees for 20 minutes. Sprinkle the finished omelette with chopped parsley and dill.

How to cook an omelette with minced meat

Ingredients for making an omelette:

• eggs - 5 pieces,
• low-fat cream - 200 ml,
• minced beef - 300 g,
• wheat flour - 10 g,
• vegetable oil - 50 ml,
• butter 30 g,
• green onion - 50 g,
• dill - 20 g, salt to taste.

Omelet making process:

Place minced meat in a frying pan and fry. Beat eggs, combine with flour, cream and chopped green onions. Stir and pour the minced meat with the resulting mixture. Bake in the oven at a temperature of 180 - 200 degrees for 20 minutes. Sprinkle the finished omelet with finely chopped dill.

But an omelet can be not only a breakfast dish, but also a sweet dish. There are many ways to make a sweet omelette with different ingredients. Most original recipes sweet omelettes we bring to your attention.

How to make an omelet with nuts and raisins

Ingredients for making an omelette:

• eggs - 5 pieces,
• low-fat cream - 100 ml,
• wheat flour - 50 g,
• raisins - 50 g,
• walnut kernels - 50 g,
• sugar - 10 g,
• butter - 20 g,
• powdered sugar 20 g,
• nutmeg and salt to taste.

Omelet making process:

Separate the yolks from the proteins, grind well, adding flour, cream, whipped proteins, washed raisins, chopped walnuts, salt, sugar and crushed nutmeg. Mix everything thoroughly. Put the resulting mass into a greased form and bake at a temperature of 180 degrees for 20 minutes. Sprinkle the finished omelette with powdered sugar.

How to make an omelet with cherry liqueur

Ingredients for making an omelette:

• eggs - 5 pieces,
• powdered sugar - 30 g,
• cherry liqueur - 20 ml,
• butter - 20 g,
• mint leaves - 10 g.

Omelet making process:

Grind the yolks with 10 g of powdered sugar, add the liquor and pre-chilled whites whipped into a strong foam. Mix everything thoroughly. Put the resulting mixture into a greased form and bake in the oven until cooked. Sprinkle the finished omelette with the remaining powdered sugar and decorate with mint leaves.

How to cook an omelet with cottage cheese

Ingredients for making an omelette:

• eggs - 5 pieces,
• milk - 20 ml,
• cottage cheese - 300 g,
• powdered sugar - 50 g,
• wheat flour - 40 g,
• butter - 20 g,
• salt to taste.

Omelet making process:

Mix the yolks with milk, flour, salt and cottage cheese, then carefully pour in the whipped proteins. Mix everything thoroughly until a homogeneous mass is obtained. Lubricate the bottom and walls of the mold with butter, fill it with the resulting mass and bake in the oven, heated to a temperature of 180 - 200 degrees for 15 - 20 minutes. Sprinkle the finished omelette with powdered sugar.

How to make an omelet soufflé with strawberry marmalade

Ingredients for making an omelette:

• eggs - 7 pieces,
• strawberry marmalade - 120 g,
• powdered sugar - 150 g,
• rum - 30 ml,
• wheat flour - 10 g,
• butter - 40 g.

Omelet making process:

How to cook this omelet, your fantasy of a home cook can tell you, especially if you have already cooked omelettes, and you did it well. If you do not rely on fantasy, then it is better to follow our instructions. Grind the yolks until white, mixing with half the powdered sugar. Beat the whites, add the remaining powdered sugar and beat again. Mix whites and yolks, pour in rum, add flour and mix everything thoroughly until a homogeneous mass is formed. Pour the prepared mass into a greased form, place in a preheated oven and bake at a temperature of 200 degrees for 15 minutes. Lubricate the finished omelette with marmalade, fold in half, transfer to a serving dish and sprinkle with powdered sugar.

There are dishes that are perfect for any meal. Omelette has been one of those for many decades. It is preferred by both adults and children. It can be easily ennobled with any taste and get exactly the dish that will delight relatives and friends.

This dish is present in many cuisines of the peoples of the world. Most often, its basic ingredients are milk and eggs. But the cooking process and related products, as well as the basic procedures, vary greatly. Everyone brings something different to get an excellent result and get a decent taste.

Most people believe that the omelette came from French cuisine. It is there that it is customary to mix the egg mass, fry one side in butter and roll up before serving. The only thing that distinguishes numerous dishes is the filling. It is very different from each other, and is selected according to the preferences of the cook.

In domestic cooking, they prefer to cook an omelet with the addition of milk, after having beaten the eggs well with a whisk or mixer. At the same time, the method of cooking is completely unimportant: baking, frying or heat treatment in a vacuum. In any case, the result is pleasing. Since the result is very lush and juicy.

Each country has its own interpretation of the dish. Much depends not only on the method of cooking, but also on additional products inherent in this particular country. So, among the fillings you can find tomatoes and peppers, a variety of cheeses, meat and sausage products, herbs and various seasonings and spices also do not stand aside. Another indisputable advantage is that it is an omelet that can be safely tasted almost everywhere. Having learned a couple of new tricks, you can start experimenting with your favorite dish right now.

Below are 10 dishes cooked different ways. Choose any:

Classic omelette recipe in a pan

Such an omelette will appeal to those who first start cooking this dish. It's incredibly simple. Having learned a simple technique, you can create something original based on the knowledge gained.

Ingredients:

• Selected egg - 4 units.
• Pasteurized milk - 1/2 cup
• Salt.
• Olive oil.
• Tomato - a pair of fruits.
• Dill.

Cooking process:

1. Beat the eggs thoroughly using a whisk.

2. Add salt and seasonings.

3. Add mass to volume using a mixer.

4. Gently pour in the milk while churning.

5. Put the cast-iron speed on fire. Add a small amount of olive oil.

6. Pour in the prepared mass.

7. As soon as the omelet grabs a little, cover with a lid.

8. Reduce heat and leave for five minutes.

9. As soon as the lower part is browned, it is necessary to turn the omelet over.

10. Place chopped greens and tomato circles in the middle. Add up.

11. Serve hot.

If desired, you can add any light sauce to the dish, but this already depends on the preferences of the cook.

Be sure to watch the video recipe:

Bon appetit!

Delicious option with sausage and tomatoes

Adding a spicy zest to any dish is real, if you diversify it with additional ingredients. An omelette is obtained, thanks to little tricks, much more interesting. Moreover, taking into account the preferences of the household, you can always cook something interesting and incredible.

Ingredients:

• Selected egg - 3 units.
• Pasteurized milk - 40 milligrams.
• Sausage "Milk" - 150 grams.
• Vegetable oil and butter.
• Parsley.
• Tomato.
• Salt and spices.

Cooking process:

1. Prepare food on a cutting board.

2. Combine eggs with milk, salt and spices. Whisk thoroughly using a whisk. The foam should be uniform and dense.

3. Sausage "Milk" and tomato, previously peeled, cut into small squares.

4. Place two types of oil on a preheated pan, put the sausage and tomato. Fry with a little stirring.

5. Fill with egg mass on top. Stir using a wooden spatula. As soon as a homogeneous state is formed, cover with a lid, reduce the heat. Leave on the stove for five minutes.

6. Grind parsley. Sprinkle on top.

Pretty quickly you can get a nutritious dish that can energize for the whole day. And most importantly, thanks to a competent combination of products, the result is always excellent.

Recipe with cheese

Breakfast should always be delicious. In this case, you should try the proposed version of the dish. Even children eat it with delight, because it combines very useful products.

Ingredients:

• Selected egg - 4 units.
• Milk - 50 milligrams.
• Butter - 15 grams.
• Cheese "Gouda" - 50 grams.
• Salt.
• Greenery.

Cooking process:

1. Break the eggs into a deep container.

2. Add salt and milk. Blend into a smooth mixture using a fork.

3. On a preheated brazier, generously greased with butter, pour the resulting mixture. Fry on each side for a couple of minutes.

4. Grind the Gouda cheese using a coarse grater.

5. Move the omelette to a plate. Top with chopped herbs and cheese.

If desired, cheese can always be added to the frying process. It will melt and only enhance the richness of taste. In this case, the use of greens should be abandoned.

How to steam an omelet

If you want to cook a low-calorie dish always, you can use little tricks. If we take into account the benefits of the resulting omelette, the result will exceed all expectations.

Ingredients:

• Selected egg - 3 units.
• Milk - 60 milliliters.
• Salt.
• Butter.

Cooking process:

1. Using a whisk, beat the eggs.

2. After adding salt, spices and milk, repeat the procedure.

3. Lubricate molds for baking muffins with oil.

4. Fill in the resulting mass.

5. Pour water into the pan, place a colander on top. Put on fire. Boil. If the water reaches the base of the colander, drain a little. Place molds and cover. The process of "grabbing" an omelet takes about ten minutes.

6. After the time has elapsed, we take out the finished dish, and serve with herbs and vegetables.

Useful diet dish will delight all lovers of harmony and is perfect for small children.

Without milk

Many parents like to experiment with different useful products to prepare the best meal for your child. These include this omelet on quail eggs able to please even a knowledgeable gourmet.

Ingredients:

• Quail egg - 15 units.
• Butter - 50 grams.
• Spices.
• Salt.
• Boiled water - 15 mil.

Cooking process:

1. Divide each egg into yolk and protein.

2. Beat the proteins thoroughly using a whisk or fork.

4. Pour out at the end required amount salt and spices. Add water.

5. Heat up the pan. Lubricate the surface using butter. Spread the egg mixture over the surface. Turn the stove on to the maximum. Cover with a lid.

6. At the initial thickening, cover with a lid and reduce the heat.

7. After a couple of minutes, an excellent omelette will delight with its unsurpassed taste.

Having received excellent healthy dish it can always be decorated with additional cheese, herbs or vegetables. The result will be first class.

Video recipe:

Bon appetit!

How to cook an omelette in the oven like in kindergarten

Nostalgia for childhood can sometimes be overwhelming. This is especially true of those dishes that were offered to us in preschool institutions. No one could refuse an omelet. He was just extraordinary. Often standard experiments fail. In this case, it is worth learning one secret, due to which you can achieve the desired result and get the coveted dish the first time.

Ingredients:

• Selected egg - 5 units.
• Milk 3.2% fat - a glass.
• Butter.
• Salt and spices.

Cooking process:

1. Treat the surface of the eggs from microbes. Dry. Crack the eggs into a deep bowl.

2. Add salt and milk.

3. Connect all products together using a fork, whisk or mixer.

4. Lubricate the mold with oil. Pour in the mass. Place in oven preheated to desired temperature.

5. The average baking time is about half an hour.

6. The result is a ruddy and at the same time juicy omelette.

Depending on how many people you have to treat, you can increase the volume of products. Every time the result will be excellent.

In a slow cooker

Using this wonderful device in advance, you can delight your family with an excellent breakfast without spending any effort at all. By combining all the products in the morning, it will undoubtedly turn out exactly what will bring everyone not only incommensurable benefits, but also joy.

Ingredients:

• Selected egg - 6 units.
• Cheese "Gouda" - 100 grams.
• Manka.
• Butter.
• Milk - 1.5 cups.
• Dill.
• Salt.
• Spices.

Cooking process:

1. Collect all products on the cutting surface.

2. Break the pre-washed eggs into a deep salad bowl.

3.Pour in the milk and sprinkle with salt. Mix using a fork.

4. Finely chop the dill.

5. Grind the Gouda cheese using a fine grater.

6. Add to the resulting mass.

7. Lubricate the capacity of the multicooker with oil and sprinkle with semolina.

9. By the required time, an excellent breakfast will not keep you waiting.

You can always add vegetables or meat products to the recipe. This will enhance the flavor palette and make it more diverse.

Interesting video recipe:

Bon appetit!

in the microwave

Healthy food connoisseurs unanimously argue that dishes cooked in a pan do not always convey the desired taste and bring the benefits that are expected from it. When cooking an omelet in the microwave, you can get the highest quality result from the same products. At the same time, the time spent on the entire process will be minimal.

Ingredients:

• Selected egg - 5 units.
• Pasteurized milk - a glass.
• Tomato -1 units.
• Salt.
• Butter.

Cooking process:

1. Rinse the eggs. Place in a deep bowl.

2. Using a mixer, beat until smooth. No more than three minutes.

3. Add milk. Continue whipping.

4. Add salt. Seasonings as desired.

5. Rinse the tomato running water, cut into rings and add to the total mass.

6. Grease the form. Set the desired mode to microwave oven. No more than 3-4 minutes is enough for baking.

Take out and serve with vegetables and herbs. The result is simply excellent.

Japanese omelette

Tomago-yaki is well known to all sushi lovers. Some of the rolls are prepared using it. Although as an independent dish, such an omelet is served quite often. And by adding certain products to it, you can get an unsurpassed snack. But, everything is individual and depends on preferences.

Ingredients:

• Vegetable oil - 15 milliliters.
• Selected egg - 6 units.
• Soy sauce - 15 milligrams.
• Rice vinegar - a tablespoon.
• Cane sugar - 5 grams.

Cooking process:

1. Prepare the required products on the cutting surface. If desired, rice vinegar can be replaced with rice wine.

2. Break pre-washed and dried eggs into a deep bowl.

3. Using a mixer, beat the egg until a dense white foam is obtained.

4. Strain the mass through a sieve. It is required to get rid of veins and flagella.

5. Pour in vinegar, sauce, add sugar.

6.Knead until the mass becomes homogeneous. It is important to dissolve the sugar.

7. Grease the fryer with oil. To warm. Pour a small part of the mass into a thin layer. Smooth out using the pancake technique.

8. Using a spatula, roll the omelet spicy on a roasting pan.

9. Leave the roll in the pan. Pour part of the mass so that it reaches the first roll. The main thing is that after frying it was possible to double the first workpiece by winding.

10. The wrapping procedure must be repeated every time after frying the next pancake. Do not forget about pre-lubrication of the surface of the brazier.

11. At the exit, the finished Japanese omelette looks something like this. Despite the number of procedures, the time for the entire cooking process is no more than 10 minutes.

12. Using cling film and a bamboo mat for rolls, give it a rounded shape.

13. Give the tomago-yaki a little grip.

14. Divide into portions.

15. Serve with soy sauce. If desired, with Philadelphia cheese.

An unconventional omelette will appeal to all lovers of experiments. And about the unusual taste, everyone can judge.

For a child 1 year old

In order to feed her child with exceptionally healthy food, every mother is tirelessly experimenting. The proposed option is just perfect, as it has exceptional benefits and does not contain carcinogens. To do this, we use a steamer.

Ingredients:

• Selected egg - a couple of pieces.
• Milk 1% fat - 4 tablespoons.
• Salt.
• Butter.

Cooking process:

1. Using a whisk, beat the egg.

2. Mix in salt and milk.

3. Lubricate the mold with oil.

4.Put it in the middle position and set the required temperature regime.

5. Cook no more than 15 minutes.

The child will be crazy about the gentle and airy mixture. And for those who do not have such a miracle technique as a double boiler, a steam bath will definitely come to the rescue. AT this case cooking time can vary up to 20-25 minutes.

calories

Connoisseurs healthy food and those who prefer to lead healthy lifestyle life knows very well that an omelet is a first-class dish for maintaining perfect figure. Before preparing it, they are certainly interested in how many kilocalories they will eventually receive with it.

First of all, it is recommended to pay attention to the size of the egg itself. The average size the first category is about forty grams. Thus, you can get about 160kcal. Do not lose sight of additional products that enhance the taste: sausages, meat, vegetables, ham, cheese and much more. They play a significant role in the final calorie content. You can't do without milk either. You can always replace it with water, but this will only make the omelette lose. Although, many people like these experiments very much. In this case, you should use low-fat milk product, and replace additional components with lighter ones. In this case, you can get a lower calorie result by adding vegetables and similar mixtures.

The oil used to grease the molds adds extra calories to the omelet. Even a small piece of 10 grams can supply it with an additional hundred kilocalories. In this case, it is worth changing the cooking method and giving preference to steam options. Although for the oven and double boiler you need a minimum of oily product. Exclusively for mold lubrication.

In order to get the perfect result, an omelette in milk should be cooked following certain tricks. Simple nuances will help to prepare exactly what will make breakfast a favorite meal in any family. It is worth listening to the following tips:

1. Hygiene is the key to health. And this point should not be ignored when cooking. Each egg should be thoroughly washed and dried before use.

2. Special splendor is given to the omelet due to the separate mixing of the protein and yolk. A first-class result is obtained, as the density and structure become especially tender.

3. So that the omelet does not become boring, it is always worth experimenting. For these purposes, almost all products are suitable, with which you can easily “stuff” an omelet. Any kind of cheese, greens, vegetables and meat can be used. The main thing is that every time you get a completely new culinary masterpiece.

4. Compliance with balance is also an important detail. Overdrying or undercooking an omelet means spoiling the dish.

5. Zealous housewives are well aware that salting an omelet should be done immediately before serving, and not during cooking.

Omelets are loved by everyone from young to old. This is what is customary to start the morning in almost every country. A little fantasy and the omelette will “sparkle” with new colors and will certainly appeal to all connoisseurs of the egg miracle.

This simple dish is familiar to everyone since childhood. After all, it is in kindergarten that children are often served a magnificent juicy omelet.

But as soon as the hostess begins to cook an omelette at home, failure awaits her. The omelette, which a few minutes ago was so high in the pan, hit the plate, suddenly fell off, turning into a thick pancake.

Homeland omelet - France. It is there that no breakfast is complete without this dish. But the classic omelet is prepared without milk - on eggs alone. True, with all sorts of additives: cheese, tomatoes, ham.

Adding milk or other dairy products - sour cream, kefir, cream - this is already the freedom of the housewives. And milk is good for scrambled eggs. It turns out fluffy and porous.

Subtleties of cooking

• Only fresh eggs are used for omelets. Before use, they must be washed in warm water to prevent the ingestion of such a dangerous infection as salmonellosis.
• Eggs are mixed with milk and lightly beaten with a whisk or fork. Do not use a mixer for this purpose. Excessive foam adversely affects the quality of the omelette.
• To make the omelette more fluffy, the yolks are separated from the proteins, mixed with milk and lightly beaten. Then the whites whipped into a stable foam are mixed in.
• The quality of the omelet depends on the amount of milk. Those housewives who pour milk by eye are mistaken. The fact is that excess milk raises the omelet well in the pan, but immediately after turning off the stove, it falls off a lot. Therefore, milk is poured strictly according to the norm: 15 ml of milk is taken per egg.
• The choice of pan also affects the quality of the omelet. In a thin-bottomed pan, the omelette burns quickly, while remaining raw inside. Cast iron pans or modern non-stick pans are ideal for making omelettes. In any case, the bottom should be thick.
• Fried omelet on creamy, melted, vegetable oil, on lard or fat. It is better not to use margarine and spread, as they can give the dish an unpleasant aftertaste.
• Omelet is prepared not only from eggs and milk, but also with the addition of other ingredients. Sausages, tomatoes, zucchini, onion and other vegetables that need heat treatment, first fried in a pan, and then poured with an egg-milk mixture. If they are mixed immediately with the omelet mass, then this will significantly worsen the quality of the omelet. Greens are immediately mixed with eggs or sprinkled with a ready-made dish.
• The egg mixture is poured into a well-heated frying pan, greased with oil. Then the fire is reduced to a minimum, the dishes are covered with a transparent lid.
• When the edges of the omelette mass just grab and turn white, with a fork or spatula they are gently moved to the middle. Punctures are also made in the omelette so that the liquid flows down.
• Then the pan is closed again with a lid and the process is no longer interfered with. As soon as the whole omelette rises and thickens, it is ready.
• Flour is sometimes added to the egg-milk mixture. The omelet becomes denser and holds its shape better. In this case, the amount of milk is increased.
• Very often, the finished omelette falls off due to the temperature difference between the pan and the plate. Therefore, the omelette plate is preheated.
• For high omelet take a narrow frying pan.
• A stuffed omelette is cooked in a wide frying pan without a lid, as a thick omelette is difficult to bend in half. In this case, each portion is fried separately.

Natural milk omelet

Ingredients:

• eggs - 3 pcs.;
• milk - 45 ml;
• salt - to taste;
• butter - 15 g.

Cooking method

• Eggs are mixed with milk, salted and poured into a heated frying pan, greased with oil.
• Without lowering the heat, stir with a spatula.
• When the mass thickens, the edges of the omelet are folded from both sides to the middle in the form of an oblong pie.
• As soon as the bottom of the omelette is fried, it is laid out on a heated plate. Drizzle with oil and sprinkle with herbs.

Milk omelette with green onions

Ingredients:

• eggs - 3 pcs.;
• milk - 45 ml;
• green onion - 20 g;
• salt - to taste;
• butter - 15 g.

Cooking method

• Eggs are lightly beaten with milk and salt.
• Add chopped green onions and stir.
• Pour into a hot oiled pan. Mix lightly.
• As soon as the omelette mass becomes thick, the edges of the omelette are wrapped in the middle in the form of a pie and fried until the lower golden brown.
• The finished omelette is laid out on a heated plate and sprinkled with herbs.

Omelet in milk with bacon and onions

Ingredients:

• eggs - 3 pcs.;
• milk - 45 ml;
• bacon - 40 g;
• onion - 1 pc.;
• salt - to taste.

Cooking method

• The bacon is cut into small cubes.
• Finely chop the onion and fry with bacon in a frying pan.
• Eggs are mixed with milk and salt, beaten with a whisk.
• Pour the bacon with the egg mass, mix quickly.
• When the omelet thickens, its edges are bent towards the middle to make a pie.
• The omelette is brought to readiness and transferred to a heated plate.

Omelette with milk and sausage

Ingredients:

• eggs - 3 pcs.;
• milk - 45 ml;
• sausage - 40 g;
• tomato ketchup - 20 g;
• melted butter - 30 g;
• salt - to taste.

Method 1

• The sausage is cut into small cubes and fried in butter.
• Add ketchup and boil until liquid evaporates.
• Eggs are beaten with milk and salt, poured into a preheated frying pan, greased with oil. Mix quickly.
• When the mass thickens, minced meat is laid out in the middle in the form of a long strip.
• The edges of the omelette are lifted and bent towards the middle, giving it the shape of a pie.
• Bring to readiness and transfer to a heated plate.

Method 2

• The sausage is cut into cubes and fried in butter.
• Mix with ketchup and boil for a short time.
• Eggs are beaten with milk and salt.
• Pour the minced meat with this mixture and mix quickly.
• Close the lid, reduce the heat to a minimum. As soon as the omelette rises and thickens, the pan is removed from the stove.
• The omelette is laid out on a warmed plate and sprinkled with chopped herbs.

Milk omelet with cheese

Ingredients:

• eggs - 3 pcs.;
• flour - 2 tbsp. l.;
• milk - 1 glass;
• cheese - 50 g;
• salt - to taste.

Cooking method

• The flour is diluted with cold milk and stirred until the lumps disappear.
• The yolks are rubbed with salt and mixed with milk.
• Beat the whites with a mixer and combine with the rest of the mass.
• Add crumbled cheese and mix everything.
• Pour into a greased frying pan and fry on both sides until golden brown. So that the omelette can be easily turned over to the other side, take a flat lid, cover the omelet with it and turn the pan over. The omelette stays on the lid. Then gently shake it into the pan.

Omelette with milk and mushrooms

Ingredients:

• eggs - 3 pcs.;
• milk - 50 ml;
• onion - 1 pc.;
• mushrooms - 2 pcs.;
• vegetable oil - 1 tbsp. l.;
• salt - to taste.

Cooking method

• Mushrooms are boiled and cut into pieces.
• Onions are crushed and fried in vegetable oil, adding mushrooms.
• Eggs are combined with milk, salt and beaten with a whisk.
• Pour the mushrooms with this mixture, mix lightly.
• Close the pan with a lid, reduce the fire to a minimum and fry the omelet until cooked.
• Spread on a warmed plate and sprinkle with chopped herbs.

Omelette with milk and jam

Ingredients:

• eggs - 2 pcs.;
• milk or cream - 30 g;
• butter - 10 g;
• sugar - 5 g;
• jam - 25 g;
• lemon zest - a pinch;
• powdered sugar - 15 g.

Cooking method

• Eggs are combined with milk, zest is added.
• Pour into an oiled pan and stir lightly until the mixture thickens.
• In the middle of the omelet spread berries from jam without syrup in length.
• The edges of the omelet are wrapped in the middle and pressed lightly.
• When the underside of the omelette is ready, carefully transfer it to a dish and sprinkle with powdered sugar.

All these recipes are designed for 1-2 servings, but any housewife can always change the output. finished products, given the number of eaters and their appetite.

Story

It would not be an exaggeration to say that an omelette is an ancient food, because the technology lies on the surface! In France, the word omelette has been known since the 16th century; Rabelais himself mentioned it in Gargantua and Pantagruel. True fame came to the egg dish thanks to Napoleon Bonaparte. According to legend, when Napoleon and his army traveled through southern France, they decided to spend the night near the town of Beceres. The emperor liked the omelet prepared by the local innkeeper. The next morning, he ordered the townspeople to collect all the eggs in the area and cook a huge omelette for his army. We will never know how big it was or how much it weighed, but we do know that in 2012 in Portugal they cooked an omelet from 145,000 eggs in a 10.3-meter frying pan weighing 6,466 kg!

Technology and tradition

The main thing to know about omelet technology is that the liquid egg mixture is not whipped or stirred during cooking, but is thickened solely by heating in a well-heated pan in melted butter. The lid is not covered - a French omelet should not turn out magnificent, this is not a soufflé. Before serving, the omelet is folded in half or rolled into a tube. You can put stuffing inside.

Omelettes in the USSR were cooked differently. With milk, often with a spoonful of flour or starch, with a covered pan over low heat or in the oven. "Our" omelettes, compared to classic recipe, traditionally lusher and juicier. Such, for example, is the iconic "omelette, like in kindergarten."

Each has its own variation of an omelet. national cuisine. These are Italian frittata, and English omelette with the same bacon, Spanish tortilla espanola, Bulgarian mish-mash, Iranian kyukyu, Japanese omurice and tamagoyaki, and so on for a very long list.

Eggs

• For an omelette for 1 person, 2-3 eggs will go. If you decide to make an omelet for several people, 1 large one for everyone, of course, you can, but it’s better to have several small, portioned ones, then the omelette turns out to be more tender. Fresh eggs are good for omelets, and the fresher the better.
• It is not necessary to beat and foam the eggs, it is enough to mix the yolk and protein so that a single substance is formed.
• The dish is prepared without stirring the egg mass, and this distinguishes an omelette from scrambled eggs.

Butter

Nothing compares to an omelet cooked in butter. For 2 eggs, 1 tsp is enough. It is permissible to cook on vegetable or on a mixture of vegetable and creamy.

Pan

• Size matters: if the pan is too small, the omelet will be thick and spongy. If it's big, wait for a pancake instead of an omelet. For an omelette of 3 eggs with a thickness of 5 mm, a frying pan with a diameter of 14-15 cm is ideal.
• Since the pan needs to be very hot, it should have a thick bottom. The first thing that comes to mind is Cast-iron pan. But she is very heavy! It is also important that nothing stick to the bottom. Suitable frying pan for cooking omelettes - with a non-stick coating and a solid bottom.
• The pan must be very dry and hot. The temperature is understandable - the omelette is cooked in a well-heated pan. But pre-treatment with salt will make it dry. Wipe the bottom and sides thoroughly with a paper towel and salt, and then clean with the same towel to perfect condition.

Advice. Never keep empty frying pans on fire (maximum allowable for your finger to be hot) - such pans very quickly lose their internal structure, and food begins to stick to them.

Basic omelet recipe

Ingredients

• 3 eggs
• 1 tsp vegetable oil
• 1 tsp butter

How to cook

1. Break the eggs and mix the yolk and white until smooth. Don't whip! Salt and pepper.
2. Heat up a frying pan and melt the butter in it. As soon as it starts to foam, pour in the eggs.
3. With tilt the pan lightly, first to one side, then to the other, so that the eggs are evenly distributed over the entire surface. Let the mixture thicken for 20 seconds, then draw a line in the middle with a spatula and tilt the pan again, so that it can be filled with a liquid egg.Repeat until the omelet thickens and is only slightly moist.
4. At this point, you can fill the omelette with whatever you like: shredded cheese, ham slices, pickled mushrooms, smoked salmon, or fresh herbs. Divide the filling and fold the omelet in half with a spatula.

On a note. A French omelet will turn out right if it remains a little moist inside. Do not overdry - an important condition!

Omelet by Julia Child

Refined taste is when the habit of precise proportions and graceful movements becomes second nature. Cooking can be a stylish spectacle, even if its only audience is a cat. kitchen stool. Julia Child, for example, cooks an omelet in such a way that ordinary dish turns into a masterpiece, and simple cooking into high art.

1. Crack the eggs into a bowl, season with salt and pepper. Whisk together the egg yolks and whites with a large fork or whisk until smooth, avoiding over-beating and foaming.
2. Put the pan on the stove, increase the heat to high and send a piece of butter there. Once the butter starts to darken and bubble, add the egg mixture. Start tilting the pan different sides so that the eggs are evenly distributed over the entire surface, then stop for about five seconds and let the eggs thicken a little.
3. You will soon see "folds" around the edges of your omelet. Now you can tilt the pan 45 degrees and start shaking (that signature twitch on yourself that professional chefs have), or moving (as if turning over) with a tablespoon from one edge to the center and the opposite edge. This will take no more than half a minute.
4. Flip the omelet onto a plate. opposite side, that is, literally "upside down". This is where "sleight of hand" comes in handy, it's better to watch this difficult moment in video format - Julia Child is preparing an omelette herself.

Omelet "like in kindergarten"

A popular omelette recipe in the oven, associated with GOST. It always turns out magnificent, it is even easier to cook than a French omelette. Milk is easily changed to cream or sour cream.

Ingredients

• eggs 5 pcs.
• milk 500 ml
• salt to taste
• about 20 g butter for greasing the mold

Steam vegetable omelet

An omelette prepared in this way in a multicooker-steamer differs from the traditional one in greater tenderness of texture and lightness. Steamed vegetables are a fresh taste and pleasant dietary freshness.

Ingredients

• eggs 4 pieces
• broccoli 0.5 small head
• mushrooms 6 pieces
• green peas 2 tbsp. spoons
• canned corn 2 tbsp. spoons
• salt, pepper, dry herbs of your choice

Omelet with mushrooms and tomatoes

It is important to know 2 points here: the ratio of eggs and milk should be 1:1 (1 egg per 1 tablespoon of milk), and vegetables must be fried before adding. And one more thing: pour the eggs into a heated slow cooker.

Ingredients

• eggs 5 pcs.
• milk 5 tbsp. l.
• champignons 6 -7 pcs.
• cherry tomatoes 10 pcs.
• dried Italian herbs 1 pinch
• vegetable oil 3 tbsp. l.
• salt 1 pinch

Frittata with zucchini

The Italian frittata omelette is unique in terms of technology. The omelet is first "grabbed" on the stove and then baked ("reaches") in the oven. The classic frittata includes leeks and hard cheese, and the variations on the theme are countless.

Ingredients

• zucchini squash 1 large
• vegetable oil 2-3 tbsp. l.
• eggs 6 pcs., large
• cottage cheese or ricotta 200 g
• parmesan 30 g
• salt, black ground pepper
• green basil a few leaves
• fresh thyme couple of sprigs

Omelet with bacon

Contrary to all the recommendations of nutritionists, the Englishman eats 2 eggs a day, boiled or scrambled. An omelette with all sorts of fillings, especially the classic bacon omelet, is still inseparable from the concept of a gentleman's breakfast.

Ingredients

• eggs 4 pieces
• bacon 8 strips
• mustard 2 table. spoons
• oil 1 table. the spoon
• milk 1/2 cup
• hot pepper, salt

Bulgarian mish-mash

"Mish-mash" is translated as "mess", which immediately makes the essence of the dish clear. Among the Greeks, something similar is known as "strapanzada" - with the same translation. You don’t need to mix anything with anything, pour eggs and bake in the oven with great skill - any student and bachelor will tell you that there is no better dish, and omelet lovers of all ages and statuses will agree with this.

Ingredients

• bell pepper 1 pc.
• tomatoes 2 pcs.
• cheese 200 g
• bulb 1 pc.
• garlic 2 cloves
• vegetable oil 50 ml
• eggs 4 pcs.
• pepper, salt, dry seasonings
• fresh herbs

Rolls tamagoyaki

There are several types of omelets in Japan. The most famous is the fast food fried rice omurice, which can be bought at every diner. Tamagoyaki, on the other hand, is an omelette of a different type: depending on the additives, it can be spicy and sweet. It is made out like rolls, very elegant.

Ingredients