How to cook a healthy omelet. Delicious omelette in a pan: interesting recipes

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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 pan weighing 6,466 kg!

Technology and tradition

The main thing to know about omelette 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, in comparison with the classic recipe, are traditionally more magnificent and juicier. Such, for example, is the iconic "omelette, like in kindergarten."

Each national cuisine has its own variation of the omelet. These are Italian frittata, and English omelet with unchanged 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 omelette 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.

Oil

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 omelette. 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 a cast iron skillet. 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 (the maximum allowable for your finger to be hot) - such pans very quickly lose their internal structure, and food begins to stick to them.

Basic omelette 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 on a kitchen stool. Julia Child, for example, cooks an omelette in such a way that an ordinary dish turns into a masterpiece, and a 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 in different directions 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 move (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. Turn the omelette over onto a plate with the 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 omelette

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. 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.

Enjoying well-deserved popularity, known in all corners of the civilized world and an unusually easy-to-prepare dish, scrambled eggs, has been known to mankind since ancient Rome. True, in those distant times, an omelette was a sweet dish made from eggs and honey, and served as a dessert. The same omelette that we all know and love well today came to us from France, where it successfully turned into a hearty, tender and extremely tasty hot dish. A dish that adorned even the royal tables and at the same time was available to any poor man, after several centuries it also pleases us. Today let's try to figure out how to cook an omelette.

At first glance, cooking an omelette is not and cannot be anything complicated. Lightly beaten eggs, a little cream, salt and spices, a few simple manipulations with a hot frying pan, and our omelette is ready. Quite simply, right? But why, then, instead of a tender, fragrant, melt-in-the-mouth omelet, we often see dry, not very appetizing scrambled eggs in our plate, resembling rather tufts of cotton wool? The thing is that cooking even such a simple dish as an omelette requires some preparation, knowledge of small secrets, dexterity and patience.

Everything is important in cooking an omelette, every movement, every manipulation of yours must be precisely verified and perfected, because an omelette is prepared in a matter of minutes. This will help you with your patience and practice. Perhaps not the first time, but everything will definitely work out, and you will be able to surprise and delight your friends and loved ones with a delicious, tender and deliciously light omelet. And knowing the basic principles of cooking will open up wide scope for your imagination. After all, various additives and toppings give a special taste and real piquancy of the royal dish to omelet. With what only omelettes are not prepared! Pieces of poultry and meat, vegetables and mushrooms, herbs and delicious spices, even fruits and jams will not only not spoil the taste of your dish, but will give it a special taste and charm.

Today, "Culinary Eden" has collected and recorded for you the most important tips and secrets, thanks to which even beginners, not yet quite confident in their abilities, housewives will always know how to cook an omelet.

1. Everyone knows perfectly well that an omelette is cooked in a pan. But before you put your standby pan on fire, think about whether it meets all the necessary requirements? The specifics of making an omelette is such that the pan must be thick and strong enough to withstand the strongest heat, while distributing heat evenly over the entire bottom. In addition, the inner surface of the pan must be reliably protected from the slightest possibility of food sticking, because during the entire cooking time you will have to shake and move your omelet. These requirements are best met by cast-iron frying pans, which are distinguished by a thick bottom and uniform heating. In addition, modern Teflon-coated pans do an excellent job of preparing an omelet. However, it will be much better if even your Teflon pan has a bottom no thinner than 0.5 cm, this will protect you from possible burning of your dish.

2. It is very important to approach with special care the choice of the main product from which the omelet is prepared. To the choice of eggs. Eggs for an omelette should be as fresh as possible, the best, because both the consistency and the taste of the finished dish will depend on their freshness. Checking the freshness of eggs is not at all difficult. Pay attention to the shell, it should be even, matte in color. A shiny shell will indicate to you the dubious freshness of the product. Weigh the egg in your hand. It shouldn't be too easy. Gently shake the egg near your ear. You should not hear anything at all, in a good fresh egg the yolk is completely motionless. Otherwise, refuse to buy, the eggs are probably spoiled. When you bring it home, dip the egg into the water. A good fresh egg will immediately go to the bottom. Eggs that have surfaced can be safely thrown away, they are not suitable for cooking.

3. No matter what your nutritionist says, the best butter for making omelettes has been and always will be butter. Of course, for the sake of modern trends, you can cook an omelet with both vegetable and extremely popular and healthy olive oil. But once you try an omelet fried in real delicious butter, you will notice that the difference in taste is too great to deny yourself a little pleasure. Moreover, you need quite a bit of oil to make an omelette, just one 20-gram piece is enough. Just try to choose the freshest, most delicious and aromatic butter that does not have any foreign smells and additives.

4. The most detailed recipe for making a real French omelet was left to us by the magnificent Julia Child. In a separate bowl, break 3 eggs, add salt and black pepper to taste and lightly beat with a fork so that only mix the yolks and whites. Heat a skillet over high heat, add 1 tbsp. tablespoon of butter and gently tilt the pan in all directions so that the oil is evenly distributed over the entire surface of the bottom. As soon as the butter finishes foaming, immediately pour the beaten eggs into the pan, gently shake the pan by the handle so that the eggs are evenly distributed on the bottom. Let the eggs thicken for 10 seconds over high heat, stirring them quickly with a fork, and then begin to gently tug the pan towards you so that the omelette gathers at the opposite edge of the pan. Then tilt the pan over the fire at a 45⁰ angle away from you and make 5 to 6 not too hard taps on the handle, causing the omelette to wrap. During these manipulations, your omelet will be completely baked and will be ready to serve. That's right, in less than a minute you get a real, very soft and tender inside and ruddy outside French omelet.

5. In order to correctly shift the omelet from the pan to the plate, you will also have to practice a little. Before you start making an omelette, preheat a plate and place it on a table next to the stove. The second your omelette is ready, quickly turn the handle of the pan to the right and grab it with your right hand from below so that your palm is under the handle. Take the plate in your left hand and bring it to the pan. Tilt the plate and pan towards each other, turning the pan towards the center of the plate. Your omelette should fall safely and neatly out of the pan and into place on your plate. If necessary, trim the edges of the omelette with a spatula. All these operations should be carried out as quickly as possible! Now grease the omelette with a little butter, sprinkle with parsley and serve immediately.

6. A modern omelette is somewhat easier to prepare. Such an omelet is cooked under the lid, it does not need to be turned over and shaken, and in general it does not require any special hassle in preparation. Break 4 eggs into a bowl, beat them gently with a fork, add 50 ml. cream, salt and black pepper to taste. Mix everything thoroughly and strain through a metal sieve. Grease a hot frying pan with butter and pour in the egg mixture. Cover and cook over moderate heat for 3-4 minutes. Cut the finished omelette into two portions, transfer to warmed plates, sprinkle with herbs and serve.

7. An omelet stuffed with apples and Brie cheese turns out to be very tasty. 2 ripe red apples, peel, core, cut into thin slices and fry in 1 tbsp. tablespoon butter until soft. Break eight eggs into a bowl, add salt and a drop of vanilla essence and lightly beat with a fork. Preheat the oven to 170⁰. In a hot skillet, melt 1 tbsp. a spoonful of butter, pour in half of the egg mixture, spread evenly over the bottom, cover and heat for 1 minute so that the eggs “grab”. Transfer the omelet to a baking sheet lined with baking paper, spread the fried apples on top, 2 - 3 tbsp. tablespoons finely chopped green onions and 100 gr. Brie cheese, thinly sliced Place the omelet in the oven for 2 minutes and immediately prepare the second part of the egg mixture in the same way as you prepared the first. Remove the omelet from the oven, transfer to a dish, top with the second omelette, cut into portions, sprinkle with finely chopped parsley and serve immediately.

8. It's very easy to make a delicious cheese omelet. For such an omelette, it is best to take not one, but two - three different types of cheese. Break three large eggs into a bowl and beat thoroughly with a fork until smooth. In a hot skillet, melt 2 tbsp. tablespoons of butter. Once the oil stops sizzling, pour in the eggs and quickly stir with a fork for a couple of seconds. As soon as the eggs begin to curl, sprinkle them on top with a mixture of 30 gr. cheddar, 30 gr. parmesan and 30 gr. Swiss cheese, cut into small cubes Once the cheese starts to melt, fold your omelette in half with a spatula. Continue cooking until the cheese is melted, then quickly flip the omelet over and cook. one more minute. The finished omelet should be even yellow in color, and the cheese should be completely melted. Serve immediately on a warm plate.

9. The San Diego omelet, prepared according to the original American recipe, becomes a full and satisfying hot dish. Cut one large tomato into small cubes. Peel two small potatoes, boil until almost cooked, cool, chop into small cubes and bring to readiness by frying in 1 tbsp. a spoonful of butter. A second before the end of frying the potatoes, add two chopped garlic cloves and one finely chopped onion to it, mix everything thoroughly and immediately remove from heat. 100 gr. cut the mushrooms into thin slices and simmer in butter until soft. Fry three slices of bacon in a dry frying pan and cut into thin strips. In a separate skillet, heat 1 tbsp. butter, add 3 beaten eggs and fry, stirring quickly with a fork or spatula until the eggs begin to curdle, then immediately stop stirring, fry the eggs for a couple more minutes until cooked. Put the finished omelette on a plate, grease with 2 tbsp. spoons of sour cream, put potatoes on top, then mushrooms, tomato and bacon. Sprinkle the omelette with crumbled feta cheese and finely chopped parsley. Serve immediately.

10. And for dessert, you can cook a delicious and fragrant omelette - soufflé with strawberry jam. Beat 5 yolks with a whisk until white with 50 gr. powdered sugar. Beat 5 egg whites until foamy, then add 50 gr. powdered sugar and continue beating for another 2 minutes. Combine whipped whites and yolks, add 1 teaspoon of flour and mix thoroughly but gently. In a hot frying pan without a handle, melt 2 tbsp. tablespoons of butter, pour in the egg mass and place the pan in the oven, preheated to 180⁰. Bake the omelette for 3-5 minutes until done. Lubricate the finished omelette with 100 gr. strawberry jam, fold in half, transfer to a warmed plate and sprinkle with powdered sugar on top. Serve immediately, garnished with seasonal fresh or canned strawberries.

How to make an egg omelet? Many housewives will say that this is a very simple dish. Of course they are right. However, there are some tricks here too. Only knowing them, you can get a delicious, fluffy and ruddy omelet, and not just scrambled eggs. You can cook a classic version of an omelette, with a minimum of ingredients, or you can come up with a new dish, for example, with herbs and cheese or pineapples.

How to make an omelet from eggs and milk? It should be remembered that in the traditional recipe the number of main ingredients is the same. What does it mean? You need to measure as much milk as eggs turned out. It is more convenient to break eggs, and measure milk by shells. Then the proportions will be exactly observed.

How to make an omelet? Very easy, you just need to prepare the following ingredients:

• milk;
• two eggs;
• butter - a piece;
• salt;
• pepper to taste.

You can also add your favorite dried herbs and spices if you like.

Cooking a delicious meal

How to make an omelette? To make it really fluffy, it is better to separate the whites and yolks. Sprinkle each bowl with a pinch of salt. Now it's time to pick up a whisk. It is noteworthy, but the right omelette does not tolerate a mixer. No need to beat the ingredients, they just stir vigorously.

When both mixtures are ready, they are combined. Put the pepper and mix thoroughly again so that the mixture becomes a uniform color. The milk is warmed up. It should be warm, not hot, and gradually introduced into the egg mixture. Mix thoroughly. Put a piece of butter in a frying pan and pour the egg mixture into it.

How to make an omelette in a pan?

Now it's time to proceed directly to the preparation of an omelette in a pan. First, it is cooked over low heat. This only lasts three minutes. Then the heat is increased. When the edges of the omelet begin to brown, they are lifted with a spatula, and then moved to the center. This will ensure the mixture cooks evenly.

Now you can cover the pan with a lid and simmer the dish for a few more minutes. It is worth noting that many are trying to replace butter with vegetable oil. However, this should not be done. Despite the fact that the calorie content of the omelette will be lower, its taste will not change for the better.

When serving an omelette, it is also worth considering that you cannot put it on cold plates, otherwise the dish will simply fall off. It's best to preheat the plates. Also, when serving, you can sprinkle the dish with chopped herbs.

Omelet with zucchini in the oven

How to make an omelette from eggs in a pan, of course. However, many proponents of proper nutrition believe that frying foods should be excluded from your diet. So they use oven recipes. For this recipe, you should take:

• two large eggs;
• milk;
• peeled zucchini - 100 grams;
• dried basil;
• salt and pepper.

If desired, you can reduce the calorie content of the dish by replacing part of the milk with water. An omelet is prepared in the oven according to the same principle. That is, knowing how to make an omelet from eggs in a pan, you can prepare an option for the oven.

The eggs are broken, separating the yolk and protein. Beat both mixtures with a pinch of salt. Combine, add dried herbs and pepper. Stir. Pour in milk. If water is added, then it is pre-mixed with milk. Finely chopped zucchini is also put here. Everything is sent to the baking sheet. It is better to lightly grease it with oil. The omelette takes about 30 minutes to prepare.

Folded omelette with cheese and onions

This option assumes that the omelet is placed on a plate already assembled, for example, folded four times. It cooks quickly, and piquancy gives cheese and green onions. How to make an omelette according to this recipe? First, prepare all the ingredients:

• milk;
• hard cheese - 40 grams;
• two large eggs;
• a small bunch of green onions;
• salt and pepper.

According to this recipe, you can not separate the proteins and yolks. Eggs are broken into one bowl and mixed with a fork. The cheese is rubbed on a fine grater, and the onion is cut into small pieces. Everything is added to the egg mixture. Pour in the milk while continuing to stir.

Dissolve a piece of butter in a frying pan. When it is hot, pour in the omelet mixture. How to make it so that it turns out neatly baked? When cooking, tilt the pan so that the mixture is evenly distributed. With the help of a spatula, the edges are periodically lifted so that the liquid mass flows from the middle to the bottom. When the omelette becomes almost firm, it is folded in half, baked, then again. As a result, the omelet is laid out on a warm plate.

Very fluffy omelet with flour

How to make an omelet with milk so that it turns out magnificent? Many housewives give up. However, there is a not quite classic recipe that allows you to achieve a stable splendor of the dish. Anyone can handle it. You need the following ingredients:

• Six small eggs.
• Six tablespoons of milk.
• So much starch.
• Six teaspoons of flour.
• A piece of butter.
• Salt.

The number of ingredients is very easy to remember, there is no question of how to make an omelet, the recipe is quite simple to execute. For this they love him.

How to cook an omelet with starch?

First, break the eggs into a bowl. Sprinkle with a little salt. Beat with a fork or whisk not very intensively, rather just mix thoroughly. And in a separate bowl, mix flour and starch. Now milk is added to the egg mass. Enter it in a thin stream, stirring.

Now gently fold in the flour and cornstarch mixture. The most difficult thing in this recipe is to thoroughly mix the omelette blank. There should be no lumps left. When everything is mixed, you can get the pan. Butter is melted on it, heated. Pour out the mixture.

The fire under the pan should not be very strong. When the mass begins to thicken, it is covered with a lid. And when the top begins to bake, remove the omelet from the fire. You can also add a little pepper or paprika to this dish.

Omelet with tomatoes and cheese

This option is suitable for a hearty and quick breakfast. You need to prepare the following ingredients:

• Two large eggs.
• Milk.
• Butter for frying.
• Any greens - half a bunch.
• Dried tomatoes - three pieces.
• Soft cheese - three tablespoons.
• Pepper and salt.

If desired, sun-dried tomatoes can be replaced with fresh ones, if you first remove the skin from them and stew lightly.

Tomatoes cut into cubes, pepper. The cheese is taken out of the jar into a bowl, mashed to make a puree. Add tomatoes. Eggs are broken into a bowl. Greens are also cut here, salted. Whisk with a fork. Then milk is poured in. Still mix again. The mixture is combined with tomatoes and cheese, mixed again.

Put butter in a hot frying pan, when it melts, pour in the omelette mixture. After a minute, begin to stir everything right in the pan. When the egg has hardened, you can serve the omelet. This is a great recipe to learn how to make an omelette original and beautiful.

Hawaiian omelet - for exotic lovers

This type of cooking takes time, but it's worth it. Such an omet will surprise even guests. The following products are needed:

• Fresh pineapple - five rings.
• Six eggs.
• Thirty milliliters of milk.
• Salt and pepper.
• Leek - white part.
• Chili pepper - one thing.
• 180 grams of bacon.
• Olive oil.

As you can see, the list of ingredients is quite impressive. However, such an omelet turns out to be original and tasty.

Cooking according to the original recipe

Leek is washed, then dried. The white part is cut into thin rings. Cut the pineapple as finely as possible. Cut the chili pepper in half, remove the seeds, and then finely chop. It is worth recalling that it is better to work with hot peppers with gloves.

Oil is poured into the pan. Then add pepper, pineapple and onion, fry for four minutes. All ingredients should be stirred regularly.

Bacon is fried in a dry frying pan. It should be brown and crispy. Eggs are broken into a bowl, milk and salt are added, everything is mixed with a whisk so that the mass becomes homogeneous.

Pour a mixture of eggs into the pan to the fried pineapple, pepper and onion. This dish is cooked in the oven. Everything is mixed and poured into a heat-resistant form. Place bacon on top. Such a Hawaiian omelet is prepared for about forty minutes.

When preparing an omelet, choose your eggs carefully. Much depends on their freshness. You can check the egg for its suitability by appearance and weight. For example, if the egg is heavy, no extraneous sounds are heard when shaking it, then it is most likely fresh.

You can also do a little experiment. Plain water is poured into the dishes. Drop the egg. The fresh sinks, the bad rises. Eggs that stick in the middle can be used for baking, but you still shouldn't put them in an omelet.

You should also choose a pan with thick walls and a bottom. Better if it is non-stick. Then the omelet will bake evenly, and will not burn and will not remain raw. It is also worth noting that milk can be used in any fat content. The main thing is that it must be fresh. Also, do not pour it cold. It is better to heat it at least at room temperature.

An omelet is a delicious dish. The main ingredients are milk and eggs. However, a simple classic dish can be modified with specific ingredients, such as tomatoes and cheese, or bacon and pineapple. Omelets go well with fresh herbs and ground black pepper. They are very fond of eating for breakfast, as they are quickly prepared.

In a deep bowl, beat the eggs with a fork or mixer until smooth. Make sure that the mass does not start to rise: if you overbeat it, the finished dish will be too dense. Add milk and salt, mix again.

Traditional cooking method

Grease a frying pan with oil, put the mixture there, put on medium heat and cover with a lid. Cook for about 10 minutes: the omelette should be done through the middle but not burnt.

Omelette for a couple

According to the same recipe, you can cook a steamed omelette, then oil is not required. Simply pour the mixture into a heat-resistant dish, place on the steamer or slow cooker pad. After 15 minutes, the omelet will be ready.

boiled omelette

Another option to cook an omelette without oil is to boil it. To do this, pour the egg mass into a plastic bag, tie it tightly, put it in another bag, then into boiling water.

Cook the omelette for 15-20 minutes, then remove from the bag and cut into slices.

Portion omelet

Pour the mixture into metal or ceramic molds - those designed for baking cupcakes will do. Put them on a baking sheet and place in an oven preheated to 200 degrees. Bake for about 10 minutes.

Omelet with ham, tomatoes and onions

Ingredients:

• 6 eggs;
• 200 ml of milk;
• a pinch of salt;
• 100 g of ham;
• 1 large tomato or 8 cherry tomatoes;
• a small bunch of green onions;

Cooking

Cut the ham and tomatoes into cubes, chop the onion. Whisk eggs with milk and salt. Add the ham, tomatoes, and onions to the mixture and gently fold the mixture in with a spatula.

As a filling, you can put boiled chicken and potatoes cut into pieces, canned green peas - any product that, in your opinion, will go well with an egg.

Lubricate the pan with oil, pour the omelet into it. Cook covered over medium heat until cooked through, about 15 minutes.

Omelet with cheese, spinach and nuts

Ingredients:

• 4 eggs;
• 150 ml of milk;
• a pinch of salt;
• 200 g fresh spinach;
• 70 g grated cheese;
• 50 g nuts to taste;
• 1 teaspoon vegetable oil.

Cooking

Whisk eggs with milk and salt. Grease the skillet with oil. If a tall and fluffy omelet is usually welcomed, then for this recipe it should be thin enough, so either use a large diameter dish or divide the mixture into several servings.

Fry the omelette until the bottom is firm and the top is not cooked yet. Put washed spinach, cheese, nuts on half of the egg pancake. Cover the filling with the other half of the omelet and fry until done.

Frittata

This is with toppings, which is first cooked on the stove, then baked in the oven.

Ingredients:

• 4 eggs;
• 120 ml of milk;
• 70 g of grated hard cheese;
• 6 cherry tomatoes;
• 1 bell pepper;
• a pinch of salt;
• 1 teaspoon vegetable oil.

Cooking

Cut the tomatoes in half and lay the slices on a paper towel to get rid of excess liquid. Peel the pepper and chop into large pieces. Beat eggs with salt and milk, add cheese there.

Grease a frying pan with a removable or metal handle with oil. Arrange the tomatoes and peppers nicely and carefully pour the egg mixture over them. Fry the dish on the stove until the top layer seizes. Then place the pan in the oven (remembering to remove the plastic handle), preheated to 200 degrees. Bake for about 10 minutes.

Omelet with mushrooms and spices

Ingredients:

• 6 eggs;
• 150 ml of milk;
• a pinch of salt;
• 5 champignons;
• 1 teaspoon vegetable oil;
• spices to taste - basil, Provence herbs and so on.

Cooking

Wash the mushrooms and cut into thin slices. Fry them in oil until half cooked. Mix eggs, milk, salt and spices, pour the mixture into the pan over the mushrooms. Quickly and gently stir the contents of the dish, cover and fry for about 10 minutes.

Omelet with asparagus and tomatoes

Ingredients:

• 6 eggs;
• 150 ml of milk;
• a pinch of salt;
• 10 green shoots of asparagus;
• 2 medium tomatoes;
• 2 cloves of garlic;
• 1 teaspoon vegetable oil.

Cooking

Cut the garlic into small cubes, tomatoes into medium pieces, asparagus into half. Heat the oil in a frying pan, fry the garlic, then add the vegetables and cook them for 7-8 minutes. Whisk the eggs with milk and salt, pour the contents of the pan with the mixture and cook for another 8-10 minutes.

Omelette with strawberries and soft cheese

Ingredients:

• 6 eggs;
• 150 ml of milk;
• 2 tablespoons of sugar;
• 150 g strawberries;
• 50 g cream cheese;
• 1 teaspoon vegetable oil.

Cooking

Beat eggs with milk and sugar, pour the mixture into a greased frying pan. Wait until the omelette is almost cooked, put cheese and sliced ​​\u200b\u200bstrawberries on one half of it. Cover the filling with the other half of the omelet and cook, covered, for another 3 minutes.

Hello curious readers of my blog! I continue to collect the most healthy and delicious recipes for you. At the same time, I spoil my husband with a variety 🙂 Today I’ll tell you how to cook an omelet in a pan correctly.

Always remember that eggs can be stored for a maximum of 20 days from the moment they are born. Therefore, accustom yourself to pay attention to the date of manufacture (packaging) every time. A fresh egg or not can be easily determined in several ways:

• a fresh egg, immersed in cool water, confidently lies horizontally on the bottom of the container;
• according to the condition of the shell, if it is not matte, but shiny, the product is old;
• by sound, in a fresh egg it is deaf during shaking, and the yolk is almost motionless;
• By weight, a quality egg is always heavier than an old one.

Choose milk according to your taste, preferably whole, without unnecessary heat treatments, with a short shelf life. Most importantly, remember that in nature there is no milk with a fat content of less than 2.5%.

For people on a diet, vegetable oil (preferably olive oil) is more suitable. But the most delicious omelet always comes out with butter. Do not use spreads, margarine or animal fat.

Only fresh greens are suitable, the same applies to vegetables with mushrooms, dried and frozen - for soups.

Have you ever heard of pans specially made for omelets? And they are, and are especially popular in France. Such frying pans are distinguished by a low side, a thick bottom and a non-stick coating. You can find them in our stores, but if it doesn’t work out, an ordinary frying pan with a thick bottom will do.

To the store
ozon.ru

Let's deal with the number of eggs needed for different diameter pans. For small dishes with a diameter of only 10 cm, one egg is enough, 15 cm - 3, for large pans 4 - 5.

Omelette Recipes

First of all, let's decide on the proportions of the two main ingredients - eggs with milk. In the classic version, milk is required 2 times less in volume. Example: one egg and half of its shell filled with milk (about 30 ml).

Delicious omelet like in kindergarten

We break ten eggs. Gradually add half a liter of milk and 1 teaspoon of iodized salt. Stir (no need to beat) until smooth. Heat a baking sheet with high sides or a deep frying pan to 200 degrees. Lubricate with two teaspoons of butter and pour the mixture. It should be borne in mind that the finished dish will rise by a third. Therefore, the depth of the baking sheet should be with a margin. Bake in the oven for half an hour. To form a golden crust - let it stand for 10 minutes.

How to cook a fluffy omelette in a pan

For whipping and frying, we need deep dishes. We break 4 eggs, half a glass of milk, a pinch of salt, baking soda on the tip of a knife. It is she who creates the air omelet. Beat it all with a mixer until a thick foam is formed or with a blender using a whisk attachment. Grease a deep frying pan with butter. Pour out the still unsettled mixture. Cover with a lid (and do not open it during the entire cooking process). Fry over high heat (250-300 degrees) for 3-5 minutes. Let stand for 10 minutes without opening the lid. This recipe goes very well with tomatoes and fresh herbs.

To get the desired result, beat the proteins first, separately from the yolks. So the mass will turn out more magnificent and will keep its shape.

Here is another version of a magnificent omelette in a pan:

How to cook an omelette in a pan without milk

We will need 3 eggs, black pepper, salt and one tablespoon of boiled water. To successfully make such a dish, you first need to separate the whites from the yolks. Starting to whisk the whites with a whisk, add the yolks, salt, pepper and water in turn. After pouring the mixture into a preheated and oiled dish, cover with a lid and turn up the heat to high. Once the omelet has risen, lower the heat and fry for about 3 minutes.

Instead of milk, you can add cream or mayonnaise.

Cooking an omelet with mushrooms

For a change, you can make in silicone molds. In 1 glass of milk, add 6 eggs, salt and black pepper, beat everything with a whisk and pour into special silicone molds for baking. Separately, fry the mushrooms in butter (chopped mushrooms are very good), you can fry with onions. We add ready-made mushrooms to each mold no more than a third and bake at a temperature of 200-220 degrees for 30 minutes. Decorate the dish with fresh herbs. The consistency of the finished dish allows you to achieve any shape, everything is limited by your imagination.

How to cook an omelet with milk in a pan "quickly"

Americans call this omelette scramble. This dish is for those who have little time for complex cooking. We take 2 eggs, 2-3 tablespoons of low-fat milk, salt and black pepper, mix it all well. Lubricate the pan with butter. We heat up to 180-200 degrees. Pour the mixture onto the hot surface. In the process of frying, constantly stir with a wooden spatula. Such an omelette is ready when fried lumps form, which are very convenient to eat with a fork. There is Western practicality.

This is only a small part of the variety of omelet recipes that humanity has accumulated throughout its history. Many different videos on the global network show us in detail the riot of fantasies on this topic.

Finally, some more advice from the unsurpassed Julia Child 🙂

Beneficial features

The most useful property of an omelette can rightfully be considered the simplicity of its preparation. American scramble is the clearest proof of this. Eggs are rich in vitamins