What an omelet. Types of scrambled eggs: photos, names, recipes
An omelette is a great idea for a quick and sometimes savory breakfast or dinner. Did you know that there are a lot of omelette recipes? How to cook an omelette correctly and tasty - in the collection of our recipes.
Omelet Classic
We will need: 5 eggs, 100 ml of milk, ½ tablespoon of flour, butter and salt.
We break the eggs into a bowl, beat them with a whisk, add milk, flour, salt and beat again, filter through a strainer and pour into a hot frying pan with melted butter. Cover the omelet with a lid and cook for 10-15 minutes over low heat.
If desired, you can beat the yolks and whites separately, and then combine them together. To make the omelette look more appetizing on the table, before serving, you can turn it toasted side up.
Omelette Stuffed
We will need: 8 eggs, half a glass of milk, half a can of canned green peas, 200 g of sausage, 1 tablespoon of flour, 100 ml of milk.
Cooking minced meat: fry green peas, sausage in a heated pan with oil, add flour, milk and stew a little. Separately, we prepare an omelette, according to the recipes described above. When the omelette thickens, put our minced meat in its middle, use a knife or spatula to wrap the edges of the omelet (we give the shape of a pie), and then cover the pan with a plate and quickly turn it over so that the omelet lies on the plate with the seam down. This is how the omelette is served to the table.
Japanese omelette
We will need: 3 eggs, 15 ml of soy sauce, 10 ml of rice vinegar, vegetable oil.
Crack the eggs into a bowl and add soy sauce and rice vinegar. Beat the egg mixture with a fork until smooth. Lubricate the pan with vegetable oil, heat it over a fire and pour a little egg mixture into it so that you get a thin pancake. When the omelette is baked, its edges need to be bent two opposite edges to the center of the omelet, and then once again fold the omelet lengthwise. We shift our “package” to the edge of the pan and pour a new portion of the egg mixture onto it so that it sticks to the finished omelette from the edge. When the omelet has set, roll it over the first omelette and pour in a new portion of the egg mixture. Keep doing this until the mixture runs out. We just have to cut the omelet and serve it to the table.
If the soy sauce is very salty, you can add 1/3 teaspoon of sugar to the eggs, and if it is sweet, a pinch of salt
Moldavian omelet (on cracklings)
We will need: 8 eggs, 1 glass of milk, 100 g of lard or bacon, parsley, dill, salt.
Mix eggs with milk, salt. Separately, fry the lard cut into pieces in a frying pan to the state of cracklings, pour the lard with the egg mixture and cook the omelette over low heat until thickened, stirring occasionally. Sprinkle with chopped herbs before serving.
Omelette puff
We will need: 4 eggs, 70 ml of milk, 1 teaspoon of flour, 1/2 onion head, 8 mushrooms, 50 g of sour cream, green onions, dill, pepper, salt.
Whisk eggs, milk, flour, salt and pepper together. Divide the mixture into 4 parts and fry 4 omelettes in olive oil. Separately, fry the onion cut into half rings, add the mushrooms to it in pieces and simmer a little more until the mushrooms are ready. We spread the omelettes one on top of the other, spreading each layer with onions and mushrooms. Lubricate the top omelet with sour cream and sprinkle with chopped herbs.
If desired, greens can be added to each layer to the onions and mushrooms.
French omelette
We will need: 4 eggs, 50 g of cold water, butter, salt, pepper.
Beat eggs in a bowl, add water, salt and pepper. Beat the mixture again with a fork and pour into a preheated pan with butter. Spread the mixture over the pan with a spatula so that it evenly covers it. As the omelet thickens, spread the liquid part of the omelet to the edges of the pan. When the bottom of the omelette is completely baked, use a spatula to fold the omelette in half and keep it in the pan (without fire) for another half a minute so that the omelet is baked from the inside. The French omelet is served immediately.
Omelette Air
We will need: 5 eggs, a glass of milk, salt, butter.
Pour the milk into a container, add the broken eggs, salt to it and mix the mixture without beating it. Grease an ovenproof dish with butter and pour the egg mixture into it. Choose such a form that the mixture does not take up more than 2/3 of the volume of the form, because. the omelet will rise. We put the form with the mixture in the oven, preheated to 200 degrees, for 30 minutes. It is strictly forbidden to open the oven for the first 20 minutes of cooking an omelette, otherwise it will fall off and will not rise again. When the omelet is ready, take it out of the oven and, while it is still hot, grease with butter. After baking, the omelet will settle a little in any case, and this is normal, but you will see for yourself that you have never tried such a tasty, light and tender omelet.
Omelet with green onions and cheese
We will need: 5 eggs, 50 g of any hard cheese you like, 50 g of green onions, vegetable oil, salt.
Beat eggs, salt and add finely chopped green onions. Pour the egg mixture into a preheated, oiled frying pan and evenly sprinkle with a thin layer of grated cheese. When the omelette thickens and the cheese melts, it can be served at the table.
Omelet with cauliflower and carrots
We will need: 6 eggs, 300 g of cauliflower, 1 carrot, salt, vegetable oil, pepper.
Boil the cauliflower, divide into inflorescences and finely chop. Grate carrots, fry cabbage and carrots in a pan with vegetable oil, salt and pepper to taste. Beat eggs separately with salt. Pour the eggs into the pan with the vegetables and fry the omelette until cooked through over medium heat.
Omelet on beer
We will need: 2 eggs, half a glass of light beer, ½ teaspoon of flour, herbs to taste, vegetable oil, salt.
Pour beer into a bowl and break eggs into it, add chopped herbs and flour. Beat the mixture until smooth and pour into a preheated frying pan, greased with vegetable oil. Fry the omelet until cooked and salt before serving, while it has not cooled down yet.
Attention: you do not need to salt the eggs while whisking, otherwise the salt will cause the beer to foam.
Quail egg omelet.
We will need: 14 quail eggs, ¾ cup milk, butter, salt.
Beat quail eggs with milk (preferably with a blender, because quail eggs are more difficult to beat than chicken eggs) and add salt to them. Melt the butter in a frying pan and pour in the egg mixture. Fry the omelette over low heat until the mixture thickens. Serve hot.
Omelet with tomatoes
We will need: 4 eggs, half a glass of milk, 2 tomatoes, salt, butter.
Pour boiling water over the tomatoes and peel them, then cut them into cubes and fry in butter. Separately, beat the eggs with salt and milk, and pour the egg mixture into the pan to the tomatoes. Bake the omelette with the lid closed over low heat for 5-8 minutes.
Omelet with sausage
We need: 3 eggs, 200 grams of doctor's sausage, 50 grams of milk, salt, pepper, butter.
Cut the sausage into cubes and fry in butter. Separately, beat the eggs with milk, salt and pepper them. Pour the mixture over the fried sausage and bake the omelette on both sides. Serve the omelette hot. If desired, the omelette can be sprinkled with chopped herbs.
Omelet with bacon
We will need: 8 eggs, 14 strips of fresh bacon, salt, pepper, vegetable oil, red pepper (optional), lettuce leaves.
We heat the pan and add a little vegetable oil to it, overlap the strips of bacon in the pan and fry them over medium heat until a crust appears on the edges. Break the eggs into a bowl, mix the yolk and protein until smooth, add salt, pepper and red pepper on the tip of a knife (optional). Pour the egg mixture into the pan with the bacon and bake the omelet until thickened. Raise the bacon periodically to allow the omelet to flow to the bottom of the pan. We knead whole lettuce leaves with our hands, put them on a plate and put a hot omelette directly on them.
Omelet with champignons
We will need: 4 eggs, a glass of milk, 1 tablespoon of flour, 100 g of mushrooms, 1 onion, salt, pepper, vegetable oil.
Fry the onion in a pan with vegetable oil, then add chopped mushrooms to it. Crack the eggs, separating the whites from the yolks. Beat egg whites with a whisk until foamy. Beat the yolks with a fork. We combine the yolks and proteins, add milk, salt, pepper to them and pour the egg mixture into the pan to the onions and mushrooms. Stir the mixture with onions and mushrooms, cover the pan with a lid and bake for several minutes until fully cooked. Put the finished omelet on a plate and serve.
Omelet with matzah
We will need: 3 eggs, half a glass of milk, separate milk for matzo, 1-2 sheets of matzo, salt, pepper, butter.
We break the matzah with our hands and pour it with warm (or hot) milk so that it covers the matzah. Beat eggs with milk, salt and pepper. We take out the matzo from the milk (you can squeeze it a little) and put it on a frying pan greased with butter, and pour it with the egg mixture. Cover the pan with a lid and do not touch the omelette until it is completely cooked. Serve hot.
Parmesan omelette
We will need: 2 eggs, 2 tablespoons of grated parmesan, herbs, butter, salt, pepper.
Lightly beat the eggs and add the butter to them. We heat the pan, grease it with butter and pour eggs, salt and pepper on it to taste. Fry the omelette over medium heat until done. When serving, sprinkle with chopped herbs.
Omelet with zucchini
We will need: 4 eggs, 1 young zucchini, 100 ml of milk, salt, vegetable oil.
Cut the zucchini into cubes. Whisk eggs with milk and salt in a bowl. Spread the zucchini evenly in a baking dish and fill them with the egg mixture. We put the form in a preheated oven and bake the omelet until cooked.
Omelet in a steamer
We will need: 4 eggs, half a glass of milk, salt.
Beat eggs, add milk, salt and pour into a double boiler bowl, which we usually use for cooking rice, pre-oiled. We turn on the steamer for 20 minutes. After 20 minutes, the omelet is ready.
This omelet will not burn, it does not need to be stirred. The only “flaw” that distinguishes our omelette in a double boiler from an omelet fried in a pan is its “pallor”, but you can be sure that you are eating tasty and healthy food. You can also cook a steam omelette in portion molds, filling them no more than half.
Omelet with broccoli
We will need: 3 eggs, 3 tablespoons of milk, 100 g of broccoli, salt, butter.
Beat eggs, add salt and milk and mix. Then add broccoli, previously disassembled into inflorescences and boiled in salt water, to the eggs. Lubricate the form of a double boiler with butter, pour the omelet mixture into it and put it in a double boiler for 30 minutes. You can serve an omelette with sour cream.
Shrimp omelet
We will need: 3 eggs, 200 g of boiled, shelled shrimp, 100 ml of milk, salt, ground black pepper.
Beat eggs with milk, salt and pepper, pepper. Put the shrimp in a baking dish, pour the omelette mixture. We put in the oven, heated to 180 degrees for half an hour. If desired, the finished omelette can be sprinkled with grated cheese before serving.
Ostrich egg omelet
We will need: 1 ostrich egg, milk, salt.
Crack an ostrich egg into a bowl. Beat the egg with milk, based on the proportions of 1: 1, add salt to taste and bake like a regular omelette in a pan until cooked.
Hello hostesses!
An ordinary omelet can be prepared in a dozen different ways. And the taste will be different!
This article is your assistant for creating an original breakfast. We've put together some great recipes to try!
To quickly switch between recipes, use the links in the blue box:
Classic fluffy omelette with milk and egg in a pan
We can not ignore the source of all the following amazing recipes. Of course, it all started with him, the classic omelet!
Only two main ingredients: eggs and milk, and what a taste and benefit!
Ingredients:
- Eggs - 4 pcs
- Milk - 120 ml
- Salt/pepper to taste
Cooking:
Break the eggs into a bowl, pour milk, salt, pepper to them and beat well together until a homogeneous consistency.
At this time, heat up a frying pan greased with oil. Pour the omelette into the pan and cover with a lid - this is a prerequisite for splendor.
Fry over medium heat for about 5-7 minutes, the bottom will be more ruddy, and the top will steam under the lid and be more tender.
Lush omelette in the oven like in kindergarten
Tall and lush omelet from our childhood.
It is prepared in the oven, which is most useful not only for kids, but also for adults. And no one can forget its taste, it is especially tender, milky!
Ingredients:
- 6 eggs
- 300 ml milk
- 1/2 tsp salt
- 20 g butter (soft, room temperature)
Cooking:
Break the eggs into a bowl.
Stir them, but don't beat them.
Pour in the milk and stir again.
For baking, choose a form with high sides. Lubricate it with butter.
Pour the egg liquid into the mold.
Place in the oven for 35-40 minutes at 200 degrees. Do not open the oven during cooking.
5 minutes before the end of cooking, brush the surface with butter.
The oil will help it brown beautifully and give it a flavor familiar from childhood.
You can eat! It turns out a very tender oven omelette, lush, beautiful and very tasty!
Crispy omelet with cheese in a pan
Wonderful recipe with crispy cheese crust!
Quick and easy breakfast, and very, very tasty!
Ingredients:
- 2 eggs
- 100 g grated cheese
- 50 g milk
- salt/pepper/herbs to taste
Cooking:
Prepare all ingredients. Shake eggs with milk, add spices.
Put the cheese in the pan and fry until it melts.
Pour the egg mixture on top.
Cover and fry until nicely browned.
After that, fold the egg "pancake" in half in the pan.
Can be served on the table. Wonderful breakfast!
Delicious omelette with vegetables - French recipe
A very interesting, tasty and healthy recipe for those who love vegetables.
See this video for cooking tips.
Treat your family to this wonderful vitamin breakfast.
Omelette roll with tomatoes, mushrooms and cheese
Such an elegant omelet roll can be prepared not only for breakfast, but also on the festive table, as a warm and even cold snack.
Ingredients:
- 6 eggs
- 50 g canned mushrooms
- 1 tomato
- 30 g cheese
- fresh herbs to taste
Cooking:
For a better understanding of the whole cooking technique, watch this video.
Omelet with bacon, cheese and potatoes
Hearty bachelor breakfast! He is not as fat and harmful as they say.
We will fry it without oil, on that small amount of pork fat that the bacon will release during frying.
Ingredients:
- Bacon (sausage) - 250 g
- Potatoes - 3 pcs
- Eggs - 3 pcs
- Cheese - 100 g
- Milk - 50 ml
Cooking:
Cut the bacon into strips and place in the pan.
Fry until golden brown. Drain the cooked bacon on paper towels to drain excess oil. Then it will be crispy.
Cut potatoes into small slices. Fry until done.
Grate the cheese on a fine grater and put in a pan on the prepared potatoes.
When the cheese is melted, spread the bacon over it.
Crack the eggs into a bowl, add milk, salt and shake well until the composition is homogeneous.
Pour the bacon and potatoes into the omelet, cover. Fry until the eggs are cooked, it should be fried on the bottom and hardened on top.
It turns out very tasty! If desired, you can add other vegetables: green beans, tomatoes, garlic arrows, bell peppers.
Italian omelet frittata
Exquisite omelet with vegetables according to a real Italian recipe.
Ingredients:
- egg - 4 pcs
- hard cheese - 50 gr (parmesan)
- cherry tomatoes - 5 - 6 pcs
- bell pepper - 0.5 pcs
- leek - 1 pc.
- olive oil - 1 tbsp. spoon
- thyme - 2 - 3 sprigs
- salt, pepper - to taste
Cooking:
Break the eggs and shake in a bowl.
Parmesan (or other hard cheese to taste) grate on a medium grater.
Cut the tomatoes into slices and let dry for 15-20 minutes.
Cut the leek into thin half rings and fry in a pan with high sides and a thick bottom, in olive oil. Put it on a plate.
Pour the beaten eggs into the pan and begin to fry over low heat.
When the bottom layer of the omelette is fried, add some salt and begin to evenly spread the chopped vegetables on top. Roasted leeks, cherry tomatoes, thyme and bell pepper strips.
Fry until cooked under the lid. You can also place the omelet in the oven and bake until golden brown.
Delicious rich and flavorful omelet!
How to make a steam omelette
Steamed omelet is very useful. It is prepared without oil, is dietary, this recipe is recommended for baby food.
Ingredients:
- eggs - 2 pcs
- sour cream - 20 g
- milk - 30 g
- salt and pepper to taste
Cooking:
Shake eggs with milk. Add sour cream and shake everything together again. Salt, if desired, pepper.
Take a baking dish, grease it with butter.
Pour the egg into the mold, place it on the double boiler grate in the multicooker bowl.
Pour 200-300 ml of water into the bowl, it can be hot. Turn on the steamer mode for 20 minutes.
If there is no slow cooker, then you can put a grate with an omelette on a pot of water, which will need to be boiled until the omelet is ready.
The finished omelette will be soft, very tender and healthy. You can decorate with herbs and serve with vegetables.
How to cook an omelet in a bag
The omelet is cooked in a bag for safety and health reasons.
Cooked without oil, it turns out to be very low in calories.
At the same time, it does not contain carcinogens, which are formed during frying in oil. Suitable for baby food.
Ingredients:
- eggs - 3 pcs
- milk - 150 ml
- salt to taste
Cooking:
The whole point of this method is that an egg beaten with milk is placed in a bag.
Here, many make the mistake of using ordinary food bags for cooking.
When heated, polyethylene begins to release harmful compounds directly into the cooking dish.
Important: Use only heat-resistant baking bags for this recipe.
Otherwise, all the usefulness of the recipe will come to naught.
So, having packed our egg product in a baking bag, we tie it well and send it to a pot of boiling water.
The package will float there, gradually its contents will cook and we will get a very soft, dietary product.
The same method is used when preparing an omelette in a jar.
All ingredients are placed in jars. Pour not up to the end, i.e. the contents will rise as it cools.
Banky is sent to the water bath. To prevent them from bursting, you can put a textile napkin on the bottom.
Glass is a completely safe material for cooking. And such an omelet will be very useful!
Delicate and airy French omelet
This recipe is simply amazing!
A crispy crust on top, and inside a tender and airy omelet, so porous that it sways when moving.
Authentic French omelette from Provencal chefs.
Ingredients:
- 3 eggs
- 30 g butter
Cooking:
Crack the eggs and separate the whites from the yolks.
Add the egg whites and start beating separately.
You should get stable peaks.
Only then add the yolks and continue to beat.
Grease a frying pan with oil and pour the foamy mass onto it.
Cover with a lid and fry for 2-3 minutes. Do not open the lid.
After the mass has baked and become stable, open the lid. Lift the edge of the omelet and place pieces of butter on several sides under it.
We need this to get a golden crust.
When the bottom is browned and no liquid remains on the surface, fold the omelette in half. Hold a little to fix this position.
Garnish with herbs and serve. Delicate, airy, light - an amazing omelet!
Omelet with cottage cheese
Healthy protein omelette, suitable for a fitness breakfast.
The combined benefits of cottage cheese and eggs, and at the same time amazing yummy.
Ingredients:
- eggs - 3 pcs
- cottage cheese (can be fat-free) - 200 gr
- green onions - 30 gr
- salt/pepper to taste
Cooking:
Beat eggs, add cottage cheese to them.
Chop the green onion in there.
Pour the mass into the pan and fry under a lid over low heat until the egg hardens.
Delicate, cottage cheese omelette is ready!
This is one of those dishes that you can eat even in the evening, the figure will not hurt.
We hope you enjoy our selection. Be sure to save it on social networks.
Cook and eat with pleasure! See you in new articles!
Ingredients:
- 4 eggs;
- 100 ml of milk;
- a pinch of salt;
- 1 teaspoon sunflower oil.
Preparation for cooking
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 omelet
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 omelette
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.
2. 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.
3. 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 an egg pancake. Cover the filling with the other half of the omelet and fry until done.
4. 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.
5. Omelette 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.
6. 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.
7. Omelet 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.
Let's start with a backfill question. What country do you think can be called the birthplace of the omelette? We know that it may seem strange, because everyone knows that this is France. If not for one “but”: this is how eggs were cooked long before the French. For example, in ancient Rome they liked to mix eggs with milk and honey. When the honey was completely dissolved, the mixture was thoroughly peppered and fried until tender. Well, if we look at all known dishes so closely, then variations of their preparation can be found even among the rock paintings. But a more modern version of an omelette really comes from France.
With the preparation of a real omelet in France strictly. This is the first dish that a self-respecting chef should learn to cook. You can beat eggs only with a fork, and fry them only in a pan with a thick bottom and only in butter. And no additives. This is what the original omelette looks like. But we are not French. We are allowed to whip with a mixer, add our favorite spices and toppings, fry in the pan that is available in the house. If you're ready to break with tradition to make a delicious omelet instead of just scrambled eggs, here are some amazing recipes!
As in childhood 
Golden crust and lightness are the two main characteristics associated with an omelet, which was once prepared for all of us in kindergarten. And although those days are gone forever, everyone can cook a magnificent omelet for breakfast.
Ingredients:
- 4 eggs
- 150 ml milk
- 20 g butter
- 1 tsp vegetable oil
- 0.5 tsp salt
With ham and cheese
It is also called "Calzone". The appearance is not quite ordinary, because the shape of an omelet resembles a cheburek. Many love it for its juiciness.
Ingredients:
- 2 eggs
- 2-3 tbsp. l. milk
- 1-2 tbsp. l. wheat flour
- 75-100 g hard cheese
- 1 pinch of salt
- 15 g vegetable oil
- 50-75 g ham
- greens to taste
with potatoes 
Such an unusual combination of ingredients in an omelet is very much loved in Spain. For variety, you can cook it in your kitchen.
Ingredients
- 4 potatoes
- 4 eggs
- olive oil
- 1 bulb
- salt to taste
Beat eggs until smooth. Add the mixture to the vegetables and mix everything. Send the half-finished omelette to fry in a pan. Fry until the egg mixture thickens. Fry on both sides. Ready!
With semolina 
This original sweet omelette with semolina is very popular with children. But adults are no exception. And here's what you need to make it.
Ingredients
- 2 eggs
- 100 ml milk
- 1 st. l. decoys
- 0.5 st. l. Sahara
- 25 g butter
With ham and tomatoes
How about an omelette stuffed with vegetables? If you like the idea, then this option is for you. Due to the special method of preparation, the dish is very juicy and tasty. But do not be afraid: in this case, “special” does not mean “complex”.
Ingredients
- 4 eggs
- 2 tbsp. l. milk
- 70-100 g ham
- 1 tomato
- salt, pepper to taste
- 1-2 tbsp. l. vegetable oil
With seafood
This is not quite the usual option, or better to say, completely unusual. And the ingredients for its preparation are not always available. But as an exception, you can cook and serve such a dish at least occasionally.
Ingredients
- 2 eggs
- 1 bell pepper
- 30-50 ml milk
- 50 g squid
- 1-2 pinches of salt
- 25 g peeled shrimp
- 25 g mussels
- 1 st. l. vegetable oil
- 1 garlic clove
- parsley to taste
Using a mixer, beat the egg-milk mass and salt it. Pour it into the still hot skillet. Cook over medium heat until the omelet is thick. Sprinkle the seafood on one half of the pancake and cover the other half. Turn off the pan and wait a couple of minutes. The omelet is ready. Decorate it with parsley.
With pickles and sausage
A very spicy and very tasty omelette thanks to a rather unconventional, like an omelette, ingredient - pickles. If you like unusual combinations, feel free to cook!
Ingredients
- 4 eggs
- 1.5 cups milk
- 2 pickles
- 450 g doctor's sausage
- spices to taste
- greenery
Delicious, fluffy, tender and melting in your mouth - this is how you can describe the perfect omelette. And we have no doubt that the one that you have often prepared until today is also very good. But there is always better! Experiment and select recipes that will make the morning of the whole family pleasant and tasty. And tell your friends!
Under the word omelette in the cuisines of the peoples of the world is called a dish of eggs and milk, or only eggs. It is the same in essence, but differs both in preparation and in the composition of the ingredients, and only eggs are present in all versions.
It is believed that this is a dish of French cuisine. There, this dish is prepared from mixed, but not beaten, eggs. As a rule, it is fried in butter on one side until it thickens, then, rolled up or in half, and served. Before rolling, it can be seasoned with some stuffing.
In our country, it is prepared from mixed eggs, often beaten with milk. It is baked both in the oven and in a frying pan with the lid closed, over a very low heat to become more magnificent. Cooked in this way, it becomes more tender and juicy, and, as already mentioned, more magnificent.
It is prepared in other countries as well - these are Japan, and China, and Italy, and the Balkan countries. When you travel a lot, or visit different countries by occupation, then almost everywhere they serve an omelet for breakfast. Moreover, in many hotels it can be fried for everyone to order, with whatever they want. It can be ordered with ham, sausage, herbs, tomatoes. And often you have to stand even in a queue, as there are plenty of lovers to enjoy this tasty and delicate dish!
Today I want to offer various options for preparing this favorite dish of all, and in various versions. And since omelets are loved in many countries, let's cook them the way they cook them in this or that country, and of course we do.
As a rule, the classic version of cooking provides only two main ingredients - milk and eggs. Therefore, we will consider this simplest and most popular cooking option.
- eggs - 4 pcs
- milk - 120 ml
- salt, pepper - to taste
- vegetable oil for frying - 1 - 2 tbsp. spoons
Cooking:
1. Break the eggs into a bowl, add salt and pepper, beat with a whisk.
2. Add milk, continue whisking until a homogeneous mixture is obtained.
3. Heat the oil in a frying pan, pour in the resulting mixture. Fry over medium heat for 2-3 minutes, then cover, reduce heat to a minimum and simmer until tender.
Recipe for a fluffy omelette with milk and eggs in a pan
We will need:
- eggs - 3 pcs
- milk - 300 gr
- butter - 1 teaspoon
- salt, spices - to taste
Cooking:
1. Break the eggs into a bowl, add milk, salt to taste and spices if desired.
2. Grease a frying pan with high sides with butter.
3. Pour the mixture into it, put on medium heat. After it sticks, and a small egg crust forms on the walls of the pan, cover it with a lid and reduce the heat to a minimum. Simmer over low heat until done.
To make a fluffy omelet, it is best to have a thick-walled pan so that the heat is evenly distributed in it. In this case, it will bake well, rise and not burn at the bottom.
If you want to cook a more healthy version of the dish, then you can bake it in the oven. For this, the sequence of actions is exactly the same. The only thing you need to prepare in advance is the form in which you will bake the omelet, and preheat the oven. Bake at a temperature of 190 degrees for 12 - 15 minutes, so that it does not brown too much, you can cover it with foil.
Omelet, like in the kindergarten "Taste of childhood"
An omelette can be cooked not only in a pan. It is also baked in the oven. It is believed that it is more useful and less calorie.
This is a diet food dish, it can be used by children, adults with diseases of the gastrointestinal tract, people on a diet.
They cooked it even when we were very young and went to kindergarten. Even from there, from childhood, many fell in love with him and love him to this day.
We will need:
- egg - 5 pcs
- milk - 250 ml
- butter - for greasing
- salt - to taste
Cooking:
1. Break the eggs into a bowl. Add milk and salt, beat with a fork (but not much).
2. Grease a baking dish of the appropriate size with butter. Pour the egg mixture into it and cover with foil.
3. Preheat the oven to a temperature of 190 degrees. Put the mold in the oven and bake for 12-15 minutes.
4. Allow the finished omelette to cool slightly, then cut into portions and serve.
Video on how to cook an omelette with tomatoes and cheese in the oven
Based on the basic recipe, you can cook an omelet with other ingredients. And it will be just as delicious. And here is one of the recipes that we specially recorded for this article.
It not only tells and shows how to make everything, but also gives three basic secrets to make it with a lot of holes inside. Thanks to this, the omelet rises well. And eaten literally in one sitting.
It is hearty, nutritious and always uplifting at breakfast. It also gives you energy for the whole day.
Try to cook according to this recipe. Surely you will like it!
On milk and eggs with zucchini
We will need:
- eggs - 4 pcs
- milk - 0.5 cups
- zucchini - 1 piece (small)
- salt, pepper - to taste
- greens - for serving
Cooking:
1. Cut the zucchini into medium-sized cubes. If it is young, then the skin can be left. If the skin is rough, then it must first be cleaned.
2. Heat the oil in a frying pan and lightly fry the chopped zucchini on it. Then close the lid and simmer until tender. The degree of readiness is determined by personal preferences.
3. In the meantime, beat the eggs with milk and salt using a fork or whisk. Add ground black pepper if desired.
4. Pour the prepared zucchini with the egg mixture and cook under the lid over low heat for 5-6 minutes.
5. Transfer the finished omelet to a dish, sprinkle with chopped herbs. Eat with pleasure!
The omelet is delicious and delicious!
With bell peppers and tomatoes
We will need (for 2-3 servings):
- eggs - 5 pcs
- Bulgarian pepper - 1 pc.
- tomato - 1 pc.
- butter - 30 gr
- fresh parsley or dill - 4 - 5 sprigs
- salt, pepper - to taste
Cooking:
1. Wash and peel the bell pepper from the stalk and seeds, then cut into medium-sized strips.
2. Cut the tomatoes into small slices or cubes.
3. Fry the pepper and tomato in butter until all the liquid has evaporated.
4. Finely chop the greens and add to the vegetables.
5. Break the eggs into a bowl and mix with a fork, but do not beat. Add salt and pepper to taste.
6. Add eggs to the vegetable mixture, mix and fry until cooked in a pan.
7. Fold the finished omelette in half, place on a plate and serve, sprinkled with chopped fresh herbs.
It can also be cooked with only one of the vegetables.
Cheese omelette
We will need (for 2 servings):
- eggs - 4 pcs
- cheese - 80 gr
- bell pepper - 0.5 pcs
- butter - 40 gr
Cooking:
1. Shake the eggs with a fork. Rub the cheese on a grater.
2. Mix eggs with cheese and pepper cut into small cubes.
3. Warm the frying pan, put butter on it, put the resulting mixture. Fry until done.
4. Fold the finished omelette in half. Sprinkle with chopped herbs when serving.
With spinach and cheese in the oven
It may take a little more time to prepare this option than usual, but with this recipe you can add variety to your everyday breakfast.
We will need:
- eggs - 4 - 5 pcs
- milk - 2/3 cup
- spinach - 50 gr
- onion - 1 pc.
- hard cheese - 100 gr
- vegetable oil - for frying
- spices, salt, pepper - to taste
- any nuts - for serving
Cooking:
1. Separate the yolks from the whites. Beat with a fork, then add the yolks, spices and milk. Mix well until smooth.
2. Peel and cut the onion into small cubes.
3. In a frying pan, heat the oil and fry the onion over low heat until slightly golden.
4. Rinse the spinach thoroughly, drain and pat dry with paper towels. Add to the onion and simmer over low heat for 3-4 minutes to soften slightly.
5. Grate cheese on a coarse grater. Set aside two tablespoons for serving.
6. In a form of the appropriate size, lay out the onion with spinach. Sprinkle with cheese. Pour all over with egg mixture.
7. Bake in an oven preheated to 180 degrees for 20 - 30 minutes, that is, until done.
8. Cut the finished dish into portioned pieces
9. Serve sprinkled with the remaining grated cheese and chopped nuts.
Easy recipe with cottage cheese
We will need;
- egg - 4 pcs
- cottage cheese - 250 gr
- butter - 50 gr
- green onion
- salt - to taste
Cooking:
1. Rub the cottage cheese through a sieve and salt.
2. Break the eggs into a bowl and shake with a fork.
3. Mix cottage cheese with eggs until smooth. Add chopped green onion.
4. Heat the pan, put the butter and put the mixed mass into it in an even layer. Fry over low heat under a lid until cooked.
Sweet with honey and nuts
Such a delicacy will be enjoyed by everyone without exception. It is enjoyed by both adults and children.
We will need:
- eggs - 2 pcs
- milk - 1 tbsp. spoon
- sour cream - 0 gr
- biscuit - 20 gr
- honey - 1 tbsp. spoon
- nuts - 1 tbsp. spoon
- butter - 1 tbsp. spoon
- salt - a pinch
Cooking:
1. Cut the biscuit into small cubes 6-8 mm in size. Add nuts and honey diluted with hot milk to it.
3. Break the eggs into a bowl, shake with a fork. Add sour cream and salt. Mix.
4. Warm the pan, put butter on it, let it melt.
5. Then pour the egg mass, mix and fry over low heat until the mass thickens.
6. Put the biscuit-nut filling on top of the omelette and fry until cooked, covering it with a lid for a short while.
7. Serve warm.
And now let's look at how an omelet is prepared in different countries of the world. And let's start with Russia.
In the old days in Rus', it was prepared from eggs mixed with milk with various cereals, with flour or grated potatoes. And he was called drachena. Sometimes drachena was prepared from a more liquid component and looked more like an omelette, and sometimes it was denser and more like a flatbread.
Let's consider some of them.
Drachena curd
It is also a sweet version of the Russian omelet.
We will need:
- eggs - 4 pcs + 1 pc
- cottage cheese - 500 gr
- sugar 2/3 cup
- flour - 2 tbsp. spoons
- butter or ghee - Art. spoons
Cooking:
1. Separate the whites from the yolks. Grind the yolks thoroughly with sugar. Leave a little sugar for sprinkling. Beat egg whites into a thick fluffy foam.
2. Rub the cottage cheese through a sieve. Add crushed egg yolks, melted butter and beaten egg whites
3. Lubricate the baking dish with oil and sprinkle with flour, put the resulting mixture into it in an even layer.
4. Grease with an egg, sprinkle with a small amount of the left sugar and bake in an oven preheated to 180 degrees.
5. Bake for about 20 minutes until the drachena is browned.
6. Serve with jam, butter or sour cream.
Drachena with cheese
We will need:
- eggs - 8 pcs
- hard cheese - 100 gr
- milk - 1 glass
- butter or ghee - 3 tbsp. spoons
- small wheat bun
- salt - to taste
- greenery
Cooking:
1. Cut off the crusts from the bun and cut it into small cubes. Pour milk over it and wait until the bread is completely swollen.
2. Separate the proteins from the yolks.
3. Add yolks, 80 grams of grated cheese and salt to the bread crumb, mix everything thoroughly.
4. Beat the whites into a fluffy thick foam with a mixer and add to the resulting mixture.
5. Lubricate the baking dish with oil and put the resulting mass into it in an even layer. Sprinkle the remaining grated cheese on top, drizzle with melted butter.
6. Heat the oven to 170 degrees and bake the drachen until golden brown.
7. Serve immediately hot, pouring it with oil and sprinkling with chopped herbs. Dracena settles quickly, so eat it right away.
Drachena with millet porridge
Such a Russian omelet can be prepared if you have some porridge left from dinner.
We will need:
- egg - 4 pcs
- milk - 1/3 cup
- millet porridge (or rice) - 150 gr
- butter - for frying
- salt - to taste
Cooking:
1. Break the egg into a bowl, salt to taste, add milk and shake thoroughly with a fork or whisk.
2. Add crumbly porridge and mix well until smooth.
3. Lubricate the baking dish of the desired size with butter, spread the resulting mixture in an even layer.
4. Bake in the oven preheated to 190 degrees until cooked for 7 - 10 minutes.
5. Serve with butter.
French omelette
The preparation of this dish in France is very scrupulous. There is even an opinion that a real French chef should be able to cook a real omelette before all other dishes.
Probably only in France for its preparation there should be a special frying pan in which nothing else is cooked.
A feature of the preparation is that there is no milk in the composition of the products. The French version should not be fluffy, so the eggs do not beat and the lid does not close when cooked. It is fried on one side only. And when it becomes almost ready, it is rolled up.
If it is prepared with a filling, then it is added immediately before the time comes to wrap the finished omelette with a tube. All preliminary procedures with filling, such as roasting, stewing, etc., are carried out separately.
We will need:
- eggs - 3 pcs
- butter - 40 gr
- salt - 1/4 teaspoon
- ground black pepper 1/4 teaspoon
Cooking:
1. Break the eggs into a bowl and beat lightly with a fork, making sure that foam does not form.
2. For cooking, it is best to have a pan with a thick bottom so that the heat is distributed evenly. Warm it up on fire and add oil. Wait for the butter to melt and immediately pour in the egg mixture.
3. After two minutes, sprinkle evenly with salt and pepper. Shake the pan slightly while frying to prevent the base from overcooking. Fry over medium heat until the edges turn golden. The middle will remain slightly viscous.
4. When ready, fold the two edges to the center. Let stand for 15-20 seconds, then fold in half.
5. Transfer the omelette to a plate, serve with fresh vegetables and herbs.
As mentioned above, the French cook it with various fillings. Moreover, each of the provinces has its own branded filling. So in the Alps they use their famous cheeses as fillings, in Normandy apples, in Provence chestnuts, in Poitou - of course, truffles. But in Savoy I add cracklings, to my great surprise.
But when adding the filling, remember that the filling should not be mixed with eggs. It is added only at the very end, before it's time to roll the omelet with a tube. In this case, the filling soaks it well with its flavors, and it turns out incredibly tasty.
French omelette with cheese and vegetables
This recipe is a little more complicated than the first one. But it is more difficult only in terms of the number of ingredients. Surprise all your family and prepare such a breakfast is absolutely no problem.
Is not it. beautiful, delicious, appetizing and very simple!!!
Frittata - traditional Italian omelet
We will need:
- egg - 4 pcs
- hard cheese - 50 gr (parmesan)
- cherry tomatoes - 5 - 6 pcs
- bell pepper - 0.5 pcs
- leek - 1 pc.
- olive oil - 1 tbsp. spoon
- thyme - 2 - 3 sprigs
- salt, pepper - to taste
Cooking:
1. Break the eggs into a bowl and shake with a fork.
2. Rub the cheese on a medium grater. A delicious frittata is made using parmesan cheese. In principle, this cheese is mainly used in the preparation of traditional frittata. But if there is no such cheese, then you can use any hard cheese.
3. Cut cherry tomatoes into halves or quarters, remove seeds and liquid. Let dry for 15-20 minutes. One of the features of the preparation of the Italian omelet is that all the toppings that are added during the frying process should not contain liquid.
4. Cut the leek into thin half rings, you will need a piece of 7-10 centimeters. Fry it in olive oil.
5. Grease a separate frying pan with a thick bottom and pour in the beaten eggs, fry over low heat.
6. After two minutes, the bottom layer of the frittata will begin to bake, then you can season it with salt and pepper. Then evenly spread the fried onions - leeks, tomatoes and chopped peppers.
7. Then close the pan with a lid and bring to readiness. To prevent burning, the pan can be gently shaken.
Often at this stage, the form with the omelet is transferred to the oven and baked there until cooked.
You can cook frittata with different fillings - these are various vegetables, meat products, and of course with pasta traditional for Italy.
Spanish potato tortilla with tomatoes
In Spain, they prepare their own omelet, and as you already understood, they prepare it using potatoes. If you have boiled potatoes left after dinner, then it’s just right for breakfast to cook a Spanish tortilla.
We will need:
- egg - 4 pcs
- boiled potatoes - 1 pc (large)
- tomato - 1 pc.
- olives - 4 - 5 pcs
- provencal herbs - 1 tbsp. spoon
- fresh dill - 1 tbsp. spoon
- olive oil - for frying
- salt, pepper - to taste
Cooking:
1. Boiled potatoes and tomatoes cut into cubes and fry in hot olive oil in a pan.
2. While the vegetables are frying, break the eggs into a bowl, salt and pepper to taste and beat lightly with a whisk, mixing them until smooth.
3. Add Provence herbs and mix again.
4. Pour the egg mixture over the vegetables. Cut the olives in half, put on top and sprinkle with chopped dill.
5. Fry over medium heat for 2 - 3 minutes, then reduce the fire to a minimum and cover with a lid. Fry until done.
6. Serve sprinkled with herbs.
Bulgarian recipe with pepper and cheese
Omelet can be cooked both in a pan and in the oven.
We will need (for 2 servings):
- eggs - 4 pcs
- butter - 40 gr
- Bulgarian pepper - 1 pc.
- cheese - 50 gr
- parsley - 3 - 4 sprigs
- salt, pepper - to taste
- vegetable oil - for lubrication
Cooking:
1. Bulgarian pepper cut into strips and lightly fry in butter.
2. Rub cheese on a grater.
3. Break the eggs into a bowl, mix with a fork, do not beat. Add grated cheese and fried peppers, mix.
4. Pour the mixture into a frying pan greased with vegetable oil or onto a baking sheet if you bake the dish in the oven. Roast or bake until done.
5. Fold the finished omelette in half, place on a plate and sprinkle with chopped parsley.
If it was baked in the oven on a baking sheet, then it should be cut into squares, after which each fold in half into a triangle. Then serve on a plate, sprinkled with herbs.
German omelet with potatoes and cheese
We will need:
- eggs - 3 pcs
- potatoes - 1 pc.
- cheese - 60 -70 gr
- parsley - 3 - 4 sprigs
- salt - to taste
- vegetable oil - for frying
Cooking:
This dish can be prepared with both boiled potatoes and fresh ones. We have already considered how to cook from a boiled vegetable when we prepared the Spanish tortilla. Therefore, we will cook in this recipe from fresh potatoes.
1. Cut the peeled potatoes into small cubes and fry until cooked in a small amount of vegetable oil. Salt to taste.
2. Shake the eggs in a separate bowl with a fork. Add cheese cut into small cubes. Salt a little and pour over the fried potatoes.
3. Bring to readiness. Serve sprinkled with chopped herbs. A thin omelette can be rolled up.
With carrots in Polish
We will need:
- eggs - 2 pcs
- milk - 20 ml
- butter - 20 gr
- carrots - 1 pc.
- lettuce
- parsley - 2 - 3 sprigs
- salt - to taste
Cooking:
1. Cut carrots into strips.
2. Saute carrots in part of the butter.
3. Shake eggs with salt with a fork. Fry in a separate pan in the remaining butter.
4. Put lettuce leaves, carrots on the entire surface of the omelette and roll it up in the form of a roll.
5. Serve on the table, drizzling with melted butter and sprinkled with chopped herbs.
In the same way, you can use tomatoes as a filling. They need to be fried in the same way, and then wrapped in a fried omelette.
Romanian corn omelet
We will need:
- eggs - 4 pcs
- milk - 60 ml
- butter - 20 gr
- canned corn - 300 gr
- cherry tomatoes - 5 pcs
- fresh greens
- salt - to taste
Cooking:
1. Drain the liquid from the corn and fry in a small amount of butter, salt to taste.
2. Mix eggs with milk and salt, shaking the mixture with a fork.
3. Combine the corn with the egg mixture, put the cherry tomatoes on top and fry in the remaining oil in a pan. Or you can bake it in the oven.
4. Put the finished dish on a plate and sprinkle with chopped herbs and corn.
Japanese tamago-yaki
- egg - 3 pcs
- soy sauce - 1 tbsp. spoon
- sugar - 1 teaspoon
- salt - to taste
- vegetable oil - for lubrication
Cooking:
To prepare an omelet, the Japanese use a special rectangular frying pan. This is necessary in order to roll it up. It is in the form of a roll, cut into circles, that it is served at the table.
1. Beat eggs with a fork, add soy sauce, sugar and salt. Mix the mixture thoroughly.
2. Grease the pan with oil and pour the egg mixture in a thin even layer. Wait until it sticks, about 5 minutes, then roll into a roll, sliding it to one of the edges. You can help twist it with a silicone spatula, or bamboo sticks.
3. Lubricate the pan again and pour a new layer, allowing it to flow under the roll. Let it fry and roll up again.
4. Thus, pour out all the dough and roll everything into one roll.
5. After that, carefully transfer the roll to a bamboo mat for twisting the rolls and slightly compact it, setting the desired shape.
6. Serve by cutting into pieces 2-3 cm thick.
This recipe calls for adding soy sauce to the egg mixture, but a Japanese omelette can also be made simply with a mixture of eggs and salt. You can also add various toppings to it. To do this, they must be mixed with eggs and poured into the pan all together.
In Japan, they also cook another omelet - omurice. It is easy and simple to prepare. To prepare it, fried rice is poured with a beaten egg and fried until tender. Omurice is often prepared with the addition of chicken or meat. The peculiarity of serving is that they eat it with ketchup.
Thai omelette
A feature of the preparation of this option is that it is prepared with the addition of fish sauce. To be honest, I have never tried this, but those who have been to Thailand say that the dish is very tasty.
We will need:
- eggs - 2 pcs
- fish sauce - 1 teaspoon
- lime or lemon juice - 1 teaspoon
- peanut butter - 1 tbsp. spoons
- ground white pepper - 0.5 tsp
Cooking:
1. Whisk the eggs with a fork or whisk, add the fish sauce, lime or lemon juice and pepper. Mix everything until smooth.
2. Heat the oil in a frying pan, pour the egg mixture in an even layer.
3. Wait for the omelet to set, then fold it in half or roll and serve in portions.
When frying, try not to let it overcook. Inside it should be very tender and not dry. You can add different toppings to the omelette if you like.
Features and secrets of making an omelette
Having considered various recipes for making an omelet today, let's take a closer look at the basic rules for its preparation.
- Eggs for cooking should be of high quality and fresh. Since it bakes very quickly and the cooking time is very short, this is the general rule.
If you shake an egg, the yolk will dangle in a stale egg. Also, if you put such an egg in water, it will float. It is better not to use such eggs for cooking.
- Eggs should not be beaten with a mixer. From this, they become too airy, and the omelette will turn out to be brittle and not so tasty.
- Beat the eggs with a fork or a whisk, while foam should not form.
- In some recipes, eggs are separated into whites and yolks, and everything is beaten separately. As a rule, the yolks are simply mixed, and the whites are whipped into a strong foam.
- Eggs are best taken out of the refrigerator in advance and shaken when they are at room temperature.
- In Europe, as a rule, milk is not added at all.
- We add milk. And when milk is present in the ingredients, they often use recipes where the ratio of milk and eggs is one to one. In order not to be mistaken, milk is measured by the shell from the eggs.
- A more delicious omelet will be obtained from milk with a large amount of fat, milk with 3.2% fat content is considered ideal.
- The milk that is added to the eggs should be either slightly warm or at room temperature.
- As a rule, flour is not added. But sometimes there are exceptions, especially when they want to get a dish that is denser in consistency. In today's recipes, we did not add flour anywhere.
- Also, no baking soda or baking powder is added. Someone adds, believing that this way the omelet will rise better. It will rise anyway if you keep the proportions and cook according to the recipe, where it should turn out magnificent.
- In European countries, olive oil is most often used for cooking.
- In our country, mostly butter or ghee is used to lubricate the pan or mold. On it, the dish turns out tastier and more aromatic.
- The frying pan for frying an omelette should be with thick walls, in such a frying it goes more evenly and it will not burn. In extreme cases, you can fry it in a pan with a non-stick coating.
- If you want it to turn out lush, then do not open the lid or oven door during the entire cooking process. Otherwise, he will fall.
- Sometimes the omelette needs to be turned over. How to do it? Prepare a glass lid the size of a frying pan. When it's browned on one side, cover the pan and turn it over. After that, put the pan back on the fire, grease the bottom with oil if necessary, and carefully drag it.
- The filling in it can be anything. And on the example of today's recipes, this can be perfectly observed. The only thing that is not in today's recipes is meat products. Although they can also be actively used. So, for example, in the well-known Bavarian omelette recipe, which is not in our article, there are Bavarian sausages.
- Therefore, ham, bacon, sausage, sausages, sausages, chicken and meat can be added to almost all recipes.
- The dish can also be sweet. And today we looked at two such recipes.
- In fact, there can be many more recipes. Most importantly, do not be afraid to turn on your imagination, and then you can come up with the fillings yourself!
- Omelet can be cooked in a pan, in the oven, in the microwave, in a double boiler and in a slow cooker. There are also recipes where the egg mixture is placed in a baking bag and then boiled in a pot of hot water until tender. Boiled and baked options are considered more healthy and dietary.
Now that we have learned all the secrets of preparing a delicious dish together with you, and we can also cook any option, we have a lot of ideas for a delicious hearty breakfast. And I think that now the whole family will be happy to eat a new omelette every morning!
Bon appetit!
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