Classic omelette - French breakfast. How to cook a classic omelette: simple and delicious recipes

Omelet is usually considered as a children's dish. But adults will not refuse it, and if cooked using skim milk, then it is suitable even for those who are on a diet.

When mastering any new recipe, it is best to start with its classic version, and this case is no exception. A few products, a little more patience and an interesting and simple dish will appear on your menu.

Such a treat turns out to be especially delicate in taste. Kids love it and it's perfect for a light breakfast.

• egg - 4 pieces;
• flour - 150 g;
• butter - 50 g;
• milk - 50 ml;
• spices and salt - optional.

Cooking time: 10 minutes.

Calories: 190 kcal.

1. Crack eggs into a medium-sized cup and beat them with a mixer;
2. If desired, add salt and spices;
3. Pour cold milk into a cup and pour wheat flour in portions;
4. Beat the resulting mass thoroughly (bubbles will definitely appear);
5. Heat up a frying pan, put butter in it and melt it;
6. Pour the milk-egg mix there;
7. Cover the pan with a lid and cook the omelette over low heat for about 5 minutes.

Diet protein omelet with milk

For those who want to try a culinary masterpiece without weight gain, there is a recipe for a dietary (or protein) omelet. There are a huge number of variations of it, but the main idea is that only egg whites are used to create the dish, and high-calorie yolks are removed.

• egg - 3 pieces;
• milk (non-fat) - 0.2 l;
• greens - 10 g;
• refined oil - 15 ml;
• salt and pepper - optional.

Calories: 115 kcal.

1. Drive three eggs into a clean bowl, carefully remove the yolks from the protein;
2. Add milk to the remaining protein, and then beat with a fork (whisk) until foam appears;
3. Salt, if there is a desire, then you can season with pepper and paprika, continue to beat for some more time;
4. Finely chop the greens and carefully mix with the main part;
5. Cover the inner surface of the pan with a layer of oil, heat the dishes over low heat;
6. Pour the omelet blank into the pan;
7. Leave on the stove for 10 minutes (without increasing the flame);
8. The omelet is ready and ready to be served.

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french omelet recipe

Omelet is originally a French dish and is very popular in its homeland. However, there its obligatory components are not only eggs, but also cheese, and the form of serving treats on the table is of particular importance.

• egg - 3 pieces;
• cheese - 50 g;
• butter - 30 g;
• milk - 5 ml;
• pepper and salt - to taste.

Cooking time: 15 min.

Calories: 195 kcal.

1. In a prepared deep container, shake the eggs with a fork and mix them with milk;
2. Put a piece of butter in a frying pan and put it on the fire to warm up;
3. When the foaminess of the oil has passed, you can pour the contents of the bowl into the pan (you should try so that it is evenly distributed over the entire bottom of the pan);
4. Fry the omelet on low heat for 5-6 minutes (be sure to cover with a lid);
5. When the omelette is almost ready, you need to sprinkle one half of it with grated cheese and continue to fry for a few more seconds;
6. Without removing from the pan, fold the omelet in half, covering the part sprinkled with cheese with the other half, put out the fire;
7. After half a minute, serve the dish to the table.

Milk omelette with ham and green onions

This dish is not much different from a regular omelet. However, thanks to the ham, it acquires greater satiety and aroma, and the greens give it freshness.

• milk - 0.2 l;
• egg - 5 pieces;
• flour - 50 g;
• cheese - 120 g;
• ham - 150 g;
• tomato - 2 pieces;
• vegetable oil - 30 ml;
• onion - 1 piece;
• salt, pepper - to taste.

Cooking time: 15 minutes.

Calories: 174 kcal.

1. Chop the peeled onion into small pieces;
2. Turn on the gas under the pan to heat the vegetable oil;
3. Pour the onion into the pan and fry over low heat, waiting until it becomes softer;
4. Wash and cut tomatoes into cubes, mix with fried onions;
5. Fry the vegetables for another two minutes, without stopping stirring them;
6. In the form of small sticks, cut the ham and mix with vegetables, continue frying for another couple of minutes;
7. In a separate clean bowl, beat the eggs and beat it with a whisk;
8. Mix the eggs thoroughly with flour, then add a glass of milk, add salt and again beat all the ingredients properly;
9. For stir-fry with vegetables and ham, pour the contents of the bowl, covering the bottom of the pan with an even layer of the mixture;
10. During cooking, you do not need to stir the omelet and increase the heat, and the pan should be covered with a lid;
11. About five minutes later, remove the lid and sprinkle the omelette with a mixture of pre-grated cheese and pepper;
12. Wait a while until the cheese crumb melts, then turn off the fire;
13. Put the omelet on a fairly large flat dish (if desired, you can sprinkle with dried or fresh chopped herbs).

How to cook an omelette with sausage and tomatoes

The recipe below partly echoes the French omelette, but differs in its individual flavors and is served in a completely different way.

• egg - 3 pieces;
• milk - 50 ml;
• sausage - 0.1 kg;
• tomato - 1 piece;
• vegetable oil - 10-15 ml;
• butter - 10 g;
• parsley - 20 g;
• salt and pepper - to taste.

Cooking time: 10 min.

Calories: 169 kcal.

1. Mix eggs with milk, salt and pepper and beat with a fork;
2. Wash the tomato, divide it into 2 halves (across the fruit) and pull out all the seeds, then cut into cubes together with the sausage;
3. Put the pan on the fire so that it starts to warm up, pour vegetable oil into it and put a little butter to brighten up the taste;
4. A couple of minutes later, start frying the sausage and tomato crumbs;
5. After another 3 minutes, pour the meat and vegetable slices with the egg mix;
6. When the eggs are slightly “grabbed”, you need to start stirring the omelet with a wooden spatula;
7. The whole egg mass should turn white, then you can make the fire very small, cover the omelette with a lid and darken it for several minutes;
8. Garnish the finished dish with finely chopped parsley and serve.

Everyone has cooked an omelet with milk in a pan at least once in their life, but even this simple dish may fail if you ignore the following recommendations:

1. To avoid the possible ingestion of pathogenic bacteria and infections, you should wash the eggs before cooking, like all other products;
2. To make the structure of the omelet as airy as possible, you need to beat the egg white separately from the yolk using a mixer or blender;
3. If you often cook this dish for your family, then try to diversify it with various accompanying ingredients or decorations from greens and sauces;
4. It is imperative to take time for the dish to sweat, this is done to fix its shape, but cooking too long can cause it to be overdried, so be careful;
5. It is considered the best option if the omelet is salted not during cooking, but at the end of it, right before serving;
6. Do not forget that during cooking such dishes should not be mixed (unless there are separate instructions for this).

Omelette with milk recipe for a delicious omelet with milk

So famous and popular dish today, called " omelet with milk”, which is of French origin, does not actually contain milk in its composition. The classic recipe for this dish consists of lightly beaten eggs fried in a pan with a little oil.

Such additional ingredients as milk, flour or starch, as well as some others that are often used in our time and in our country, were not customary to use when creating an omelet. However, today much has changed and almost every cuisine in the world prefers to add something of its own to various recipes for preparing many famous dishes. What is the classic recipe for making an omelette with milk? Read more: Omelet with cheese cooking recipes.

Omelette with milk

Necessary products for an omelette with milk:

• milk - 1 glass,
• duck eggs - 4 pcs. or chicken - 5-6 medium pieces,
• a pinch of salt,
• sugar - half a tablespoon,
• piece of plum oils.

How to make an omelet with milk:

1. It will take you only 10 minutes and you will have a delicious and healthy breakfast on your table that will give you strength for the whole day.
2. Mix the eggs with a whisk, with a pinch of salt and a little sugar. Sugar may or may not be added.
3. Now pour in the milk slowly. I have homemade milk, fat and I diluted it with water.
4. Put the pan on the fire and melt a piece of plums in it. oils. When the pan is well heated, it must be twisted in a circle so that the oil lubricates the entire surface and sides. Or, with the help of a culinary brush, you can do it.

Pour the egg mass into a hot frying pan, cover it with a lid and keep it on high heat for 3-5 minutes. Don't worry, your omelet won't burn. After that, we reduce the fire to a minimum, and fry the omelette in milk for exactly 5 minutes. But don't open the lid! As soon as you feel a light aroma of fried, remove the lid. This beauty will come out - it will increase in volume by 2 times. The photo shows how air has accumulated near my omelet, but it's okay. From this taste of the omelet does not change at all.

Cover the pan with a plate and turn over. The omelet came upside down. Now carefully transfer it back to the pan for another 5 minutes, but without a lid.

We transfer the finished omelet with milk to a plate, carefully cut it and you can eat it. Omelette with milk came out porous, tender, fluffy and very tasty.

Lush omelette - a classic recipe in a pan with milk

We can say that the classic version of an omelet is an independent dish, but it can also serve as the basis for preparing other options.

Ingredients:

• eggs - 4 pieces
• milk - 120 ml
• pepper
• butter

How to cook a classic omelette with milk:

1. Wash the eggs, break into a bowl and beat with a whisk.
2. Pour milk, salt, add pepper - again work with a whisk to get a homogeneous mixture.
3. Put a piece of butter in the pan and put on the stove, the butter should melt and fry a little alone.
4. Pour the egg mixture into the pan and fry over low heat.

There are two cooking options:

• as soon as the omelette grabs a little, cover it with a lid and bring it to readiness, but not for long, about 5 minutes, or maybe less;
• in another option, during the cooking process, slightly raise the omelette and its liquid part will drain down, do this several times, at the end you can cover with a lid for literally a minute, but this may not be necessary.

A classic omelet, especially one that is cooked under the lid, turns out to be fluffy and airy, although it settles a little after you put it on a plate from the pan, but it does not become less tasty and tender.

They say that in order for the omelette to retain its shape and be taller, you can add a little flour, and in order for it to turn out like in my youthful memories, you need to do it in a high shape and in the oven. But I didn’t do it with flour or in the oven, so I can’t say if this is so. Maybe someday I will try and share with you if it works out.

And now we are preparing an omelette in a pan and, for a change, we will supplement the classic recipe with various ingredients.

Recipe for an omelette in a pan with lard and tomatoes

Ingredients:

How to make an omelette in lard with tomatoes:

1. We prepare the egg-milk mixture as in the classic recipe.
2. Cut the fat into thin slices, cut the tomatoes just as thinly into circles or halves of circles, it all depends on the size of the tomato.
3. Put the pan on the fire, as it warms up a little, put pieces of bacon, let it fry a little, turn it over to the other side and put the tomatoes.
4. Let the tomatoes fry on one side, turn them over, the fat can be turned over again and pour over the egg-milk mixture. You can cook under the lid, you can without it, I have already told in more detail above.

It turns out a hearty and tasty omelet. If you do not like lard, then cook only with tomatoes, frying them in oil.

Fluffy omelette with chicken and cheese in a pan

Another recipe can be attributed to the classic series, this is an omelette with sausages or sausage, it is very popular, especially among men - hearty and tasty. But I decided to suggest that you replace the sausage with chicken meat, it also turns out to be lush, tender, tasty and more healthy than with sausage.

Ingredients:

• eggs - 4 pcs.
• milk - 0.5 cups
• boiled chicken meat - 150 gr.
• onion - 1 pc.
• hard cheese - 25 gr.
• pepper
• greenery
• oil for frying (vegetable or butter)

Cooking omelet with chicken and cheese:

1. Boil the chicken in advance, you can white chicken meat, you can meat from the thighs, only we will not need the skin. Cool and cut into pieces, it is not necessary to grind much.
2. Put the pan on the fire, pour a little oil, put finely chopped onions and fry until half cooked.
3. Put the chicken meat to the onion, pepper and fry together until the onion is cooked.
4. Prepare an omelet mixture from eggs, milk and salt, pour over the chicken, make a slow fire and fry, covered with a lid.
5. A couple of minutes before readiness, pour the omelette with finely chopped herbs and grated cheese, cover again, hold for a minute and turn off the heat. Let it stand under the lid for a minute.

I am sure you will like this omelet very much, you must try it.

Omelette recipe with minced meat, mushrooms and milk

I must admit right away that I did not make an omelette according to this recipe, but the intuition of an experienced hostess tells me that it should turn out delicious. I'll definitely make it just in case.

Ingredients:

• eggs - 5 pcs.
• milk - 100 gr.
• minced meat - 100 gr.
• champignons - 7 pcs. medium size
• onion - 1 pc.
• green onion
• pepper
• vegetable oil for frying

How to cook an omelette with minced meat and mushrooms in a pan:

1. Pour vegetable oil into a frying pan, put on fire, when the oil heats up, put finely chopped mushrooms and fry them for 3-4 minutes.
2. Finely chop the onion, add them to the mushrooms, fry a little together and add the minced meat, sprinkle with pepper, salt. Fry the minced meat, stirring constantly, until cooked and boiled away all the juice that it can give.
3. Beat the eggs with milk and salt, pour over the prepared minced meat with mushrooms, sprinkle with green onions. You can cook under the lid, or you can fry on both sides. To make it more convenient to turn over, when the omelette is fried on one side, cut into 4 parts directly in the pan and turn each part over, bring to readiness and put on plates.

Delicious milk omelet recipe

Ingredients:

• Greenery
• Eggs - 5-6 pcs.
• Sugar, salt to taste
• Milk - 25 grams
• Sour cream - 20% - 25 grams
• Nutmeg and paprika - a pinch each
• Butter - 15-20 g.

Cooking:

1. Let's start cooking the omelet by preparing the greens. Greens must be thoroughly washed and dried. You can do this with paper towels, soaking up all the water very well. We take the greens that you like. We'll take parsley. You can take dill, cilantro and any other.
2. We cut leaves from hard stems. We only need leaves. Do not be lazy, if sticks come across in an omelette, imagine for yourself how “delicious” it will be. Cut the leaves very finely, as finely as you can. The smaller, the tastier it will be.
3. Take the eggs and separate the whites from the yolks. This is a classic recipe. Of course, every time we make an omelette, we don't. There is no time for this in the morning. But now let's make a classic.
4. Beat the yolks with a whisk until they brighten and become larger in volume. Pour a couple of tablespoons of sugar into the yolks. If you are making an omelet for children, you can add more sugar.
5. Mix the yolks with sugar a little, pour in the milk and spread the sour cream. We add quite a bit, at the tip of a knife or a teaspoon, nutmeg and the same amount of paprika. If you don't have them, don't add them. Or add one, if any. We mix everything.
6. Add the chopped herbs to the yolks. She should have been dry by now. Mix well for a couple more minutes to dissolve the sugar better.
7. Now we need to beat the protein. Salt the protein to taste, about 1/4 teaspoon. Beat the protein with a mixer until fluffy foam. You don't need to beat harder.
8. Add the yolks to the beaten egg white. Pour in little by little, stirring constantly. Now taste for salt and sugar. If something is not enough, add to your liking.
9. It is advisable to heat the pan by the time you have a mixture of yolks with proteins, pouring a little vegetable oil into it.
10. Do not add butter when you heat up the pan, even with vegetable oil. It will burn.
11. Pour the egg mixture into the heated skillet. Now, while the mixture is still liquid, add the butter. Cover with a lid and leave on fire, a little more than average.
12. The omelette takes about 15-20 minutes to cook. It should rise and brown on the bottom. Look at the omelet, not the time. Everyone has their own stove, their own frying pan, so it is difficult to say exactly the cooking time.
13. The omelet rose. Browned underneath. Remove from skillet to a plate. Sprinkle with herbs. On top of each portion of the omelet, you can add a small piece of butter, right before serving.

When you put the omelet from the pan on a plate, it will sort of sag a little. That's the way it should be.

Once again I want to remind you that as soon as the egg mixture is ready, it must immediately be poured into a hot pan. If you wait at least a minute, the protein will settle and the omelette will not be as fluffy.

And yet, I want to tell you, I often tried an omelette that I cooked without separating the yolks from the whites and the omelette that we were preparing now. The difference is small. This omelet is a little more tender. So when you have time, try this one. Omelet on the table. Sami to the table.

How to cook an omelet. A quick recipe for an omelette with cheese and milk

Ingredients:

• Eggs - 2 pcs.
• Milk - 2 tablespoons
• Any hard cheese - 30-50 g.
• A pinch of salt
• Pepper, Provence herbs (any spices)

Cooking:

1. Break the eggs into a cup, add salt, pour milk, stir until smooth. No need to beat.
2. To taste, add a little ground black pepper and quite a bit of Provence herb powder. You can add whatever spices you like.
3. We rub the cheese on a medium grater, of course it’s good if there is parmesan. We send the grated cheese to a cold pan. We heat the cheese in a pan.
4. The cheese melted and began to boil. At this time, pour in the mixed eggs to it. Cover and cook until the top of the omelet is completely dry. This is 2.5-3 minutes.
5. Once the omelet is ready, fold it in half.

Look how handsome we got. Toasted cheese crust on top. Inside is soft and tender.

Recipe for an omelet in a pan with cheese, tomatoes and sweet peppers

Breakfast for two.

Ingredients:

• Eggs - 5 pcs. eggs,
• Grated cheese - 30-40 g.
• Tomatoes - 1 - 2 pcs.
• Onion - 1 small onion
• Half sweet pepper
• Milk - 25 - 30 ml.
• Sunflower oil, salt and spices to taste.

Cooking:

1. Cut the onion into thin half rings so that it is well fried.
2. Tomatoes are also cut into thin half rings.
3. We cut the red sweet bell pepper with the same half rings.
4. We rub the cheese on a large grater.
5. Pour vegetable oil into a heated pan so that it covers the bottom of the pan. Put chopped vegetables on the pan.
6. Break eggs into a bowl, add spices. You can buy omelette spices in the store, if not, add the ones you like. Salt to taste and whisk vigorously.
7. Do not forget to stir the vegetables in the pan all the time.
8. Pour milk into the eggs. Milk should be at room temperature.
9. The vegetables were fried, the tomatoes gave juice and color. Add egg mixture to vegetables. When we pour the mixture, we move the vegetables a little, without stirring, so that they do not burn. Cover the omelet with a lid.
10. When the omelette is almost ready, the eggs will already set, sprinkle the omelette with cheese, distributing the cheese evenly over the entire surface. Close the lid again.

After 10 - 15 minutes, our omelette is ready. Lay out on plates. Add salted cucumbers or other vegetables to the omelet. Read more: Sausage omelet recipes.

How to make an omelet in a bag. The original recipe for an omelette without butter

Ingredients:

• Eggs - 3 pcs.
• Milk - 2/3 cup
• Salt pepper

Cooking:

1. We break the eggs into a bowl. Add salt to taste. Beat until foamy and increase in volume.
2. Pour milk into the eggs.
3. Add black ground pepper. You don't have to add it, it's optional. And once again, beat everything well.
4. The mixture is ready. We take two ordinary plastic bags, put one into the other, straighten it well inside. So that the corners match and the packages are aligned, as if it were one package.
5. Pour our prepared egg mixture into the bag.
6. Let some air out of the bag and tie a knot at the top.
7. We pre-set the water to boil. We lower our bag with an omelet into boiling water, close the lid and cook for 15-20 minutes. Just occasionally looking at what's going on there, waiting for it to be ready.

As soon as the omelette is cooked, we take it out and untie the package. Be careful. The bag contains very hot air. The package itself is also hot. Don't get burned.

Here we have such an omelette, prepared in an original way. Very smooth texture, the omelette has a very low calorie content because there is no oil in it. Delicate and delicious. Cut and serve to the table.

Omelet classic recipe with milk in a pan

An omelette in a pan is a recipe that clearly demonstrates the versatility of a simple dish with which the inhabitants of the planet have been meeting morning for hundreds of years. Though unpretentious, the nutritious snack has a rich history and deserves quality products, culinary imagination and the “light” hand of the cook, able to create lush foam from eggs and milk.

How to cook an omelette in a pan?

The correct omelette in a pan is akin to a mathematical formula in which everything is verified and absolute. Everything is important: kitchen utensils, temperature and quality of food, portioned cooking, serving and decoration. A dish that seems simple at first glance, is fraught with many tricks and secrets, learning which you can easily achieve perfection.

1. A simple omelette in a pan will become a culinary masterpiece if you clearly calculate the ingredients - three eggs are always beaten for one serving.
2. Prepare small omelettes according to the number of people. One large one - when frying, it may lose its delicate texture.
3. Use a heavy-bottomed pan so the omelette will steam better.
4. Use butter for frying.
5. For more splendor, slowly simmer the mass under the lid.
6. Whisk the eggs until smooth, season with salt and pepper and place in a frying pan with butter that has darkened from the heat.
7. Tilt the pan in different directions so that the eggs are evenly distributed. Wait for the eggs to set.
8. Shake the contents for a few seconds and turn the opposite side onto a plate.

Lush omelet in a pan with milk

Omelet with milk in a pan is a classic recipe, the main result of which is a porous, tender mass. Achieving the right texture is easy: you should bring the conditions of cooking in a pan closer to languishing in the oven by covering the omelette with a lid and frying it over low heat. The dish, to preserve splendor, is served on warm plates.

• egg - 2 pcs.;
• butter - 20 g;
• milk - 60 ml;
• salt - a pinch.

1. Whisk eggs with salt and milk until smooth.
2. Send the mixture to a pan with oil.
3. Cover and simmer 3 minutes.
4. Omelette in a pan - a recipe in which the mass will become lush, being under the lid for another 5 minutes.

Omelette with cheese in a pan - recipe

Omelet with cheese in a frying pan is perfect for connoisseurs of delicate and gourmet breakfasts. The time-tested combination of cheese and lush egg foam guarantees a unique taste, a viscous viscous filling and an attractive French-style envelope. A dish prepared in a quarter of an hour will cheer you up for the whole day.

• egg - 4 pcs.;
• cheese - 70 g;
• milk - 50 ml;
• butter - 40 g;
• fresh dill - a handful.

1. Beat eggs with milk with a mixer.
2. Add greens to the mixture and pour into a greased pan.
3. Fry under the lid for 5 minutes, turn over and cook for the same amount.
4. Sprinkle with cheese, fold into an envelope and hold under the lid until the cheese softens.

Omelet with sausage in a pan - recipe

Omelet in a pan is a quick dish in which there is always room for culinary fantasies. Available products from the refrigerator shelf can acquire new versions and diversify not only breakfasts, but also quick snacks during lunch. A vivid example of this is sausage, thanks to which simple food will be replenished with a new taste and nutritional value.

• egg - 4 pcs.;
• milk - 80 ml;
• sausage - 100 g;
• butter - 20 g;
• vegetable oil - 20 ml.

1. Cut the sausage and fry separately in vegetable oil.
2. Beat eggs and milk and pour into a pan with butter.
3. Fry under the lid for a couple of minutes on each side.
4. Put the filling on one edge of the omelet, close the second.
5. Omelette in a pan - a recipe that requires immediate serving.

Omelet with sour cream in a pan

Cooking an omelette in a pan will become a pleasant and not troublesome task if you move away from the classic recipe and use sour cream. A high-calorie fermented milk product that can replace milk will add splendor, juiciness and ruddiness to the mass, and slow baking of the dish at a minimum temperature will consolidate the final result.

• egg - 2 pcs.;
• sour cream - 2 teaspoons;
• salt - a pinch;
• butter - 20 g.

1. Beat eggs with sour cream, salt.
2. Pour the mixture into the preheated pan, reduce the temperature to a minimum.
3. Sour cream omelette in a pan - a recipe that involves languishing for 7 minutes.

Omelet with vegetables in a pan - recipe

A delicious omelette in a frying pan involves not only classic products, but also a colorful vegetable variety, thanks to which the dish will take on a festive look, rich taste and be enriched with useful ingredients. Such food will become a nutritious help in the spring season, saturating the body with essential vitamins.

• egg - 2 pcs.;
• yogurt - 80 g;
• sweet pepper - 1/2 pc.;
• green onion feathers - 3 pcs.;
• peas - 50 g;
• cherry tomatoes - 4 pcs.;
• vegetable oil - 40 ml.

1. Fry chopped peppers and tomatoes, add peas.
2. Whisk eggs with yogurt and pour into vegetable mixture.
3. Vegetable omelette in a pan - a recipe that is cooked under the lid for no more than 8 minutes.

Omelet with mayonnaise in a pan - recipe

The recipe for a fluffy omelet in a pan requires a high-quality whipped mass, which can be easily created using mayonnaise. The component, saturated with fats, does not require oil and seasonings when frying, perfectly “raises” the egg mixture and gives the dish a special taste. The main thing is that it is always at hand, and if it is not available, it can be easily purchased.

• egg - 4 pcs.;
• mayonnaise - 50 g;
• green dill - a handful.

1. Whisk eggs with mayonnaise.
2. Put in a pan, turn down the heat.
3. Cover and bake for 5 minutes.
4. Decorate the airy omelette in a pan with herbs.

Omelette with flour in a pan - recipe

The traditional version is eggs, milk and flour, which gives the dish a special tenderness and splendor. It is important not to overdo it with its quantity, otherwise the mass will remain flat pancake. Beaten eggs give a special texture, which, before making a fluffy omelette in a pan, are separated into whites and yolks and beaten separately.

• egg - 5 pcs.;
• milk - 125 ml;
• flour - 20 g;
• olive oil - 30 ml.

1. Beat whites and yolks separately. Connect to mass.
2. Add flour. Stir.
3. Pour the mixture into the pan and fry under a lid over low heat for 7 minutes.

Children's omelette in a pan - recipe

An omelette, like in kindergarten, in a pan has a soft and delicate texture and does not accept the fried crust that kids often leave on a plate. A dietary, slightly steamed product, traditionally prepared by heat treatment, can also be cooked in a pan, stirring continuously, to avoid ruddy.

• egg - 3 pcs.;
• milk - 150 ml;
• butter - 20 g.

1. Whisk eggs with milk.
2. Pour the mass into the pan with oil and simmer, stirring constantly with a spatula.
3. Cook 5 minutes.
4. Leave "reach" under the lid.

Omelette with cottage cheese in a pan

Sweet omelette in a pan - continues the collection of recipes with which you can replenish your baby's diet with the right food. Everyone knows about the benefits of cottage cheese, rich in useful elements, and about children who are skeptical about this product. A great opportunity to quickly and usefully feed a child is to serve a sweet curd omelette.

• egg - 2 pcs.;
• cottage cheese - 4 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• vegetable oil - 30 ml.

1. Rub the cottage cheese through a sieve.
2. Combine with beaten eggs, sweeten.
3. Put in a heated pan and fry in vegetable oil until golden brown on both sides.

How to cook an omelette with milk in a pan

There are several recipes that tell you how to cook an omelet with milk in a pan. By following the cooking technique and knowing a few secrets from famous chefs, you can create a real masterpiece from simple products. This wonderful dish of eggs and milk can become an excellent traditional breakfast for the whole family - tasty, fragrant, very nutritious.

Omelette with milk in a pan - a classic recipe

The simplest omelette recipe is the classic one. It is from him that you can begin your acquaintance with this wonderful culinary masterpiece.

For cooking, you should stock up:

• chicken eggs - 4-5 pieces;
• milk - 150 ml;
• oils - butter and vegetable;
• black pepper and salt.

Eggs should be beaten into the container. It is more convenient to use a mixer, you can use a fork or a whisk, but the process will be longer. Add salt to the egg mass, pour in the milk and beat everything for a few more minutes.

The longer the whipping process takes, the more airy the dish will turn out.

In the meantime, the pan should be greased with butter or ghee and add a little sunflower oil so that there is no smoke when the container is heated. When the oil is hot, it is necessary to pour the beaten egg-milk mixture into the dishes and cook over low heat, covered with a lid. During the cooking process, the container with the mixture should be shaken periodically - the splendor of the dish will depend on this.

Garnish the finished product with green dill sprigs and serve, dividing into portioned pieces. You can add a salad of fresh vegetables. Such a light, nutritious breakfast will saturate the body until the next full meal.

Diet protein meal

You can cook an omelet with milk for those who follow their figure and are afraid to gain extra pounds. Replacing natural milk with less fat and the complete exclusion of high-calorie yolks will help make the dish dietary. Otherwise, the same products are used as for making an omelette according to the classic recipe.

Diet Omelet Ingredients:

• proteins - 4 pieces;
• skimmed milk - a glass;
• vegetable oil;
• spices.

First you need to carefully separate the egg into its main components, using a special device or on your own. Then add the dairy product to the proteins and beat everything thoroughly until fluffy. Add seasoning, continuing to beat for another 1-2 minutes. After that, finely chopped parsley with dill is added to the protein-milk mixture (you can use any greens according to your preferences) and everything is gently mixed.

Grease a deep frying pan with oil, heat it up and pour the preparation for the dish. After the container is closed with a lid (preferably transparent). The dish is prepared in 12 minutes. After this time, a diet air omelette in a pan is served at the table. The calorie content of the meal will eventually be 110 kcal.

Fluffy omelette in a frying pan

In order to cook the most magnificent omelet, you should follow certain rules.

Used components:

• quail eggs - 8 pieces;
• sifted flour - 2 tablespoons (when adding this component, it is important to remember that the dish will turn out to be a little more high-calorie);
• a glass of milk;
• sunflower oil should be taken so much that it covers the bottom of the container;
• salt pepper.

To obtain a lush milk-protein dish, it is necessary to beat the proteins and yolks separately. In this case, it is better to put the proteins in the refrigerator for 8 minutes, then beat. The yellow part of the egg is cooked separately, first salt and spices are added, then milk.

It is necessary to introduce the whipped white part into the milk-yolk mixture, mix everything carefully and pour into a container with preheated vegetable oil. You can replace sunflower oil with a product of animal origin, for example, ghee - so the taste of the finished dish will be more tender and rich.

The dish is cooked for 7-8 minutes over low heat. Then cover the container with a lid and hold for another 3-4 minutes. Turn off the fire and invite the household to the table, decorating with vegetables and herbs.

French cooking with cheese

Omelet is considered a traditional French dish. At home, they learned to cook it in different variations, adding various products. An omelet with cheese is considered a traditional French dish - it is often served at home for breakfast and is offered to try in famous restaurants.

The meal is prepared from:

• 4 eggs;
• cheese - 60-70 grams;
• butter - 35 grams;
• milk - 10 ml;
• pepper, salt to taste.

Separately or together in a container, beat the yolks with proteins, pour in the milk. Pour the egg-milk mixture into the butter, heated in a pan, filling the container evenly. The dish is cooked over low heat for 5 minutes under the lid.

When the dish is almost ready, it is necessary to cover one part of it well with grated hard cheese. After cooking, the omelette in a pan is cut into 2 equal parts and the one on which there is no cheese must be covered with the second. After insisting for one minute, you can divide the food in portions and serve.

Milk omelette with ham and onions in a frying pan

Meat, natural milk, eggs and fresh vegetables are a great combination of products. By making an omelette according to this recipe, you can get a fairly hearty meal that will appeal to men and little gourmets.

Purchase in advance:

• eggs - 6 pieces;
• natural fat milk - 0.2 liters;
• flour - 40 grams;
• ham - 110 grams;
• hard cheese - 120 grams;
• fresh tomatoes - 2 pieces;
• onion - 1 piece;
• dill and seasoning.

In a heated bowl, fry chopped onion, add chopped tomatoes and ham into strips. Lightly brown everything, reduce the heat and leave to languish under a closed lid. In the meantime, in a bowl of a suitable volume, you need to beat the rest of the components in stages, starting with eggs, milk, etc. Spread the mixture into the pan and cook over low heat until half cooked. After adding the grated cheese, cover and cook the food until the dairy product melts for another couple of minutes. It is recommended to cut the cooked dish into portions, decorate with vegetables, herbs or olives if desired.

Hearty breakfast with sausage and tomatoes

It is quite possible to cook a quick breakfast from eggs, sausages and tomatoes. The cooking time will be about 15 minutes.

From the products you should take:

• duck eggs (can be replaced with chicken) - 3-5 pieces;
• boiled sausage - 110 grams;
• 2 fresh tomatoes;
• cheese - 60 grams;
• milk - 80 ml;
• season as desired.

Heat the oil in a frying pan and put the diced sausage into a mold. When it is a little browned, add the chopped tomatoes and the egg-milk mixture, previously beaten in a bowl, to the container. Simmer under the lid for 5-8 minutes, then fill the entire surface of the mixture with grated cheese and continue cooking until it melts. After 2-3 minutes, an omelette with tomatoes in a pan will be ready.

To make the product more satisfying and dense, it is better to replace chicken eggs with duck ones. A pinch of soda or baking powder added to the eggs and milk when whipping will help keep the product in a lush state.

Omelet with milk, like in kindergarten

Lush, crispy, kindergarten-style omelet will appeal to even the pickiest little gourmets. The main secret of cooking is the proportions of products. In particular, in order for it to be lush, milk must be taken with the calculation of 100 ml per 3 eggs. During cooking, it is forbidden to open the oven so that the omelet does not fall off.

Required Ingredients:

• eggs - 3-4 pieces;
• dairy product (depending on the number of eggs);
• butter;
• salt.

Tall omelet without flour is the dream of any housewife. Due to its airy texture and mild taste, it is always eaten with pleasure by both children and adults. We saw similar casseroles - tall and lush - in kindergarten and school canteens: they did not settle on the plate even when they were cold. Cooking the same is within the power of every housewife - just learn the secret of a magnificent omelet from experienced chefs.

Traditionally, a high omelette is baked in the oven - due to the uniform baking of the dish from all sides, its porosity and splendor are achieved. However, it is also easy to fry an airy omelet in a pan correctly, it cooks quickly: for this, the dish must be simmered under a lid over low heat, and to avoid cooling, take dishes with thick sides. In addition to the "school" casserole, you can cook an omelette soufflé - also a delicious dish, the height of which is achieved by thoroughly whipping the protein.

6 cooking secrets

How to cook a magnificent omelette with milk in a pan? Take advice from experienced chefs.

1. Do not add flour to the omelet: the consistency will become softer and lighter. The classic dish does not contain flour - its splendor is achieved thanks to the correct recipe and cooking conditions, which are listed below.
2. Follow the 50/50 principle. To make the dish taller, make the amount of milk equal to the amount of egg mass. The ratio of ingredients should be the same. But don't overdo it: too much liquid in the casserole will backfire.
3. Use a heavy-bottomed pan, preferably cast iron. The more massive the dishes, the better the dish will be steamed. Give preference to dishes with high sides and fill it with an omelet mass by at least one third.
4. Always cook with the lid on and do not open it during cooking. This will avoid a temperature difference that is detrimental to the splendor of the dish. To be able to control the cooking process, use a lid made of transparent material.
5. Make a layer of omelet mass of at least 3 cm. This will allow the dish to rise to 4-4.5 cm. Why does the omelette fall off? To prevent the omelette from falling, hold it on the stove for a couple of minutes until the temperature of the dish approaches room temperature. But do not overcook, otherwise the cold omelet will settle.
6. To make the omelet airy and not fall off, do not include additives in its composition.(meat, cheese, vegetables) by more than 50%. An excess of ingredients will make the consistency of the dish heavier, denser and will resemble a delicious, but flat "pancake".

Classic fluffy omelet recipe

What is an omelet made of? A simple recipe for fluffy scrambled eggs with milk in a pan includes only eggs, salt and milk, excluding flour, starch, soda and yeast. To cook a high omelette, it is enough to observe the proportions of eggs and milk (1: 1) and simmer the dish under a closed lid. How to cook an omelette so that it does not settle? Culinary experts recommend holding it for 5 minutes in the oven or under the lid after cooking, transfer it to preheated plates before serving.

You will need:

• eggs - 2 pieces;
• salt - to taste;
• butter - 1 tbsp. l.;
• milk - 4 tbsp. l.

Cooking

1. Mix eggs with milk and a pinch of salt until smooth.
2. Send the omelet mixture to the pan with butter.
3. Simmer, covered, over medium heat until the omelet begins to thicken (about 3 minutes), then reduce the heat to low.
4. Cook for 3-5 more minutes. Completed in 5 minutes!

You can make an omelette fluffy in a pan if you bring the conditions closer to languishing in the oven: fry over low heat, without opening the lid, in a preheated dish. Many chefs advise using only one type of oil when cooking, but some admit that mixing vegetable oil with butter in a 1: 1 ratio will make the dish taste more original.

The invariable rule of a magnificent omelette is fresh, selected eggs. To choose a quality product, dip the eggs in water. Newly laid eggs always sink.

Soufflé omelets

With cheese

The easiest way to cook a fluffy omelette in a pan is to make an omelette soufflé, as in the photo. Its essence lies in the separate preparation of the yolk and protein, which, as a rule, is whipped into foam. The delicate texture of the dish comes from air-saturated protein, but you need to mix the ingredients of the omelet very carefully so as not to disturb it.

You will need:

• eggs - 6 pieces;
• lemon - half;
• butter - 3 tbsp. l.;
• grated cheese - 100 g;
• salt.

Cooking

1. Separate the whites and beat into a strong foam.
2. Separately add salt, lemon juice to the yolks, bring to uniformity. Next, pour the cheese into the mass and mix again.
3. Carefully mix the protein and yolk masses together and pour into the pan, preheating the butter in it.
4. Simmer over low heat with the lid closed for 10 minutes.

You can add any ingredients to your taste to the recipe for a lush omelette in a pan: meat products, vegetables, mushrooms, and even sweet ingredients. In any case, he will please with height, splendor and texture melting on the tongue. See the video below for how to make a fluffy omelet.

Cooks advise sending the omelette mixture to the pan immediately after mixing it - otherwise, the dish, no matter how hard you try, will turn out to be flat and heavy.

sweet omelette

Sweet omelette soufflé is a win-win option for a children's breakfast: it will certainly be eaten with pleasure. To feed the child not only tasty and fast, but also healthy, you can add a quarter of a glass of low-fat cottage cheese to the eggs at the mixing stage.

You will need:

• eggs - 3 pieces;
• sugar - 1 tbsp. l.;
• butter - 15 g;
• jam or jam - 2 tbsp. l.;
• powdered sugar - a pinch.

Cooking step by step

1. Separate the whites from the yolks and beat until stiff.
2. Mix yolks with sugar.
3. Carefully combine both masses with a spatula.
4. Pour the scrambled eggs into the skillet and cook with the butter, covered, for 3-5 minutes, until the bottom of the dish is browned.
5. Transfer the pan to a preheated 180° oven for 5 minutes.
6. When the time is up, put the jam on top of the dish and sprinkle with powdered sugar.

To make the consistency of the omelet denser, you can add 1 tablespoon of sour cream to the egg mass. It is not forbidden to add vanillin, dried fruits, honey, cumin, nuts, candied fruits, as well as a pinch of baking powder for airiness to the sweet omelet recipe. A classic soufflé omelet can be prepared the Kaiserian way: a dish stewed on both sides (with raisins and cinnamon) is torn into pieces, and then fried until crispy.

How to make the most delicious and magnificent omelette so that it does not fall off? There is no single secret: in order for the dish to turn out high, you need to follow several rules for its preparation at once. Using the knowledge of experienced chefs, you can cook an egg casserole "like in childhood" - with a creamy egg taste and a delicate texture that will not fall off even after cooling.

Ready lush omelettes (photo)

Look what happened to those who cooked a magnificent omelette according to our recipe!

There is probably not a single housewife who has not tried to bake an omelette at least once. And not simple, but the kind that is served to children in kindergarten or students in the school cafeteria.

But does everyone get it? Sometimes the following happens: first, the omelette in the oven rises perfectly, delighting the hostess immensely, and then ... falls off, turning into a plump pancake.

Of course, the omelette is tasty, but why does it come out low?

cooking secrets

• The splendor of an omelet depends on the ratio of milk and eggs. For one egg you need to take 50 ml of milk. And the more eggs, the better.
• The right omelette baking dish is the key to success. It can be round, square, rectangular, but always of a small volume and with high sides. If the omelette mass is poured onto a regular baking sheet, then it will spread in a thin layer and a magnificent omelet will not work. In a small form with high edges, the omelette will actively rise during baking.
• Some housewives add flour to the omelette mass. Of course, the omelet will keep its shape, but it will lose its juiciness for sure. Therefore, it is better to leave the flour for other culinary creations, and cook an omelette, like in a kindergarten, exclusively with milk and eggs.
• The temperature at which the omelet is cooked should not be high. Some chefs recommend preheating the oven to 110°C and baking the omelet for about an hour. Although most often it is cooked at 180 ° for 30-40 minutes, depending on the number of eggs and the capabilities of the oven.
• Do not open the oven for the first 20 minutes during the preparation of the omelet, otherwise it will fall off.
• An omelette, like in kindergarten, can be cooked not only in the oven, but also in a pan or in a slow cooker. And in the slow cooker, it invariably turns out lush and juicy.
• Ready omelet always falls a little. This is due to the temperature contrast. Therefore, cooks recommend that you always lay out an omelette on a heated plate.

Omelet like in kindergarten in the oven

Ingredients:

• eggs - 10 pcs.;
• milk - 500 ml;
• salt - 1 tsp;
• butter - 60 g.

Cooking method

• Heat the oven to 170-180°.
• Wash the eggs in warm water, and then break them into a deep bowl.
• Pour milk, put salt.
• Stir everything with a whisk until smooth, but do not beat. This condition must be adhered to strictly.
• Grease a mold with high sides with butter. Carefully pour in the egg and milk mixture.
• Put the mold in the oven and bake for 40 minutes.
• Do not open the oven for the first 20 minutes so that the omelette mass does not fall off. Watching the baking of an omelet, you can notice the following: first, its edges begin to rise, but the middle remains liquid, then it is also baked. When the entire surface of the omelet is covered with a golden crust, and its middle becomes flush with the edges, the omelette can be taken out of the oven.
• Carefully separate the edges of the omelette from the sides of the mold, cut into portions and place on warmed plates.

Recipe for the occasion::

Omelet like in kindergarten in a slow cooker

Ingredients:

• eggs - 5 pcs.;
• milk - 250 ml;
• salt - to taste;
• butter - 30 g.

Cooking method

• Break the eggs into a deep bowl, stir lightly.
• Pour milk and add salt. Using a whisk, stir the egg-milk mixture until smooth. You do not need to beat the liquid, otherwise the finished omelette will quickly fall off.
• Lubricate the multicooker bowl with oil and pour the scrambled mass into it.
• Close the multicooker with a lid, set the "Baking" program and cook for 20 minutes.
• Let the omelet rest in the bowl for 5 minutes and serve. Such an omelette turns out to be very lush and tasty - like in kindergarten.

Omelet like in kindergarten in a frying pan

Ingredients:

• eggs - 6 pcs.;
• milk - 50 ml;
• water - 50 ml;
• butter - 30 g.

Cooking method

• Break the eggs into a large bowl.
• Add milk and water, salt.
• Lightly beat the mixture with a fork or whisk. You do not need to beat it until the volume increases. It is enough that the eggs are combined with milk.
• Heat up a frying pan, grease it with oil. Pour in the omelet mixture.
• Lightly mix the liquid from the edges to the middle and cover with a lid. Reduce the fire to a minimum.
• As soon as the whole omelet thickens, it is ready.
• Transfer it to a warmed plate and serve.

Omelet like in a kindergarten in a pan (second option)

Ingredients:

• eggs - 6 pcs.;
• milk - 300 ml;
• butter - 40 g;
• salt - to taste.

Cooking method

• Crack the eggs into a bowl and pour in the milk. Salt.
• Stir the mixture with a whisk.
• Heat a heavy bottomed pan and grease with oil.
• Pour the egg mixture into it, mix lightly and cover with a lid.
• Reduce the fire to a minimum. As soon as the whole omelet thickens, it can be removed from the stove.
• Wait a minute for the omelet to adjust to room temperature before removing the lid. Transfer it to a warmed plate and serve.

Lush omelette with sour cream in a pan

Ingredients:

• eggs - 6 pcs.;
• sour cream - 6 tsp;
• butter - 50 g;
• salt - to taste.

Cooking method

• Crack the eggs into a bowl and mix lightly.
• Add sour cream and salt.
• Using a whisk, combine the ingredients until small bubbles appear. Do not try to beat the mass to a lush state, as this will adversely affect the quality of the omelet.
• Heat up a frying pan, grease it with oil and pour in the mixture.
• Reduce the heat to low and cook the omelette until it thickens completely.
• Transfer carefully to a warmed plate.

Note to the owner

There is an opinion that an omelet must be high. But it's not. As mentioned above, its height depends on the amount of omelette mass. Therefore, if you want a fluffy, tall omelet, use a small, high-sided pan.

If, nevertheless, you decide to cook an omelet with flour, do not put too much of it. 1 teaspoon is enough for 1 egg.

Got a low omelette? Dont be upset! Put a delicious filling in its middle and fold the omelet in half. Sprinkle with chopped herbs and boldly serve to the table.

Product Matrix: 🥄

It seems that one of the easiest dishes that anyone can master is an omelette, the classic version is made from just two ingredients: milk and eggs. And yet, few can confidently call this dish among the "crown", apparently because, despite the seeming simplicity of the recipe, it still requires some attention to subtleties and details.

Omelette regular - lush and dense

This is prepared quickly, you can wake up 10-15 minutes earlier and please your family with a delicious breakfast.

Ingredients:

• chicken eggs - 4 pcs.;
• milk - 10 tbsp. spoons;
• salt - a pinch;
• - 30 y.

Cooking

Break the eggs into a small enameled bowl. Salt them and leave for 2-3 minutes. In the meantime, turn on the oven at 200 degrees and gently grease the mold in which we will bake the omelette. Mix the eggs with salt, gradually pouring milk. Do not beat this mixture, especially with a mixer. Gently mix with a fork, it is not even necessary to achieve complete homogeneity of the mixture. Pour it into a mold and put it in the oven. We are waiting for about a quarter of an hour. Our omelet is ready.

Another option is to cook an omelette in a pan. In this case, you get a French-style breakfast. Let's tell you how to cook an ordinary omelet - so to speak, the basis to which you can then add a variety of fillings.

Classic omelette recipe in a pan

Ingredients:

• milk - about 50 ml;
• oil "Peasant" - 2 tbsp. spoons;
• chicken egg - 2-3 pcs.;
• salt - to taste.

Cooking

All products must be cold, so we take them out of the refrigerator at the last moment. In an enameled bowl or deep plate, break the eggs, salt. You can add a little freshly ground black pepper if you like. Stir, add milk. Carefully stirring, we achieve uniformity of the mass, while trying not to oversaturate it with air. Melt the butter in a frying pan, pour in the mixture of eggs and milk. We leave it on medium heat until the edges are fried, then fold the omelet in half and bring it to readiness for another 5 minutes. You can immediately cover the pan with a lid and simmer the omelette over low heat for about 10 minutes - you get a more healthy option.

How to cook an omelette with filling?

Ingredients:

Cooking

First, prepare the filling: chop the leek into thin rings, finely chop the mushrooms and simmer in half the oil until cooked - about 7-10 minutes. We break the eggs into a deep plate, salt, mix with milk. In another frying pan, dissolve the remaining oil, pour the mixture. When the edges of the omelette become dense, put the filling in the middle, fold the omelette in half and serve immediately.

It's true - the omelet was born in France. The dish was quickly appreciated by hostesses and professional chefs around the world. And now the "national" classic omelet recipe can be found in Italy, and in Austria, and in many other places.

Let's start with the foundation of all omelettes on earth - the classic French omelet. The beauty is that it contains nothing but eggs and salt. But who said that it is tasteless when it is also served with true French charm - in the form of a roll?

Feel like in France will help:

• eggs - take three pieces;
• butter - enough to cover the melted bottom of the pan;
• salt - as much as you need.

While the butter is melting in the pan (make sure it doesn't burn), break the eggs into the bowl and beat. You don't need a mixer, use a whisk or a regular fork. Salt the egg mass.

Add the melted butter to the eggs and work with a whisk a second time. Then pour the egg-butter mixture into the hot skillet. As soon as we notice that the edges have begun to lighten, right in the pan we turn the omelette like a pancake (with a tube or a triangular envelope). It will be amazingly soft and gentle.

With milk in a pan

By adding milk, you can make a lacy omelet: it will turn out to be openwork, with many holes.

For a dish resembling a lace napkin, and at the same time quite lush, we need:

• eggs - take four pieces;
• milk - a third of a glass is enough;
• fresh tomato - one medium vegetable is enough;
• dill greens - at least two branches;
• salt - be guided by your taste;
• vegetable oil (refined so that there is no unnecessary smell) - we calculate the amount so that the oil does not float in the pan, but covers its bottom with a thin layer.

The first thing we do is tomato and dill. We cut both of them as finely as we can.

We put the pan on a gentle fire, and in the meantime we break the eggs into a bowl, add some salt and begin to beat them. We work until foam appears.

Now pour sunflower oil into the pan: let it also heat up well. And we just have time to add milk, tomato and dill to the eggs. And beat it all up again.

You can pour the egg and vegetable mass into the pan. Literally for half a minute, we turn on the fire under it at full strength, cover the omelette with a lid and reduce the power of the fire to a minimum.

An omelette with milk in a pan is ready when the top thickens and when you try to tilt the pan, it does not “swim” in the direction of the slope

Austrian Cooking

The Austrians came up with the idea of ​​making a dessert out of an omelet. More precisely, this is the work of the cook of the Austrian Emperor Franz Joseph Ⅰ. Somehow the ruler was seriously hungry and did not want to wait a long time for a meal. Therefore, the cook quickly built a sweet omelet with apples for the ruler. It was called "Kaiserschmarrn with apples" (imperial mishmash).

Let's try to cook the same from:

• eggs (need fresh, ideally homemade) - two pieces;
• apple - large and juicy;
• milk - at least four tablespoons;
• granulated sugar - take one tablespoon;
• flour - a couple of tablespoons without a “cap” is enough;
• vanilla - ½ teaspoon;
• cinnamon (ground), powdered sugar - a little bit of everything;
• butter - at least 30 grams.

We break the eggs, we determine the yolks and proteins in different containers. Salt the last and beat with a mixer. Soon the mass will begin to foam, and we introduce a little sugar, continuing to beat. As a result, we get a thick foam in which the sweet crystals have completely dissolved.

Replacing granulated sugar with powdered sugar will help speed up the process.

Combine the yolks with milk, flour and vanilla. It turns out a kind of dough. It remains to send sweet protein foam into it and mix.

The apple, freed from the skin and core, is cut into thin slices. (You can also use apple slices canned in sweet syrup).

Lubricate the already heated frying pan with a piece of oil. Pour the omelette mass, trying to distribute it in an even layer. Lay the apple on top. Cover the pan with a lid.

Kaiserschmarrn should be golden brown on both sides. No need to cut the omelette dessert with a knife. According to custom, it is torn into portions with a spatula, because once the imperial belly rumbling with hunger had no time to wait. Serve sprinkled with cinnamon and sweet powder.

Classic omelette in a slow cooker

To cook an omelet, you can use a slow cooker. Those in the know say this kitchen helper turns it into a melt-in-your-mouth delicacy. What products will be needed?

• Eggs - take four pieces.
• Milk - ½ cup is enough.
• Vegetable oil (ideally olive oil) - at least a tablespoon.
• Hard cheese - from 100 to 150 grams.
• Salt - a pinch is enough.
• Greens, seasonings - consult your own taste.

We break the eggs into a bowl. We need a homogeneous egg liquid, so beat with a whisk until the desired consistency.

We send milk, salt, herbs and butter to the eggs - the order is unimportant. Whisk vigorously again to a smooth mixture.

We pass the cheese through a grater with medium-sized cells.

Pour the omelette mass into a multi-bowl, sprinkle with cheese chips.

We set the task for the device: work for ten minutes in the "Baking" mode at a temperature of 1000C.

When the device “sings” that everything is ready, we don’t rush to open it right away, but wait a little, just five minutes. The omelette will infuse and become even more magnificent.

How to cook in the oven

To quickly cope with breakfast and get vigor and strength from it for the whole day, let's try to cook an omelette in the oven.

For this you will need:

• eggs - take four pieces;
• milk - not less than a glass, fat content does not matter;
• salt and black ground pepper - as you see fit;
• butter - 20 grams is enough.

We break the eggs into a bowl and take a fork in our hand - we will beat them a little. We add milk to them. In order to provide an omelet with a light and fluffy texture, each egg should have approximately 50 grams of milk. This is the optimal proportion.

Season the egg-milk mass with salt, pepper and beat for the last time.

We take a suitable baking dish, its sides and bottom are well oiled.

We send the “almost an omelet” to the oven heated to 180℃. In half an hour, from "almost" it will turn into an omelet.

microwave recipe

We have already cooked an omelette in a pan, in a slow cooker and in the oven. Why not try making this dish in the microwave? Let's try a dietary omelette - only from egg whites. This dish is good for dinner, so as not to overload the stomach at night.

Will need:

• eggs - take three pieces;
• milk (diet, so the diet is low-fat) - three tablespoons;
• green onions - as you see fit;
• salt - a pinch;
• green peas (or asparagus, or spinach, or green beans) - a couple of tablespoons.

Chop the onion as finely as possible.

We separate the yolks from the proteins, add the latter. They need to be turned into a strong foam. A mixer will help.

Warm up the milk a little. Then it goes to the protein mass. There also goes onions in the company with peas.

Grease a microwave-safe container with olive oil. We pour out the workpiece and turn on the unit for two minutes.

It is important not to overexpose the omelette inside, otherwise you will have to be content with something similar to rubber.

flour - also four spoons, but already teaspoons;

butter - at least one tablespoon, maybe two;

salt - to your taste;

dill - two or three branches are enough;

hard cheese of your favorite variety - 100 grams.

We break the eggs into a bowl deeper, add some salt. Mix with a fork. Diligently, but we will not beat until we begin.

If possible, chop the dill smaller. Pour milk into eggs, send dill to this company and mix again. Again, no whipping.

It's time for the pain. And whipping. As a result, a homogeneous mixture should come out, without lumps, but with air bubbles.

We process cheese with a grater.

We heat the pan well (we will use a flat one, with a non-stick coating and thick walls). Brush sides and bottom generously with butter.

Pour the omelet mass into the center of the container, let it be evenly distributed over the entire area. Sprinkle with cheese.

So that the bottom does not burn, periodically “swing” the pan from side to side, while lifting the edges of the omelet with a spatula. Then the liquid part will drain down and will not let the food burn.