Types of omelets recipes. How to make an omelet soufflé with strawberry marmalade

How to cook an omelette: delicious recipes with photos and the secrets of a healthy omelet from the magazine "website»

An omelette is deservedly considered the perfect breakfast dish. Eggs baked with stewed vegetables, melted cheese and boiled meat are very tasty, satisfying and healthy. A dish that combines sophistication and simplicity has been known to mankind since time immemorial. Even in ancient Rome, it was customary to finish the meal with a sweet dish of eggs: in those distant times they were cooked with honey and served for dessert.

The history of the omelet - all the most interesting

It is not known for certain when and when the omelet was invented. According to one version, the modern version of this dish - lightly beaten eggs, fried on one side in butter (from the French - omelette), first appeared in France. The local chefs are sure: in a real omelette there is no place for flour, broths and dairy products. According to other sources, the omelet recipe was invented in the 19th century by a Viennese chef: it was in Austria that fried eggs, which were available to every poor man, turned into an exquisite dish to honor kings.

Traveling through the centuries, the omelet has changed beyond recognition. Today we can enjoy this dish in hundreds of interpretations. Italian frittata is cooked in olive oil with cheese: first, the egg mixture is fried, and then baked in the oven. Japanese omurice is stuffed with fried rice. In Spain, they add potatoes, artichokes and seafood to an omelette, in America - cheese and ham, in China - bean sprouts, in Norway - smoked salmon. In France, an omelet is usually served with hollandaise sauce, in Scandinavian countries - with cranberry sauce.

The most popular toppings for omelets are ham, bacon, mushrooms, vegetables, cheese, and seafood. These ingredients can be added directly to the egg mass or prepared separately and wrapped in ready-made pancakes. Eggs can make friends with any greens - nettle, sorrel, green onions, young peas, broccoli, spinach. Fragrant herbs perfectly reveal themselves in an omelet - parsley, basil, thyme, oregano, rosemary. Omelet does not have to be cooked in milk, eggs can be mixed with kefir, sour cream, cream, yogurt. The dish is quite high in calories: in one serving (200 g) - about 370 kcal.

Today, you can hardly surprise anyone with an omelet with herring or anchovies. But the sweet types of this dish - mint, chocolate, berry omelet, can be attributed to a real exotic. Beaten eggs mixed with honey, jam or fruit syrup make a wonderful dessert. The filling for such an omelet can be fresh berries, apples, plums, raisins, dried figs, canned peaches and pineapples.

How to cook a tender, airy, melt-in-your-mouth omelet? A little dexterity, patience and knowledge of simple secrets - all that is required for this.

1. Consistency
To make the omelette more dense, flour is added to the egg mass. For splendor, beat all the ingredients very well and cook the omelet in the oven or in a frying pan under a lid over low heat.

2. Taste
Delicate creamy notes of scrambled eggs will be given by sour cream added to the egg mixture. And for frying, it is better to use butter: it gives the finished dish a noble taste. It is very important not to overdo it with milk: it is added no more than one and a half tablespoons per egg. Spices are used for piquancy: chili pepper, garlic, paprika, nutmeg.

3 eggs
They must be selected - fresh and homemade. Before you break the eggs, you need to wash the shell well with soap and water. Experienced chefs recommend whisking eggs with a whisk or fork. And to make the omelet airy, it is better to use a mixer.

4. Vegetables
Omelette vegetables need to be fried, stewed or boiled to make them soft and juicy, since the cooking time for eggs and different vegetables does not always coincide. The onion does not need to be fried much, it is enough to brown it a little, since it will still be baked in the omelet itself.

5. Stuffing
The filling for the egg mass, especially if it is made from tomatoes, onions, zucchini, is best cooked in a separate pan so that the vegetables release the juice. Greens and fragrant herbs can be added at almost any stage of cooking: pour into the egg mixture or sprinkle on an omelet a couple of minutes before cooking.

6. Dishes
Cast iron pans with a thick, evenly heated bottom are ideal for making omelettes. Ideal if it is non-stick cookware. It is better to use a lid with a hole so that evaporating moisture can escape through it.

How to cook an omelette: delicious recipes

Recipe 1. Frittata with onions and zucchini - in Italian tradition

You will need: 6 eggs, 1 red onion, 2 small zucchini, 2 cloves of garlic, 100 g of grated Parmesan, 40 ml of olive oil, salt, a pinch of Provence herbs.

Preheat the oven to 190°. Peel the onion, garlic and zucchini. Finely chop the garlic, and cut the onion and zucchini into thin rings. In a skillet with a heat-resistant handle, heat the oil, lightly fry the onion in it, then add the Provence herbs and garlic, and after 2 minutes put the zucchini and fry for 2 minutes on each side. Pour the beaten eggs and half the parmesan over the vegetables. Salt, reduce heat and simmer for another 5 minutes. Pour the remaining cheese over the omelette and bake for 1-2 minutes, until a golden cheese crust appears.

Recipe 2. Omelet with asparagus - a piece of the Tuscan sun

You will need: 5 eggs, 150 ml of milk, 30 ml of olive oil, 100 g of grated parmesan, 200 g of green asparagus, salt and pepper to taste.

Rinse the asparagus, dry it on paper towels, peel the stems from the upper skin and cut off 2 cm from the bottom. Cook the vegetables for 5 minutes in boiling salted water and discard on a sieve: you need the water to be completely glass. Whisk eggs with milk and spices. Put the asparagus into the oil heated in the pan, pour in the egg mass, cover the dish with a lid and simmer for 5 minutes over low heat. Sprinkle the omelet with cheese and cook for another 3-4 minutes, covered over low heat.

Recipe 3. Tortilla with potatoes and mushrooms - in the Spanish tradition

You will need: 5 eggs, 300 g mushrooms or chicken breast, 4 peeled potatoes, 1 onion, half a glass of extra virgin olive oil, salt.

Rinse the mushrooms well, dry on napkins, cut into small slices and fry over medium heat in oil. Cut potatoes into cubes. Onion cut into half rings. Take a deep frying pan and fry the potatoes with onions until soft in olive oil. Add salt at the end. In a large bowl, beat the eggs and put the potato-onion mass there with a slotted spoon, letting the oil drain, then add the mushrooms, salt and mix everything well. Heat a little oil in a frying pan, put the egg mass and fry over low heat until the bottom is browned. Then carefully invert the omelette onto a large flat plate and immediately return it to the pan, adding a little oil, with the uncooked side. Simmer until done.

Recipe 4.

You will need: 4 eggs, 1 large bell pepper, 2 medium tomatoes, 1 onion, 2 sprigs of parsley, 70 ml of sour cream, 30 ml of sunflower oil, dessert spoon of butter, spices to taste.

Finely chop the onion. Remove the seeds from the pepper. Remove the skin from the tomatoes: to do this, make shallow cuts on the surface of the fruit, dip the tomatoes for half a minute in boiling water, and then dip in cold water. Cut the pepper into thin strips, tomatoes into cubes. Heat sunflower oil in a frying pan, put onions, brown a little, add pepper, butter and simmer for 5 minutes over low heat, put tomatoes, finely chopped parsley and cook for another 7-8 minutes. Beat the eggs with sour cream, pour the stewed vegetables with the resulting mass and simmer under the lid over low heat until cooked.

Recipe 5.

You will need: 100 ml of cream, half a red onion, half a red hot pepper, 4 eggs, 6-7 heads of Brussels sprouts (or 200 g of broccoli), vegetable oil, 1 teaspoon of chopped herbs, 3 sprigs of parsley, salt to taste.

Rinse the cabbage, pat dry and cut each head in half. Remove the seeds from the pepper. Cut the onion into half rings, pepper - into small circles. Finely chop the parsley. In a frying pan in oil, fry the onion and pepper for 3 minutes, add the halves of the cabbage and cook for another 4 minutes. After that, season the vegetables with chopped herbs, herbs, salt, mix and remove the pan from the heat. Preheat the oven to 200°. Pour over vegetables with eggs beaten with salt and cream. Bake for 10-15 minutes.

Recipe 6.

You will need: 8 eggs, 1 glass of milk, 60 g flour, 1 dessert spoon of Dijon mustard, 300 g nettle (or spinach), 170 grated cheddar cheese, ground pepper, coarse salt, olive and butter.

Preheat oven to 175°. Grease a baking sheet with oil, cover with baking paper, oil it too. Rinse the nettles, scald with boiling water, chop finely and stew in butter. Beat milk with flour in a bowl, beat in eggs, salt, add mustard and pepper to taste. Pour into a baking sheet, and lay the nettles on top in an even layer. Bake for about 10 minutes. When the omelet has set, remove it from the oven, make a hat of grated cheese and hold in the oven for another 3-4 minutes. While the omelet is still warm, carefully peel it off the paper and roll it up. Serve cut into slices.

Recipe 7.

You will need: 4 eggs, 20 g butter, spices to taste.

Crack the eggs into a bowl and beat with a fork. Salt, pepper, if desired, add a little chopped greens. Heat the oil in a frying pan, pour in the egg mixture, let it set, and then constantly shake the pan back and forth, gently stir the omelette with a fork. Gently run along the edges of the omelette; it should completely separate from the pan. French omelet should be cooked on a slightly lower than medium heat. It should turn out slightly ruddy on the outside (but not fried!) And very soft and tender inside. Serve the omelet rolled or crescent-shaped with toast and Dijon mustard.

Recipe 8.

You will need: 15 ml soy sauce, 3 eggs, 10 ml rice vinegar, butter, white pepper to taste.

Beat eggs, combine with rice vinegar and soy sauce, lightly beat with a fork to make a homogeneous mass. Season with freshly ground pepper if desired. Pour a little egg mixture into a preheated pan, greased with butter, and cook a thin pancake over low heat. Once the omelet has set, fold the edges in toward the center and fold in half lengthwise again. Move the resulting bundle to the very edge of the pan, and distribute another portion of the mixture on a free surface: when it grabs, wind it on the first pancake. Do this until the egg mass runs out. Cut the resulting roll crosswise. Serve with soy sauce or Japanese wasabi mustard.

Recipe 9.

You will need: 200 g fresh pineapple, 200 g thinly sliced ​​bacon, 6 eggs, 140 ml milk, salt, 2 chili peppers, 1 stalk leek (white part), 40 ml vegetable oil.

Wash and dry vegetables. Cut the chili peppers lengthwise and remove the seeds. Cut the pulp of pineapple into cubes, leeks into thin rings. Sauté the pineapple, onion and chili in a large skillet in a large skillet (3-4 minutes). Whisk eggs with salt and milk. Fry the sliced ​​bacon separately, add to the pineapple mixture along with the melted fat, pour over the egg mass and mix quickly. Cook the omelet in the oven at 150°C for 6-7 minutes.

Recipe 10.

You will need: 6 eggs, 250 ml of milk, 1 dessert spoon of butter, lettuce, salt, a piece of butter for greasing the mold, a small diameter mold with high sides.

Preheat oven to 180°. In a deep bowl, beat eggs with salt and milk. Grease a baking dish with oil, pour the mixture and put in the oven for half an hour. You need to fill the form with the egg-milk mass somewhere in half, during the baking process it rises well. During cooking, you can not once again disturb the omelet so that it does not settle. Cut the finished omelette into square portions. Serve on plates garnished with lettuce and drizzled with butter.

Recipe 11. Omelette with shrimp - in the Mediterranean tradition

You will need: 4 eggs, 140 g of frozen shrimp, 1 tablespoon of cream, butter and olive oil, 3 sprigs of green onions, a handful of chopped parsley, 1 chili pepper, salt to taste.

Whisk eggs with salt and cream. Finely chop the onion, separate the white and green parts. Peeled chili seeds, cut into thin rings. Peel and boil shrimp. In a frying pan, melt the olive oil with a piece of butter and fry the white part of the onion in it for about half a minute, add the shrimp, chili pepper and cook for another 30 seconds. Then pour the eggs into the pan and simmer them for a few minutes over low heat to make the omelet tender and airy. Serve garnished with greens.

Recipe 12. Omelet with smoked fish "Tenderness"

You will need: 400 ml of cold milk, 80 g of butter, 6 large eggs, 3 tablespoons of flour, 200 g of hot smoked fish, 4 sprigs of parsley, 60 g of coarsely grated parmesan, salt, white pepper.

Finely chop the parsley. Put the fish in a saucepan, pour milk, bring to a boil. Cook for 5 minutes, remove to a plate and sort into flakes. Melt half the butter in another saucepan, fry the flour in it until golden brown, pour in the milk in which the fish was cooked, stir well and cook for about 5 minutes, stirring constantly. Add parsley, fish to the prepared sauce, season with salt and white pepper. Whisk the eggs with pepper and salt. In a skillet with a heat-resistant handle, heat the remaining oil, pour in the eggs and fry over low heat until they set. Preheat the oven to 200°. Spread the fish sauce evenly over the surface of the omelet, sprinkle with cheese and bake until melted.

Simple content, creamy texture and unforgettable taste... An omelet is truly a royal dish, and its preparation is an endless field for imagination, because omelette recipes simply cannot be counted. Like a piece of the summer sun, this dish is saturated with the warmth of its creator's hands, like flowering meadows, it pleases the eye with bright colors, like a spring breeze, and is filled with the aromas of fragrant herbs.

And the main secret: An omelette is served immediately, but eaten slowly, enjoying every bite. Experience shows that the main thing is that all eaters should be at the table at the right time, only then the efforts of the cook will be appreciated. Good luck to you in the culinary field. And Bon Appetit!

Tall, lush and ruddy! Everyone will find an omelette recipe to their taste.

Omelet with milk is an option that does not require a large number of products. The most important thing is their correct ratio.

Required Ingredients:

• Several eggs, depending on the number of servings, at the rate of 2 pieces per serving.
• Milk - 60 ml per serving.
• Salt pepper.

Cooking process:

1. Pour the eggs into a bowl, add milk there and salt everything.
2. Mix everything well, preferably with a whisk, but a fork is also suitable. Most importantly, don't beat.
3. Prepare the mold - smear it with a little oil so that nothing sticks. Take not too large, so that the poured mixture is 3 centimeters high.
4. After you have filled the form, you need to put it in the oven, preheated to 180-200 degrees. By the time - about 15-20 minutes before the formation of a golden crust. When it is ready, let it sit for a while before eating.

A fluffy omelette in a pan?

The recipe for an omelet in a pan is suitable for those who do not want to spend a lot of time, but want a tasty and satisfying breakfast.

List of ingredients:

• two eggs;
• about 4 tablespoons of milk;
• salt and pepper to your taste.

Cooking process:

1. Take any bowl and in it make a homogeneous mixture of eggs, milk and seasonings. You don't need to beat, just mix well.
2. Heat a frying pan slightly and put the butter in it so that it melts evenly.
3. Pour in the resulting mixture, cover with a lid and cook over low heat for about 3 minutes. The dish should become thick, after which you can make the fire even smaller and simmer for about five minutes.

French cheese recipe

A more satisfying version of an omelet. Excellent breakfast for both adults and children.

Required products:

• a small spoonful of milk;
• three medium-sized eggs;
• about 50 grams of cheese, but you can to your taste;
• a large spoonful of butter;
• salt and pepper to taste.

Cooking process:

1. Mix eggs with milk and stir everything with a fork.
2. Prepare the pan: it should be warm enough. If cooked cold, the omelet will not rise.
3. Lubricate the form with oil and pour in the eggs with milk.
4. When the dish is almost ready, sprinkle it with pre-grated cheese. But only one half. Wait until it melts.
5. Now pick up one part of the omelet and wrap it over the other. The fire can be turned off, but do not remove from the stove - let stand for about 30 seconds.

The taste of childhood - an omelette with milk and an egg in the oven

Please your child - do delicious and fluffy omelet like in kindergarten with lots of milk.

Cooking Ingredients:

• six eggs;
• about 30 grams of butter;
• one and a half glasses of milk, not skimmed;
• salt.

Cooking process:

1. This omelet recipe is easy to make: start by separating the eggs. Mix the yolks with milk so that the mixture becomes homogeneous.
2. Whisk the whites separately. You need to get good foam. Then combine this mixture with the yolk mass.
3. Choose a baking dish, preferably a small one. Brush it with butter and pour eggs with milk into it.
4. Preheat the oven to 200 degrees and cook the omelet for about 30 minutes. Do not open the oven during cooking.

With tomatoes and bell pepper

A fluffy omelet in a pan with vegetables is a healthy and satisfying dish.

Required Ingredients:

• 50 ml of milk;
• six eggs;
• tomatoes and peppers - three each;
• salt, ground pepper, to your taste;
• a tablespoon of flour;
• cheese - melted or grated hard;
• fresh herbs.

Cooking process:

1. Prepare vegetables. To do this, clean the pepper and cut it, preferably into strips. Tomatoes can be both cubes and strips. The cheese is rubbed on a coarse grater, and the greens are finely chopped.
2. Heat the pan well by pouring a little oil into it and put the prepared vegetables into it. They need to be fried a little, literally a couple of minutes, over low heat, so that they become soft.
3. Until the vegetables reach the desired state, mix the eggs with milk and flour. Add your spices immediately.
4. Next - pour the mixture over the vegetables and cover the pan with a lid. Make the fire a little less than medium.
5. Cook for about four minutes, and when the dish is almost ready, sprinkle it with cheese and herbs. Cover again and wait until done. This will take another 5 minutes.

With sausage or sausages

A simple and satisfying recipe from what you can find at home.

Ingredients:

• a couple of eggs;
• any sausage, sausages or ham;
• salt, pepper to your taste;
• cream or milk - about 30 ml;
• a little oil - butter or vegetable.

Cooking process:

1. In a saucepan or bowl, mix eggs with milk and salt.
2. Selected meat products do not need to be fried separately, as they are well baked during the preparation of an omelet. Just cut them into cubes or strips.
3. Coat the pan with any oil and fill it with the resulting mixture.
4. Preheat the oven to 180 degrees and put a mold or a pan with a future omelette in there. Bake for about 15 minutes. You should get a ruddy uniform surface.

Frittata - traditional Italian omelette

This omelette is made with various fillings. We offer a recipe with the most successful combination.

Required Ingredients:

• one bulb;
• clove of garlic;
• four eggs;
• hard cheese - about 50 grams;
• salt and ground pepper;
• one tomato and pepper;
• a little vegetable or olive oil;
• fresh greens.

Cooking process:

1. Start cooking by chopping greens. Then grate the cheese and make an egg mixture: mix the eggs with salt, pepper and add greens with cheese to them.
2. Leave the mixture for now and start chopping the onion and garlic.
3. Vegetables: Cut the tomato and pepper into small pieces.
4. Heat a frying pan with oil, and lightly fry the garlic in it, so that it becomes a beautiful golden color.
5. After that, you can add onion with vegetables there and also fry for about five minutes.
6. Pour in the egg mixture and wait until set. After that, the pan must be put in a hot oven and cooked for about 15 minutes at 180 degrees.

Cooking in Polish with carrots in a pan

Authentic Polish omelet with filling.

For the dish you will need:

• about 70 grams of carrots;
• two eggs;
• salt and sugar;
• fresh greens;
• a teaspoon of flour;
• a little butter.

Cooking process:

1. Boil the carrot, peel it and grind it through a sieve or fine grater.
2. In a heated pan with oil, fry a little flour and mix it with carrots.
3. Pour sugar into the resulting mixture and heat everything again.
4. Prepare the egg mixture: mix the eggs, milk and salt. Pour into hot skillet and bring to a boil.
5. Put the dish on a plate and pour the mixture of carrots on it. You can sprinkle fresh herbs on top and roll the omelette so that it turns out to be closed like a pie with filling.

Italian omelette - tortilla recipe

A hearty variation of a high-calorie dish.

Required products:

• one tomato;
• two bulbs;
• five eggs;
• several potatoes;
• a glass of canned peas;
• three large spoons of olive oil;
• salt and pepper.

Cooking process:

1. Slice the peeled potatoes very thinly and sprinkle with salt.
2. Chop the onion and use a sharp knife to dice the tomatoes.
3. Heat the oil in a frying pan and fry the sliced ​​potatoes for five minutes, remembering to stir them so as not to burn. A little later, put the onion there, cover with a lid and make a weak fire.
4. While the vegetables are languishing, prepare the base for the omelette: mix the yolks and proteins, add spices.
5. Wait until the vegetables are ready and put them in the bowl with the eggs. Add tomatoes and peas to this.
6. Pour the resulting mixture into a hot pan, make a low heat and cook for 15 minutes.
7. Wait for all the liquid to evaporate, turn the omelet over and fry it for another five minutes.

with spinach

A healthy recipe with an interesting taste.

Products for cooking:

• fresh spinach - about 250 grams, you can also use frozen;
• 250 ml of milk;
• eight eggs;
• a little butter and salt.

Cooking process:

1. Pre-turn on the oven to 180 degrees so that it has time to heat up.
2. Wash the spinach well. Leave only the leaves, the stems will not work for an omelet. Wait for them to dry and cut into thin strips.
3. Put the contents of the eggs in a bowl, salt and mix with a whisk or fork. Pour milk here, it should not be cold, but not hot either.
4. Mix the egg-milk mixture with herbs and stir.
5. Pick up a small form, pour the mass into it, level everything well and put it in the oven to cook. Cooking will take 30 to 60 minutes. The finished dish should be elastic.

Required Ingredients:

• four eggs and one more yolk;
• a small spoonful of soy sauce;
• salt and sugar;
• three large spoons of vegetable oil;
• two tablespoons of dry white wine

Cooking process:

1. Take a capacious bowl, in which lightly beat the eggs so that there are no air bubbles.
2. The resulting mass must be filtered through a sieve. This requires a special cooking process.
3. Salt with sugar, wine and soy sauce are added to the mixture. Then it is mixed again so that no sugar crystals remain.
4. Prepare a frying pan, it is good if it is non-stick. Heat it up and pour in about a third of the mixture. Wait until the base is lightly fried, then gently twist it with a spatula into a roll.
5. Watch the temperature of the pan, it should not be too hot, otherwise bubbles will appear. Do two more times what is described above, but you do not need to roll each roll separately, but do it “one to one”. So that you get one big roll.

Ingredients:

• a large spoonful of butter;
• one and a half glasses of milk;
• 5-6 eggs;
• salt and pepper to your taste.

Cooking process:

1. First, mix the milk and eggs very quickly. It is advisable to do this in a deep bowl and whisk, but you can do with a fork.
2. Add some salt and pepper for a spicier flavor. And also butter. You can cook without it. Omelette will work anyway.
3. Oil also grease the form in the multicooker and pour the mass into it.
4. Set the "Baking" mode for 25 minutes. Another option is to choose the Multivar program, but then it will take more time and a temperature of 110 degrees.

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. Main

Egg powder is a great substitute for eggs. Omelettes, confectionery, soups, semi-finished products are prepared from it. Egg powder will become an indispensable tool for gourmet hikers: it does not break or deteriorate during transportation, while the taste is in no way inferior to ordinary eggs.

You will need

• • For the Egg Powder Omelette recipe:
  • 3-4 tablespoons egg powder;
  • 1.5-2 cups of milk;
  • salt to taste;
  • butter to taste.
  • For the recipe "Bouillon with dumplings"
  • 4 bouillon cubes;
  • 1 glass of flour;
  • 3 tbsp melted butter;
  • ½ tbsp egg powder.
  • For the camping omelet recipe
  • per person:
  • 1.5 tbsp egg powder;
  • 10 g of powdered milk;
  • 1 tsp melted butter;
  • 15-20 g of chopped cheese;
  • salt to taste.
  • For the Yeast Pancakes recipe:
  • 5 glasses of wheat or buckwheat flour;
  • 5 glasses of milk;
  • 1.5 tsp egg powder;
  • 2 tbsp Sahara;
  • 1 tsp salt;
  • 50 g of yeast;
  • 200 g butter;
  • 20 g fat.

Instruction

egg omelette powder Mix milk and egg powder, beat with a blender - so that there are no lumps. In order for the powder to swell, leave for 20-25 minutes, salt. Melt the butter in a hot skillet, pour in the egg mixture. Bring to readiness under a lid over low heat.

Bouillon with dumplings Such a broth can be prepared on a hike. Pour a glass of water into a bowl, put the oil. Boil, throw in half of one bouillon cube, stir. Add flour, stir, heat for 1-2 minutes. Remove from heat, add egg powder, mix thoroughly. Boil water in a saucepan, mash the bouillon cubes, dip in boiling water, stir. Add the cooked dough to the pan gradually, ¼ tbsp. After 2-3 minutes after the dumplings rise, the broth is ready.

Camping omelette Pour the egg powder into a large bowl, pour the diluted dry milk. Each person will have 1/3 cup of powdered milk. Add salt and cheese, beat with a spoon. You can add a little flour or semolina to the mixture and mix. Pour the mass into a bowl with oil, fry over high heat. When the omelet begins to thicken, remove it from the heat, cover and let it rest for 3-5 minutes.

Pancakes with yeast Heat 2 cups of milk in a saucepan. In warm milk, dilute the yeast and 3 cups of flour, mix. Cover the dough with a napkin, put in a warm place for 30-40 minutes. Put salt, sugar, butter and egg powder. Stir, add the remaining flour, knead until elastic, gradually diluting with the remaining milk. Put it back in a warm place. Mix the risen dough, bake in the usual way.

For a healthy diet, you need to include organic products in your diet. Dishes are also subject to requirements that allow preserving the useful properties of products, their aroma and color. This is achievable using the company's cookware " zepter". So, for example, vegetables and seafood without the use of water will cook perfectly and retain their vitamins. And meat and fish can be fried without oil and they will not burn. This significantly reduces the calorie content of cooked meals and is important for those who monitor their health and weight.

Instruction

Take a saucepan and cover it with a lid. Put the pan on the fire and heat up to such a temperature that you can fry the meat. You will determine this by the arrow of a special thermal device built into the lid of your pan. The arrow should be at the beginning of the green field. Adjust this position in the electric stove by the amount of heat and the strength of the fire in the gas stove. Lay prepared pieces of meat on the bottom, straighten the pieces, press them with a fork and close the lid. Fry for 5 minutes on each side until golden brown.

An omelette in a pan is the perfect dish with which many start a new day. To make breakfast delicious, fragrant and lush, it is not enough to use only fresh eggs - you need to know some of the secrets of this dish. First, the eggs are broken into a separate bowl, mixed well with the addition of salt and milk. To do this, use a whisk or a regular fork. It is undesirable to use a mixer or blender: the eggs should not turn into foam. Then the pan is well heated, a piece of butter is melted and the egg mixture is poured. Fry the omelet with the lid closed for about 5 minutes. During this time, he should rise well. The finished omelette is served sprinkled with fresh herbs. It is good to offer a vegetable salad or sliced ​​\u200b\u200bvegetables with it. This is the easiest recipe. But an omelette is a dish in which any experiments are possible. Knowing the basic recipe, it is easy to come up with your own delicious version. Eggs go great with completely different ingredients. Of the usual products, cheese, sausage, ham, onions, and tomatoes are used. There are options for dishes with seafood, mushrooms, eggplant, green beans, sweet peppers. Children will appreciate sweet omelettes with raisins, berries, apples and sour cream. Usually additives are pre-fried in a pan, where the egg mixture is then poured, but sometimes they are added directly to the eggs.

In different countries, omelets are prepared according to different recipes. For example, in France, which, by the way, is considered the birthplace of the omelet, milk and flour are never added to the dish. The French omelette is a thin pancake rather than a “fluffy hat”. It is based on a large number of eggs without dairy products. Omelet is complemented with various ingredients. Cheese, ham, green peas, fruits often act as accompanying products. In Spain, an omelet is called "tortilla" and is cooked exclusively in olive oil, adding potatoes, artichokes, ham, and garlic. But do not confuse this dish with the Mexican tortilla, which is a simple unleavened dough cake. In Italy, an omelet is called a frittata. This hearty dish is prepared with a wide variety of products. But the main condition is that the omelet is first fried in a pan, and then brought to readiness in the oven. Japan also has its own version of an omelette - fried rice, filled with eggs.

The secrets to cooking the perfect omelet in a pan

An egg omelette is a wonderful and not at all troublesome breakfast. Even a child can cope with the preparation of this dish. It is enough to master the basic recipe, when only eggs and milk are used, in order to create your own various culinary masterpieces on its basis. Feel free to experiment with an omelet, using various options and creating your own unique version. After all, it is with this dish that breakfast will turn out to be hearty, tasty and energizing for the whole day. About, how to cook delicious omelet in a pan, experienced cooks will tell:

Secret number 1. If you are preparing an omelet with vegetables, then they should first be fried, and not added immediately to the omelette mixture. Otherwise, the vegetables will turn out raw, which will spoil the taste of the dish.

Secret number 2. Omelette mixture should be poured only into a well-heated pan.

Secret number 3. The most delicious is an omelet cooked in butter. If you are on a diet, you can use any vegetable oil, such as olive oil.

Secret number 4. You can cook an omelette with almost any ingredient: cheeses, tomatoes, vegetables, fruits, berries, mushrooms, ham, bacon, chicken, green onions - there are many options.

Secret number 5. If you plan to get a diet omelette, then use only proteins. When you need a denser version of the dish, take only the yolks.

Secret number 6. Mix eggs thoroughly with milk. It is better to do this with a fork or whisk, rather than using a mixer.

Secret number 7. The filling is added to the egg mass only after it has been thoroughly beaten.

Secret number 8. If you want to get an omelette soufflé, beat the whites and yolks separately, and then add the milk and other ingredients.

Secret number 9. Too much milk will spoil the omelet. Ideal proportions are considered - 1 egg to half the shell of milk. When there is more liquid, the already prepared omelette will quickly fall off and lose its attractive appearance.

Secret number 10. The omelet should be cooked under the lid. The dish will turn out more magnificent and tastier if you grease the inside of the lid with butter.

Secret number 11. The pan in which the omelet is cooked must have a thick bottom. This will ensure that the food cooks evenly. The ideal option is cast iron cookware.

Such an omelette will be a great dish for breakfast or an afternoon snack: hearty and healthy. The recipe will help out the housewives in those cases when there is absolutely no time left for cooking porridge, because this dish can be made in a matter of minutes. An omelette is easy to modify if you include additional ingredients in the dish: chopped greens, tomatoes, onions, ham, mushrooms.

Ingredients:

• egg - 3 pcs.;
• butter - 1 tbsp. l.;
• milk - 50 ml;
• cheese - 50 g;
• salt pepper.

Cooking method:

1. Whisk the eggs in a separate bowl with salt and pepper.
2. We rub the cheese on a grater.
3. Pour milk into beaten eggs, spread grated cheese. Mix all ingredients well.
4. Melt the butter in a frying pan and pour in the cooked egg mixture.
5. Reduce the heat to low, cover the pan with a lid. Bake the omelette for 5 minutes.
6. We serve the finished dish for breakfast.

Interesting from the network

First, prepare an omelette in a pan, and when it grabs, bake the dish in the oven. In addition to eggs, we use vegetables, cheese and Provence herbs. Fans of experiments can safely add other ingredients, such as sliced ​​ham or sausage, boiled chicken or minced meat.

Ingredients:

• eggs - 6 pcs.;
• red onion - 1 pc.;
• young zucchini - 1 pc.;
• basil - 2 tbsp. l.;
• garlic - 2 cloves;
• cheese - 100 g;
• salt pepper;
• olive oil - 2 tbsp. l.;
• provencal herbs - a pinch.

Cooking method:

1. We rub the cheese on a grater.
2. Peel the zucchini, garlic and onion.
3. Cut the onion and zucchini into thin rings, chop the garlic.
4. Pour oil into the pan, heat up. We spread the onion, fry for 2 minutes, add garlic and Provence herbs.
5. Add the zucchini to the skillet and cook for about 2 minutes on each side.
6. Beat the eggs with the addition of half the cheese and chopped basil, then spread to the vegetables. Salt, pepper, reduce heat, cook for 5 minutes.
7. We heat the oven to 200 ° C. Sprinkle the omelet with the remaining cheese and bake in the oven for 5 minutes. We check the readiness of the dish by the cheese: when the ingredient melts and becomes golden, the dish can be taken out.
8. The finished omelette is served hot, sprinkled with grated parmesan if desired.

This is a good breakfast dish for kids. If you have time, then bake an omelette in the oven, in which case it will turn out especially magnificent. If desired, add a little cheese, chopped ham, mushrooms, chopped greens. If you want to get a fluffy omelette, then put a little flour in the egg mixture. Ideal proportions: for 5 eggs - 2 tsp. flour. Do not overdo it with flour, otherwise the omelet will turn into a flat cake.

Ingredients:

• eggs - 5 pcs.;
• milk - 250 ml;
• butter - 40 g (10 g for frying);
• salt.

Cooking method:

1. We drive all the eggs into a separate container. Mix well, but do not beat.
2. Add milk, salt, mix again.
3. Melt butter in a frying pan. Pour in the egg-milk mixture. Close the pan with a lid. Cook on low heat for 10 minutes.
4. We cut the finished omelette into portioned pieces, putting a little butter on top of each.

Now you know how to cook an omelette in a pan according to the recipe with a photo. Bon appetit!