Omelette with vegetables is a bright and healthy breakfast. How to cook an omelette with vegetables in a frying pan, in a slow cooker, oven and microwave. Omelette with frozen vegetables

Step 1: prepare the ingredients.

This dish – An ideal option for people who don’t really like to stand near the stove for half a day, but at the same time adore various goodies.

First, prepare the ingredients. Using a sharp kitchen knife, peel the carrots, cut off the roots from the stalks of green onions, and salad pepper remove the stalk and gut it from the seeds.

Then we wash these vegetables along with the zucchini, tomato and parsley under cold running water, dry them with paper kitchen towels, and shake off excess liquid from the greens.

Then, one by one, we lay them out on cutting board and grind it. We cut the tomato into rings up to 5 - 7 millimeters thick, cut off the skin from the zucchini and cut it in the same way as other vegetables - into cubes, strips or slices up to 1 centimeter in size. Simply chop the greens finely and place the slices on separate deep plates.

Rub into a clean bowl fine grater a piece of any hard cheese, put on the table the remaining products that will be needed to prepare an omelette with vegetables, and proceed to the next step.

Step 2: stew the vegetables.

Place a frying pan over medium heat and pour a couple of tablespoons into it vegetable oil. When it warms up a little, put the chopped carrots in there and fry them until soft.

Then add the remaining vegetables to the pan along with green onions, pour in a little purified water and simmer the gifts of nature until almost full readiness near 5 minutes stirring occasionally with a kitchen spatula. After this, we move the frying pan onto the countertop and allow its contents to cool slightly.

Step 3: Prepare the egg mixture.

Meanwhile, turn on and preheat the oven to 180 degrees Celsius. Then put it in a deep bowl chicken eggs, sour cream and using a whisk, beat them until fluffy for 2 – 3 minutes.

Then add finely grated cheese, salt to taste, black ground pepper, paprika, parsley and mix them with a tablespoon until smooth. Next, add almost cooled vegetables to the resulting mixture, mix everything again and pour into a silicone baking dish.

Step 4: bring the dish to full readiness.

Place it on the surface for now raw omelette tomato rings and place it in a preheated oven on 15 – 18 minutes. During this time, all products will be fully cooked and the dish will acquire a delicate, but denser structure.

When the food is ready, put oven mitts on your hands and take it out oven and place the baking dish on a cutting board previously placed on the table. Using a metal spatula, divide the omelette into portions, place them on plates and serve.

Step 5: serve the omelette with vegetables in the oven.

An omelette with vegetables in the oven is served hot immediately after cooking. It is divided into portions, laid out on plates and, if desired, each is supplemented with sauces based on sour cream, mayonnaise or cream. It is also very often served with salads, cereals different cereals or pasta. Tasty, fast and inexpensive! Enjoy!
Bon appetit!

The composition of vegetables can be supplemented fresh mushrooms, green peas, eggplant, cauliflower or broccoli. But all these vegetables should be finely chopped and stewed in small quantity water until almost ready;

To prepare an omelet, you can use any frozen vegetable mixture, which does not require preliminary heat treatment, since before packaging such vegetables are cut and blanched in boiling water until almost completely cooked. But it’s better to defrost it and lightly fry it in a frying pan until the moisture has completely evaporated, otherwise there will be a lot of liquid in the omelette and it may not be baked inside;

The set of spices is not important, you can adjust it to your taste;

You can use butter fats for frying;

Instead of silicone mold you can use heat-resistant or non-stick, but it is better to lubricate them inside with a thin layer of vegetable or butter;

In addition to parsley, you can use basil, dill, cilantro or tender and very healthy spinach leaves;

Sour cream can easily be replaced with kefir, cream, milk or yogurt.

TM "Rud"

Fried eggs with vegetables

Scrambled eggs with vegetables are great for breakfast! It's nourishing, tasty and healthy!

Fried eggs with vegetables Salads and snacks

Ingredients

Without defrosting, fry the mixture in hot oil for 5-8 minutes, add salt and season to taste. Make 3 holes in the fried vegetables in a frying pan, crack one egg into them and fry for another 3-5 minutes. over low heat, without covering. Serve the dish hot.

Classic omelet with frozen vegetables

15 minutes Easy Breakfast

Without defrosting, place the vegetables in the pan.
Fry for a few minutes.
Cover with a lid and cook for 7 minutes.
Break the eggs into a separate container, add milk, pepper and salt. Whisk.
Add finely chopped herbs (dill, parsley, etc.) to the mixture.
Pour the mixture directly onto the vegetables.
Fry the omelette with vegetables for another 7-8 minutes.

Since the entire preparation of an omelette with vegetables in a frying pan will take up to 15 minutes, this recipe will give you additional free time that you can spend on yourself.

Serbian breakfast, or omelette with vegetables and brynza (cheese)

An omelette with vegetables and cheese is also fried in a frying pan. Its highlight lies in the cheese or soft cheese. It gives the dish a special spicy taste and goes well with vegetables. IN original recipe included hot peppers chili, but you can easily do without it. Then the omelet will be more tender and dietary.

20 minutes Easy Breakfast

Ingredients

Pour oil into a frying pan, heat and fry the diced bell pepper.
Cut the zucchini into the same cubes and fry along with the pepper.
Add chopped tomatoes and fry a little more.
Break the eggs, add cheese, salt and pepper to taste.
Beat the mixture. Then pour it into the pan so that it covers all the vegetables.
Cover the pan with a lid and fry the omelette with vegetables and cheese until cooked, over low heat.
Sprinkle the finished omelette with herbs and basil.

This type of omelet is more satisfying than just one with vegetables. And the combination of bright red pepper, tomato and rich green basil gives this dish a stunning appearance.

Omelette with vegetables, chicken and cheese, cooked in the oven

If you're tired of eating fried eggs or doctors recommend changing your diet, you can cook an omelet in the oven. And to make the dish satisfying, we add to it, in addition to vegetables, tender chicken meat and grated hard cheese.

30 minutes Easy Breakfast

Ingredients

Chicken meat ( better brisket) wash, lightly dry and cut into thin slices.
Place it in a frying pan with heated oil and fry until a golden crust forms.
We clean and cut the bell pepper into small pieces. Add it to the fried meat.
Slice the tomatoes.
Beat eggs with milk, add salt.
Transfer the meat and pepper from the frying pan to a heatproof container, add the tomatoes, pour in the whipped mixture, and sprinkle evenly with grated cheese.
Place in the oven and bake. On average it takes 12–15 minutes.

Before serving, sprinkle with herbs. Although there is another option: greens can be added to the mixture of milk and eggs. Then it will no longer be on top, but inside.

If you don’t want to bother with meat, you can replace it with sausage or frankfurters. Then you get the same omelette with vegetables, only with sausage and cheese.

Make 3 wells in the fried vegetables.

Turn the sausage over.

We drive the eggs into the holes, being careful not to damage the yolk.

Sprinkle all ingredients with grated cheese.

Bring to readiness over medium heat, covering with a lid.

Before serving, you can sprinkle with herbs.

If you don't have sausage, you can use bacon. Then you get scrambled eggs with vegetables and bacon, which is also very tasty.

Ingredients:

1. eggs – 4 pcs.
2. frozen vegetables – 150-200 g
3. vegetable oil

We've had sweet red peppers and asparagus frozen in the freezer since summer. It’s very convenient to have something like this at home. A lot of dishes can be prepared in just 15-20 minutes. They can simply be fried, stewed with potatoes, etc. It is better to use red peppers when frozen. Green is good fresh, but after freezing it can be slightly bitter and this will be felt. Today we will make an OMELET with frozen vegetables.

Place vegetables on a heated frying pan directly from freezer(even with snow). And fry it. At this time, beat the eggs with a mixer. Salt the omelette mixture and pour over the roasted vegetables. Cover with a lid and fry the omelette for another 5-7 minutes. You can sprinkle some herbs on top (dill, parsley). It will be good too.

As frozen vegetables.

Cut into pieces and serve. We are not at all embarrassed that when we cut it, its plumpness falls off. But it is juicy and very soft. To make the omelette thicker, you can add a little flour when beating the eggs, or milk or sour cream. Such an omelette with vegetables will be larger and fluffier, but it will be heavier on the stomach. But it's all up to your taste.

Healthy breakfast: 6 best recipes omelettes with vegetables

Each vegetable has its own unique set useful elements and unique properties.

Cauliflower. It contains a lot of protein, sodium, phosphorus, calcium, iron, magnesium and potassium, vitamins A, PP, C. Prevents the development of arthritis, heart disease, blood vessels, protects the intestines and stomach from ulcers and tumors.
Brussels sprouts. Contains B vitamins, amino acids, mineral salts, enzymes. Useful for diabetes, hypertension, arrhythmia, has anticancer, immunostimulating, anti-inflammatory, antitoxic properties;
Broccoli. Suppresses the growth of cancer cells, strengthens blood vessels and cleanses the body of toxins. Needed for the prevention of gastritis and atherosclerosis. The carotenoids it contains are beneficial for the eyes;
Green peas. Rich in vitamins PP, A, H, group B, contains minerals - zinc, boron, selenium, chromium, chlorine, sulfur, sodium, phosphorus, helps regulate work of cardio-vascular system, removes swelling, improves brain function and slows down the aging process;
Bulgarian pepper. Contains beta-carotene and vitamin C, potassium, copper, selenium and zinc. Helps with insomnia, stress, memory disorders. Indispensable for poor eyesight, strengthens capillaries, promotes their elasticity;
Carrot. The composition includes vitamins D, E, K, PP, provitamin A, copper, colbanat, phosphorus, manganese, various acids and oils. Used for poor vision, anemia, skin diseases, cardiovascular diseases. It has choleretic, anthelmintic, analgesic properties;
Onion. The composition includes many minerals and vitamins. Allows you to avoid colds and various infectious diseases. Normalizes the water-salt balance of the body, strengthens the immune system;
Zucchini. The content of vitamin C and carotene is high, which determines its strengthening properties. Normalizes the water-salt balance, it is useful for stagnation of bile, cholecystitis, poor liver function, strengthens the heart muscle;
Green beans. It contains a lot of B vitamins, copper, potassium and zinc. Reduces blood sugar, calms nervous system, removes kidney stones, has a beneficial effect on male potency, good for teeth;
Spinach. It contains a lot of vitamins and minerals, but very few calories: 20 kcal per 100 g. Stimulates intestinal function, prolongs the youth of cells, strengthens blood vessels, vision. Useful for anemia, hypertension, tuberculosis, exhaustion, constipation, gastritis.

Calorie content vegetable omelet depends on the set of ingredients, but on average it is about 185.78 kcal per 100 g of product. Thanks to this, the dish can be eaten for dinner by those who are watching their figure.

Vegetable omelette in the oven

An omelette with vegetables in the oven turns out fluffy, tasty and healthy.

milk - half a glass;
eggs - 2 pieces;
carrots - 1 piece;
bell pepper - 1 piece;
broccoli - 200 g;
leek - half a stalk;
zucchini - 200 g;
cheese - 100 g;
salt pepper.

Chop the vegetables and fry them in oil for 5-7 minutes.
Add the cabbage last, add a little water and simmer for 7 minutes.
Post it prepared vegetables into a baking dish.
Salt the eggs, add milk, beat and pour over the vegetables.
Bake the omelette for 15 minutes at 190 degrees.
Grate the cheese, 3 minutes before readiness, sprinkle it on the omelette.

Frying pan recipes

With beans, bell pepper and cheese

green beans - 50 g;
bell pepper - 100 g;
eggs - 3 pieces;
Parmesan cheese - 50 g;
butter - 20 g;
pepper, salt.

Cut the vegetables into small pieces and fry.
Beat the eggs, add salt and pepper.
Pour the eggs into the pan and fry over medium heat for 7 minutes.
Sprinkle with grated cheese and leave on the heat for another 2 minutes.

With leeks and spinach

eggs - 4 pieces;
spinach - 100 g;
leek - 150 g;
sesame oil - 100 g;
salt.

Cut the onion and spinach into strips.
Beat the eggs and add salt.
Add prepared vegetables and stir.
Pour oil into the pan and pour in the omelette.
Fry on both sides.

With frozen vegetables

If you're in a hurry, make an omelet with frozen vegetables. You can choose one vegetable or a mixture.

eggs - 3 pieces;
milk - half a glass;
frozen vegetables - 1 package;
salt, herbs.

Fry the vegetables for 5 minutes, then simmer for another 7 minutes.
Salt the eggs, add milk and beat well.
Finely chop the greens, mix with egg mixture.
Pour the mixture into the pan.
Cook for 6-8 minutes.

Cooking in the microwave

If you want to make a dish quickly, but without a crust, cook it in the microwave.

eggs - 3 pieces;
milk - half a glass;
spinach - 100 g;
bell pepper - 1 piece;
green pea- 50 g;
salt.

Using a mixer, beat eggs with milk and add salt.
Chop the pepper and spinach.
Mix all the vegetables with the egg mixture and pour into the mold.
Microwave for 7-10 minutes.

You can add boiled meat, poultry or seafood to a vegetable omelet. It certainly won't make him any worse. But it will be even more satisfying. Scrambled eggs with vegetables are prepared using the same principle.

Omelet in a slow cooker

If you care about your health and figure, cook an omelette with vegetables in a slow cooker without adding oil.

eggs - 2 pieces;
cauliflower - 100 g;
Brussels sprouts - 100 g;
carrots - 100 g;
green peas - 50 g;
milk - 200 ml;
salt, soda, dill.

Grate the carrots.
Separate the cabbage into florets.
Fry the vegetables, cook in the slow cooker in the “Stew” mode for 7 minutes.
Beat eggs with milk and salt. Add baking soda at the tip of a knife and whisk again.
Finely chop the dill and add to the mixture.
Fill everything with the egg mixture.
After 10 minutes in the “Stew” mode, the omelette will be ready.

Now you know how to cook an omelette with vegetables in a frying pan, in the oven, in a slow cooker and in the microwave. Choose the recipe you like and cook deliciously for yourself and your loved ones!

This morning for some reason I was puzzled by the usefulness of breakfast. For breakfast, it is advisable to eat protein and some long-chain carbohydrates. Yes. I'm shocked myself. WITH curd mousse I didn’t want to make any noise, so I decided to remember my youth and cook it in the oven. Minimum fat and solid white. Which, if you sweep it away in the morning, supposedly adjusts the metabolism to an active mood. Yes, yes, there is something in this. Because after this omelet, I was attacked by unprecedented activity - I tidied up my entire house like a meteor, charged it, and made a vinaigrette. And in general, I managed to do a lot of useful things for myself and for others. And usually it’s like... In the morning you drink a cup of chicory with some - and then all day long you experience lethargy, laziness, the desire to crawl into a hole and forget yourself into eternal sleep.

Well, okay, closer to the point. More precisely, for an omelette with vegetables. It can be cooked in a frying pan and in the oven. If you cook an omelette in the oven, it practically does not settle, which cannot be said about the frying pan version, unless you use some tricks.

My vegetable omelette exists in both summer and winter. winter version. In winter - with frozen vegetables from your garden. In summer - with fresh vegetables, from there. At the time of writing this article, there is a hellish oak tree outside the window, but nothing prevents you from using this recipe in the summer heat.

To create an omelette with vegetables, we need: mail: :

8 eggs
200 ml milk
150 g plain cheese Russian type
250g frozen green beans
250 g frozen or fresh zucchini
150 g canned or frozen peas (I used canned today)
2 cloves garlic
Small piece of butter

Omelette with vegetables, recipe:

Zucchini, diced green beans Boil and green peas (if you use frozen ones) in a double boiler or simmer in a small amount of water.
Grease a baking dish with a piece of butter. Place the prepared vegetables into it, squeeze out the garlic and distribute evenly over the bottom of the pan.
In a bowl, mix milk with eggs, add salt and pour this mixture over the vegetables in the mold.
Cut the cheese into arbitrary slices (it will melt anyway) and place it on top. If you want to introduce the taste of cheese in the middle of the omelet, some of the cheese pieces should be sunk under the vegetables so that they do not float up.
Place the pan in a hot oven and bake for 5-10 minutes at 250-270 degrees. The omelette sets very quickly, turns out fluffy and does not fall off.

An omelette with vegetables can be supplemented with herbs or plain vegetable salad, if you have time and desire for it.

ABOUT Mlette with vegetables - a lazy summer option.

This recipe is lazier, because there is no need to boil the vegetables - if desired, you can lightly fry them and pour the omelette mixture in the same frying pan. For the summer version of the vegetable omelet, you will need the following vegetables in arbitrary quantities, all together or separately - at your discretion: tomatoes, red bell pepper, green onions, young zucchini, broccoli florets.

All this needs to be chopped into small pieces, salted, lightly fried in a small amount of vegetable oil and filled with the same omelette mixture of 8 eggs and 200-250 ml of milk. Cover the omelette with a lid and cook over medium heat until done.

Ready and will bring you benefit, benefit and nothing but benefit - at any time of the year.

Sometimes I read culinary forums for fun and have a lot of fun when people talk about numerous ornate manipulations for the sake of lush omelette from three eggs: pour in soda, add semolina, and stir with a mixer. And all for the sake of making the omelette in the frying pan half a centimeter higher. I read a couple of such allusions to my husband and slyly asked: “What do you think is the secret of a lush omelette?” The husband thought for about half a second and replied that you should not skimp on food - the more eggs, the thicker the omelet. And this, in my humble opinion, is truly so. The ratio of eggs to normal fat milk in good omelette– 1:3 in favor of eggs, and you need at least 10 eggs in a medium frying pan to see the notorious splendor without unnecessary dancing with dubious additives. All this is purely IMHO, of course, I again became unphilosophical out of habit.