Omelet preparation method. How to cook the perfect omelet. Lush omelette in a frying pan

Tall, curvy and ruddy! Everyone will find an omelet recipe to suit their taste.

Omelet with milk is an option that does not require a lot of ingredients. 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 and salt everything.
2. Mix everything well, preferably with a whisk, but a fork will also work. The most important thing is not to beat it.
3. Prepare the mold - grease it with a small amount of oil so that nothing sticks. Take a size that is not too large, so that the poured mixture is 3 centimeters in height.
4. After you have filled the mold, you need to put it in the oven, preheated to 180-200 degrees. In time - about 15-20 minutes until a golden brown crust forms. When ready, let it sit for a while before eating.

A fluffy omelette in a frying pan?

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

List of ingredients:

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

Cooking process:

1. Take any bowl and in it make a homogeneous mixture of eggs, milk and seasonings. There is no need to beat, just stir everything well.
2. Heat a frying pan slightly and place the butter in it until it melts evenly.
3. Pour in the mixture, cover with a lid and cook over low heat for about 3 minutes. The dish should become thick, after which you can turn the heat even lower and simmer for about five minutes.

French recipe with cheese

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

Required Products:

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

Cooking process:

1. Mix the eggs with the milk and stir everything with a fork.
2. Prepare the pan: it should be warm enough. If you cook it cold, the omelette will not rise.
3. Grease the mold with oil and pour in the eggs and 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 side of the omelette and fold it over the other. You can turn off the heat, but do not remove it from the stove - let it sit for about 30 seconds.

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

Make your child happy - do it delicious and fluffy omelet like in kindergarten with plenty of milk.

Cooking ingredients:

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

Cooking process:

1. Making this omelet recipe is simple: start by separating the eggs. Mix the yolks with milk until the mixture becomes homogeneous.
2. Beat the whites separately. You need to get good foam. Then combine this mixture with the yolk mass.
3. Select a baking dish, preferably small. Spread it with butter and pour eggs and milk into it.
4. Preheat the oven to 200 degrees in advance and cook the omelette for about 30 minutes. Do not open the oven during cooking.

With tomatoes and bell peppers

A lush omelette in a frying pan with vegetables is a healthy and satisfying dish.

Required ingredients:

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

Cooking process:

1. Prepare the vegetables. To do this, peel the pepper and cut it, preferably into strips. Tomatoes can be either cubes or strips. The cheese is grated on a coarse grater, and the greens are finely chopped.
2. Heat the frying pan well by pouring a little oil into it and place the prepared vegetables in it. They need to be fried a little, literally a couple of minutes, over low heat, so that they become soft.
3. While the vegetables reach the desired state, mix the eggs with milk and flour. Immediately add your chosen spices.
4. Next, pour the mixture over the vegetables and cover the pan with a lid. Turn the heat to slightly lower 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 using what you can find at home.

Ingredients:

• a couple of eggs;
• any sausage, frankfurters 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, whisk the eggs with milk and salt.
2. There is no need to fry the selected meat products separately, as they are well baked during the preparation of the omelet. Just cut them into cubes or strips.
3. Grease the pan with any oil and fill it with the resulting mixture.
4. Preheat the oven to 180 degrees and place a mold or frying pan with the future omelet there. Bake for about 15 minutes. You should get a ruddy, uniform surface.

Frittata - traditional Italian omelette

This omelette is prepared with the addition of various filling ingredients. We offer a recipe with the most successful combination.

Required ingredients:

• one onion;
• garlic clove;
• 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 the herbs. Then grate the cheese and make an egg mixture: mix the eggs with salt, pepper and add herbs and 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 until it turns a beautiful golden color.
5. After this, you can add onions with vegetables and fry for about five minutes.
6. Pour in the egg mixture and wait until it sets. After which the pan must be placed in a hot oven and cooked for about 15 minutes at 180 degrees.

Cooking in Polish with carrots in a frying pan

A real Polish omelette with filling.

For the dish you will need:

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

Cooking process:

1. Boil the carrots, peel them and grind them through a sieve or fine grater.
2. In a heated frying pan with oil, fry a little flour and mix it with carrots.
3. Add sugar to the resulting mixture and heat everything again.
4. Prepare the egg mixture: mix eggs, milk and salt. Pour into a hot frying pan and cook until done.
5. Place the dish on a plate and pour the carrot mixture on it. You can sprinkle fresh herbs on top and fold the omelet 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 onions;
• 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 them with salt.
2. Chop the onion and use a fairly sharp knife to turn the tomatoes into cubes.
3. Heat the oil in a frying pan and fry the chopped 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 turn the heat to low.
4. While the vegetables are simmering, prepare the base for the omelette: mix the yolks and whites, add spices.
5. Wait until the vegetables are ready and place them in the bowl with the eggs. Add tomatoes and peas to this.
6. Pour the resulting mixture into a hot frying pan, turn the heat to low and cook for 15 minutes.
7. Wait until all the liquid has evaporated, 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, frozen can also be used;
• 250 ml 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 are not suitable for omelettes. Wait for them to dry and cut into thin strips.
3. Place the contents of the eggs in a bowl, add salt and mix with a whisk or fork. We also pour milk here; it should not be cold, but not hot either.
4. Mix the egg-milk mixture with the herbs and stir.
5. Select a small mold, pour the mixture into it, smooth everything out well and put it in the oven to cook. Cooking will take from 30 to 60 minutes. The finished dish should be elastic.

Tamago - yaki, Japanese omelette

A favorite omelette among the Japanese, who know a lot about food and proper nutrition.

Required ingredients:

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

Cooking process:

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

Quick and tasty in a slow cooker

Cooking an omelet in a miracle frying pan with minimal time.

Ingredients:

• a large spoon 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 with a whisk, but you can get by with a fork.
2. Add a little salt and pepper for a more spicy taste. And also butter. You can cook without it. The omelette will turn out anyway.
3. Also grease the multicooker mold with oil and pour the mixture into it.
4. Set the “Baking” mode for 25 minutes. Another option is to select the “Multi-cook” program, but then it will take more time and a temperature of 110 degrees.

Story

It would not be an exaggeration to say that the omelette is an ancient food, because the technology lies on the surface! In France, the word omelette has been known since the 16th century; Rabelais himself mentioned it in Gargantua and Pantagruel. True fame came to the egg dish thanks to Napoleon Bonaparte. According to legend, when Napoleon and his army were traveling through southern France, they decided to spend the night near the town of Beceres. The Emperor liked the omelette prepared by the local innkeeper. The next morning, he ordered the townspeople to collect all the eggs in the area and prepare a huge omelet for his army. We will never know how big it was or how much it weighed, but we do know that in 2012, an omelette was prepared in Portugal from 145,000 eggs in a 10.3-meter frying pan weighing 6,466 kg!

Technology and tradition

The main thing you need to know about omelet technology is that the liquid egg mixture is not beaten or stirred during the cooking process, but is thickened exclusively by heating in a well-heated frying pan in melted butter. The lid is not covered - the French omelette should not be fluffy, this is not a soufflé. Before serving, the omelette is folded in half or rolled into a tube. You can put the filling inside.

Omelettes were prepared differently in the USSR. With milk, often with a spoonful of flour or starch, with the lid of the pan closed over low heat or in the oven. “Our” omelets, compared to the classic recipe, are traditionally fluffier and juicier. Such, for example, is the iconic “omelet, like in kindergarten.”

Every national cuisine has its own variation of the omelet. This is an Italian frittata, an English omelette with the same bacon, a Spanish tortilla espagnola, a Bulgarian mish-mash, an Iranian kyukyu, a Japanese omuraisu and tamagoyaki, and so on on a very long list.

Eggs

• An omelet for 1 person will use 2-3 eggs. If you decide to make an omelet for several people, 1 large one for everyone is, of course, possible, but it’s better to make several small, portioned ones, then the omelet turns out more tender. Fresh eggs are good for omelettes, and the fresher the better.
• There is no need to beat and foam the eggs, just mix the yolk and white so that a single substance is formed.
• The dish is prepared without stirring the egg mass, and this distinguishes omelet from scrambled eggs.

Oil

Nothing beats an omelet cooked in butter. For 2 eggs 1 tsp is enough. It is acceptable to cook with vegetable oil or a mixture of vegetable and butter.

Pan

• Size matters: if the pan is too small, the omelette will be thick and spongy. If it's big, wait for a pancake instead of an omelette. For an omelette of 3 eggs with a thickness of 5 mm, a frying pan with a diameter of 14-15 cm is ideal.
• Since the pan must be very hot, it must have a thick bottom. The first thing that comes to mind is a cast iron frying pan. But it is very heavy! It is also important that nothing sticks to the bottom. A suitable frying pan for making omelettes is one with a non-stick coating and a solid bottom.
• The pan must be very dry and hot. The temperature is clear - the omelette is cooked in a well-heated frying pan. But pre-treatment with salt will make it dry. Wipe the bottom and sides thoroughly with a paper towel and salt, and then clean with the same towel until perfect.

Advice. Never keep empty frying pans on the fire (the permissible maximum is so that your finger is hot) - such pans very quickly lose their internal structure, and food begins to stick to them.

Basic omelet recipe

Ingredients

• 3 eggs
• 1 tsp. vegetable oil
• 1 tsp. butter

How to cook

1. Break the eggs and mix the yolk and white until smooth. Don't beat it! Season with salt and pepper.
2. Heat a frying pan and melt butter in it. Once it starts to foam, pour in the eggs.
3. WITH Gently tilt the pan, first to one side, then to the other, so that the eggs are distributed evenly over the entire surface. Let the mixture thicken for about 20 seconds, then draw a line down the middle with a spatula and tilt the pan again. so that it can fill with liquid egg.Repeat until the omelette has thickened, remaining just slightly moist.
4. At this point, you can fill the omelette with whatever you like: grated cheese, pieces of ham, pickled mushrooms, smoked salmon or fresh herbs. Spread the filling and fold the omelette in half with a spatula.

On a note. The French omelette will turn out correctly if the inside is still a little moist. Do not overdry - an important condition!

Omelet from Julia Child

Refined taste is when the habit of precise proportions and graceful movements becomes second nature. Cooking can be a stylish show, even if its only audience is a cat on a kitchen stool. Julia Childe, for example, cooks an omelette in such a way that an ordinary dish turns into a masterpiece, and a simple cooking turns into high art.

1. Break the eggs into a bowl, add salt and pepper. Mix the egg yolks and whites with a large fork or whisk until smooth, without over-beating or foaming.
2. Place the frying pan on the stove, increase the heat to maximum and add a piece of butter. Once the butter begins to darken and bubble, add the egg mixture. Start tilting the pan in different directions so that the eggs are evenly distributed over the entire surface, then stop for about five seconds and give the eggs time to thicken a little.
3. You'll soon see "creases" along the edges of your omelette. Now you can tilt the pan 45 degrees and start shaking (that signature jerking motion that professional chefs have), or move it (as if turning it over) using a tablespoon from one edge to the center and the opposite edge. This will take no more than half a minute.
4. Turn the omelette onto the plate with the opposite side, that is, literally “upside down”. This is where “sleight of hand” comes in handy; it’s better to watch this difficult moment in video format - Julia Child herself prepares an omelette.

Omelet “like in kindergarten”

A popular recipe for an omelette in the oven, associated with GOST. It always turns out fluffy and is even easier to prepare than a French omelette. Milk can easily be replaced with cream or sour cream.

Ingredients

• eggs 5 pcs.
• milk 500 ml
• salt to taste
• approximately 20 g butter for greasing the pan

Steam vegetable omelet

An omelette prepared in this way in a multi-cooker-steamer differs from the traditional one in its greater tenderness of texture and lightness. Steamed vegetables provide fresh taste and pleasant, dietary freshness.

Ingredients

• eggs 4 pieces
• 0.5 small head of broccoli
• champignons 6 pieces
• green peas 2 tbsp. spoons
• canned corn 2 tbsp. spoons
• salt, pepper, dry herbs of your choice

Omelet with mushrooms and tomatoes

It is important to know 2 points here: the ratio of eggs and milk should be 1:1 (1 egg per 1 tablespoon of milk), and the vegetables must be fried before adding. And one more thing: pour the eggs into a preheated slow cooker.

Ingredients

• eggs 5 pcs.
• milk 5 tbsp. l.
• champignons 6 -7 pcs.
• cherry tomatoes 10 pcs.
• dry Italian herbs 1 pinch
• vegetable oil 3 tbsp. l.
• salt 1 pinch

Frittata with zucchini

The Italian omelette frittata is unique in technology. The omelet is first “set” on the stove and then baked (“finished”) in the oven. The classic frittata includes leeks and hard cheese, and the variations on the theme are endless.

Ingredients

• 1 large zucchini squash
• vegetable oil 2-3 tbsp. l.
• eggs 6 pcs., large
• cottage cheese or ricotta 200 g
• parmesan 30 g
• salt, ground black pepper
• green basil a few leaves
• fresh thyme a couple of sprigs

Omelette with bacon

Contrary to all the recommendations of nutritionists, the Englishman eats 2 eggs a day, boiled or scrambled. An omelet with all sorts of fillings, especially the classic omelet with bacon, is still inseparable from the concept of “a gentleman’s breakfast.”

Ingredients

• eggs 4 pieces
• bacon 8 strips
• mustard 2 table. spoons
• butter 1 table. spoon
• milk 1/2 cup
• hot pepper, salt

Bulgarian mish-mash

“Mish-mash” is translated as “mash,” which immediately makes the essence of the dish clear. The Greeks know something similar as “strapantsada” - with the same translation. You don’t need much skill to mix anything with anything, pour it over eggs and bake it in the oven - any student or bachelor will tell you that there is no better dish, and omelet lovers of all ages and statuses will agree with this.

Ingredients

• bell pepper 1 pc.
• tomatoes 2 pcs.
• feta cheese 200 g
• onion 1 pc.
• garlic 2 cloves
• vegetable oil 50 ml
• eggs 4 pcs.
• pepper, salt, dry seasonings
• fresh herbs

Tamagoyaki rolls

There are several types of omelettes in Japan. The most famous is the fast food fried rice omurice, which can be bought at every eatery. Tamagoyaki omelette is a different type: depending on the additives, it can be spicy or sweet. Designed like rolls, very elegant.

Ingredients

Lush omelette - general cooking principles

To make a truly fluffy omelette, beating eggs with milk will not be enough. Often, during the cooking process, an omelette looks like this - fluffy and airy, but as soon as you transfer it to a plate, not a trace remains of its original appearance. To prevent the omelette from losing its shape, you need to resort to some tricks. In fact, there are a lot of options for preparing a lush omelette. Some people think that the mixture needs to be beaten more intensively; some housewives add a little soda and even yeast to the milk and eggs. You can also add a small amount of flour to the mixture. It plays the role of “cement”, which glues the mass together and thus maintains its shape. By the way, you can’t feel the flour in an omelette at all if you add it in moderation. It is best to cook a fluffy omelette in the oven, although it takes a little longer. But the egg-milk mixture will be baked evenly, and not fried, as a result of which the fluffiness will be preserved.

Lush omelette - preparing food and dishes

To prepare a fluffy omelette, you will need a non-stick frying pan or oven-safe pan, a deep bowl, a whisk, as well as a knife, grater and cutting board for preparing additional ingredients.

Decide in advance what size the omelette will be; for this you need to prepare a certain number of eggs. The milk should be at room temperature, or even better, slightly warmed. You also need to chop the ingredients for the filling (sausage, tomatoes, etc.), grate the cheese.

Recipes for a lush omelette:

Recipe 1: Fluffy Omelette

Try making a fluffy omelette using this simple recipe. The breakfast dish will really turn out fluffy and tasty if done correctly. This recipe uses a small amount of flour in addition to eggs and milk.

Required ingredients:

• 4 large fresh eggs;
• Milk - 60 ml;
• Flour - 4 tsp;
• Salt - to taste;
• Ground black pepper - optional;
• Butter.

Cooking method:

Break the eggs into a deep bowl, add salt to taste, and add ground black pepper if desired. Pour milk into a bowl. Add flour (take 1 teaspoon for 1 egg). Mix all ingredients thoroughly. The mass should be homogeneous, without lumps. Melt butter in a heated frying pan and coat the sides. Carefully pour in the mixture and spread evenly on the surface. If the bottom begins to burn, but the top of the omelette remains liquid, you can carefully lift the edge of the pancake on one side and tilt the pan so that the liquid part drips down. Do the same on the other side. A fluffy omelette will be ready as soon as the top becomes thick.

Recipe 2: Lush omelette in the oven

This recipe uses the same ingredients, the only difference is the cooking technique. A fluffy omelette takes a little longer to cook in the oven, but it really turns out just like in kindergarten.

Required ingredients:

1. Eggs - 6 pcs.;

2. 3/4 cup milk;

3. Salt - to taste;

4. Butter.

Cooking method:

Break the eggs into a deep bowl and beat with a whisk for 1 minute. Heat the milk at 40 degrees and pour it into the eggs, constantly whisking them. Season the mixture with salt. Grease a baking dish with butter and carefully pour in the mixture. Preheat the oven to 180-200 degrees and place the form with the omelette there. Bake for about 25-30 minutes.

Recipe 3: Lush Italian omelet with ham and cheese

To prepare such a fluffy omelet you will need eggs, spices and any filling. This recipe uses mozzarella cheese and ham.

Required ingredients:

• Eggs - 3 pcs.;
• Olive oil - 30 ml;
• Any spices;
• Salt - to taste;
• Greenery;
• Garlic clove;
• Grated mozzarella cheese - 50 g;
• Ham - 100 g;
• Milk - 45 ml.

Cooking method:

Beat eggs with milk, add salt and spices. Chop the greens and garlic clove. Cut the ham into thin cubes. Pour a small amount of olive oil into a heated frying pan, then pour in the egg mixture. As soon as the bottom of the omelette sets, lay out the ham and herbs with garlic, sprinkle the surface with grated cheese. Place the semi-liquid omelette in the preheated oven and bake until done.

Recipe 4: Fluffy omelet in the microwave

This recipe for a fluffy omelette is a real find for those who don’t want to bother with the oven or keep an eye on the frying pan on the stove. Just mix all the ingredients, place in the microwave and in a few minutes you can enjoy a delicious fluffy omelette.

Required ingredients:

1. 2 chicken eggs;

2. 110-115 ml milk;

3. Half a large ripe tomato;

4. 30 g cheese;

5. 2-3 sprigs of dill;

6. Salt, ground black pepper - to taste.

Cooking method:

Crack 2 eggs into a microwave-safe bowl. Beat the eggs until foamy. Pour in the milk and mix everything thoroughly. Season the mixture with salt and pepper. Cut the tomato into small cubes. If you are preparing a children's dish, you need to remove the skin from the tomato. Grate the cheese. Place cheese and tomatoes in a bowl. Chop the dill and add to the egg mixture. Mix the mixture, distributing all the ingredients evenly. Microwave the bowl for 4 minutes.

Recipe 5: Lush omelette with sausage

A fluffy omelette with sausage is the perfect dish to start the day. To prepare you will need eggs, tomatoes, any sausage and green onions.

Required ingredients:

1. 3 chicken eggs;

2. Milk - 160-170 ml;

3. Salami;

4. 1 ripe tomato;

5. Green onions;

6. Salt - to taste;

7. Olive oil;

8. Pepper mixture.

Cooking method:

Cut the tomato into slices. Also cut the sausage into slices. Cut green onions into small rings. Mix eggs with milk, season with a mixture of peppers and salt. Grease a baking dish with olive oil (or butter). First, lay out the tomato slices, place the sausage on top and sprinkle with green onions. Pour the egg mixture over the ingredients and bake in the oven at about 200 degrees. Bake until done.

Lush omelette - secrets and useful tips from the best chefs

A few tips below will help you prepare a truly delicious and fluffy omelette:

— The success of preparing a fluffy omelet largely depends on the quality of the milk used. It is also recommended to take about 15 ml of milk per egg (depending on the size of the eggs);

— If time permits, it is better to beat the yolks separately from the whites in different bowls, after which the components are carefully combined;

— To make the omelette fluffy, you can carefully pour the egg mixture into a frying pan that has not yet warmed up and cook over very low heat;

— One of the secrets of a lush omelette is pouring hot milk into the mixture or adding half a teaspoon of soda slaked with vinegar;

— For a fluffy omelette, milk can always be replaced with cream, and butter with vegetable oil. To add a creamier taste, you can add a little sour cream to the egg mixture. The omelette will be even tastier and more tender if you cook it with baked milk.

Ingredients:

• 4 eggs;
• 100 ml milk;
• a pinch of salt;
• 1 teaspoon sunflower oil.

Preparing to cook

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

Traditional cooking method

Grease a frying pan with oil, add the mixture there, place over medium heat and cover with a lid. Cook for about 10 minutes: the omelet should be cooked through in the middle, but not burnt.

Steamed omelette

Using the same recipe, you can steam an omelette, then no oil is required. Simply pour the mixture into a heat-resistant bowl and place on the base of a steamer or multicooker. In 15 minutes the omelette will be ready.

Boiled omelette

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

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

Portioned omelette

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

2. Omelet with ham, tomatoes and onions

Ingredients:

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

Preparation

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

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

Grease a frying pan with oil and pour the omelette into it. Fry, covered, over medium heat until cooked through - about 15 minutes.

3. Omelette with cheese, spinach and nuts

Ingredients:

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

Preparation

Beat eggs with milk and salt. Grease the pan with oil. If a tall and fluffy omelette is usually welcomed, then for this recipe it must be quite thin, so either use a large diameter bowl or divide the mixture into several servings.

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

4. Frittata

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

Ingredients:

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

Preparation

Cut the tomatoes in half and place the cut sides on a paper towel to remove excess liquid. Peel the pepper and chop into large pieces. Beat eggs with salt and milk, add cheese.

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

5. Omelette with mushrooms and spices

Ingredients:

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

Preparation

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

6. Omelette with asparagus and tomatoes

Ingredients:

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

Preparation

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

7. Omelette with strawberries and soft cheese

Ingredients:

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

Preparation

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

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

You will need

• • For the Powdered Egg Omelette recipe:
  • 3−4 tbsp. egg powder;
  • 1.5−2 glasses of milk;
  • salt to taste;
  • butter to taste.
  • For the recipe “Broth with dumplings”
  • 4 bouillon cubes;
  • 1 cup flour;
  • 3 tbsp. melted butter;
  • ½ tbsp. egg powder.
  • For the Camping Omelette recipe
  • per person:
  • 1.5 tbsp. egg powder;
  • 10 g milk powder;
  • 1 tsp melted butter;
  • 15−20 g chopped cheese;
  • salt to taste.
  • For the recipe “Pancakes with yeast”:
  • 5 cups wheat or buckwheat flour;
  • 5 glasses of milk;
  • 1.5 tsp. egg powder;
  • 2 tbsp. Sahara;
  • 1 tsp salt;
  • 50 g yeast;
  • 200 g butter;
  • 20 g lard.

Instructions

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 and add salt. Melt the butter in a preheated frying pan and pour in the egg mixture. Bring until cooked, covered, over low heat.

Broth with dumplings This broth can be prepared on the go. Pour a glass of water into a bowl and add 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, place in boiling water, and stir. Add the prepared dough to the pan gradually, ¼ tbsp at a time. 2-3 minutes after the dumplings emerge, the broth is ready.

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

Pancakes with yeast Heat 2 cups of milk in a saucepan. Dissolve yeast and 3 cups flour in warm milk, stir. Cover the dough with a napkin and place in a warm place for 30-40 minutes. Add salt, sugar, butter and egg powder. Stir, add the remaining flour, knead until elastic, gradually diluting with the remaining milk. Place in a warm place again. Mix the risen dough and bake as usual.

To eat healthy, you need to include organic foods in your diet. The dishes are also subject to requirements that allow them to preserve the beneficial properties of products, their aroma and color. This is achievable using the company's cookware " Zepter" For example, vegetables and seafood will cook perfectly without using water 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 prepared dishes and is important for those who monitor their health and weight.

Instructions

Take a saucepan and cover it with a lid. Place the pan on the fire and heat it to such a temperature that you can fry the meat. You can determine this by the arrow of a special heating device built into the lid of your pan. The arrow should be at the beginning of the green field. Adjust this position in an electric stove by the amount of heat and the strength of the fire in a gas stove. Place the 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.