How to cook an omelet in a slow cooker. Steamed omelette in a slow cooker. Steam omelet: how to cook in a slow cooker

The multicooker has significantly simplified the work of the housewife in the kitchen. After all, with the help of this miracle technique you can cook soups, roasts, pilaf and even omelettes.

You can almost always make an omelet in a slow cooker. The main thing is to choose a successful recipe and set the program correctly.

Cooking secrets

To make an omelette in a slow cooker fluffy and tall, you need to take at least five eggs and a sufficient amount of milk.
Eggs and milk are not beaten, but only mixed until smooth. A whisk is best suited for this purpose.
Do not open the lid while the multicooker is operating, otherwise the omelette will settle.
Also, do not immediately remove the omelet from the bowl. When the baking time is up, you need to wait 5-10 minutes and only then open the lid.
You can add various vegetables, sausage, mushrooms, and cheese to the omelette mixture. But you need to be prepared for the fact that an omelette with fillings most often turns out not as high as we would like, and very often settles. Although this does not detract from its taste at all.
Some housewives add flour to the omelette. Thanks to this, it does not fall off, but becomes denser. If eaters are happy with this, then such a recipe has a right to exist.

There are many omelet recipes, and every housewife believes that only her omelet is prepared according to all the rules and is the most delicious. Therefore, recipes for different omelettes will be given below, and you can choose which one you like.

Omelette with milk in a slow cooker

Ingredients:

eggs – 5 pcs.;
milk – 2 tbsp.;
salt - to taste;
butter – 20 g.

Cooking method

Break eggs into a bowl and pour milk. Add some salt.
Using a whisk, whisk the mixture until the first bubbles appear.
Grease the bottom and walls of the multicooker bowl with oil and pour the egg-milk mixture into it.
Close the lid and set the “Bake” program. Cook for 20 minutes.
Wait 5 minutes and open the lid. Tilt the bowl and carefully transfer the omelette to a flat plate that has been preheated. This must be done so that the omelet does not fall off due to temperature changes.

Omelette with sour cream in a slow cooker

Ingredients:

eggs – 5 pcs.;
milk – 100 ml;
sour cream – 50 g;
butter – 20 g;
salt - to taste.

Cooking method

Break the eggs into a bowl. Pour milk, add sour cream and salt.
Lightly beat the mixture with a whisk or fork.
Grease the multicooker bowl with oil and pour the egg-milk mixture into it.
Close the multicooker with a lid, set the “Bake” mode and cook for 25 minutes.
After 5 minutes, carefully transfer the omelette to a heated dish. You can also cut it with a silicone spatula directly in the bowl and place it in portions on plates.

Omelette with cheese in a slow cooker

Ingredients:

eggs – 4 pcs.;
milk – 300 ml;
salt - to taste;
hard cheese – 50 g;
butter – 20 g.

Cooking method

Break eggs into a bowl and pour milk. Add some salt.
Beat the mixture with a whisk until a slight foam appears.
Grease the bottom and walls of the multicooker bowl with oil. Pour in the egg-milk mixture.
Close the multicooker with a lid and bake the omelette for 25 minutes in the “Baking” mode.
Grate the cheese.
Place the hot omelette on a plate and sprinkle with grated cheese.

Omelette with sausage, tomatoes and cheese in a slow cooker

Ingredients:

eggs – 5 pcs.;
milk – 1 tbsp.;
sausages – 2 pcs.;
tomatoes – 2 pcs.;
hard cheese – 100 g;
salt - to taste;
ground black pepper - a pinch;
green onion – 2 feathers;
butter – 20 g.

Cooking method

Grease the multicooker bowl with oil.
Cut the sausages into slices, place in a bowl and fry in the “Baking” mode for 5 minutes.
Dice the tomatoes and add to the sausages. Stir and cook for another 5-10 minutes until the liquid evaporates.
Break eggs into a bowl and pour milk. Add spices. Stir the mixture with a whisk.
Add chopped green onions to the egg-milk mixture and mix again.
Restart the multicooker program by selecting the “Bake” mode again. Pour the egg mixture over the tomatoes and sausages. Stir lightly, cover and cook for 25 minutes.
Grate the cheese on a fine grater and sprinkle on the finished omelette. Leave it covered so the cheese melts.
Place the omelette on a warmed plate and serve.

Omelet with cauliflower and sausage in a slow cooker

Ingredients:

eggs – 6 pcs.;
milk – 2 tbsp.;
cauliflower - half a fork;
sausage – 100 g;
green onion – 2 feathers;
salt - to taste;
ground black pepper - a pinch;
butter – 20 g.

Cooking method

Wash the cabbage and separate into inflorescences.
Place them in boiling salted water and cook for 3 minutes.
Remove the inflorescences with a slotted spoon and cool.
Cut the sausage into cubes or strips.
Cut the onion into thin rings.
Break eggs into a bowl, pour milk, add spices. Using a whisk or fork, stir the mixture until the first bubbles appear.
Add cabbage, sausage and onion. Stir again.
Grease the multicooker bowl with butter and place the mixture into it.
Close the multicooker with a lid and cook for 25 minutes, setting the “Bake” program.
The omelet turns out very soft and tender, so it can be divided into portions directly in the bowl and then transferred to serving plates.

Omelette with flour in a slow cooker

Ingredients:

eggs – 6 pcs.;
milk – 1 tbsp.;
flour – 1 tbsp. l.;
salt - to taste;
soda - a pinch;
butter – 20 g.

Cooking method

Pour the flour into a bowl and, stirring with a whisk, pour in the milk in a thin stream.
Add eggs, salt and soda.
At low speed, mix the mixture with a mixer, without beating it until it forms a rich foam.
Grease the multicooker bowl with oil and pour the resulting mixture into it. Close the lid.
Turn on the multicooker in the “Bake” mode and cook for 25 minutes.
Leave the lid on for five minutes and then carefully remove the omelette onto a warm flat plate. Cut into portions. This recipe is suitable for those who like a thicker omelette.

Omelet with champignons and sour cream in a slow cooker

Ingredients:

eggs – 6 pcs.;
sour cream - 1 tbsp.;
fresh champignons – 200 g;
green onion – 2 feathers;
cheese – 100 g;
vegetable oil – 1 tbsp. l.;
salt and pepper - to taste.

Cooking method

Wash the mushrooms thoroughly and cut into pieces.
Pour oil into the multicooker bowl and add mushrooms. Install the "Baking" program. With the lid open, cook until the liquid has evaporated and the mushrooms begin to lightly brown.
Add chopped onion and spices. Stir. Turn off the multicooker.
Place eggs and sour cream in a bowl. Beat lightly with a whisk.
Add fried mushrooms and grated cheese to this mixture. Stir.
If the multicooker mode has an “Omelet” function, select it. But you can use the “Baking” mode. Pour the mixture into the bowl, close the lid and cook for 20-25 minutes.
Carefully remove the omelette onto a plate and cut into portions.

Omelette with mushrooms, tomatoes and cheese in a slow cooker

Ingredients:

eggs – 4 pcs.;
mushrooms – 200 g;
cheese – 80 g;
fresh tomatoes – 2 pcs.;
onion – 1 pc.;
salt - to taste;
ground black pepper - to taste;
vegetable oil – 1 tbsp. l.

Cooking method

Clean and rinse the mushrooms. Boil them in salted water. Cool, dry on a towel and cut into pieces.
Cut the onion into strips.
Grease the multicooker bowl with oil, add mushrooms and onions. Select the "Baking" or "Frying" mode. Add mushrooms and onions and fry with the lid open until the onions are browned.
Break the eggs into a bowl and beat lightly with a whisk. Add mushrooms, spices and stir.
Pour into the multicooker bowl, set the “Baking” mode again and cook the omelette for 20 minutes.
Cut the tomatoes into slices.
Grate the cheese on a medium grater.
Open the multicooker lid. Place tomato slices on the omelette and top with cheese. Warm the omelet for 5-10 minutes. During this time, the cheese will melt and the tomatoes will become soft.
Let the omelette sit in the bowl for 5 minutes and carefully remove to a warm plate.

Steamed omelette in a slow cooker

Housewives rarely use a container for steaming. Apparently, many are confused by its small volume. But if you approach the cooking process creatively, you can even cook an omelet in a steaming bowl.

To do this, you will need any shape that fits easily into the bowl. But at the same time there should be enough space around it for steam circulation.

You can use small silicone molds to make muffins. Then each family member will receive a personal portion of the omelet. Of course, if the number of eaters is limited.

Ingredients:

eggs – 5 pcs.;
milk – 250 ml;
butter – 10 g;
salt - to taste.

Cooking method

Break eggs into a bowl, pour milk, add salt.
Lightly whisk the mixture until the first bubbles appear, or simply stir with a fork.
Grease the mold with butter and pour the egg-milk mixture into it. Place the mold in a steaming container.
Pour half a liter of water into a multicooker pan. Place the container in it. Close the lid. Turn on the multicooker and set the “Steam” mode. Cook for 20 minutes.
Carefully turn the omelette onto a flat plate and serve.

Note to the hostess

To ensure that the multicooker serves you for a long time, do not forget to use only wooden or silicone spatulas and spoons. Metal spoons will damage the coating of the bowl, and then all the dishes in it will burn.
To prevent the finished omelette from falling off, immediately after cooking, let it rest in the bowl for at least 5 minutes and only then put it on a plate.

Omelette is an ideal breakfast dish. Tender and airy, easy to prepare, omelette is one of the most favorite dishes in many families. You don’t need any exotic products to prepare it. Everything you need is almost always present in your refrigerator.

Eggs, butter and milk - that’s the entire “omelet base”. Well, then the flight of fancy begins. Omelettes with cheese, ham, tomatoes, mushrooms and beans, chicken and rice. It’s impossible to list everything, even if you try really hard. Yes, this is of no use. Each housewife experiments in her own way, and rightly so. Everyone’s creative component works differently, so there will be many results.

But a few recipes are still worth paying attention to. The main thing to remember is the freshness of products and their quality - this is a necessary component of any action in the kitchen.

Classic omelette in a slow cooker

Cooking time

calorie content per 100 grams

Cooking process:

This recipe is a classic of the genre. Only basic products and nothing extra. But even in this form, if you do everything as expected, you will get the most delicate dish on your table. Which is exactly what we were striving for.

Omelette with tomatoes and mushrooms

Fresh tomatoes occupy the first place among filling ingredients for omelettes. This is understandable - tomatoes are almost always in the house, they go well with an omelet and adding them to a dish does not take much time or effort.

Cooking time - 35 minutes.

Calories per serving: 85.51 calories.

Cooking process:

Beat the eggs. It is advisable to beat the whites and yolks separately. Pour milk into a bowl with eggs, add spices;
Wash the tomatoes thoroughly. Cut them into thin half rings;
Rinse the mushrooms several times under running water. Dry, cut into thin slices;
Place tomatoes and slices of mushrooms into the egg and milk mixture. Salt the mixture;
Preheat the multicooker, coat the bottom with oil. Pour omelette mixture into bowl. Set the “Baking” mode and cook for 20 minutes;
After the signal about the end of the cycle, remove the omelette onto a plate, fold in half, decorate with herbs and serve.

Tomatoes will bring their freshness and sourness to the dish, and mushrooms will add notes of forest aroma to the dish. If desired, the mushrooms can be lightly fried after slicing and then added to the omelette mixture.

Delicious omelette with cheese and green beans

If you haven’t tried this version of an omelet, you’ve lost a lot. The dish turns out tasty, very filling - it’s perfect enough to not feel hungry on weekdays until business lunch. This omelet is love at first time. Once you try it, you will cook it for yourself and your loved ones all the time.

Cooking time - 25 minutes.

Calories per serving: 136.56 calories.

Cooking process:

Break the eggs into a bowl. Add sour cream, salt, pepper and beat until smooth with a fork or whisk;
Without defrosting, simmer the beans in boiling water for 7 minutes;
Place the beans in a colander and let the water drain;
Add a mixture of fats (butter + vegetable oil) to the multicooker bowl and fry the beans in it;
Pour the egg and sour cream mixture over the beans, sprinkle pre-grated cheese on top of the omelette mixture, and close with a lid. Cook on the “Baking” program for 15 minutes;
At the end of the cycle, turn off the multicooker and hold the omelet under the closed lid for about 10 minutes. Then take out the omelette, place it on a plate and fold it in half. Serve hot.

It is better to use a soft cheese that is easy to melt. The mixture of fats is adequately replaced by one of the components - vegetable or butter, with an increase in the content due to the second component.

Cooking an omelette with cottage cheese and steamed herbs

Steam omelette is not just very tasty, but also a very healthy dietary dish. Greens, cottage cheese and eggs, in general, are an amazing combination that tastes like nothing else. And here, as in other recipes, you can use various additives. For example, boiled chicken meat, vegetables, lean ham - it is very difficult to spoil the dish with anything.

Cooking time - 30 minutes.

Calories per serving: 135 calories.

Cooking process:

Prepare all the ingredients for work;
Place the cottage cheese in a bowl. Mash it with a fork. For adult consumers, take low-fat cottage cheese, and for small eaters it is better to take 9% cottage cheese;
Wash the greens, process and finely chop. Place in a bowl with mashed cottage cheese. The greens can be anything: dill, parsley, spinach;
Beat chicken eggs into a bowl with the curd mixture and add salt;
Mix the contents of the bowl thoroughly with a fork. There is no need to mix vigorously, with great pressure, otherwise the product will lose its airiness. Cottage cheese is a delicate product and requires the same treatment;
Turn on the multicooker. Pour the curd and egg mixture into the bowl. Set the “Baking” program for 20 minutes;
Leave covered for five minutes, then carefully remove the omelette from the bowl onto a plate, portion it and serve.

A glass of milk is always ideal for an omelet, and then your day, which began with such a positive breakfast, will pass in the brightest colors.

Japanese omelet recipe with chicken fillet and rice

Since we've already got our hands on omelettes, we can't ignore the Japanese omelet with chicken and rice - Oyakodon. Japan and China are probably always present in those recipes that contain rice. But it's not that bad. Thanks to them, we got to know a lot of delicious and interesting dishes. One such dish is Oyakodon.

Calorie content - 234.51 calories.

Cooking process:

Wash the onions, process, peel, cut into thin half rings;
Wash the green onions, trim on both sides to make smooth, uncrumpled skewers, cut into wide rings;
Heat a saucepan over low heat and pour in the entire amount of soy sauce specified in the recipe;
When the sauce is boiling, add the onion, cut into half rings, into the saucepan. Sprinkle granulated sugar on top of the onions. Boil with constant stirring for three minutes;
After this, cut the chicken fillet into medium-sized cubes. There is no need to grind it too much - the meat should be juicy and elastic;
Place the chopped chicken fillet in a saucepan with the sauce and onions and stir. Once the meat turns white on one side, carefully flip them over to the other side and cook for a couple more minutes. The fillet cooks very quickly - at most - 4 minutes;
In a separate container, quickly beat the eggs with a fork or whisk until smooth;
There is no need to salt the mixture - there is enough of it in soy sauce;
Boil rice in a saucepan. Rice to water ratio: 1 part rice to 1 ¼ cold water. Cook covered;
Pour a little oil into the bottom of the multicooker bowl and heat it. pour in the omelette mixture. Close the lid. Set the “Baking” mode for 5 minutes. Cook until the end of the cycle;
When the omelette is ready, place rice in a heap on a serving plate. Place the omelette on top of the rice. For convenience, you can cut the omelette into triangles and place it on top of the omelette. Sprinkle it with green onion rings. Serve immediately.

To make the recipe “closer to Japanese” use Nishiki rice and Kikkoman soy sauce. If you don’t want to go and look for this particular product, our domestic rice and soy sauce sound quite worthy in Oyakodon.

Hearty omelet with cauliflower and sausage

Some people are looking for dietary omelettes, some are just looking for light ones, while others, on the contrary, want a hearty, “impact” omelet - eat, eat like that. So that you don’t have to remember about food until lunch. Let's prepare the next version of the omelet.

Cooking time - 40 minutes.

Calories per serving: 136.23 calories.

Cooking process:

Wash the cabbage thoroughly. Carefully divide into florets;
Boil water in a saucepan and add salt. Place cauliflower florets in boiling water and boil for 3 minutes. Remove the inflorescences from the saucepan with a slotted spoon and cool. If you need to cool as quickly as possible, transfer the cabbage to a bowl and cover with edible ice;
Cut the boiled sausage into a medium cube or block, as you prefer;
Process the green onions, rinse them, dry them on a kitchen towel, cut into thin rings;
Break chicken eggs into a separate bowl, pour in milk, add spices. Using a whisk, fork or mixer, beat the mixture until the first bubbles appear on the surface;
Add chopped sausage, cauliflower and onion to a bowl. Stir gently;
Grease a multi-cooker container with butter and transfer the omelette mixture into it;
Close the device. Set the “Baking” mode for 20 minutes;
The product will turn out soft and tender, so it makes sense to carefully portion it with a spatula directly in the multicooker bowl, and then place it on portion plates.

If desired, this omelet can be made with cheese. The cooking technology does not change, only before closing the machine with the lid, you need to sprinkle the omelette mass with a good layer of grated cheese (about 50 g).

To get a fluffy and tall omelette, take at least 5 eggs;
Do not try to beat milk and eggs into foam. Enough to mix well;
Do not open the lid of the multicooker during operation - the omelette will instantly sag;
Flour is rarely added to omelettes. The only goal is for the omelette to become denser.

Bon appetit. Experiment, imagine, create!

Cooking is one of the entertaining sciences. Professionals never cease to amaze us with new dishes. It would seem that today you can cook anything and from anything. Cookbooks contain many recipes for preparing food for every day. On television we can constantly watch the work of culinary specialists and highly qualified chefs offering to prepare various dishes. But still, when waking up early in the morning, most people prefer an omelette.

Even this dish can be prepared in various ways with the addition of various ingredients. It makes a good omelette. For this we need three eggs, two or three glasses of milk, a pinch of salt. in the Polaris multicooker is as follows: eggs with a small amount of salt must be thoroughly beaten until fluffy with a fork or whisk. Then add milk and continue whisking. Pour all contents into a saucepan. Select the "Baking" program and set the timer for fifteen minutes. Once the omelette is ready, it is not recommended to take it out immediately. Let it sit for a few more minutes and it will come. Then take it out and put it on plates.

Can be prepared in the Polaris multicooker. For this you will need: three eggs, half a glass of milk, a medium-sized meaty tomato, two hundred grams of milk sausage. Beat the eggs thoroughly with milk until smooth and fluffy. Cut the sausage into half rings, tomatoes into rings. Place sausage, tomatoes in a saucepan and pour eggs and milk over everything. To cook an omelet in the Polaris 0517 multicooker, you must also set the “Baking” program and the time to fifteen minutes. When the program is completed, after about five minutes we take out the omelette and place it on plates. You can decorate with greenery.

The omelet in the Polaris multicooker with the addition of herbs and cheese turns out very tasty. Beat three eggs and a glass of milk for an omelette. We grate any hard cheese on a coarse grater, and finely chop the dill. Pour the beaten eggs with milk into a saucepan. Sprinkle herbs and cheese on top. Set the “Baking” program for fifteen minutes. After cooking, place on plates.

An omelette with croutons and green onions turns out to be tasty and nutritious. To do this you will need three eggs, a glass of milk, a bunch of green onions, a loaf (three pieces). Beat the eggs thoroughly, add milk, mix. Cut the loaf into thin slices and fry on both sides. Next, put it in a saucepan, sprinkle with finely chopped onions and pour in beaten eggs and milk. For this omelet you need the “Baking” program and time - fifteen minutes.

Omelette is one of the dishes that can be prepared in different ways. For baby food, the omelet can be served with canned corn or grated carrots. The omelette goes well with fried onions and green peas. To do this, the omelet is prepared in the usual way. After cooking, place on a plate and place a tablespoon of green peas and onions on the side.

A quick and healthy breakfast dish - an omelet in a slow cooker. Choose the best recipe for your family!

For us girls, it’s important because there is not a drop of oil in this omelet. Only eggs and milk. A man’s taste is “Omelette, like an omelet”...

Eggs - 5 pcs.
Milk - 1 glass
Salt - to taste

How to cook an omelet in a slow cooker: So. I poured water into the multicooker.

I set the mode to “steam” for 30 minutes.

While the water was boiling (as you know, time tracking in this mode begins only when the liquid boils, which is what we need!), I beat the eggs and salt with a mixer.

Beat again until fluffy foam.

She put two plastic bags one inside the other and poured the omelette mixture into it.

Trying not to leave much space, I tied the bags in a knot.

While I was performing all these manipulations, the time on the timer had not yet begun to count down the minutes, and I, looking inside, saw that there was very little left before the water boiled.

Without thinking twice, I sent the package with the omelette to the multi, closed the lid and froze in anticipation.

This is what the omelet looked like in the slow cooker after the signal.

She took the package out onto a plate, cut off the knot and...

This is the mass that appeared to my eyes (albeit bubbly, but dense), and my nose smelled the smell of boiled eggs (rich smell)

The omelette separated from the cellophane very easily and lay on the plate in the form of an egg cloud.

Such an omelette was always served for breakfast in Soviet sanatoriums and rest homes, and I always had a question - where is the fried crust?! And here!

The omelet cuts perfectly, very tender, tasty, just a 5+!

The color of my omelet is really so sunny, because I was lucky in the form of village homemade eggs. All the comments in terms of “Yes, it’s faster in a frying pan” are understandable, but a boiled omelette is great, try it! May it be delicious for you!

Recipe 2, step by step: steamed omelette in a slow cooker

Omelettes are a favorite dish of most children and adults. Usually omelettes are cooked in a frying pan or in the oven. I suggest trying the most delicate omelet cooked in a slow cooker. If you do not add black pepper, this omelet can be safely given to small children; it is also suitable for those who adhere to a diet. A delicious omelette that simply “melts” in your mouth is sure to please everyone without exception. The dish can be quickly prepared and served for breakfast, try it.

egg 2 pcs.
sour cream 30 g
milk 30 ml
butter 10 g
salt 1 chip.
ground black pepper to taste

Add cow's milk to the eggs.

Beat thoroughly with a whisk until smooth, add salt, sour cream and a little black pepper if desired.

Beat everything well again.

Grease a small mold (ceramic or foil) generously with butter.

Pour the egg mixture into the mold and place it in a bowl designed for steaming.

Pour about 1 liter of water into a large bowl, set the “Steam” mode for 20 minutes. After 10 minutes, when the water in the bowl boils, place the bowl with the omelette in the multicooker. Cover and cook for the remaining time - another 10 minutes. The omelette will immediately be very fluffy, but then it will settle a little.

The omelet turns out very tender. Transfer it to a plate and serve with herbs. Bon appetit.

Recipe 3: omelet in the Redmond slow cooker (with photo)

Omelette is not only very healthy, but also very tasty. Chicken egg white contains amino acids, all that the human body needs. The yolk is even healthier, as it contains a lot of minerals. In this recipe I will show you how to cook an omelette in a Redmond slow cooker. Eat tasty and healthy!

Milk about 80-100 ml
Egg 4 pcs.
Salt to taste
Sunflower oil for frying
Ground black pepper to taste

A long time ago I read an interesting recipe for making an omelet. In order to prepare it unusually tasty and tender, you just need to calculate the amount of milk per egg and beat the eggs correctly. So: break the eggs into a convenient bowl. You just need to break it in such a way that exactly half of the shell remains intact. We will use this half to measure the amount of milk for 1 egg.

Since chicken eggs are all different sizes, we use this method (the amount of milk per 1 egg is approximately 20-30 ml.) Add salt and pepper.

Using a fork or whisk, lightly mix the eggs, but so that they are beaten as if preparing a cake. Just mix well.

How to cook an omelet in a Redmond multicooker? Pour a little sunflower oil into the multicooker bowl or grease it with butter, heat it in the “Baking” or “Frying” mode.

Pour the prepared egg mixture into the hot bowl.

Close the lid, set the “Frying” or “Baking” program, cooking time is 10 minutes. After 10 minutes, the omelette in the Redmond multicooker will be ready.

Remove the omelette and divide it into portions.

Bon Appetit everyone!

Recipe 4: fluffy omelette with milk in a slow cooker

Anyone can prepare a fluffy omelette in a slow cooker at home, especially since you can use an electronic kitchen unit for this purpose. The step-by-step recipe with photos, which you can find below, will clearly and easily tell you how you can whip up a delicious and healthy breakfast while you are getting ready for work. In our omelet we will use a completely classic set of products that you can easily supplement with your own ingredients. Spices, as well as a set of vegetables, you can use your own, which you usually add to dishes.

Owners of Redmond and Polaris multicookers will have no difficulty at all in preparing a simple delicacy in the form of an omelette, since these “smart” units have a special program for such a case. Although, of course, owners of household appliances from other manufacturers are no less fortunate, because all they have to do is add the necessary ingredients to the bowl, press a button and wait for the signal that the dish is ready. In this unit, unlike a frying pan, the omelette comes out fluffy. In addition, the finished treat becomes soft and equally baked. Moreover, with this method of preparation, vitamins and beneficial chemical elements found in eggs and milk are not lost in the omelet.

The only caveat you need to know is that each model of unit will require different cooking times, but on average the process takes about 20 minutes. Having cooked a fluffy omelette in a slow cooker at least once, you will probably want to make it again.

chicken egg - 9 pcs
milk - 100 ml
onions - 2 pcs
butter - 20 g
salt, spices, seasonings - to taste

To prepare an original fluffy omelet in a slow cooker, you will need a set of fresh ingredients, namely chicken eggs and milk. The latter can be used both at home and in stores. If you want to purchase baked milk, then know that the finished dish will be more fluffy and aromatic, but the shade of the omelette will not be yellow, but creamy. Once you have decided on a set of products, you can begin the process. First, you need to rinse the eggs under running tap water and carefully remove all remaining chicken waste products (if any) from the shell with a brush. It is advisable to constantly perform this procedure after you have brought the eggs home, and only then put them in the refrigerator. Next, you need to break the eggs into a deep bowl.

After this, you need to pour the required amount of milk into the eggs.

The resulting egg-milk mixture must be seasoned with salt and spices to taste, and then whisked with a fork or whisk until smooth. You can also use a blender (optional).

After this, you need to add melted butter to the bowl of the unit and place the chopped onion there, which must be fried until it becomes soft.

After the set time has passed, you need to open the lid of the kitchen aid. There is no need for stirring and turning over to the other side of the dish, which is necessary when cooking in a frying pan.

Our delicacy, prepared in an electronic unit, becomes very light and airy (see photo) and melts in your mouth. The presence of onions in the omelette is not accidental, since this vegetable adds juiciness and a piquant onion aroma to the dish.

The finished dish can be cut into portions and served hot. You can supplement your morning breakfast with fresh vegetables (tomatoes, radishes or bell peppers), sausage, cheese and fresh herbs. Green onions, lettuce or basil leaves, as well as finely chopped parsley or dill go very well with omelette. A fluffy omelette cooked in a slow cooker is ready.

Recipe 5: omelet in a slow cooker with milk and egg

Today we have a very simple, easy and quick recipe for a tasty and aromatic dish. I'll tell you how to cook an omelette in a slow cooker so that it turns out tender and fluffy. You can serve this omelet for breakfast or afternoon snack with fresh vegetables and herbs. Try it, you will definitely like it!

It is gratifying that this omelet does not contain wheat flour or other thickeners. Exclusively chicken eggs, milk and salt. And our miracle pot, the multi-cooker assistant, will use all these products to prepare such a tender omelette that would hardly be possible in a frying pan or in the oven. And it only takes 15-20 minutes, and a family of 3-4 people can have breakfast with a lush, tender and very tasty omelette with a creamy taste.

Regarding the multicooker: I have one of the simplest and cheapest models, but that doesn’t mean it’s bad. I am very pleased with my assistant. This is Scarlett SC-411, device power 700 W, bowl volume 4 liters.

chicken eggs - 6 pcs
milk - 300 ml
butter - 1 tbsp.
salt - ¼ tsp.

We prepare an omelet in a slow cooker from ingredients such as chicken eggs, milk, butter and salt. If desired, you can replace the butter with refined vegetable oil, but the first option, in my opinion, is definitely better. The finished omelette is more aromatic and has a creamy taste.

Break chicken eggs into a suitable bowl, wash them first under cold running water and wipe dry.

Pour milk (at room temperature, so that the omelette warms up faster and cooks in the slow cooker), add salt to taste.

Beat everything thoroughly with a fork, whisk or mixer so that the eggs are mixed with milk. It doesn't take long, just a minute.

Now grease the multicooker bowl well with butter and pour the omelette mixture into it.

Prepare a tender omelette in a slow cooker on the Baking mode for 15 minutes. Depending on the power of your appliance, cooking times may vary.

Transfer the finished omelette to a plate and serve immediately.

A delicate and very aromatic omelette is prepared in a slow cooker in a matter of minutes, so it can be made for breakfast for the whole family. In addition, this is a great snack when you don’t have time to cook something more serious. Bon appetit!

Recipe 6: veal omelette for a child in a slow cooker

veal - 50 g;
potatoes - 0.5 pcs.;
zucchini - 0.25 pcs.;
onions - 0.25 pcs.;
cauliflower - 30 g;
carrots - 20 g;
butter - 10 g;
chicken eggs - 1 pc.;
parsley - a little;
vegetable oil - 2 tsp.

So, first we prepare meat and vegetable puree. Boil the ground veal with carrots, add onions to the broth for taste. As soon as the meat is cooked, add potatoes, zucchini, cauliflower and cook until tender. At the end, add a little finely chopped parsley.

Mash with a fork (or blender) into a puree. I leave some vegetables in pieces so that the child is not lazy and chews. Add 2 teaspoons of unrefined vegetable oil to the puree.

We eat this puree for lunch. I cook the remaining half for dinner as follows.

Beat 1 egg with butter. Mix the egg mixture with the remaining puree. I also grease the baking dish with oil, pour the mixture into it and place it in the multicooker bowl for steaming. Cooking time 1 hour in “Steam” mode.

The result is a very tasty omelette, which the child simply sweeps off the plate. By the way, the filling of the omelet can be anything you want. And if you salt it, then even an adult will not refuse such a dish.

Recipe 7: Steam omelette with cheese in a slow cooker

2 eggs category C0 (about 60 g each)
120ml milk
1 slice of ham
2 slices cheese
5g. butter
2-3 cherry tomatoes
salt, parsley and dill to taste
hot water (2 multi cups)

Before work, I prepare the ingredients and equipment, take out the required amount of products for preparing an omelet in a slow cooker from the refrigerator to the work table so that everything is at hand. For this omelette, I use 150 ml ceramic portion molds.

I put a bowl on the kitchen scale to mix the ingredients and turn on the scale. I break the eggs into a bowl and note the weight.

I add an amount of milk equal to the mass of eggs to the bowl and add some salt. I remove the bowl from the scale and use a fork to knead the dough for 1 minute, gently mixing the milk and egg mixture together.

Next, I prepare the molds and blanks for the omelet. I usually prepare several options at once. I grease the inside of the omelette molds with butter so that the omelette does not stick to them and to give the omelette a light creamy taste. I chop ham, cheese, tomatoes, chop herbs.

I put the filling into the molds. I decided to make one omelette classic, without additives. Another omelet will be with ham, herbs and cheese, and in the third mold I made an omelet with ham, tomatoes and herbs. Pour the omelette mixture into the prepared molds so that they are filled to a maximum of ¾ of the volume. I don’t recommend pouring full molds; during cooking, the omelette will slightly increase in volume and spill out of the molds.

Next, I turn on the multicooker, open the lid and place the molds in the bowl. This must be done carefully so as not to damage the bottom of the multicooker bowl with the bottom of the molds. Then carefully add 2 multi-cups of hot water into the bowl. The omelette will be steamed, but not in a steamer, but in molds!

I close the lid, set the program on the display: STEAM, set the cooking time to 15 minutes (I have a REDMOND RMC 4502 multicooker). The omelet is prepared before the end of the program.

Then I open the lid and carefully, using the tongs included with the multicooker, take out the molds. I blot the bottom of the molds on a napkin. The omelet in the slow cooker is ready!

You can serve it at the table and for breakfast, tasting different flavors of the omelet, but always enjoying its delicate texture.

Recipe 8: steamed omelette in the Polaris multicooker

If you try to avoid using oil when cooking as much as possible, try a steam omelette in a multicooker - the recipe given here is suitable not only for Polaris brand models: the general principles of operation are the same for all. If desired, you can add vegetables to the omelette, but with them the omelette will take longer to bake - the time will have to be increased to 15-20 minutes. The amount of water for its preparation should not be less than 300 ml.

eggs – 3 pcs.;
milk 2.5% – 50 ml;
feta cheese – 100 g;
green onion - to taste;
mixture of ground peppers - ½ tsp;
parsley - a bunch.

Beat eggs with milk using a mixer.

Add ground pepper and chopped onion feathers using a knife.

Pour the egg-milk mixture into a silicone round mold.

Grate the cheese coarsely. Tear the parsley by hand.

Place the mold in a steaming container. Pour cold water into the multicooker bowl up to the mark. Determine the shape with the future omelette on top.

Lower the lid, set the “Steam” mode and the timer for 10 minutes.

Open the multicooker, sprinkle the omelette with feta cheese and herbs, close and leave for another 5 minutes.

Recipe 9: protein omelette with cheese in a slow cooker

Egg whites – 4 pcs.
Milk – 1/3 cup
Tomatoes – 2 pcs.
Onion – 1 pc.
Sunflower oil – 1 tbsp.
Feta cheese – 100 g.
Salt - to taste
Greens - optional.

Finely chop the onion.

Cut the tomatoes into slices. Cut the feta into small pieces.

Grease the multicooker bowl with sunflower oil. Turn on the “Frying” program. Pour the onion into the multicooker bowl and fry for about 5 minutes. Then add tomatoes to the onions. Mix everything and fry for about 5 more minutes.

Beat the whites with a pinch of salt using a fork. Do not add too much salt, as Feta cheese itself is quite salty. Add milk and beat everything together a little more.

Pour the protein-milk mixture into the slow cooker. Change the program to “Baking” or “Roasting”. Place pieces of Feta cheese on top of the omelette mixture. Close the lid of the multicooker and bake the omelet for 15-20 minutes.

Protein omelet with tomatoes and cheese in a slow cooker is ready. Before serving, decorate with herbs and serve. Bon appetit!

Recipe 10: vegetable omelet in a slow cooker (step by step)

Omelet with carrots, onions and frozen vegetables (broccoli, cauliflower, Brussels sprouts, peas).

Eggs 2 pcs.
Milk 200 ml
Vegetables 150 g Frozen: broccoli, cauliflower and Brussels sprouts, peas
Carrot 1 pc. Small
Vegetable oil 1 table. l.
Sugar 1 table. l.
Soda 1 pinch
Salt 1 pinch To taste
Dill 1 bunch To taste

Finely chop the onion and grate the carrots on a coarse grater. Turn on our multicooker, select the “fry” mode, pour in vegetable oil and fry the onions and carrots until golden brown.

While the vegetables are stewing, beat the eggs with sugar in a deep bowl, add milk, a pinch of soda, and salt to taste. Finely chop the greens.

When all the water has evaporated from the vegetables, turn off the “Fry” mode and pour the mixture of eggs and milk into the multicooker.

Set the mode to “Cake” and close the lid. After 10 minutes (if you are cooking for a large portion, then the baking time should be increased), turn off the multicooker - our wonderful bright omelette is ready!

Bon appetit!

28.02.2018

A multicooker is a universal device that allows you to use any method of heat treatment of food: if necessary, it replaces both a frying pan and an oven. However, not all dishes can be understood intuitively. In particular, not every housewife understands how to cook an omelette in a multicooker Panasonic, Polaris and other brands. Are there any special features to this dish, will it differ from those made on the stove?

The classic recipe discussed here is designed for Redmond brand multicookers, but can be adapted for Polaris, Panasonic, etc., but you will have to figure out for yourself how long it will take to fully prepare the dish. There is nothing superfluous among the ingredients, and the omelette comes out perfectly fluffy, tender and very tasty. Suitable for baby food!

Ingredients:

eggs – 3 pcs.;
milk – 50 ml;
salt;
ground herbs – 1/2 tsp;
butter – 10 g.

Cooking method:

Mix the yolks well with salt and herbs.
Gently fold the whites into the yolk-milk mixture using a silicone spatula.
Place a piece of butter in the multicooker bowl and set the mode to “Baking”.
When it melts, pour in the egg-milk mixture.

In 10 minutes. after the timer signal and the multicooker turns off, lift the lid, take out the omelet and cut into portions.

Ingredients:

eggs – 3 pcs.;
milk 2.5% – 50 ml;
feta cheese – 100 g;
green onion - to taste;
mixture of ground peppers - 1/2 tsp;
parsley - a bunch.

Cooking method:

Pour the egg-milk mixture into a silicone round mold.
Grate the cheese coarsely. Tear the parsley by hand.
Place the mold in a steaming container. Pour cold water into the multicooker bowl up to the mark. Determine the shape with the future omelette on top.
Lower the lid, set the “Steam” mode and the timer for 10 minutes.
Open the multicooker, sprinkle the omelette with feta cheese and herbs, close and leave for another 5 minutes.

Italian frittata is a type of omelette that is more filling due to the addition of a large amount of vegetables, as well as cheese and meat. But there is no milk in the recipe. Of course, it is recommended to use aged hard cheese, or use mozzarella, which produces long stringy strings. The meat is minced meat, which is pre-fried. It is important to note that no tomatoes are placed in the frittata, but it can be decorated with dried cherry tomatoes when serving. Below is a simple recipe with only vegetables and cheese, without a meat component, which makes the dish lighter in calories and fat content.

Ingredients:

eggs 1 cat. - 4 things.;
hard cheese – 85 g;
Bulgarian pepper;
small onion;
zucchini;
dill, parsley - 1 pc.;
olive oil – 1 tbsp. l.

Cooking method:

Rinse the pepper, remove the seeds, cut into thin short pieces.
Remove the skin from the zucchini, cut it first into circles, and then into quarters.

Mix with vegetables.
Pour oil into the multicooker bowl, followed by the egg-vegetable mixture.
Lower the lid and cook on “Stew” for 10 minutes.
Grate the cheese coarsely and sprinkle over the frittata. Let it sit covered for another 10 minutes. (time indicated for Redmond multicookers with a power of 900 W).
Cut into portions and serve under hand-torn greens.

The subtleties of cooking an omelet in a slow cooker

Each device has its own nuances, just as each recipe has its own requirements for the condition of the products, their preparation and subsequent processing. However, there are a number of universal rules and recommendations that help you make the perfect dish with a minimum of effort and mistakes:

If you plan to add vegetables to the omelette, especially in a steam one, pre-simmer or fry them to remove excess moisture. Tomatoes are always peeled first.
Beat the whites and yolks separately - this is the key to the fluffiest omelette, no matter where you cook it.
Are you going to stir the greens into the egg/milk mixture? This can only be done if it is dried. The frozen one is placed on top of the already set omelette, and the fresh one is scattered over the finished dish - this way the taste and vitamins are preserved.
Do not open the lid until the signal sounds, otherwise your omelette will fall off. And even after finishing cooking, wait 5-7 minutes: let the dish cook on its own for a little while.