With what filling can you cook an omelet. How to cook a fluffy omelette. The best omelet recipes. Lush omelette

Ingredients:

chicken eggs - 3 pcs;
butter - 40 grams;
salt - 1/4 teaspoon;
ground black pepper - 1/4 teaspoon.

Tools:

whipping container - 1 pc;
whisk or fork - 1 pc;
frying pan with a thick bottom with a diameter of 20 cm - 1 pc.

French omelette recipe for 1 serving (150 grams)

Gently beat the eggs with a fork until smooth without foaming. If you beat them too much, the omelette will turn out to be lush, dense and not plastic.
Heat a frying pan over medium heat and add oil. As soon as the oil is completely liquid, pour the egg mass in an even layer. Fry over medium heat for 1-2 minutes.
When the base and edges are baked until golden brown, and the middle remains a little viscous, the dish is ready. We remove the fire. Sprinkle with salt and pepper.
We bend two edges to the center in the pan and let it stand for a while, but no more than 15 seconds. And fold it in half again so that it resembles a large waffle tube.
We shift it to a plate, serve it with brown bread and fresh herbs.

How to make an omelette with milk

Ingredients:

eggs - 4 pcs;
milk - 120 grams;
salt - 1/4 teaspoon;
butter - 40 grams.

Tools:

container with high sides - 1 pc;
whisk or fork - 1 pc;

Recipe for an omelette with milk for 2 servings (300 grams):

Take a bowl with high sides and carefully break all 4 eggs into it.
Add salt and start whisking with a whisk or fork until smooth. Eggs, beaten to a dense foam, will make the dish more fluffy.
Pour milk into egg mixture and stir.
Melt the butter in a hot frying pan and pour the resulting egg mass.
Fry on low heat for 5-7 minutes. Omelettes tend to burn on thin-bottomed pans because the heat from the burner travels through the bottom too quickly and turns it into a burnt mush.
After the mass almost completely thickens around the edges, cover the pan with a lid and turn off the stove.
Let stand covered for another 15 minutes. During this time, it will completely thicken and finally cook, while not burning from below.
We lay out the dish on plates with a long plastic spatula and serve.

With milk

How to make an omelette with tomatoes

Ingredients:

eggs - 3 pcs;
milk - 100 grams;
tomato - 1 medium;
salt - 1/2 teaspoon;

Tools:

container for whipping with high sides - 1 pc;
whisk or fork - 1 pc;
board for cutting vegetables - 1 pc;
frying pan with a thick bottom with a diameter of 24 cm - 1 pc.

Recipe for an omelette with tomatoes for 2 servings (350 grams):

In a tall bowl, lightly beat the eggs with a whisk or fork.
Add milk to egg mixture.
On the board, the bow mode is thin half rings.
Pour the oil into a skillet heated over high heat. Add the chopped onion to the oil and fry until light yellow, about 1 minute. Add a small pinch of salt.
While the onion is frying, cut the tomato into medium-sized squares. When the onion is ready, put the tomatoes in the pan and mix them with the onion.
Immediately add the eggs mixed with milk, and shake the pan a little so that the mass is more evenly distributed along the bottom.
Add the remaining salt and pepper.
Reduce the heat to medium and fry for 5-7 minutes until the edges and base are set.
Completely remove the fire, cover with a lid and leave for another 10 minutes until completely baked.
We lay out the finished dish on plates.

How to cook an omelet with sausage

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
raw smoked sausage / salami - 100 grams;
salt - 1/2 teaspoon;
ground black pepper - 1/2 teaspoon;
olive / sunflower oil (deodorized, refined) - 1/2 tablespoon.

Tools:

whisk or fork - 1 piece;
board for cutting vegetables and sausages - 1 piece;

Sausage omelet recipe for 2 servings (400 grams):

Beat the eggs with a fork in a large bowl. If you don't feel like fiddling with whipping with a fork, then take a clean wide-mouthed milk bottle and carefully pour the eggs into it. Close the lid tightly and start shaking. 10 seconds is enough and the eggs are perfectly beaten.
Add milk to the bowl and whisk a little more.
Pour oil into a heated frying pan and add the onion.
While the onion is frying, cut the sausage into thin strips. To prepare an omelette, it is better to use fragrant varieties of sausage. Boiled or boiled-smoked sausages are not suitable, they will give the dish a not very pleasant aroma.
Add the sausage to the onion and fry a little, no more than 10 seconds.
Pour the egg mixture into the skillet and spread evenly.
Add salt and pepper. If the selected sausage is salty, then the amount of salt can be reduced or not used at all.
Fry over medium heat for about 10 minutes until a dense fried crust forms.
We remove the fire and, without covering with a lid, let the dish stand for a while and reach readiness.
The finished dish is laid out on plates and served with fresh vegetables.

Omelet recipes with tomatoes and sausages can perfectly complement each other; just mix sausage and tomatoes when frying.

How to make spinach omelet

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
spinach frozen / fresh - 50 grams;
salt - 1/2 teaspoon;
black pepper, ground - 1/2 teaspoon;
butter - 40 grams.

Tools:

container for whipping with high sides - 1 piece;
medium-sized saucepan - 1 piece;
whisk or fork - 1 piece;
frying pan with a thick bottom with a diameter of 24 cm - 1 piece.

Spinach omelet recipe for 2 servings (320 grams):

If using fresh spinach, start cooking with it. We wash the spinach well in running water, since during cultivation and storage, harmful substances and bacteria can get on spinach.
Put the spinach in a saucepan and cover with boiling water for 1 minute. Carefully drain the water and repeat the procedure. After removing excess moisture, lay the spinach leaves on a kitchen towel and allow to dry slightly.
Beat the eggs with a fork in a large bowl until smooth.
Add milk to the bowl with the eggs and beat a little more.
Cut the onion into thin half rings.
Put the oil in a heated frying pan and add the onion.
Fry the onion over high heat until tender golden brown, about half a minute and add a little salt.
While the onion is frying, chop the spinach and add to the onion in the pan. Saute spinach and onion for 1 minute more.
Pour the egg mixture into the skillet and spread it evenly, tossing lightly with the onion and spinach.
Add salt and pepper.
Fry over medium heat for about 5 minutes until the edges are set.
We remove the fire, cover the omelet with a lid and let it stand for a while and reach readiness.
We fold the finished dish in half and arrange on plates.

Omelet with spinach is very tasty and healthy. Spinach is high in antioxidants and folic acid. As they write in some publications, spinach is contraindicated for people suffering from urolithiasis due to the high content of oxalates in spinach.

- certainly lush, tender, tasty and melting in your mouth. But does it always turn out like this? In the morning, everyone is in a hurry to work, and the time to prepare breakfast is reduced to a minimum. Sometimes, instead of an airy omelet, the plates turn out to be a dryish dense mass, more reminiscent of an egg pie. An unsuccessful culinary "masterpiece" can be disguised with herbs, mouth-watering sauces, meat, vegetable, mushroom and cheese fillings. But every housewife wants to cook a delicious omelet that does not have to be hidden under ham and cheese, but how to learn this art? Many cookbooks write that an omelette is a very complex dish that requires skill, dexterity and knowledge of some special secrets. In fact, everything is much simpler, and even a novice hostess can easily figure out how to cook an omelette properly and surprise the whole family.

Cooking dishes and ingredients for an omelette

Good frying pan. An omelet is a whimsical dish that will not cook in the wrong dish with a thin or uneven bottom. The ideal option is a non-stick cast-iron skillet, which heats evenly and retains heat for a long time, although a regular Teflon skillet is also suitable for making an omelette. It is good if the lid has a hole for air to escape so that the omelette does not turn out to be too watery.

Egg quality. Eggs should be very fresh, preferably homemade, but if you buy them in a store, try to choose only quality products. The fact is that it is impossible to make a delicious omelette from bad eggs, no matter how hard you try. The most suitable store-bought eggs for an omelette are dietary and table selections. Fresh eggs have a shell without luster and are not too light in weight. The most famous way to check is to dip the eggs in water. Fresh ones immediately sink.

Oil. The best oil for frying an omelette is butter: tasty, fragrant. Despite the fact that many people fry an omelet in vegetable oil, it is high-quality butter that makes the dish melt and tender.

How to cook a fluffy and tender omelette: secrets and subtleties

The recipe seems simple even for a schoolboy: beat eggs with milk or cream, add salt, pour the egg mixture into a greased hot frying pan and fry for several minutes under a closed lid over medium heat. Then cut the omelet into portions or put on a plate whole and sprinkle with herbs. However, knowing some tricks and culinary techniques will help you prepare an airy omelette with a creamy taste that all family members will gobble up with appetite.

We beat the eggs. Culinary experts say that it is better to beat the omelet with a whisk or a fork, and not with a blender and mixer, so as not to disturb the structure of the proteins and yolks - such an omelet is especially magnificent. For a diet omelet, use only proteins, and if you want a denser consistency of the dish, cook an omelet from yolks. For an omelet-soufflé, the proteins are whipped into a fluffy foam, then the yolks and other components are added. The most important thing is to bake an omelette as soon as the eggs are whipped, otherwise the dish will turn out to be dense and flat.

The splendor of an omelet. Although dairy products are added to eggs for splendor, do not abuse the liquid - ideally, 1 tbsp should be 1 egg. l. cream or milk, otherwise it will be too wet and fall off. Instead of milk, you can use broths, kefir or fermented baked milk - with fermented milk products, the omelette is very high and airy. If you add a little sour cream or mayonnaise to the egg mixture, the dish will acquire a pleasant creamy taste, and on mineral water, the omelet becomes unusually light and fluffy. In some recipes, it is recommended to add a little semolina or flour to the eggs - no more than 1½ tsp. for 4 eggs. Flour gives the dish a slightly denser texture, retains its shape and gives volume - for this purpose, some add soda, starch or a pinch of yeast to the eggs. And only the French do not add anything to the omelet, believing that it should not rise. Well, tastes differ!

Delicious stuffing. Additional ingredients can be added to the egg-milk mixture - seasonings, vegetables, mushrooms, meat, fish, powdered sugar instead of salt, fruits, nuts and chocolate. It all depends on the recipe, tastes and preferences of family members, but even if you are an adherent of conservative culinary traditions, try making a sweet omelette at least once. It is no coincidence that the first omelettes that appeared in ancient Rome were desserts that were prepared with honey. It is important that all the ingredients that are added to the eggs, from milk to pieces of meat, are not cold, otherwise the omelet will not rise.

How to fry. At first, it should be fried over high heat, but as soon as it starts to rise, the fire should be reduced to a minimum so that the dish languishes under the lid until cooked. If it is still moist on top and already burning on the bottom, pierce the omelette with a fork or lift it slightly with a spatula so that the liquid component of the glass is down. You can fry the omelette on both sides, and after turning off the heat, leave the dish under the lid for a couple of minutes so that it reaches the desired condition.

How to apply. Omelets are served in the form of portioned pieces, folded in half or into a tube, filling with a sweet or savory filling. There are thousands - it can be a gourmet dessert, hot or cold appetizer, main course, side dish, sandwich base, salad ingredient, and sushi. Each country has its own peculiarities of preparing this dish, and if you go to learn how to make a French, English or American omelette, you can go on a trip, because it is better to see once than hear a hundred times ...

We wish you pleasant culinary discoveries and bold experiments!

Under the word omelette in the cuisines of the peoples of the world is called a dish of eggs and milk, or only eggs. It is the same in essence, but differs both in preparation and in the composition of the ingredients, and only eggs are present in all versions.

It is believed that this is a dish of French cuisine. There, this dish is prepared from mixed, but not beaten, eggs. As a rule, it is fried in butter on one side until it thickens, then, rolled up or in half, and served. Before rolling, it can be seasoned with some stuffing.

In our country, it is prepared from mixed eggs, often beaten with milk. It is baked both in the oven and in a frying pan with the lid closed, over a very low heat to become more magnificent. Cooked in this way, it becomes more tender and juicy, and, as already mentioned, more magnificent.

It is prepared in other countries as well - these are Japan, and China, and Italy, and the Balkan countries. When you travel a lot, or visit different countries by occupation, then almost everywhere they serve an omelet for breakfast. Moreover, in many hotels it can be fried for everyone to order, with whatever they want. It can be ordered with ham, sausage, herbs, tomatoes. And often you have to stand even in a queue, as there are plenty of lovers to enjoy this tasty and delicate dish!

Today I want to offer various options for preparing this favorite dish of all, and in various versions. And since omelets are loved in many countries, let's cook them the way they cook them in this or that country, and of course we do.

As a rule, the classic version of cooking provides only two main ingredients - milk and eggs. Therefore, we will consider this simplest and most popular cooking option.

eggs - 4 pcs
milk - 120 ml
salt, pepper - to taste
vegetable oil for frying - 1 - 2 tbsp. spoons

Cooking:

1. Break the eggs into a bowl, add salt and pepper, beat with a whisk.

2. Add milk, continue whisking until a homogeneous mixture is obtained.

3. Heat the oil in a frying pan, pour in the resulting mixture. Fry over medium heat for 2-3 minutes, then cover, reduce heat to a minimum and simmer until tender.

Recipe for a fluffy omelette with milk and eggs in a pan

We will need:

eggs - 3 pcs
milk - 300 gr
butter - 1 teaspoon
salt, spices - to taste

Cooking:

1. Break the eggs into a bowl, add milk, salt to taste and spices if desired.

2. Grease a frying pan with high sides with butter.

3. Pour the mixture into it, put on medium heat. After it sticks, and a small egg crust forms on the walls of the pan, cover it with a lid and reduce the heat to a minimum. Simmer over low heat until done.

To make a fluffy omelet, it is best to have a thick-walled pan so that the heat is evenly distributed in it. In this case, it will bake well, rise and not burn at the bottom.

If you want to cook a more healthy version of the dish, then you can bake it in the oven. For this, the sequence of actions is exactly the same. The only thing you need to prepare in advance is the form in which you will bake the omelet, and preheat the oven. Bake at a temperature of 190 degrees for 12 - 15 minutes, so that it does not brown too much, you can cover it with foil.

Omelet, like in the kindergarten "Taste of childhood"

An omelette can be cooked not only in a pan. It is also baked in the oven. It is believed that it is more useful and less calorie.

This is a diet food dish, it can be used by children, adults with diseases of the gastrointestinal tract, people on a diet.

They cooked it even when we were very young and went to kindergarten. Even from there, from childhood, many fell in love with him and love him to this day.

We will need:

egg - 5 pcs
milk - 250 ml
butter - for greasing
salt - to taste

Cooking:

1. Break the eggs into a bowl. Add milk and salt, beat with a fork (but not much).

2. Grease a baking dish of the appropriate size with butter. Pour the egg mixture into it and cover with foil.

3. Preheat the oven to a temperature of 190 degrees. Put the mold in the oven and bake for 12-15 minutes.

4. Allow the finished omelette to cool slightly, then cut into portions and serve.

Video on how to cook an omelette with tomatoes and cheese in the oven

Based on the basic recipe, you can cook an omelet with other ingredients. And it will be just as delicious. And here is one of the recipes that we specially recorded for this article.

It not only tells and shows how to make everything, but also gives three basic secrets to make it with a lot of holes inside. Thanks to this, the omelet rises well. And eaten literally in one sitting.

It is hearty, nutritious and always uplifting at breakfast. It also gives you energy for the whole day.

Try to cook according to this recipe. Surely you will like it!

On milk and eggs with zucchini

We will need:

eggs - 4 pcs
milk - 0.5 cups
zucchini - 1 piece (small)
salt, pepper - to taste
greens - for serving

Cooking:

1. Cut the zucchini into medium-sized cubes. If it is young, then the skin can be left. If the skin is rough, then it must first be cleaned.

2. Heat the oil in a frying pan and lightly fry the chopped zucchini on it. Then close the lid and simmer until tender. The degree of readiness is determined by personal preferences.

3. In the meantime, beat the eggs with milk and salt using a fork or whisk. Add ground black pepper if desired.

4. Pour the prepared zucchini with the egg mixture and cook under the lid over low heat for 5-6 minutes.

5. Transfer the finished omelet to a dish, sprinkle with chopped herbs. Eat with pleasure!

The omelet is delicious and delicious!

With bell peppers and tomatoes

We will need (for 2-3 servings):

eggs - 5 pcs
Bulgarian pepper - 1 pc.
tomato - 1 pc.
butter - 30 gr
fresh parsley or dill - 4 - 5 sprigs
salt, pepper - to taste

Cooking:

1. Wash and peel the bell pepper from the stalk and seeds, then cut into medium-sized strips.

2. Cut the tomatoes into small slices or cubes.

3. Fry the pepper and tomato in butter until all the liquid has evaporated.

4. Finely chop the greens and add to the vegetables.

5. Break the eggs into a bowl and mix with a fork, but do not beat. Add salt and pepper to taste.

6. Add eggs to the vegetable mixture, mix and fry until cooked in a pan.

7. Fold the finished omelette in half, place on a plate and serve, sprinkled with chopped fresh herbs.

It can also be cooked with only one of the vegetables.

Cheese omelette

We will need (for 2 servings):

eggs - 4 pcs
cheese - 80 gr
bell pepper - 0.5 pcs
butter - 40 gr

Cooking:

1. Shake the eggs with a fork. Rub the cheese on a grater.

2. Mix eggs with cheese and pepper cut into small cubes.

3. Warm the frying pan, put butter on it, put the resulting mixture. Fry until done.

4. Fold the finished omelette in half. Sprinkle with chopped herbs when serving.

With spinach and cheese in the oven

It may take a little more time to prepare this option than usual, but with this recipe you can add variety to your everyday breakfast.

We will need:

eggs - 4 - 5 pcs
milk - 2/3 cup
spinach - 50 gr
onion - 1 pc.
hard cheese - 100 gr
vegetable oil - for frying
spices, salt, pepper - to taste
any nuts - for serving

Cooking:

1. Separate the yolks from the whites. Beat with a fork, then add the yolks, spices and milk. Mix well until smooth.

2. Peel and cut the onion into small cubes.

3. In a frying pan, heat the oil and fry the onion over low heat until slightly golden.

4. Rinse the spinach thoroughly, drain and pat dry with paper towels. Add to the onion and simmer over low heat for 3-4 minutes to soften slightly.

5. Grate cheese on a coarse grater. Set aside two tablespoons for serving.

6. In a form of the appropriate size, lay out the onion with spinach. Sprinkle with cheese. Pour all over with egg mixture.

7. Bake in an oven preheated to 180 degrees for 20 - 30 minutes, that is, until done.

8. Cut the finished dish into portioned pieces

9. Serve sprinkled with the remaining grated cheese and chopped nuts.

Easy recipe with cottage cheese

We will need;

egg - 4 pcs
cottage cheese - 250 gr
butter - 50 gr
green onion
salt - to taste

Cooking:

1. Rub the cottage cheese through a sieve and salt.

2. Break the eggs into a bowl and shake with a fork.

3. Mix cottage cheese with eggs until smooth. Add chopped green onion.

4. Heat the pan, put the butter and put the mixed mass into it in an even layer. Fry over low heat under a lid until cooked.

Sweet with honey and nuts

Such a delicacy will be enjoyed by everyone without exception. It is enjoyed by both adults and children.

We will need:

eggs - 2 pcs
milk - 1 tbsp. a spoon
sour cream - 0 gr
biscuit - 20 gr
honey - 1 tbsp. a spoon
nuts - 1 tbsp. a spoon
butter - 1 tbsp. a spoon
salt - a pinch

Cooking:

1. Cut the biscuit into small cubes 6-8 mm in size. Add nuts and honey diluted with hot milk to it.

3. Break the eggs into a bowl, shake with a fork. Add sour cream and salt. Mix.

4. Warm the pan, put butter on it, let it melt.

5. Then pour the egg mass, mix and fry over low heat until the mass thickens.

6. Put the biscuit-nut filling on top of the omelette and fry until cooked, covering it with a lid for a short while.

7. Serve warm.

And now let's look at how an omelet is prepared in different countries of the world. And let's start with Russia.

In the old days in Russia, it was prepared from eggs mixed with milk with various cereals, with flour or grated potatoes. And he was called drachena. Sometimes drachena was prepared from a more liquid component and looked more like an omelette, and sometimes it was denser and more like a flatbread.

Let's consider some of them.

Drachena curd

It is also a sweet version of the Russian omelet.

We will need:

eggs - 4 pcs + 1 pc
cottage cheese - 500 gr
sugar 2/3 cup
flour - 2 tbsp. spoons
butter or ghee - Art. spoons

Cooking:

1. Separate the whites from the yolks. Grind the yolks thoroughly with sugar. Leave a little sugar for sprinkling. Beat egg whites into a thick fluffy foam.

2. Rub the cottage cheese through a sieve. Add crushed egg yolks, melted butter and beaten egg whites

3. Lubricate the baking dish with oil and sprinkle with flour, put the resulting mixture into it in an even layer.

4. Grease with an egg, sprinkle with a small amount of the left sugar and bake in an oven preheated to 180 degrees.

5. Bake for about 20 minutes until the drachena is browned.

6. Serve with jam, butter or sour cream.

Drachena with cheese

We will need:

eggs - 8 pcs
hard cheese - 100 gr
milk - 1 glass
butter or ghee - 3 tbsp. spoons
small wheat bun
salt - to taste
greens

Cooking:

1. Cut off the crusts from the bun and cut it into small cubes. Pour milk over it and wait until the bread is completely swollen.

2. Separate the proteins from the yolks.

3. Add yolks, 80 grams of grated cheese and salt to the bread crumb, mix everything thoroughly.

4. Beat the whites into a fluffy thick foam with a mixer and add to the resulting mixture.

5. Lubricate the baking dish with oil and put the resulting mass into it in an even layer. Sprinkle the remaining grated cheese on top, drizzle with melted butter.

6. Heat the oven to 170 degrees and bake the drachen until golden brown.

7. Serve immediately hot, pouring it with oil and sprinkling with chopped herbs. Dracena settles quickly, so eat it right away.

Drachena with millet porridge

Such a Russian omelet can be prepared if you have some porridge left from dinner.

We will need:

egg - 4 pcs
milk - 1/3 cup
millet porridge (or rice) - 150 gr
butter - for frying
salt - to taste

Cooking:

1. Break the egg into a bowl, salt to taste, add milk and shake thoroughly with a fork or whisk.

2. Add crumbly porridge and mix well until smooth.

3. Lubricate the baking dish of the desired size with butter, spread the resulting mixture in an even layer.

4. Bake in the oven preheated to 190 degrees until cooked for 7 - 10 minutes.

5. Serve with butter.

French omelette

The preparation of this dish in France is very scrupulous. There is even an opinion that a real French chef should be able to cook a real omelette before all other dishes.

Probably only in France for its preparation there should be a special frying pan in which nothing else is cooked.

A feature of the preparation is that there is no milk in the composition of the products. The French version should not be fluffy, so the eggs do not beat and the lid does not close when cooked. It is fried on one side only. And when it becomes almost ready, it is rolled up.

If it is prepared with a filling, then it is added immediately before the time comes to wrap the finished omelette with a tube. All preliminary procedures with filling, such as roasting, stewing, etc., are carried out separately.

We will need:

eggs - 3 pcs
butter - 40 gr
salt - 1/4 teaspoon
ground black pepper 1/4 teaspoon

Cooking:

1. Break the eggs into a bowl and beat lightly with a fork, making sure that foam does not form.

2. For cooking, it is best to have a pan with a thick bottom so that the heat is distributed evenly. Warm it up on fire and add oil. Wait for the butter to melt and immediately pour in the egg mixture.

3. After two minutes, sprinkle evenly with salt and pepper. Shake the pan slightly while frying to prevent the base from overcooking. Fry over medium heat until the edges turn golden. The middle will remain slightly viscous.

4. When ready, fold the two edges to the center. Let stand for 15-20 seconds, then fold in half.

5. Transfer the omelette to a plate, serve with fresh vegetables and herbs.

As mentioned above, the French cook it with various fillings. Moreover, each of the provinces has its own branded filling. So in the Alps they use their famous cheeses as fillings, in Normandy apples, in Provence chestnuts, in Poitou - of course, truffles. But in Savoy I add cracklings, to my great surprise.

But when adding the filling, remember that the filling should not be mixed with eggs. It is added only at the very end, before it's time to roll the omelet with a tube. In this case, the filling soaks it well with its flavors, and it turns out incredibly tasty.

French omelette with cheese and vegetables

This recipe is a little more complicated than the first one. But it is more difficult only in terms of the number of ingredients. Surprise all your family and prepare such a breakfast is absolutely no problem.

Is not it. beautiful, delicious, appetizing and very simple!!!

Frittata - traditional Italian omelette

We will need:

egg - 4 pcs
hard cheese - 50 gr (parmesan)
cherry tomatoes - 5 - 6 pcs
bell pepper - 0.5 pcs
leek - 1 pc.
olive oil - 1 tbsp. a spoon
thyme - 2 - 3 sprigs
salt, pepper - to taste

Cooking:

1. Break the eggs into a bowl and shake with a fork.

2. Rub the cheese on a medium grater. A delicious frittata is made using parmesan cheese. In principle, this cheese is mainly used in the preparation of traditional frittata. But if there is no such cheese, then you can use any hard cheese.

3. Cut cherry tomatoes into halves or quarters, remove seeds and liquid. Let dry for 15-20 minutes. One of the features of the preparation of the Italian omelet is that all the toppings that are added during the frying process should not contain liquid.

4. Cut the leek into thin half rings, you will need a piece of 7-10 centimeters. Fry it in olive oil.

5. Grease a separate frying pan with a thick bottom and pour in the beaten eggs, fry over low heat.

6. After two minutes, the bottom layer of the frittata will begin to bake, then you can season it with salt and pepper. Then evenly spread the fried onions - leeks, tomatoes and chopped peppers.

7. Then close the pan with a lid and bring to readiness. To prevent burning, the pan can be gently shaken.

Often at this stage, the form with the omelet is transferred to the oven and baked there until cooked.

You can cook frittata with different fillings - these are various vegetables, meat products, and of course with pasta traditional for Italy.

Spanish potato tortilla with tomatoes

In Spain, they prepare their own omelet, and as you already understood, they prepare it using potatoes. If you have boiled potatoes left after dinner, then it’s just right for breakfast to cook a Spanish tortilla.

We will need:

egg - 4 pcs
boiled potatoes - 1 pc (large)
tomato - 1 pc.
olives - 4 - 5 pcs
provencal herbs - 1 tbsp. a spoon
fresh dill - 1 tbsp. a spoon
olive oil - for frying
salt, pepper - to taste

Cooking:

1. Boiled potatoes and tomatoes cut into cubes and fry in hot olive oil in a pan.

2. While the vegetables are frying, break the eggs into a bowl, salt and pepper to taste and beat lightly with a whisk, mixing them until smooth.

3. Add Provence herbs and mix again.

4. Pour the egg mixture over the vegetables. Cut the olives in half, put on top and sprinkle with chopped dill.

5. Fry over medium heat for 2 - 3 minutes, then reduce the fire to a minimum and cover with a lid. Fry until done.

6. Serve sprinkled with herbs.

Bulgarian recipe with pepper and cheese

Omelet can be cooked both in a pan and in the oven.

We will need (for 2 servings):

eggs - 4 pcs
butter - 40 gr
Bulgarian pepper - 1 pc.
cheese - 50 gr
parsley - 3 - 4 sprigs
salt, pepper - to taste
vegetable oil - for lubrication

Cooking:

1. Bulgarian pepper cut into strips and lightly fry in butter.

2. Rub cheese on a grater.

3. Break the eggs into a bowl, mix with a fork, do not beat. Add grated cheese and fried peppers, mix.

4. Pour the mixture into a frying pan greased with vegetable oil or onto a baking sheet if you bake the dish in the oven. Roast or bake until done.

5. Fold the finished omelette in half, place on a plate and sprinkle with chopped parsley.

If it was baked in the oven on a baking sheet, then it should be cut into squares, after which each fold in half into a triangle. Then serve on a plate, sprinkled with herbs.

German omelet with potatoes and cheese

We will need:

eggs - 3 pcs
potatoes - 1 pc.
cheese - 60 -70 gr
parsley - 3 - 4 sprigs
salt - to taste
vegetable oil - for frying

Cooking:

This dish can be prepared with both boiled potatoes and fresh ones. We have already considered how to cook from a boiled vegetable when we prepared the Spanish tortilla. Therefore, we will cook in this recipe from fresh potatoes.

1. Cut the peeled potatoes into small cubes and fry until cooked in a small amount of vegetable oil. Salt to taste.

2. Shake the eggs in a separate bowl with a fork. Add cheese cut into small cubes. Salt a little and pour over the fried potatoes.

3. Bring to readiness. Serve sprinkled with chopped herbs. A thin omelette can be rolled up.

With carrots in Polish

We will need:

eggs - 2 pcs
milk - 20 ml
butter - 20 gr
carrots - 1 pc.
lettuce
parsley - 2 - 3 sprigs
salt - to taste

Cooking:

1. Cut carrots into strips.

2. Saute carrots in part of the butter.

3. Shake eggs with salt with a fork. Fry in a separate pan in the remaining butter.

4. Put lettuce leaves, carrots on the entire surface of the omelet and roll it up in the form of a roll.

5. Serve on the table, drizzling with melted butter and sprinkled with chopped herbs.

In the same way, you can use tomatoes as a filling. They need to be fried in the same way, and then wrapped in a fried omelette.

Romanian corn omelet

We will need:

eggs - 4 pcs
milk - 60 ml
butter - 20 gr
canned corn - 300 gr
cherry tomatoes - 5 pcs
fresh greens
salt - to taste

Cooking:

1. Drain the liquid from the corn and fry in a small amount of butter, salt to taste.

2. Mix eggs with milk and salt, shaking the mixture with a fork.

3. Combine the corn with the egg mixture, put the cherry tomatoes on top and fry in the remaining oil in a pan. Or you can bake it in the oven.

4. Put the finished dish on a plate and sprinkle with chopped herbs and corn.

Japanese tamago-yaki

egg - 3 pcs
soy sauce - 1 tbsp. a spoon
sugar - 1 teaspoon
salt - to taste
vegetable oil - for lubrication

Cooking:

To prepare an omelet, the Japanese use a special rectangular frying pan. This is necessary in order to roll it up. It is in the form of a roll, cut into circles, that it is served at the table.

1. Beat eggs with a fork, add soy sauce, sugar and salt. Mix the mixture thoroughly.

2. Grease the pan with oil and pour the egg mixture in a thin even layer. Wait until it sticks, about 5 minutes, then roll into a roll, sliding it to one of the edges. You can help twist it with a silicone spatula, or bamboo sticks.

3. Lubricate the pan again and pour a new layer, allowing it to flow under the roll. Let it fry and roll up again.

4. Thus, pour out all the dough and roll everything into one roll.

5. After that, carefully transfer the roll to a bamboo mat for twisting the rolls and slightly compact it, setting the desired shape.

6. Serve by cutting into pieces 2-3 cm thick.

This recipe calls for adding soy sauce to the egg mixture, but a Japanese omelette can also be made simply with a mixture of eggs and salt. You can also add various toppings to it. To do this, they must be mixed with eggs and poured into the pan all together.

In Japan, they also cook another omelette - omurice. It is easy and simple to prepare. To prepare it, fried rice is poured with a beaten egg and fried until tender. Omurice is often prepared with the addition of chicken or meat. The peculiarity of serving is that they eat it with ketchup.

Thai omelette

A feature of the preparation of this option is that it is prepared with the addition of fish sauce. To be honest, I have never tried this, but those who have been to Thailand say that the dish is very tasty.

We will need:

eggs - 2 pcs
fish sauce - 1 teaspoon
lime or lemon juice - 1 teaspoon
peanut butter - 1 tbsp. spoons
ground white pepper - 0.5 tsp

Cooking:

1. Whisk eggs with a fork or whisk, add fish sauce, lime or lemon juice and pepper. Mix everything until smooth.

2. Heat the oil in a frying pan, pour the egg mixture in an even layer.

3. Wait for the omelet to set, then fold it in half or roll and serve in portions.

When frying, try not to let it overcook. Inside it should be very tender and not dry. You can add different toppings to the omelette if you like.

Features and secrets of making an omelette

Having considered various recipes for making an omelette today, let's take a closer look at the basic rules for its preparation.

Eggs for cooking should be of high quality and fresh. Since it bakes very quickly and the cooking time is very short, this is the general rule.

If you shake an egg, the yolk will dangle in a stale egg. Also, if you put such an egg in water, it will float. It is better not to use such eggs for cooking.

Eggs should not be beaten with a mixer. From this, they become too airy, and the omelette will turn out to be brittle and not so tasty.
Beat the eggs with a fork or a whisk, while foam should not form.
In some recipes, eggs are separated into whites and yolks, and everything is beaten separately. As a rule, the yolks are simply mixed, and the whites are whipped into a strong foam.
Eggs are best taken out of the refrigerator in advance and shaken when they are at room temperature.
In Europe, as a rule, milk is not added at all.
We add milk. And when milk is present in the ingredients, they often use recipes where the ratio of milk and eggs is one to one. In order not to be mistaken, milk is measured by the shell from the eggs.
A more delicious omelet will be obtained from milk with a large amount of fat, milk with 3.2% fat content is considered ideal.
The milk that is added to the eggs should be either slightly warm or at room temperature.
As a rule, flour is not added. But sometimes there are exceptions, especially when they want to get a dish that is denser in consistency. In today's recipes, we did not add flour anywhere.
Also, no baking soda or baking powder is added. Someone adds, believing that this way the omelet will rise better. It will rise anyway if you keep the proportions and cook according to the recipe, where it should turn out magnificent.
In European countries, olive oil is most often used for cooking.
In our country, mostly butter or ghee is used to lubricate the pan or mold. On it, the dish turns out tastier and more aromatic.
The frying pan for frying an omelette should be with thick walls, in such a frying it goes more evenly and it will not burn. In extreme cases, you can fry it in a pan with a non-stick coating.
If you want it to be fluffy, then do not open the lid or oven door during the entire cooking process. Otherwise, he will fall.
Sometimes the omelette needs to be turned over. How to do it? Prepare a glass lid the size of a frying pan. When it's browned on one side, cover the pan and turn it over. After that, put the pan back on the fire, grease the bottom with oil if necessary, and carefully drag it.
The filling in it can be anything. And on the example of today's recipes, this can be perfectly observed. The only thing that is not in today's recipes is meat products. Although they can also be actively used. So, for example, in the well-known Bavarian omelette recipe, which is not in our article, there are Bavarian sausages.
Therefore, ham, bacon, sausage, sausages, sausages, chicken and meat can be added to almost all recipes.
The dish can also be sweet. And today we looked at two such recipes.
In fact, there can be many more recipes. Most importantly, do not be afraid to turn on your imagination, and then you can come up with the fillings yourself!
Omelet can be cooked in a pan, in the oven, in the microwave, in a double boiler and in a slow cooker. There are also recipes where the egg mixture is placed in a baking bag and then boiled in a pot of hot water until tender. Boiled and baked options are considered more healthy and dietary.

Now that we have learned all the secrets of preparing a delicious dish together with you, and we can also cook any option, we have a lot of ideas for a delicious hearty breakfast. And I think that now the whole family will be happy to eat a new omelette every morning!

Enjoy your meal!

Ingredients:

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

Preparation for cooking

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

Traditional cooking method

Grease a frying pan with oil, put the mixture there, put on medium heat and cover with a lid. Cook for about 10 minutes: the omelette should be done through the middle but not burnt.

Omelette for a couple

According to the same recipe, you can cook a steamed omelet, then oil is not required. Simply pour the mixture into a heat-resistant dish, place on the steamer or slow cooker pad. After 15 minutes, the omelet will be ready.

boiled omelette

Another option to cook 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.

Portion omelette

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

2. Omelet with ham, tomatoes and onions

Ingredients:

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

Cooking

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

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

Lubricate the pan with oil, pour the omelet into it. Cook covered over medium heat until cooked through, about 15 minutes.

3. Omelet with cheese, spinach and nuts

Ingredients:

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

Cooking

Whisk eggs with milk and salt. Grease the skillet with oil. If a tall and fluffy omelette is usually welcome, then for this recipe it should be thin enough, so either use a large diameter dish or divide the mixture into several servings.

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

4. Frittata

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

Ingredients:

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

Cooking

Cut the tomatoes in half and lay the slices on a paper towel to get rid of excess liquid. Peel the pepper and chop into large pieces. Beat eggs with salt and milk, add cheese there.

Grease a frying pan with a removable or metal handle with oil. Arrange the tomatoes and peppers nicely and carefully pour the egg mixture over them. Fry the dish on the stove until the top layer seizes. 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 of milk;
a pinch of salt;
5 champignons;
1 teaspoon vegetable oil;
spices to taste - basil, Provence herbs and so on.

Cooking

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 over the mushrooms. Quickly and gently stir the contents of the dish, cover and fry for about 10 minutes.

6. Omelet with asparagus and tomatoes

Ingredients:

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

Cooking

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

7. Omelet with strawberries and soft cheese

Ingredients:

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

Cooking

Beat eggs with milk and sugar, pour the mixture into a greased frying pan. Wait until the omelette is almost cooked, put cheese and sliced \u200b\u200bstrawberries on one half of it. Cover the filling with the other half of the omelet and cook, covered, for another 3 minutes.

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

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

For cooking, you should stock up:

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

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

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

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

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

Diet protein meal

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

Diet Omelet Ingredients:

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

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

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

Fluffy omelette in a frying pan

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

Used components:

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

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

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

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

French cooking with cheese

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

The meal is prepared from:

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

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

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

Purchase in advance:

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

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