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Traditional omelet. Omelette: technology and tradition

May 4, 2018

One of the most popular and quickest breakfast options - classic omelet which is useful for both adults and children. Eggs- a source of proteins, fats, minerals (calcium, potassium, iodine, phosphorus, iron and others) and vitamins (A, E. D, group B), amino acids and polyunsaturated fatty acids necessary for the body. Until recently, nutritionists around the world were convinced that the amount of eggs consumed should be limited, since they contain cholesterol, which is the culprit of heart and vascular diseases.

Classic omelette

Plain omelet, how we used to cook it, consists of eggs and milk, seasoned with pepper and salt. For frying, most often they take sunflower oil, which is not entirely true. True gourmets will agree that the most fragrant and the most tender omelet it turns out on good quality butter.

Another important point is the choice of a frying pan. You should not take a thin-walled pan for this, the food on it will not cook evenly, burning from the bottom. Cookware with a thick bottom and walls, preferably made of cast iron - it should be in your kitchen.

For a classic omelet- two or three eggs and about 80 ml of milk will be enough.

You do not need to beat eggs, as for baking dough. Some even manage to prepare a classic omelet, separate the whites with the yolks and beat them separately, which is absolutely not required for this dish. Stir eggs and milk, lightly salt and pepper.

  1. Preheat a frying pan and melt a piece of butter on it.
  2. Then pour the egg mass onto it and immediately smooth it over the pan. Cover the dishes with a lid, make a small fire and cook for about 10 minutes. It should rise moderately and bake completely.
  3. Optionally, the omelet can be fried on the other side by turning it over with a wooden spatula. Top with dill with parsley or cheese.

Omelet in a slow cooker

If you have got a multicooker, you definitely need to cook in it omelette... This healthy and hearty breakfast, which can saturate the body for a long time, is much easier to prepare in a multicooker. In addition, it turns out to be soft, fluffy, not fried, but baked. Therefore, this cooking method is suitable even for small children.

As in a simple omelet, three eggs require about 80 ml of milk, salt and pepper to taste.

If this kind scrambled eggs you are boring, you can diversify it with other products: ham, sausage, cheese, tomatoes, mushrooms, herbs, onions, mushrooms and spinach. Of course, you can choose the combination of these products yourself, combining them as you wish.

  1. Omelet in a slow cooker it is recommended to cook by stirring the eggs first. It is not recommended to beat hard, as this can destroy their structure. Then add milk, salt and pepper.
  2. Put a piece of butter on the bottom of the bowl and turn on the multicooker on the "baking" mode for half an hour.
  3. Lubricate the bowl with this oil with a cooking brush on all sides and pour the prepared mixture into it.
  4. After closing the lid, wait for the appointed time and take out the bowl with the omelet.

If you want to cook this dish with the addition of other ingredients, then put them in a greased bowl and fry in the “baking” mode for about seven minutes. Then fill them with the egg mixture.

Omelet in the oven

You can also use the oven to prepare this meal. After all, in a frying pan it will not rise as much as in the oven. Observing the correct proportions, this is not at all difficult to achieve.

They are the same as in regular omelet- 2-3 eggs require 60-80 ml of milk, salt and pepper. Everything is mixed without beating. You need to prepare other ingredients in advance: cut one tomato into slices, ham or sausage - into cubes, a couple of slices white bread- in small cubes, which must be dried in a frying pan without oil or in the oven.

  1. Grease a baking sheet or frying pan with butter and put a layer of bacon on it, then a tomato and, finally, crackers.
  2. We fill everything with an egg mixture and put in the oven, preheated to 200 degrees.
  3. Without changing this temperature, we bake the omelet for 20-25 minutes.

Main condition- in a fit of curiosity, do not open the oven, wait until the end of the set time.

After taking out the omelet, you should immediately serve it on the table, sprinkle with fresh herbs.

A little about omelets

Cholesterol in eggs does not greatly affect its presence in human blood. With its insufficient intake with food, the body itself produces cholesterol, which is deposited by plaques on our vessels. In addition, this substance is present only in the yolks, and it is balanced by lecithin, which has a beneficial effect on nerve cells.

It is known that this egg dish appeared more than a millennium ago, and in ancient Rome it was prepared as a festive meal. True, honey gave it an unusual taste. The omelet that we are used to preparing at the present time was invented by the French. Besides eggs, it contains salt and black pepper, no milk added.

The technology of its preparation depends on the skills of the cook, which consists in the special movement of the omelet along the bottom of the pan. Failure to comply with this technology, as well as the wrong choice of dishes and cooking oil, can cause something tough and burnt instead of a fluffy and tender dish.

Of course, at home, there is neither time nor desire to learn the art of maneuvering a frying pan, therefore regular omelet it is easier to prepare. Learning this skill is not at all difficult, the main thing is to observe some simple principles.

It's true - the omelet was born in France. The dish was quickly appreciated by hostesses and professional chefs from all over the world. And now "national" classic recipe omelet can be found in Italy and Austria, and many other places.

Let's start with the base of all omelets on earth - the classic French omelet. The beauty is that it contains nothing but eggs and salt. But who said that it is tasteless when it is also served with a truly French charm - in the form of a roll?

Feel yourself in France will help:

  • eggs - take three;
  • butter- enough to cover the bottom of the pan with melted;
  • salt - as much as you like.

While the butter is melting in the pan (make sure it doesn't burn), break the eggs into a bowl and beat. A mixer is not needed, we use a whisk or a regular fork. Add some salt to the egg mass.

Add melted butter to the eggs and work with a whisk for the second time. Then pour the egg-oil mixture into a hot frying pan. As soon as we notice that the edges have begun to lighten, we fold the omelet like a pancake right in the pan (with a tube or a triangular envelope). It will be surprisingly soft and delicate.

With milk in a pan

By adding milk, you can make a lace omelet: it will turn out to be delicate, with many holes.

For a dish that resembles a lace napkin, and at the same time is quite lush, we need:

  • eggs - take four pieces;
  • milk - a third of a glass is enough;
  • fresh tomato - one medium vegetable is enough;
  • dill greens - at least two branches;
  • salt - be guided by your taste;
  • vegetable oil (refined so that there is no unnecessary smell) - we calculate the amount in such a way that the oil does not float in the pan, but covers its bottom with a thin layer.

The first thing we do is tomato and dill. We cut both that and another as finely as we can.

We put the pan to warm up on a low heat, and in the meantime we break the eggs into a bowl, add some salt and begin to beat them. We work until foam appears.

Now pour the sunflower oil into the pan: let it heat up well too. And we just have time to add milk, tomato and dill to the eggs. And beat it all again.

You can pour the egg and vegetable mass into a frying pan. Literally for half a minute we turn on the fire under it at full strength, cover the omelet with a lid and reduce the power of the fire to a minimum.

An omelet with milk in a frying pan is ready when the top thickens and when you try to tilt the pan it will not "float" towards the slope

Cooking in Austrian

Austrians came up with the idea of ​​making a dessert from an omelet. More precisely, this is the work of the hands and imaginations of the cook of the Austrian Emperor Franz Joseph Ⅰ. Somehow the ruler got really hungry and did not want to wait long for a meal. Therefore, the cook quickly made a sweet omelet with apples for the sovereign. It was named "Kaiserschmarrn with Apples" (imperial mishmash).

Let's try to cook the same from:

  • eggs (you need fresh, ideally - homemade) - two pieces;
  • apples - large and juicy;
  • milk - at least four tablespoons;
  • granulated sugar - take one tablespoon;
  • flour - just a couple of tablespoons without a "cap";
  • vanilla - ½ teaspoon;
  • cinnamon (ground), powdered sugar - a little of everything;
  • butter - at least 30 grams.

We break the eggs, define the yolks and whites in different containers. Add some salt and beat with a mixer. Soon the mass will begin to foam, and we introduce a little sugar, continuing to beat. As a result, we get a thick foam in which the sweet crystals have completely dissolved.

Replacing granulated sugar with powdered sugar will help speed up the process.

Combine the yolks with milk, flour and vanilla. It turns out a kind of dough. It remains to send sweet protein foam into it and mix.

Cut the apple, freed from the skin and core, into thin slices. (You can also use apple wedges preserved in sweet syrup.)

Grease the already heated frying pan with a piece of oil. Pour out the omelet mass, trying to distribute it in an even layer. Put the apple on top. Cover the pan with a lid.

"Kaiserschmarrn" must be covered on both sides golden crust... No need to cut the omelette dessert with a knife. According to custom, it is torn into portions with a spatula, because once the imperial stomach rumbling with hunger had no time to wait. Served sprinkled with cinnamon and sweet powder.

Classic omelette in a slow cooker

You can use a slow cooker to make an omelet. Knowledgeable people say that this kitchen assistant turns it into a food that melts in your mouth. What products do you need?

  • Eggs - let's take four.
  • Milk - ½ cup is enough.
  • Vegetable oil (ideally olive) - no less than a tablespoon.
  • Hard cheese - 100 to 150 grams.
  • Salt - just a pinch.
  • Herbs, spices - consult your own taste.

Break the eggs into a bowl. We need a homogeneous egg liquid, so beat it with a whisk to the required consistency.

We send milk, salt, herbs and butter to eggs - the order does not matter. Beat diligently again until a uniform mixture.

We pass the cheese through a grater with medium cells.

Pour the omelet mass into a multi-bowl, sprinkle with cheese shavings.

We set a task for the device: work for ten minutes in the "Baking" mode at a temperature of 1000C.

When the device "sings" that everything is ready, do not rush to open it right away, but wait a little, just five minutes. The omelet will infuse and become even more magnificent.

How to cook in the oven

To quickly cope with breakfast and get vigor and strength from it for the whole day, let's try to cook an omelet in the oven.

For this you will need:

  • eggs - take four pieces;
  • milk - not less than a glass, fat content does not matter;
  • salt and black pepper - as you see fit;
  • butter - 20 grams is enough.

We break the eggs into a bowl and take a fork in our hand - we will beat them a little. We pour milk into them. In order to provide the omelet with a light and fluffy consistency, each egg should have approximately 50 grams of milk. This is the optimal proportion.

Season the egg-milk mass with salt, pepper and beat for the last time.

We take a suitable baking dish, its sides and bottom are well oiled.

We send "almost an omelet" to the oven roasted to 180 ℃. In half an hour from "almost" it will turn into an omelet.

Microwave recipe

We have already prepared an omelet in a pan, in a slow cooker and in an oven. Why not try making such a dish in microwave oven? Let's try a dietary omelet made from egg whites only. This dish is good for dinner, so as not to overload the stomach at night.

You will need:

  • eggs - take three;
  • milk (diet, which means diet is low-fat) - three tablespoons;
  • green onions - as much as you see fit;
  • salt - a pinch;
  • green peas (or asparagus, or spinach, or green beans) - a couple of tablespoons.

Cut the onion feathers as finely as possible.

We separate the yolks from the proteins, add the last. They need to be turned into strong foam. The mixer will help.

Warm the milk a little. Then it is sent to the protein mass. Onions go there in the company of peas.

Lubricate a microwave-safe container olive oil... Pour out the workpiece and turn on the unit for two minutes.

It is important not to overdo the omelet inside, otherwise you will have to be content with something similar to rubber.

  • flour - also four spoons, but already teaspoons;
  • butter - at least one tablespoon, maybe two;
  • salt - to your taste;
  • dill - two or three branches are enough;
  • favorite hard cheese - 100 grams.

    • Break the eggs into a bowl deeper, add some salt. Mix with a fork. Diligently, but we will not whisk yet.

    Chop the dill as small as possible. We pour milk into the eggs, send the dill to this company and mix it again. Again, no whipping.

    It was the turn of the flour. And whipping. As a result, a homogeneous mixture should come out, without lumps, but with air bubbles.

    We process cheese with a grater.

    We heat the pan thoroughly (we will use a flat one with a non-stick coating and thick walls). We generously coat the walls and bottom with butter.

    Pour the omelet mass into the center of the container, let it be evenly distributed over the entire area. Sprinkle with cheese.

    So that the bottom does not burn, periodically "swing" the pan from side to side, at the same time lifting the edge of the omelet with a spatula. Then the liquid part will flow down and prevent the food from burning.

    A perfect day begins with a delicious and hearty breakfast, which can also be prepared on hastily... What else is so perfect by all criteria, if not an omelet. Airy and delicate, it is ideally compatible with a wide range of different additives, such as cheese, vegetables, sausages and more. We decided to devote this article to cooking an omelet in a pan.

    The recipe for the classic omelet in a pan

    Ingredients:

    • butter - 1 tsp;
    • eggs - 2 pcs.;
    • milk - 1 tbsp. spoon;
    • salt, pepper - to taste.

    Preparation

    Break both eggs into a small bowl and beat lightly with a fork. Since the classic omelet in a pan is cooked with milk, we add it if milk is not at hand, it will not be tragic to use water or whey instead.

    Preheat a frying pan with butter and carefully pour the omelet mass onto it. We distribute the eggs evenly in the pan and fry for about a minute, when the edges of the omelet grab and the core remains watery. At this stage, you can distribute any prepared filling on top of the omelet, or simply fold the omelet in half and put it on a plate.

    Recipe lush omelet in a frying pan

    Ingredients:

    • eggs - 4 pcs.;
    • green onions;
    • bell pepper - 1 pc.;
    • onions - 1 pc.;
    • grained cottage cheese - 1/2 tbsp.;
    • salt, pepper - to taste;
    • butter.

    Preparation

    Eggs room temperature break, separating the white from the yolk. Grind the yolks with cottage cheese, salt and pepper. In a separate bowl, beat the egg whites until soft peaks.

    Grease the frying pan with oil and saute thin onion rings and chopped pepper on it. Once the vegetables are soft, go back to the omelet. Gently mix the puffed whites with the yolks and pour the resulting mass over the vegetables. Leave in a frying pan under the lid for 2 minutes, then serve, sprinkle green onions.

    Recipe for a simple omelet in a pan

    Ingredients:

    • eggs - 2 pcs.;
    • sour cream - 1 tbsp. spoon;
    • green onions (chopped) - 1 tbsp spoon;
    • salt pepper;
    • vegetable oil.

    Preparation

    Beat the eggs with salt and pepper, add a spoonful of sour cream, green onions and repeat by beating. Grease the pan vegetable oil and pour the omelet mixture onto it. As soon as the omelet is in the pan, we begin to stir it continuously, as soon as each piece of omelet grabs - we transfer it to a plate and serve with toast and a slice of butter.

    Omelet with cheese in a pan

    Ingredients:

    • eggs - 3 pcs.;
    • cream - 1 tbsp. spoon;
    • salt, pepper - a pinch;
    • butter - 1 tbsp. spoon;
    • grated hard cheese - 1/3 tbsp.;
    • dried tomatoes - 2 pcs.;
    • olives - 1 tbsp. spoon;
    • vegetable oil.

    Preparation

    Beat eggs with a pinch of salt and pepper. Add to egg mixture a tablespoon of cream, mix and pour into a frying pan preheated with vegetable oil. As soon as the omelet has grabbed from the bottom, spread the filling of grated cheese, chopped dried tomatoes and olives in an even strip in the center. We fold both halves of the omelet with an overlap and continue cooking until the cheese is melted, periodically turning the dish from one side to the other. Everything is ready!

    Delicious omelet in chinese style in a frying pan

    Ingredients:

    Preparation

    Saute carrots and mushrooms until soft, add garlic, ginger, chicken, onions and bean sprouts... We keep everything in the pan for another minute. Beat eggs and cook from them thin pancakes... In the resulting pancakes, wrap our filling and cut into portions.

    It seems that one of the simplest dishes that anyone can master is an omelet; the classic version is made from only two components: milk and eggs. And yet, few can confidently call this dish among the "crown" ones, apparently because, despite the seeming simplicity of the recipe, it still requires some attention to subtleties and details.

    Regular omelet - fluffy and dense

    This one prepares quickly, you can wake up 10-15 minutes earlier and please your family delicious breakfast.

    Ingredients:

    • chicken eggs - 4 pcs.;
    • milk - 10 tbsp. spoons;
    • salt - a pinch;
    • - 30 g.

    Preparation

    Break eggs into a small enamel bowl. Salt them and leave for 2-3 minutes. In the meantime, turn on the oven at 200 degrees and gently grease the mold in which we will bake the omelet. Mix eggs with salt, gradually pouring in milk. Do not beat this mixture, especially with a mixer. Mix gently with a fork, it is not even necessary to achieve complete homogeneity of the mixture. Pour it into a mold and put it in the oven. We are waiting for about a quarter of an hour. Our omelet is ready.

    Another option is to make an omelet in a skillet. In this case, you get breakfast during French style... We will tell you how to make an ordinary omelet - so to speak, a base, to which you can then add a variety of fillings.

    The classic recipe for omelet in a pan

    Ingredients:

    • milk - about 50 ml;
    • butter "Peasant" - 2 tbsp. spoons;
    • chicken egg - 2-3 pcs.;
    • salt to taste.

    Preparation

    All foods should be cold, so we get them out of the refrigerator at the last moment. Break eggs into an enamel bowl or deep plate, salt. You can add just a little freshly ground black pepper if desired. Stir, pour in milk. Stirring gently, we achieve the homogeneity of the mass, while trying not to oversaturate it with air. Dissolve butter in a frying pan, pour in a mixture of eggs and milk. Leave on medium heat until the edges are browned, then fold the omelet in half and bring it to readiness for another 5 minutes. You can immediately cover the pan with a lid and simmer the omelet over low heat for about 10 minutes - you get a healthier option.

    How to make a stuffed omelette properly?

    Ingredients:

    Preparation

    First, prepare the filling: chop the leeks into thin rings, finely chop the mushrooms and simmer in half the butter until tender - about 7-10 minutes. Break eggs into a deep plate, salt, mix with milk. Dissolve the remaining oil in another pan, pour the mixture. When the edges of the omelet are firm, place the filling in the middle, fold the omelet in half and serve immediately.

    Classic omelet- this is a quick, easy, and, most importantly, delicious breakfast. There are a large number different recipes making an omelet using huge amount completely different ingredients. These are the types of this dish that are familiar to us, in the preparation of which sausage or cheese is used, and not so familiar, for example, with shrimps and eggplants. There are also sweet omelets with raisins or apples and sour cream. But in this recipe This is a simple recipe that doesn't involve many different products. Let's just cook classic omelet to make sure the dish is perfect and tasty without using any other tricks.

    Ingredients for making a classic omelet:

    1. Vegetable oil 1/2 teaspoon
    2. 1/2 cup milk
    3. 1/2 teaspoon butter
    4. Chicken eggs 2 pieces

    Products are not suitable? Choose a similar recipe from others!

    Inventory:

    Pancake pan, plastic or wooden spatula, whisk, small bowl with high rim, flat dish, disposable paper towels.

    Making a classic omelet:

    Step 1: prepare the omelet mixture.

    First you need to prepare the omelet mass, for this, carefully, not allowing the shells to get into the dish, break a couple of chicken eggs and pour their contents into a bowl. Be sure to wash your hands well with soap and water afterward to prevent salmonella infections. Add milk to the eggs and whisk the mixture, but do not beat it until frothy.
    If you want to add salt, pepper or other spices to the omelet, for example, herbs, then you need to do this at this stage.

    Step 2: fry the omelet.


    The most convenient way to fry the omelet is in a small, flat pancake pan. First, melt the butter in it and mix it with the vegetable oil, spreading the resulting mixture evenly over the entire bottom of the dish. Then pour the omelet into the middle of the skillet in a thin stream. Fry the dish over low to medium heat. When you notice that the egg mass has begun to set at the edge, use a spatula to scoop it towards the center, letting the still liquid part of the omelet spread. Repeat the procedure several times until the mass completely seizes and ceases to be liquid. A real classic omelet does not need to be fried until golden brown. It should be pale yellow in color. The dish will be ready as soon as it is completely set. After that, the matter remained small, namely, the correct serving of the omelet to the table.

    Step 3: serve the omelet.


    Serve the omelet in a preheated dish. To do this, pour some hot water into a plate and let it warm up for 3-5 minutes... You can do this while you are frying the omelet. After this procedure, drain the water from the warm dish and wipe the dishes dry. Tilt the pan over the plate itself and just let the finished omelet slide off, using a little spatula.

    You just have to decorate the finished omelet. For example, fresh herbs and olives. You can add any other vegetables. It is also very tasty to eat such an omelet with soy sauce.
    Bon Appetit!

    This is a classic omelette recipe, of course you can add different toppings and seasonings depending on your preference.

    When adding ingredients to the omelet that require a longer frying, first cook them completely, and then pour in the egg mass and follow the recipe further.

    If you want a lighter omelet, just replace some of the milk with water.

    In summer, it is important to cook an omelet with the addition of fresh vegetables and greenery.

    Cooking classic omelet... note that classic omelet you can, of course, at your request, diversify, that is, cook stuffed omelet. Add tomatoes, sausage, onions, spinach, cheese or herbs as a filling. The main thing is that all the ingredients for the filling must be added after the bottom of the omelet is fried, and its surface remains still watery.

    Omelette recipe in a frying pan classic

    5 from 1 reviews

    Classic omelet

    Type of dish: Snacks

    Cuisine: Russian

    Preparation time:

    Cooking time: 5 min

    Total time: 5 min

    A classic omelet can be prepared with a wide variety of ingredients, but the preparation method is approximately the same.

    Ingredients

    • Chicken egg - 3 pcs.,
    • milk - 70 ml,
    • butter - 10 g,
    • salt,
    • pepper.

    Preparation

    1. Beat chicken eggs with milk. Season with salt, pepper and beat a little more.
    2. Melt the butter in a skillet and pour in the mixture chicken eggs with milk.
    3. Cook over medium heat until the omelet thickens.
    4. Fold the finished omelette in half, and before that, at your request, you can add any filling.

    Notes (edit)

    The egg mass does not need to be whipped into a foam - just stir it thoroughly with a fork. It is best to cook an omelet in thick-walled dishes.

    The best breakfast in the world is an omelet. Bon Appetit!
    Classic omelet

    Cooking a classic omelet. Please note that the classic omelet can, of course, be varied according to your desire, that is, you can prepare an omelet with a filling. Add tomatoes, sausage, onions, spinach, cheese or herbs as a filling. The main thing is that all the ingredients for the filling must be added after the bottom of the omelet is fried, and its surface remains still watery. Omelette recipe in a frying pan classic 5 from 1 reviews Print Classic omelette Written by: Cook Type of dish: Snacks Cuisine: Russian Preparation time: Cooking time: 5 Min Total time: 5 Min Yield: 2 Classic omelet can be prepared with a variety of ingredients, but the cooking method is about the same. Ingredients Chicken egg - 3 pcs., Milk - ...

    Omelet translated from French means egg mass, fried on both sides. Originating in France, this simple and tasty dish travels the world, acquiring new ingredients and changing beyond recognition. Let's reveal the classic omelet recipe. Parisian chefs believe that there should be no liquid in this dish. However, according to many gourmets, milk and meat broth they harmonize wonderfully with vegetables and meat in the composition of the dish.

    A classic omelet can be made with a wide variety of ingredients, but the preparation method is roughly the same. Original french dish looks a little unusual for us - this is not a lush high mass, but a kind egg pancake... It can be rolled in half or rolled. Italian frittata is prepared in several stages: first, the chatterbox is grabbed in a frying pan, after which it is sent to the oven until cooked.

    The basic rules for making a classic omelet are as follows:

    1. On average, one or two eggs are taken for 1 person.
    2. The egg mass does not need to be whipped into a foam - it is enough to stir it well with a fork. However, if the recipe requires the separation of the whites from the yolks, whisk the former into a strong foam.
    3. The amount of milk should be equal to the volume of the eggs. For greater accuracy, measure milk with the shells from under the broken eggs.
    4. It is best to cook the omelet in a thick-walled container.
    5. Herbs are revealed in tender dish very full, especially the omelet "loves" parsley.

    That's all, all the secrets are revealed, it's time to start bringing the masterpiece to life!

    Classic omelet with flour

    If you can't get a tall, fluffy omelet, add the secret ingredient to the recipe - wheat flour... This will allow you to cook a dense, high layer of scrambled eggs.

    Ingredients:

    • 4 eggs
    • a glass of milk
    • one tablespoon of vegetable oil or butter
    • one large spoonful of wheat flour
    • salt, white or black pepper (your choice)

    Cooking method:

    In real traditional omelets, whites and yolks must be whipped separately, so prepare two bowls and separate the egg components from one another. Be sure to wash your eggs before doing this. Beat the whites with a mixer or whisk until a persistent transparent foam appears. Beat the yolks with a fork until white. Combine the whipped whites and yolks together. Stir the mixture with a whisk, whisking lightly. Add a stream of milk to the mass at the rate of half the norm per egg. This is the proven liquid ratio for the classic flour omelette.

    Instead of milk, cream or sour cream and even kefir can be added to the egg mixture. And also meat or fish broth, depending on what kind of filling the dish will have. To make the omelet denser, you can add sifted wheat flour to the dough, or semolina... Such a recipe dictates to us that the egg mass should be left for a quarter of an hour to swell. Season with salt and pepper to taste. Preheat the skillet thoroughly. Melt the butter, let it spread, but not boil. Pour in the egg mixture and cover.

    When the surface of the omelet begins to set, gently pry it underneath with a wide spatula. The cooked omelet should be easy to separate from the pan. Place a spatula under the omelet. Press it down with the second spatula and flip it over quickly. It will not take long to cook a fried, but tender meal - in 3 minutes the omelet will be ready. Bon Appetit!

    Classic French omelet

    Incredible delicate recipe scrambled eggs! The taste is so luxurious that spices and herbs will only upset the perfect balance of eggs and oil. Prefer white pepper for seasoning.

    Ingredients:

    • chicken egg - 3 pieces
    • butter - 40 grams
    • spices (salt, ground white pepper) - optional

    Cooking method:

    Take a medium-sized skillet and melt about 50 grams of butter in it over the lowest heat - it should melt, but not sizzle. Meanwhile, beat 3 eggs into a bowl and beat them a little with a whisk or fork until smooth. Into the egg mixture prepared in this way, add hot butter in a thin stream, stirring constantly so that the eggs do not curdle ahead of time. Leave some oil on top of the skillet to make an omelet. Season with salt and pepper (white pepper) to taste. Pour the finished mixture into a frying pan and heat over low heat until the edges of the omelet begin to turn white.

    Grab it by the edge with a spatula and very carefully, since the structure of the omelet is very delicate, start rolling it into a neat roll using the same kitchen appliance. There is no need to wait until the top of the omelet is ready, roll up just when the edges just turn white. While you roll it, it has time to cook on the inside and remains unfried on the outside. Place the omelet over the edge of the skillet on a plate, seam side down. Serve with tomato wedges, cucumbers, bell peppers and herbs. Bon Appetit!


    Classic French omelet with mushrooms

    Champignons, leeks, Bell pepper- a wonderful blend of aromas and flavors perfectly complements this recipe for a delicate milk omelet.

    Ingredients:

    • eggs - 2 pieces
    • 20 milliliters of pasteurized milk
    • salt and pepper to your liking
    • champignons - 3 pieces
    • leeks - 1 stalk
    • 3-4 sheets of lettuce
    • 30 grams hard cheese
    • ¼ bell pepper pod

    For roasting:

    • a large spoonful of butter

    Cooking method:

    Cut the white leek stalk into rings, and the washed mushrooms into thin slices. Take the cheese of your choice and grate it on a coarse grater. In a frying pan, simmer the onion for a couple of minutes, and then add the mushrooms and fry for a few minutes. Cut the washed and dried lettuce into strips, and cut the pepper into thin strips. Beat eggs lightly with a fork, add a portion of milk, salt and pepper a little, add chopped herbs and stir.

    In a skillet about 18-20 centimeters in diameter, melt the butter until liquid. When it stops sizzling and frothing, slowly pour in the egg mixture and distribute it evenly. When the surface of the omelet is a little thinner, place the filling on top and sprinkle with cheese. Roll the finished omelet in half, wrapping lettuce and pepper in it. Place the classic French mushroom omelet on a plate and add fresh vegetables. Bon Appetit!

    Classic Italian omelette frittata with zucchini

    Each country has its own traditional recipe omelet. In Italy, this is frittata - a delicate egg mixture with vegetables and cheese.

    Ingredients:

    • 6 chicken eggs
    • 2 courgettes or zucchini
    • 1 red onion
    • 2 cloves of garlic
    • 100 grams of grated Parmesan
    • 2 tablespoons olive oil
    • a pinch of a mixture of Provencal herbs

    Cooking method:

    Peel young zucchini, onion and garlic. Cut the first two vegetables into thin slices and chop the third very finely. Preheat thick-walled skillet with butter, save the onion on it for a couple of minutes, add the garlic and sprinkle Provencal herbs... Lay out the zucchini and fry on each side for two minutes.

    Beat the eggs with half the grated Parmesan and add to the courgettes. Season with salt and pepper, then reduce heat and simmer for five minutes. Preheat the oven to 180-200 ° C. Cover the omelet with the remaining Parmesan and place in the hot oven for 1-2 minutes. Determine the readiness of the dish by the cheese crust: as soon as it becomes golden, the frittata must be taken out, otherwise its amazingly delicate texture will disappear. Serve hot breakfast with white bread toast. Bon Appetit!


    Classic French omelet with cheese

    Parmesan cheese is perfect for this dish, but if you don't have it, it doesn't matter - replace it with Radomer, Maazdam, or any other that suits your taste in this recipe.

    Ingredients:

    • quail egg - 9 pieces
    • milk - 9 teaspoons
    • cheese - 50 grams
    • butter - tablespoon
    • freshly ground black and white peppers - a pinch

    Cooking method:

    Crack the eggs one at a time into a bowl and toss with a fork. Pour in milk and whisk again. Heat a skillet with thick walls and toss in just enough butter to fry the eggs. As soon as the butter stops frothing, pour in the mixture of eggs and milk and stir with a spatula 2 times at intervals of 5 seconds. So the omelette will quickly grab from all sides.

    A minute until completely cooked, sprinkle the surface of the dish with grated cheese and cover with a lid for half a minute. Roll the cooked hot omelet in half cheese crust inside. Serve hot and serve fresh or canned vegetables... Bon Appetit!

    French omelette with wave

    Delightful pea sprouts are incredibly tasty, delicate and original in taste. Without them this French recipe will lose its zest.

    Ingredients:

    • 2 chicken eggs
    • butter - 35 grams
    • milk - 20 milliliters
    • onion feather - a small bunch
    • cherry tomatoes - 5 pieces
    • Grated Parmesan - 50 grams
    • mung bean sprouts - 1/4 cup

    Cooking method:

    Break the eggs one at a time into a bowl. Pour in the milk and lightly stir the mixture with a whisk. Add a pinch of salt, the same amount of white pepper and mix well again until you get homogeneous mass... Melt a couple of tablespoons of butter in a skillet (at maximum heat), reduce heat to medium and pour the egg mixture onto the crockery.

    Meanwhile, cut the green onions into rings and cut the cherry tomatoes in half. After the bottom of the omelet is fried and the surface remains thin, place the cherry tomatoes, some green onions and mung pea sprouts on the surface. Sprinkle with grated Parmesan cheese, fold the omelet in half and transfer to a serving plate. Garnish the top with mung bean leaves, leftover green onions and serve. Bon Appetit!


    Baked traditional omelet

    Do you remember how tall and delicious omelet served in a pioneer camp or a school cafeteria? Lush, with a thick baked crust, smooth and tender. Let's learn how to cook this recipe together.

    Ingredients:

    • 10 eggs (large)
    • half a liter of milk
    • 40 grams of butter
    • a level teaspoon of salt

    For baking:

    • a large spoonful of butter to coat the mold
    • thick-walled rectangular baking dish

    Cooking method:

    Beat a dozen eggs into a deep container and pour in the milk. Whisk the mixture until smooth, but no need to beat. Salt the egg mixture and brush the pan with butter. Preheat the oven to 200 degrees and place the mixture on the middle shelf, bake for exactly half an hour. For the first 20 minutes, do not open the oven door and try not to make noise again - the omelet is very capricious. Cut the finished dish into pieces and put a piece of butter on top. Bon Appetit!

    It would seem that making an omelet is not difficult, but cooking tasty dish- it's like creating a masterpiece. After all, it's not enough just to mix all the ingredients in a bowl - you still need to put your soul into it! Then the simplest recipe will help you create a dish that will be worthy of a festive table. Cook with love and good luck in your culinary field!

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    There is probably not a single housewife who has not tried to bake an omelet at least once. And not simple, but the kind that is served to children in kindergarten or students in the school cafeteria.

    But does everyone succeed? Sometimes the following happens: first, the omelet in the oven rises perfectly, delighting the hostess immensely, and then ... falls off, turning into a plump pancake.

    Sure, the omelet is delicious, but why does it come out low?

    Cooking secrets

    • The richness of the omelet depends on the ratio of milk and eggs. For one egg, you need to take 50 ml of milk. Moreover, the more eggs, the better.
    • The correct form for baking omelet is the key to success. It can be round, square, rectangular, but always small in volume and with high sides. If the omelet mass is poured onto a regular baking sheet, then it will spread out in a thin layer and a lush omelet will not work. In a small dish with high edges, the omelet will actively rise during baking.
    • Some housewives add flour to the omelette mass. Of course, the omelet will keep its shape, but it will lose its juiciness for sure. Therefore, it is better to leave the flour for others. culinary creations, and an omelet, like in kindergarten, is cooked exclusively with milk and eggs.
    • The temperature at which the omelet is cooked should not be high. Some cooks recommend preheating the oven to 110 ° and baking the omelet for about an hour. Although most often it is cooked at 180 ° for 30-40 minutes, depending on the number of eggs and the capabilities of the oven.
    • During the preparation of the omelet, the oven must not be opened for the first 20 minutes, otherwise it will fall off.
    • An omelette as in kindergarten can be cooked not only in the oven, but also in a frying pan or in a slow cooker. Moreover, in a slow cooker, it invariably turns out to be lush and juicy.
    • The finished omelet always falls off a little. This is due to the contrast in temperature. Therefore, chefs recommend that you always put the omelet on a preheated plate.

    Omelet like in kindergarten in the oven

    Ingredients:

    • eggs - 10 pcs.;
    • milk - 500 ml;
    • salt - 1 tsp;
    • butter - 60 g.

    Cooking method

    • Heat the oven to 170-180 °.
    • Wash eggs in warm water and then break into a deep bowl.
    • Pour in milk, put in salt.
    • Stir everything with a whisk until smooth, but do not whisk. This condition must be adhered to strictly.
    • Grease a form with high sides with butter. Gently pour the egg and milk mixture into it.
    • Place the dish in the oven and bake for 40 minutes.
    • Do not open the oven for the first 20 minutes so that the omelet mass does not fall off. Watching the baking of an omelet, you can notice the following: at first, its edges begin to rise, but the middle remains liquid, then it is baked too. When the entire surface of the omelet is covered with a golden crust, and the middle of it is flush with the edges, the omelet can be taken out of the oven.
    • Carefully separate the edges of the omelet from the sides of the pan, cut into portions and place on warmed plates.

    Recipe for the occasion::

    Omelet as in kindergarten in a slow cooker

    Ingredients:

    • eggs - 5 pcs.;
    • milk - 250 ml;
    • salt to taste;
    • butter - 30 g.

    Cooking method

    • Break eggs into a deep bowl, stir gently.
    • Pour in milk and add salt. Use a whisk to stir the egg and milk mixture until smooth. You do not need to whip the liquid, otherwise the finished omelet will quickly fall off.
    • Grease a bowl of a multicooker with oil and pour the omelet mass into it.
    • Place the lid on the multicooker, set the Baking program and cook for 20 minutes.
    • Let the omelet rest in the bowl for 5 minutes and serve. Such an omelet turns out to be very lush and tasty - like in a kindergarten.

    Omelet as in kindergarten in a pan

    Ingredients:

    • eggs - 6 pcs.;
    • milk - 50 ml;
    • water - 50 ml;
    • butter - 30 g.

    Cooking method

    • Break the eggs into a large bowl.
    • Add milk and water, salt.
    • Whisk the mixture lightly with a fork or whisk. You do not need to whip it until the volume increases. It is enough for the eggs to combine with the milk.
    • Heat a frying pan, grease it with oil. Pour the omelette mixture.
    • Stir the liquid lightly from rim to middle and cover. Reduce heat to low.
    • As soon as all the omelet is thickened, it is ready.
    • Transfer to a preheated plate and serve.

    Omelet as in kindergarten in a pan (second option)

    Ingredients:

    • eggs - 6 pcs.;
    • milk - 300 ml;
    • butter - 40 g;
    • salt to taste.

    Cooking method

    • Break eggs into a bowl and pour milk. Salt.
    • Stir the mixture with a whisk.
    • Heat a heavy-bottomed pan well and brush with oil.
    • Pour the egg mixture into it, stir gently and cover.
    • Reduce heat to low. Once all of the omelet has thickened, you can remove it from the stove.
    • Wait a minute for the omelet to adjust to room temperature before removing the lid. Transfer it to a preheated plate and serve.

    Lush omelet with sour cream in a pan

    Ingredients:

    • eggs - 6 pcs.;
    • sour cream - 6 tsp;
    • butter - 50 g;
    • salt to taste.

    Cooking method

    • Break eggs into a bowl and stir gently.
    • Add sour cream and salt.
    • Using a whisk, combine the ingredients until small bubbles appear. Do not try to beat the mass until fluffy, as this will negatively affect the quality of the omelet.
    • Heat a skillet, brush with oil and pour out the mixture.
    • Reduce heat to low and cook omelette until completely thick.
    • Transfer gently to a warmed plate.

    Note to the hostess

    There is an opinion that the omelet must necessarily be high. But this is not the case. As mentioned above, its height depends on the amount of omelette mass. So if you want a fluffy, tall omelette, use a small, high-sided pan.

    If you do decide to make an omelet with flour, do not put too much of it. Enough 1 teaspoon for 1 egg.

    Low scrambled eggs? Dont be upset! Put in the middle of it delicious filling and fold the omelet in half. Sprinkle with chopped herbs and boldly serve.


    Product Matrix: 🥄

    Good afternoon dear friends. Do you love making an omelet for breakfast? And what are your favorite recipes for this dish. After all, there are so many recipes and recommendations for cooking that even your eyes run up. I have some delicious omelet recipes for me. Can be cooked in a pan or in the oven. And then there are a few.

    If you have ever cooked this dish, you probably noticed that it remains lush and beautiful until you remove the lid, and as soon as you took it off and put it on a plate, it began to look not so beautiful anymore. Has become flat and not gullible. And to avoid this, you can throw a little soda or yeast during cooking and the picture will be completely different. Or you can mix in a small amount of flour so that it holds together and fixes the ingredients into a single whole. This little trick will help keep the dish fluffy.

    You can also use various filling additives that will help make the omelet more satisfying. almost any product can be used as a filling: sausage, bacon, herbs, mushrooms, olives, tomatoes, zucchini, etc., etc. This article will contain recipes for the most popular omelets that can be cooked without special costs time and money.

    Let's start with the simplest and classic version making an omelet for breakfast. We will cook in milk without any special additives. After all, what could be simpler and better than the classics.)))

    Ingredients:

    • milk 1 glass
    • eggs 5-6 pcs.
    • vegetable oil 2-3 tbsp. spoons
    • a pinch of salt

    Cooking process:

    To prepare a delicious breakfast, you should, of course, use only fresh ingredients. If you are not sure about the freshness of the eggs, it is best not to drive the eggs straight into a common bowl, but do it through a mug. broke an egg into a mug, made sure that it was not spoiled, and only then pour it over to the rest. And then there were cases when, for example, all the eggs were good, and the last one was spoiled and the whole batch went to the trash heap. And there are no more eggs in stock. (((So, so that you do not get hit, we drive in the eggs through an intermediary mug.

    And so we collect the eggs in a bowl, add salt and a couple of tablespoons of vegetable oil. Using a whisk, turn the eggs into a homogeneous mass.

    Next, pour in the milk and beat again with a whisk or fork into a homogeneous mass. It is not necessary to use milk warm or at room temperature. You can take it from the refrigerator and pour it directly into the eggs.

    When the mass becomes homogeneous, pour it into a cold frying pan, put it on the stove and cover it tightly with a lid. Cook over medium heat for about 10 minutes.

    When the entire liquid structure has evaporated from the surface, turn off the heating under the pan. We do not remove the lid, but let the dish brew a little, this takes about 3-4 minutes.

    Here is such a beautiful and very tasty omelette. despite the fact that we did not smear the pan with anything, the dish did not burn.

    It turned out delicious and delicate breakfast... Bon Appetit.

    How to make a delicious omelet in the oven

    The recipe is no longer quite ordinary, but quite original. A great idea for families with more than one family member, since we will cook the omelet in small tins. So to say, we will divide into portions so that everyone would be equally.

    Ingredients:

    • eggs 3 pcs.
    • milk 2 tbsp. spoons
    • sour cream 1 tbsp. spoon
    • flour 1 tbsp. spoon
    • baking powder 0.5 teaspoon
    • salt and pepper to taste

    Cooking process:

    Drive eggs into a bowl, add sour cream, milk, salt, pepper to taste and beat with a whisk or blender until smooth.

    Add a tablespoon of flour, baking powder and mix well again. It is important that there are no small lumps of flour left.

    Take the muffin tins and pour the mixture evenly. Since when heated, the mixture will rise to the very edge, you do not need to pour. It will be enough just above the middle. And if something remains, it is better to take another form and pour into it.

    We put the forms in a preheated oven to 190 degrees and bake the dish until tender. Cooking time is about 15-20 minutes.

    These are the portions that I managed to cook according to this recipe. Delicious, magnificent, satisfying.

    Omelet with cheese and herbs

    If you like delicious processed cheese with aromatic herbs, then this recipe is just for you. It turns out such a mini pizza.

    Ingredients:

    • eggs 4-5 pcs.
    • sour cream 3-4 tbsp. spoons
    • hard cheese 100 gr.
    • any greens, half a bunch
    • tomato 1 pc.
    • Vegetable oil
    • salt and pepper to taste

    Cooking process:

    Mix eggs with sour cream, salt, pepper and mix until smooth. Pour the mixture into the pan, cover with a lid and put on the stove over a low heat.

    In the meantime, you need to have time to chop the harvested greens. You can use whatever your heart desires. Dill, parsley, green onions, cilantro, spinach.

    As soon as the brilliant green has been cut, we throw it into the frying pan to the omelet and distribute it evenly over the entire surface. Cover with a lid again.

    Three cheese on a grater, cut the tomato into half rings. We spread the tomato in a circle or whatever you like best. Sprinkle with grated cheese on top. Cover with a lid, wait 3-5 minutes and remove from heat.

    You don't need to remove the lid right away, let the dish brew for 2-3 minutes, and then you can serve a delicious and aromatic breakfast or lunch on the table as it suits you.

    Delicious French omelet

    The French omelet is a regular omelet folded in two, but with a filling. The filling can be vegetables, herbs, cheese, and maybe meat filling.

    Ingredients:

    • eggs 4-5 pcs.
    • milk 2 tbsp. spoons
    • tomato 1 pc.
    • ham 50 gr.
    • bell pepper 0.5 pcs
    • cheese 50 gr.
    • salt and pepper to taste
    • vegetable oil 1 tsp

    Cooking process:

    Drive eggs into a bowl and stir them with a fork, you don't need to beat them at all, just stir. Add a couple of tablespoons of milk and stir everything well again.

    Grease the pan with vegetable oil and pour the egg mixture into it. Season with salt and pepper to taste.

    Put diced tomatoes, bell peppers, ham and grated cheese on one half.

    Cook the omelet until the top of the puck grasps. Now we will cover the part with the filling with the part without filling. Thus, adding everything in half.

    Cover with a lid and cook over low heat for just a couple of minutes.

    This dish is served by cutting it into two parts decorated with greenery.

    Unusual omelet roll with herbs

    The products are all familiar, but the dish is being prepared in a new way and it will also look unusual. For that it tastes just amazing.

    Ingredients:

    • eggs 6 pcs.
    • milk 2 tbsp. spoons
    • cheese 70 gr.
    • salt pepper and herbs to taste
    • vegetable oil

    Cooking process:

    Since this is an unusual omelet and it will consist of two parts, namely white and yellow, you will need to divide the eggs into yolks and whites.

    Squirrels will need to be baked in the oven. Therefore, we take the form, grease it with vegetable oil, pour in the eggs, salt and pepper to taste. And we put to bake in an oven preheated to 160 degrees. Squirrels need to be constantly monitored and monitored so that they do not burn. It is important that it turns out exactly a white pancake.

    Salt and pepper the yolks to taste, put in the pan. Constantly stirring, bring it to the semi-readiness and add herbs and grated cheese. Mix again and bring the yolks to full readiness. It is important to get a homogeneous mass.

    Meanwhile protein pancake ripe and needs to be taken out of the oven. Put the yellow filling on one edge and carefully fold the white pancake into a tube. It is important to do this operation while it is still warm.

    Now it remains to cut and serve the omelet roll on the table and wish you bon appetit.

    Recipe with bacon cheese and potatoes

    What could be better than fried bacon and fries with scrambled eggs for breakfast. It is not only delicious, but also very satisfying. And if bacon is not found, it can be easily replaced with sausage.

    Ingredients:

    • eggs 3-4 pcs.
    • potatoes 2-3 pcs.
    • bacon 250 gr.
    • cheese 50-70 gr.
    • milk 2-3 tbsp. spoons

    Cooking process:

    Cut the bacon into small pieces and fry them to your favorite state in a skillet.

    Transfer the finished Ruddy pieces of bacon to a paper towel to collect excess fat.

    When the potatoes are browned, put grated cheese and fried bacon on it.

    Eggs beat into a bowl, salt and pepper, shake with a fork until smooth. Pour eggs into a skillet with the rest of the food. Cover and fry breakfast until the eggs are ready. The omelet is considered ready when there is no liquid on top.

    If you wish, you can prepare a delicious and delicious breakfast for this breakfast. healthy salad from vegetables.

    Video on how to make Frittata Italian omelette

    In fact, there is no special recipe for this dish. Frittata is a regular omelet with vegetables and meat filling... I suggest watching a video of a recipe for making an omelette in Italian.

    Omelet with cottage cheese and steamed corn

    Here is another option for cooking delicious and healthy omelet... But we will cook it in a double boiler or in a multicooker. For a couple of omelettes, it will turn out to be so lush that the first time you can hardly believe that you can achieve such a volume.

    Ingredients:

    • eggs 2-3 pcs
    • cottage cheese 2 tbsp. spoons
    • canned corn or peas 2 tbsp spoons
    • milk 2 tbsp. spoons
    • salt and pepper to taste

    Cooking process:

    For steaming, you only need proteins. Therefore, we separate the yolks from the whites, add a little salt and beat with a mixer until a lush foam appears. Then add milk and continue whisking.

    Put cottage cheese in this excellent protein foam and mix well so that the cottage cheese spreads throughout the foam.

    Now we take silicone mold put corn or peas on the bottom, or you can do both.

    We fill the form with the protein mass and put in a double boiler for 15 minutes.

    Serve with chopped herbs. Bon Appetit.

    Omelette bag for breakfast

    If conventional recipes the preparation of an omelet has not surprised you yet, then try to make a delicious breakfast omelet in a package. It does not need to be fried and a lot of dishes dirty. We just mix all the ingredients in the bag.

    Ingredients:

    • eggs 3-4 pcs.
    • milk 2-3 tbsp. spoons
    • butter 30 gr.
    • salt and pepper to taste

    Cooking process:

    To prepare an omelet according to this recipe, it is advisable to use special bags with a fastener. And if this is not the case, then you can try to cook in the usual one. It is also advisable to melt the butter for cooking.

    Take the bag and carefully place it in a small bowl. We drive in eggs, add milk, salt and pepper. We mix well, it is important that the package does not break during mixing.

    Remove excess air from the bag and close it hermetically with a fastener or clip.

    Put the bag with the dough in a saucepan with boiling water and cook for 10-15 minutes. It is advisable that the bag is all in water. If he does not want to drown, press down on him with a spatula.

    After 15 minutes, we take out the finished omelet from the bag and enjoy a delicious breakfast. And the main thing is that you don't need to wash any dishes.)))

    Omelet with cottage cheese

    Well suited for those who follow the figure, as it is both tasty and healthy.

    Ingredients:

    • eggs 3 pcs.
    • cottage cheese 150 gr.
    • green onions half a bunch
    • salt and pepper to taste

    Cooking process:

    Mix the eggs together and lightly beat until smooth. Add cottage cheese to the eggs and stir well.

    Finely chop the green onion feathers and send them to a bowl with the rest of the ingredients.

    Pour the cooked dough into the pan, cover and fry until tender.