Cooking an omelet in a pan with milk. Omelet recipe with milk and eggs in a frying pan lush photo step by step

There are dishes that are perfect for any meal. The omelet has been one of those for many decades. It is preferred by both adults and children. You can easily refine it with any taste and get exactly the dish that will delight your family and friends.

This dish is present in many cuisines of the peoples of the world. Most often it basic ingredients are milk and eggs. But the cooking process and related products, as well as basic procedures, vary greatly. Everyone brings something different to get the perfect result and get a decent taste.

Most people think the omelet came from French cuisine... It is there that it is customary to mix the egg mass, fry one side in butter and roll it up with a tube before serving. The only thing that distinguishes the numerous dishes is the filling. It is very different from each other, and is selected according to the preferences of the culinary specialist.

In domestic cooking, they prefer to cook an omelet with the addition of milk, after beating the eggs well with a whisk or mixer. In this case, the cooking method is completely unimportant: baking, frying or heat treatment in a vacuum. In any case, the result is good. Since the output is very lush and juicy.

Each country has its own interpretation of the dish. Much depends not only on the method of cooking, but also on the additional products inherent in this particular country. So, among the fillings, you can find tomatoes and peppers, a variety of cheeses, meat and sausage products, herbs and various seasonings and spices also do not stand aside. Another indisputable advantage is the fact that it is the omelet that can be safely tasted almost everywhere. Having learned a couple of new tricks, you can start experimenting with your favorite dish now.

Below are 10 options for the dish prepared different ways... Choose any:

The classic recipe for omelet in a pan

Such an omelet will appeal to those who first start cooking this dish. It's incredibly simple. Having learned a simple technique, you can create something original on the basis of the knowledge gained.

Ingredients:

• Selected egg - 4 units.
• Pasteurized milk - 1/2 cup.
• Salt.
• Olive oil.
• Tomato is a pair of fruits.
• Dill.

Cooking process:

1. Beat the eggs thoroughly using a whisk.

2.Pour in salt and seasonings.

3.Add bulk to the mass using a mixer.

4. Gently pour in milk while beating.

5. Put the cast-iron speed on the fire. Add a small amount of olive oil.

6. Pour in the prepared mass.

7. Once the omelet has set a little, cover it with a lid.

8. Reduce heat and leave for five minutes.

9.Once the bottom is browned, turn the omelet over.

10.Place chopped greens and tomato slices in the middle. Fold.

11. Serve hot.

If you wish, you can add any light sauce to the dish, but this already depends on the preferences of the culinary specialist.

Be sure to watch the video recipe:

Bon Appetit!

Delicious option with sausage and tomatoes

It is real to add a piquant zest to any dish if you diversify it additional ingredients... Thanks to little tricks, the omelet is much more interesting. Moreover, taking into account the preferences of the household, you can always cook something interesting and incredible.

Ingredients:

• Selected egg - 3 units.
• Pasteurized milk - 40 milligrams.
• Sausage "Milk" - 150 grams.
• Vegetable oil and butter.
• Parsley.
• Tomato.
• Salt and spices.

Cooking process:

1.Prepare food on a cutting board.

2. Combine eggs with milk, salt and spices. Whisk thoroughly using a whisk. The foam should be smooth and firm.

3. "Milk" sausage and tomato, previously peeled, cut into small squares.

4. Place two types of oil on a preheated speed, put the sausage and tomato. Fry, stirring occasionally.

5.Pour the egg mass on top. Stir using a wooden spatula. As soon as a uniform condition is formed, cover with a lid, reduce heat. Leave on the stove for five minutes.

6. Grind the parsley. Sprinkle on top.

Quite quickly you can get nutritious dish able to energize the whole day. And most importantly, thanks to the competent combination of products, the result is always excellent.

Cheese recipe

Breakfast should always be delicious. In this case, it is worth trying the proposed version of the dish. Even children eat it with delight, because very healthy products are combined in it.

Ingredients:

• Selected egg - 4 units.
• Milk - 50 milligrams
• Butter - 15 grams.
• Gouda cheese - 50 grams.
• Salt.
• Greens.

Cooking process:

1. Break the eggs into a deep container.

2.Add salt and milk. Whisk until smooth using a fork.

3.On a preheated brazier, abundantly greased with butter, pour the mixture. Fry on each side for a couple of minutes.

4. Grind the Gouda cheese using a coarse grater.

5. Move the omelet to the plate. Sprinkle with chopped herbs and cheese on top.

If desired, cheese can always be added to the roasting process. It will melt and only enhance the richness of the flavor. In this case, the use of greens should be abandoned.

How to steam an omelet

Prepare if desired low-calorie dish always, you can use little tricks. If we take into account the benefits of the omelet obtained in the end, then the result will exceed all expectations.

Ingredients:

• Selected egg - 3 units.
• Milk - 60 milliliters.
• Salt.
• Oil.

Cooking process:

1. Using a whisk, beat the eggs.

2. After adding salt, spices and milk, repeat the procedure.

3. Grease the muffin tins with oil.

4. Pour the resulting mass.

5.Pour water into a saucepan, place a colander on top. Put on fire. Boil. If the water reaches the base of the colander, drain a little. Place the molds and cover. The process of "setting" an omelet takes about ten minutes.

6.After the time has elapsed, we take out the finished dish, and serve with herbs and vegetables.

Useful diet dish will delight all lovers of slimness and is perfect for little kids.

Without milk

Many parents choose to experiment with different useful products to prepare the best meal for your child. These include this omelet for quail eggs able to please even a knowledgeable gourmet.

Ingredients:

• Quail egg - 15 units.
• Butter - 50 grams.
• Spices.
• Salt.
• Boiled water - 15 mil.

Cooking process:

1. Divide each egg into yolk and white.

2. Whisk the whites thoroughly using a whisk or fork.

4.Pour out at the end required amount salt and spices. Add water.

5.Heat the frying pan. Lubricate the surface using butter. Spread the egg mixture over the surface. Turn the stove on to the maximum. Cover with a lid.

6.When initially thickening, cover and reduce heat.

7. In a couple of minutes, an excellent omelet will delight you with its unsurpassed taste.

Having received excellent and healthy dish you can always decorate it with additional cheese, herbs or vegetables. The result will be first-class.

Video recipe:

Bon Appetit!

How to cook an omelet in the oven like in kindergarten

Childhood nostalgia is sometimes overwhelming. This is especially true of those dishes that were offered to us in preschool institutions. No one could refuse an omelet. It turned out to be simply extraordinary. Oftentimes, standard experiments fail. In this case, it is worth learning one secret, due to which you can achieve the desired result and get the coveted dish the first time.

Ingredients:

• Selected egg - 5 units.
• Milk 3.2% fat - glass.
• Butter.
• Salt and spices.

Cooking process:

1.Treat the surface of the eggs from microbes. Dry. Break the eggs into a deep container.

2.Add salt and milk.

3. Combine all products together using a fork, whisk or mixer.

4. Grease the form with oil. Pour in the mass. Place in an oven preheated to the required temperature.

5. Average baking time is about half an hour.

6. The result is a rosy and at the same time juicy omelet.

Depending on how many people are to be treated, you can increase the amount of food. The result will be excellent every time.

In a multicooker

Using this wonderful device in advance, you can delight your family with an excellent breakfast, without spending absolutely any effort. By combining all the products in the morning, undoubtedly, you will get exactly what will bring everyone not only immeasurable benefits, but also joy.

Ingredients:

• Selected egg - 6 units.
• Gouda cheese - 100 grams.
• Semolina.
• Oil.
• Milk - 1.5 cups.
• Dill.
• Salt.
• Spices.

Cooking process:

1.Collect all food on the cutting surface.

2. Break the pre-washed eggs into a deep salad bowl.

3.Pour in milk and sprinkle with salt. Stir using a fork.

4. Finely chop the dill.

5. Grind the Gouda cheese using a fine grater.

6.Add to the resulting mass.

7. Grease the capacity of the multicooker with oil and sprinkle with semolina.

9. By the required time, an excellent breakfast will not be long in coming.

You can always add vegetables to the recipe or meat products... This will enhance the flavor palette and make it more varied.

Interesting video recipe:

Bon Appetit!

In the microwave

Connoisseurs of healthy food unanimously argue that dishes cooked in a pan do not always convey the desired taste and bring the benefits that are expected from it. Cooking the same omelet in the microwave, you can get the highest quality result from the same products. At the same time, the time spent on the entire process will be minimal.

Ingredients:

• Selected egg - 5 units.
• Pasteurized milk - glass.
• Tomato -1 units.
• Salt.
• Oil.

Cooking process:

1. Rinse eggs. Place in a deep bowl.

2. Using a mixer, beat until smooth. No more than three minutes.

3.Add milk. Continue whipping.

4. Add salt. Seasonings optional.

5. Rinse the tomato in running water, cut into rings and add to the total mass.

6.Smatter the form. Set the required mode to microwave oven... For baking, no more than 3-4 minutes is enough.

Take out and serve with vegetables and herbs. The result is simply excellent.

Japanese omelet

Tomago-yaki is well known to all sushi lovers. Some rolls are prepared using it. Although and how independent dish such an omelet is served quite often. And by adding certain foods to it, you can get an unsurpassed snack. But, everything is individual and depends on preferences.

Ingredients:

• Lean oil - 15 milliliters.
• Selected egg - 6 units.
• Soy sauce - 15 milligrams
• Rice vinegar - a tablespoon.
• Cane sugar - 5 grams.

Cooking process:

1. Prepare the required foods on the cutting surface. Rice vinegar can be substituted for rice wine if desired.

2. Break the previously washed and dried eggs into a deep bowl.

3. Using a mixer, beat the egg until a dense white foam is obtained.

4. Strain the mixture through a sieve. It is required to get rid of veins and flagella.

5. Pour in vinegar, sauce, add sugar.

6. Knead until the mass becomes homogeneous. It is important to dissolve the sugar.

7. Grease the frypot with oil. To warm. Pour a small part of the mass in a thin layer. Smooth out using the pancake technique.

8. Using a spatula, roll the omelet spice on a brazier.

9. Leave the roll in the pan. Pour part of the mass so that it reaches the first roll. The main thing is that after frying it was possible to double the first piece by winding it.

10. The wrapping procedure must be repeated every time after frying the next pancake. You should not forget about pre-lubricating the frypot surface.

11. Upon exit, the finished Japanese omelet looks something like this. Despite the number of procedures, the time for the entire cooking process is no more than 10 minutes.

12.Using cling film and bamboo roll mat, shape it into a round shape.

13. Let the tomago-yaki grab a little.

14. Divide into portions.

15.Serve with soy sauce... Optionally with Philadelphia cheese.

An unconventional omelet will appeal to all experiment lovers. And everyone can judge about the unusual taste.

For a child 1 year

In order to feed her child with exceptionally healthy food, every mother is tirelessly experimenting. The proposed option is just perfect, since it is of exceptional benefit and does not contain coneragens. To do this, we will use a double boiler.

Ingredients:

• Selected egg - a couple of pieces.
• Milk 1% fat - 4 tablespoons.
• Salt.
• Oil.

Cooking process:

1. Using a whisk, beat the egg.

2. Stir in salt and milk.

3. Grease the mold with oil.

4. Put on the middle position and set the required temperature.

5.Cook no more than 15 minutes.

The child will be crazy about the gentle and airy mixture. And for those who do not have such a miracle technology as a double boiler, a steam bath will definitely come to the rescue. In this case, the cooking time can vary up to 20-25 minutes.

Calorie content

Connoisseurs of healthy food and those who prefer to lead a healthy lifestyle know very well that omelet is a first-class dish for maintaining an ideal figure. Before preparing it, they will certainly be interested in how much in the end they will receive kilocalories with it.

First of all, it is recommended to pay attention to the size of the egg itself. The average size of the first category is about forty grams. Thus, you can get about 160 kcal. Do not overlook additional products that enhance the taste: sausages, meat, vegetables, ham, cheese and much more. They play a significant role in the final calorie content. Milk is also indispensable. It can always be replaced with water, but the omelet will only lose from this. Although, many people like these experiments very much. In this case, you should use fat-free milk product, and replace additional components with lighter ones. In this case, you can get a less calorie result due to the addition of vegetables and similar mixtures.

The oil used for spreading the molds gives the omelet extra calories. Even a small piece of 10 grams can provide it with an additional hundred kilocalories. In this case, it is worth changing the cooking method and giving preference steam options... Although for the oven and steamer you need a minimum of an oily product. Exclusively for mold lubrication.

In order to get the perfect result, an omelet with milk should be prepared, following certain tricks. Simple nuances will help you prepare exactly what will make breakfast a favorite meal in any family. Consider the following tips:

1. Hygiene is the key to health. And this moment should not be ignored when cooking. It is recommended to thoroughly rinse and dry each egg before use.

2.Special splendor is given to the omelet due to the separate mixing of the protein and yolk. The result is a first-class result, as the density and structure are especially delicate.

3. So that the omelet does not become boring, it is always worth experimenting. For these purposes, almost all products are suitable, with which you can easily "stuff" an omelet. Any kind of cheese, herbs, vegetables and meat can be used. The main thing is that every time you get a completely new culinary masterpiece.

4. Observance of balance is also an important detail. Overdrying or not holding the omelette means ruining the dish.

5. Zealous housewives know very well that the omelet should be salted immediately before serving, and not during the preparation process.

Omelet is loved by everyone, young and old. This is what it is customary to start the morning with in almost every country. An insignificant fantasy and an omelet will "sparkle" with new colors and will certainly please all connoisseurs of the egg miracle.

History

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

Technology and tradition

The main thing to know about omelette technology is that liquid egg mixture does not whip or stir during cooking, but thickens exclusively by heating in a well-heated frying pan in melted butter. The lid is not covered - french omelet should not be lush, this is not a soufflé. Before serving, the omelet is folded in half or rolled up. You can put the filling inside.

Omelettes in the USSR were prepared differently. With milk, often with a spoonful of flour or starch, with a closed frying pan over low heat or in the oven. "Our" omelets, in comparison with the classic recipe, are traditionally fluffier and juicier. Such is, for example, the iconic "omelet, as in kindergarten».

Each omelet has its own variation national cuisine... These are Italian frittata, English omelet with unchanged bacon, Spanish tortilla Espanyola, Bulgarian mish-mash, Iranian kyukyu, Japanese omuraisu and tamagoyaki, and so on, according to a very long list.

Eggs

• 2-3 eggs will go for an omelet for 1 person. If you decide to make an omelet for several people, 1 large for all, of course, you can, but better - a few small, portioned, then the omelet turns out to be softer. Good for omelet fresh eggs and the fresher the better.
• It is not necessary to beat and froth the eggs, it is enough to mix the yolk and white so that a single substance is formed.
• The dish is prepared without stirring the egg mass, and this is what distinguishes an omelet from scrambled eggs.

Oil

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

Pan

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

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

Basic omelette recipe

Ingredients

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

How to cook

1. Crack the eggs and combine the yolk and white until smooth. Do not whisk! Season with salt and pepper.
2. Heat a skillet and melt the butter in it. As soon as it starts to foam, pour out the eggs.
3. WITH Tilt the pan slightly to one side, then to the other, so that the eggs are evenly distributed over the entire surface. Let the mixture thicken for 20 seconds, then draw a line in the middle with a spatula and tilt the pan again, so that it can fill with a liquid egg.Repeat until the omelet thickens and remains only slightly damp.
4. At this point, you can fill the omelet with whatever you like: grated cheese, slices of ham, pickled mushrooms, smoked salmon or fresh herbs. Spread out the filling and fold the omelet in half with a spatula.

On a note. The French omelet will turn out right if the inside is slightly damp. Not overdrying is an important condition!

Julia Childe's Omelet

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

1. Break the eggs into a bowl and season with salt and pepper. Mix egg yolks and whites with a large fork or whisk until smooth, no need to beat and froth too much.
2. Place the skillet on the stove, turn the heat up to high, and add a lump of butter to it. As soon as the butter begins to darken and bubble, add the egg mixture. Start tilting the pan in different directions so that the eggs are evenly distributed over the entire surface, then stop for five seconds and allow the eggs to thicken a little.
3. You will soon see “folds” around the edges of your omelet. Now you can tilt the pan 45 degrees and start shaking (the trademark twitch that professional chefs have) or move (as if turning it over) with a tablespoon from one end to the center and the opposite end. This will take no more than half a minute.
4. Flip the omelet on the opposite side of the plate, literally upside-down. Here "sleight of hand" will come in handy, it is better to watch this difficult moment in video format - Julia Childe is preparing an omelet in person.

Omelette "like in kindergarten"

A popular recipe for omelet in the oven associated with GOST. It always turns out fluffy, even easier to cook than a French omelet. Milk easily changes to cream or sour cream.

Ingredients

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

Steam vegetable omelet

The omelet prepared in this way in a multicooker-steamer differs from the traditional one in greater tenderness of texture and lightness. Steamed vegetables are fresh taste and pleasant, dietary freshness.

Ingredients

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

Omelet with mushrooms and tomatoes

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

Ingredients

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

Frittata with zucchini

Italian fritatta omelette is unique in technology. The omelet is first "seized" on the stove, and then baked ("comes up") in the oven. The classic frittata includes leeks and hard cheese and the variations on the theme are countless.

Ingredients

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

Bacon omelet

Contrary to all the recommendations of nutritionists, an Englishman eats 2 eggs a day, boiled or omelette. An omelet with all kinds of fillings, especially a classic omelet with bacon, is still inseparable from the concept of "gentleman's breakfast".

Ingredients

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

Bulgarian mish-mash

"Mish-mash" is translated as "mishmash", which immediately makes the essence of the dish clear. Among the Greeks, something similar is known as "strapanzada" - with the same translation. You don't need to mix anything with anything, pour eggs and bake in the oven - any student and bachelor will tell you that there is no better dish, and lovers of omelets of all ages and statuses will agree with this.

Ingredients

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

Tamagoyaki rolls

There are several types of omelets in Japan. The most famous is the fast food omuraisu from fried rice, which can be bought at every diner. Tamagoyaki is an omelet of a different type: depending on the additives, it can be spicy and sweet. Decorated like rolls, very graceful.

Step-by-step recipes for making lush and simple omelets in a pan: options with vegetables, shrimps, hard, pickled and soft cream cheese

2018-02-26 Marina Danko

Grade
recipe

1693

Time
(min)

Servings
(people)

In 100 grams of finished dish

9 gr.

12 gr.

Carbohydrates

2 gr.

154 kcal.

Option 1: The classic recipe for a fluffy omelet in a pan

Nothing superfluous, no additional products - milk and eggs, but oil for frying. This is the classic omelette, fluffy and tender.

Ingredients:

• five fresh eggs;
• a slice of butter, "Peasant" butter;
• 120 milliliters of 3% milk.

Step-by-step recipe for a classic omelet in a pan

In a convenient bowl, release the eggs and immediately add milk to them. After adding a little less than a quarter of a spoonful of salt, stir with a fork or whisk until smooth. The mixture needs to be blabbed, not whipped, only in this case the omelet will turn out to be lush.

Put a slice of butter in a thick-walled or coated frying pan and place it over medium heat. As soon as the butter is completely melted and covers the entire bottom, pour out the egg mixture quickly and carefully.

Covering the pan tightly with a lid, lower the heat slightly and cook for about seven minutes.

Option 2: Omelette in a pan with a delicious cheese crust - quick recipe

If choosing cheeses for the omelet is not a problem for you, use several varieties. For example, really choose a quick-melting one as a "pillow", and sprinkle the finished portion with another, with a sharp taste or very salty.

Ingredients:

• large eggs - two things;
• a quarter glass of milk;
• hard, easily melting cheese - 100 gr.;
• spices to taste.

How to quickly cook an omelet in a pan

Gently breaking the shell, pour the eggs into a bowl. Add a little salt, add milk and your favorite spices, stir until smooth.

Rub the cheese with a fine grater into a separate bowl.

Distribute the cheese evenly over the bottom of the dry frying pan and put it on a small fire.

As soon as the cheese shavings begin to melt, pour in the egg mass and, without covering with a lid, bring it to readiness - until the bottom is lightly browned.

Using a spatula, fold the omelette pancake in half, transfer to a plate and serve.

Option 3: Delicate French classic omelet in a pan

According to the recipe, it is suggested to use white pepper, but not everyone likes its aroma. On the other hand, descriptions of such omelets are not uncommon, in which, in addition to black pepper, red paprika is added. It is difficult to say which of the omelets will be more "French", perhaps it is worth trying everything.

Ingredients:

• butter, "Traditional" butter - 50 gr .;
• three eggs;
• fine salt.

How to cook

In a thick-walled, about twenty centimeters in diameter, frying pan, slowly melt the butter. We heat on the lowest heat, not letting the fat sizzle - this is important.

In a bowl with the addition of salt, stir the eggs until smooth. No need to beat, foam should not form, therefore, first pierce the yolks with the teeth of a fork and only then stir. If you want to add pepper, use ground, white, black crumbs will ruin the look of the omelet.

Stirring continuously in a circular motion, slowly pour hot oil into the egg base, and then pour the mixture into the pan in which it was melted.

As soon as the edges of the omelet begin to fade, use a spatula to gently pry on one of the edges and gently roll the omelette pancake into a roll. Tilting the pan over the plate, carefully transfer the omelet over the edge, immediately into the serving plate.

Option 4: Airy omelet in a skillet with a secret

Not such a secret, rather a surprise. To make it a success, choose exactly large eggs, not replacing a large number of small ones. Of course, for the sake of the splendor of the dish, you will have to cook it exclusively with the freshest products. And it's better if they are homemade.

Ingredients:

• four selected fresh eggs;
• two tablespoons of milk.

Step by step recipe

Carefully breaking the eggshells, pour the whites into a small bowl, and put the yolks in a separate container.

Add milk and a little ground white pepper to the yolks. Shake with a whisk or fork until smooth, so that there is no foam.

Add a little fine salt to the proteins and beat until we get stable peaks. The whites can also be whipped with a mixer, which will significantly speed up the process.

Set a large non-stick frying pan on medium heat and heat it well.

Pour the yolk mass into the pan and evenly distribute it with a spatula over the entire bottom.

As soon as the top of the yolks becomes dense, reduce the heating to a minimum and spread a uniform layer of proteins on the surface of the resulting pancake. We are waiting for the protein foam to set well too.

If the omelet begins to spring with a light pressure with a spatula, cut it in half. Prying with a wide spatula, fold both halves and immediately carefully transfer to plates.

Option 5: Hearty Bulgarian omelet in a pan with feta cheese and vegetables - "Mish-mash"

It is not necessary to use feta cheese in an omelet; other pickled cheeses are also suitable. Although the list indicates one pepper pod, it is better to use two or three, different colors, accordingly changing the proportions of the rest of the products.

Ingredients:

• fully ripe, large tomato;
• 100 grams of tender cheese;
• small onion head;
• one sweet pepper fruit;
• four large eggs;
• two tablespoons full of vegetable oil;
• a couple of sprigs of fresh parsley and a few onion feathers.

How to cook

Thoroughly wash all greens and vegetables with water. Dry the onion feathers and parsley well by spreading them over a towel.

Cut the pulp of pepper and tomato into medium-sized cubes, finely chop the onion, chop parsley and feathers of young onions.

Pour oil into the pan and slowly heat it over low heat.

First, put in a pan onion... Fry the slices until transparent, add pieces of sweet pepper, and after four minutes and pieces of tomato. Cover with a lid, simmer vegetables for the same time and add greens to them. We cook a little longer, about five minutes.

Crumble with your fingers, add feta cheese to the vegetables and simmer everything together for another two minutes.

Fill the contents of the frying pan with eggs loosened with salt, sprinkle with pepper on top and, covered with a lid, bring to readiness.

Option 6: Hearty omelet in a pan with ham and cheese - "Calzone"

Use any ham, beef or chicken product is suitable. Put greens in moderation so that their taste does not overwhelm all other foods in the dish.

Ingredients:

• hard cheese - one hundred grams and a little less - boiled ham;
• two tablespoons of flour;
• eggs - 2 pcs.;
• three tablespoons of milk;
• an incomplete spoonful of "Farm" oil;
• fresh herbs to taste.

Step by step recipe

After shaking the eggs until smooth, mix the resulting mass with slightly warmed milk.

After adding sifted flour and salt with a pinch of fine salt, stir again without leaving lumps. Set the omelet bowl aside for 10 minutes.

Cut the boiled ham into cubes, as small as it will turn out, and rub the cheese with a coarse grater.

Sink a slice of butter in a frying pan on maximum heat. Reducing the heat to medium, pour the omelet mixture into the pan. Fry for up to three minutes, until the top grabs.

Carefully, turn the omelet over with a wide spatula. In an even layer, stepping back from the edges by a centimeter, distribute cheese shavings over the surface of the omelet, and lay the ham and finely chopped greens on it, covering only half of the omelet cake.

Fold the omelet in half and press the edges tightly with a spatula, keep on low heat for two minutes per side.

Option 7: A quick and delicious breakfast of omelet in a pan with vegetables

Breakfast is quick, but compared to other omelettes, you will have to spend a little more time on it. Do not skimp on salt and spices, but put them in moderation, taking into account the salinity of the cheese.

Ingredients:

• fifty grams of fresh bacon and spicy cheese, slightly dried;
• two large chicken eggs;
• homemade or fatty purchased sour cream - 2 tbsp. l .;
• a quarter of a small zucchini;
• two fleshy tomatoes;
• a tablespoon of oil, sunflower.

How to cook

Cut the peeled zucchini into short and thin strips, and the tomatoes into medium-sized slices. Cut the bacon into small cubes.

Pour vegetable oil into the pan and heat over medium heat. Dip the pieces of bacon and all the vegetables into the pan, fry, stirring, for fifteen minutes.

Without bringing to foam, beat eggs with sour cream. Add a little ground pepper and salt to the omelette mass, rub the cheese coarsely with it and mix well.

Fill the vegetables fried in a pan with the prepared mixture. Cover with a lid and simmer the omelet on low heat for ten minutes. Before serving, it is advisable to sprinkle the hot omelet with finely chopped herbs.

Option 8: Omelet in a pan with potatoes and soft cheese

This is no longer just breakfast, and if you are not particularly hungry, then a whole lunch. Potatoes can, with no less success, be boiled ahead of time in uniforms, cooled, peeled and chopped. Before preparing an omelet, it is browned first in vegetable oil, then sprinkled with paprika and poured with melted butter. You can simply add a slice of butter and stir the potatoes after they have melted.

Ingredients:

• three medium-sized potatoes;
• large onion;
• a quarter glass of milk;
• three eggs;
• 150 g soft cream cheese;
• three tablespoons of refined oil and one of chopped dill.

Step by step recipe

Dissolve the peeled potato tubers into thin slices and cut them into small cubes, finely chop the onion.

In a frying pan in vegetable oil, first saute the onion slices until golden brown, then add the potatoes and fry everything together for another ten minutes. At the end, add vegetables well, season with pepper.

Beat eggs and milk well with a whisk. After lightly salting, pour the egg mash into the pan, evenly distributing it over the entire vegetable layer and cook the omelet under the lid over the lowest heat.

Spread evenly over the surface of the finished omelet with a spoon soft cheese and keep it for some time on low heat, let the cheese melt. Cut the finished omelet into pieces, transfer to a plate and serve, sprinkling with chopped dill.

Option 9: Omelet in a frying pan with shrimps

Shrimp should be cooked not just in salted, but even slightly salted water. Reduce, accordingly, the amount of salt in the dish itself, so that the shrimp meat is stronger in the omelet.

Ingredients:

• peeled shrimps - 150 gr.;
• four eggs;
• half a glass of very heavy cream;
• a spoonful of flour;
• garlic;
• half a spoonful of dried thyme;
• non-aromatic vegetable oil.

How to cook

Bring a glass of salted water to a boil. Immerse the shrimp in intensely boiling water, boil after boiling again for five minutes. After removing from the stove, leave the shrimp in the broth for another two minutes, after which, throwing it in a colander, we drain off the excess water.

Combine eggs with cream, add a pinch of salt, flour and whisk lightly. Stir in garlic crushed by a press (2 prongs) into the omelette mass.

Pouring the omelet mass into a frying pan with heated oil, cook on medium heat under a lid for five minutes.

We spread the shrimps to the omelet, sprinkle everything with thyme and, after mixing thoroughly, keep on low heat for up to three minutes.

It turns out that omelet is an international dish. It is prepared in almost every country in the world. True, the recipes and names are somewhat different. For example, the Italians have fritatta, the Japanese have omuretsu, and the Spaniards have tortilla. And the Russian, national omelet with milk is called drachena.

There are several hypotheses for the appearance of this dish. According to one of them, such a dish was prepared in ancient Rome. Only in those early days it was made from eggs and honey. And served as a dessert. And whether they fried it over a fire, boiled it or ate it raw, history is silent here.

However, French chefs unanimously claim that this dish comes from France. They have their own rules and features of its preparation. For example, when whipping, do not use a whisk or mixer. All operations should be done exclusively with a fork.

Today it is simply impossible to say for sure who invented such a yummy. And since this dish is so popular, let's cook it together. And in today's article I will share with you the most delicious ways and some cooking secrets. Well, let's get started?

The classic recipe for omelet from eggs and milk in a pan

Omelet by classic recipe prepared from only two components - eggs and milk. Also, the mixture is slightly added. Simple and delicious. You can cook in a pan, or you can bake in the oven.

What you need:

Preparation:

We develop eggs in a deep plate. Try to do this as carefully as possible so that the shell does not get there, otherwise you will have to catch it later. And this occupation, believe me, is unpleasant.

Salt to taste. And we begin to gently knead the mass with a whisk. Pour milk into the mixture and mix everything well again with a whisk. As a result, you should get a homogeneous mass.

At this stage, if necessary, you can add sausage or herbs, or sliced ​​tomatoes.

Put the pan with butter on the fire and heat it up. When it's hot enough, reduce the heat to low and pour in the egg mixture.

Cover the pan with a lid and cook the omelet over low heat for about 10 minutes. Then carefully put the yummy on a plate and serve.

Now you are convinced that it is very easy to prepare an omelet with milk and an egg in a pan? By the way, if you wish, before serving, you can decorate it with sprigs of herbs or sprinkle with chopped green onions... This will make it even tastier and healthier.

Recipe for a lush omelet like in kindergarten

The taste of this dish mentally transports me to distant childhood. I don’t know about you, but in kindergarten we were often spoiled with this dish. It went off with a bang. I still like the oven milk scrambled eggs. I think that's why I cook it so often. Some people prefer to fry in a pan.

In my opinion, it is more useful to bake in the oven. Such a dish is even considered dietary.

It turns out to be less high-calorie than what is fried with oil in a pan. In addition, the recipe is quite simple. Omelet in the oven is lush like in kindergarten, believe me, it is very easy to prepare.

What you need:

Preparation:

Break the eggs into a bowl. Add milk here, and then add it all. With a whisk, gently mix the ingredients until smooth. Movements should be smooth and gentle.

Be sure not to whisk into a lather!

Pour the mass into a deep heat-resistant mold, previously greased with butter.

Preheat the oven to 200 gr. And we put the form in it on the middle level. The recommended baking time is 30 minutes. The oven must not be opened during this time.

After half an hour, open the oven and carefully remove the mold. The omelet by that time will be fluffy and rosy.

Let it cool slightly and cut it into portioned pieces, and then transfer to plates. That's all, the yummy is ready.

By the way, the omelet is good both hot and cold. Which option do you prefer?

Microwave in 5 minutes

This recipe is the perfect solution for those who have every minute counting. Such an omelet with milk is being prepared in the microwave. It turns out to be incredibly tasty and nutritious. Do you want to know how to make it in a mug and in just 5 minutes? This is the time for both cooking and baking. Then be sure to watch this video.

A fast, tasty and economical dish. It was one of the first that my child learned to cook.

Lush recipe in the oven with milk and cheese

This casserole can be a great breakfast option. It tastes very delicate with a porous structure. And the dish has a pleasant milky aroma, which is not surprising, because it is prepared with milk. I am sure that you will also like the taste of the dish. Well, lovers of meat dishes can make such an omelet with sausage and cheese.

What you need:

Preparation:

Break the eggs into a bowl and stir gently with a whisk. We pour milk here.

Mix all ingredients well with a whisk. You should get a homogeneous mass. Add the mixture and pour the cheese here. Then mix everything well again.

We wash the greens and chop finely with a knife. Next, add it to the total mass and mix everything again. Pour the egg mass into a heat-resistant glass mold. Then we send the container to the oven, heated to 180 degrees, for about 20 minutes.

Then we take this yummy out of the oven, let it cool down a bit, set it on a mode and put it on portioned plates.

Serve this fluffy omelet with lettuce or other fresh vegetables... So this dish will become tastier, more nutritious and healthier.

In a pan with sausage and tomatoes

It's incredible tasty dish will conquer from the first piece. I think that in your family it will become a favorite option for breakfast or dinner. Making an omelet is very simple. Unless, before making this dish, you need to stock up on all the ingredients.

What you need:

Preparation:

Rinse the peeled onion and cut it into thin slices. We wash the tomato and cut it into arbitrary pieces.

Cut the sausage into thin cubes. We wash the parsley greens, let it dry a little and chop it with a knife. We rub the cheese on a coarse grater.

Break the eggs into a bowl and beat with a fork until they are received. homogeneous mass... Add milk here and mix everything. We enrich the mixture with salt, soda and spices. After that, mix everything well again.

We put a deep frying pan on the stove, pour vegetable oil into it and heat it up. Lightly fry the onion on it.

When the onion becomes "transparent", send the sausage and garlic cloves chopped in a garlic to the pan. After that, fry everything for about a minute.

Pour the egg-milk mass evenly. Then cover the pan with a lid. Fry over low heat for about 20 minutes. Finally, sprinkle with grated cheese. Next, sprinkle the omelet on top and sprinkle with chopped parsley.

Simmer the dish for another couple of minutes under a closed lid over low heat, and the yummy is ready. Now you know how to properly cook a delicious omelet. It is done very simply, right? With vegetables in the oven

Cooking scrambled eggs with vegetables and cheese in the oven

The second name of this dish is “Frittata”. It is prepared with vegetables and cheese. Typically, this casserole is made for breakfast or served as a light dinner. You can add any vegetables that are in the refrigerator, for example, zucchini, celery, and so on, pouring it all over with an egg mass. Want to know how to make the healthiest Frittata? Watch this video.

What yummy! And it prepares so quickly and easily. By the way, you can not only cook an omelet with vegetables. But use fresh vegetables as a kind of side dish for an omelet.

Quick French breakfast with cheese

The French even had an omelette holiday. It was celebrated by shepherds from the Alps. The celebration fell on the sunniest day of the year. During such a celebration, everyone had to bake an omelet in a frying pan, and then a solemn procession with these "cakes" began along the village streets.

By the way, the French are very scrupulous about the preparation of an omelet. They believe that a special frying pan should be used for this. And nothing else can be cooked in it. I think that with a less principled approach to choosing a frying pan, the omelet will turn out to be just as good. Therefore, nothing will stop you from enjoying an incredibly delicious morning meal.

What you need:

Preparation:

Break the eggs into a bowl and add salt. Rub the cheese on a fine grater.

Beat the eggs well with a whisk. You should get a homogeneous mass.

Heat a frying pan on the stove. Melt butter on it. And pour the eggs here.

We fry until the lower part sticks. Then sprinkle the omelet with grated cheese from one of the edges. And we turn the "pancake" into a roll.

It is better to serve this yummy hot. With tomatoes, cucumbers, green peas or other vegetables. And on top you need to decorate with sprigs of greenery. Luxurious breakfast, right?

Diet dish of eggs with vegetables

This dish - the best option for those who not only love to eat well, but also care about their health. It is prepared in a slow cooker. This means that the omelet is, in fact, steam. This breakfast is good for both a child and an adult.

What you need:

Preparation:

Break the eggs into a bowl. Pour milk here and add three tablespoons of flour.

Gently mix all this mass with a whisk. The mixture should be homogeneous, without lumps. Salt and add chopped black pepper. Mix everything again, then set the bowl aside.

When making an omelette, do not beat the eggs with a mixer or blender.

Shred the mushrooms into thin slices. I have fresh champignons... But you can take other mushrooms and they can be frozen or canned.

Washed and dried spinach leaves, cut into smaller pieces. Rub the cheese on a medium grater.

Put grated cheese and spinach in the base for the omelet. We also add mushrooms here and mix everything well with a spatula.

Pour vegetable oil into the bowl. And add the base for the omelet here. We place the bowl in the multicooker. We set the "Baking" mode on the unit.

After 5 minutes from the start of cooking, open the lid of the multicooker and add the chopped tomato in pieces to the bowl.

Half an hour after the start of baking, remove the bowl from the multicooker and transfer the "casserole" to a plate.

Diet omelet with vegetables is ready. It can be eaten both hot and cold. By the way, about vegetables. Feel free to experiment by adding bell pepper, canned corn or green peas. Don't be afraid to modify the recipe. It certainly won't make the dish worse.

A simple recipe for omelet in water

There are many more options for preparing this dish, for example, an omelette in a bag, in a double boiler, and so on. Among them there is a "student" version. Such an omelet is made in water - the recipe is incredibly simple. Do you want to know how to prepare such a dish? Then watch this video.

Here is such a harsh, masculine omelet.

The main secrets of making omelettes

There are many more subtleties of cooking this dish. You can't do without their knowledge:

• Responsibly approach the choice of a frying pan in which you will fry the omelet. It is desirable that it be thick-bottomed and evenly distribute heat throughout the bottom. Cast iron pans are best suited to these requirements. If you don't have one, a modern teflon-lined pan will do. The only condition is that its bottom thickness must be at least 5 mm. This will save you from overcooking the food.

• Use fresh eggs only. Remember: the taste of the omelet depends on the quality of the product.

Pay attention to the shell. An even matte color is a sign of egg freshness. If the shell is shiny, the freshness of the product is questionable.

• Despite the cries of nutritionists, the most delicious omelet obtained in butter. True, he has a considerable calorie content.
• Do not beat the eggs with a mixer: knead the mixture with a whisk or fork.

Remember: the more thoroughly you mix the milk with the eggs, the tastier the omelet will be.

• For a fluffy omelette, grease the inside of the lid you are covering with butter.
• For satiating omelette, you can add flour or semolina to the egg mass. But do not overdo it, otherwise instead of lush omelet get a tight crust.
• If baking in the oven, never open the door while baking.
• If pre-frying onions, do not brown them. Otherwise, in an omelette during the subsequent heat treatment it will be very fried.
• You must first cook an omelet in a pan over high heat. And when it starts to rise, you should reduce the heat to low.
• The greens can be added to the egg mixture or sprinkled on top of the finished dish. The last option is good because in this way the greens will retain more vitamins and will be more aromatic. This means that the food will be much healthier.

I am sure that now you will be able to make such an omelette about which everyone who has tried it will make up legends. After all, if you approach with love, even classic version can become a real masterpiece. And I wish you more such masterpieces. Cook with pleasure and in a great mood!

Scrambled eggs with milk is a simple and affordable dish. It is served for breakfast in hotels, it is prepared at dinner parties, it is eaten with pleasure by children in the gardens. Omelet is loved by everyone, young and old. But not everyone knows how to properly cook scrambled eggs with milk. There are little tricks and secrets in the recipes of Russian cuisine, thanks to which this dish turns out to be tender, aromatic and airy.

Classic omelet in a pan

Each housewife has her own signature omelet recipe, and she considers it the most successful. You can add kefir or mayonnaise - they, of course, diversify the taste, but to the traditional French dish such recipes for scrambled eggs with milk have nothing to do with it.

Break two eggs into a deep bowl, add salt and pepper. Add about 120 grams of milk, mix well with a fork until bubbles appear on the surface. Ideal proportions: Pour milk as much as the eggs used.

It is very important to choose the right pan - it must have non-stick coating... A ceramic, cast iron or aluminum frying pan is also suitable, you definitely need a lid.

Put it on fire and heat, add 25 grams of butter. You don't need to use a spread or margarine - the dish will taste bitter. If there is no butter, you can replace it with sunflower oil.

Reduce heat and pour egg mixture into greased skillet and cover. When the edges of the dish become opaque, you need to reduce the heat to a minimum. After the center is matte, remove the pan from the heat. The omelette cooks very quickly, so you shouldn't be distracted for a long time - the dish may burn.

Transfer it to a plate and do not be discouraged if the omelet falls off due to the temperature drop - inside it will remain tender and soft.

Omelet with cream

If you want to add some flavor to the pan-fried eggs and milk, replace it with cream:

Beat 4 eggs into a bowl and beat well to form a foam. The dish will be especially
tender if the yolks are beaten separately from the whites. If you like a thick omelet, add a little flour. All recipes for scrambled eggs with milk and flour make the dish thick and not watery.

Pour in the cream (3-4 tablespoons for each egg) and stir. Season with salt and pepper to taste. A dish is being prepared in a frying pan. When it's hot enough, melt a lump of butter and pour out the mixture. Set the fire to medium.

When the edges turn white, turn the fire to low. After the center turns cloudy, remove the pan from the heat. Darken the dish for a couple of minutes under the lid and can be served, garnished with herbs.

Omelet in the oven

Fried eggs with milk are cooked in the oven in many families.

It is satisfying, wholesome and tasty breakfast, which gives a charge of energy:

• Mix three eggs, about 100 grams of milk, salt, add spices;
• Whisk all ingredients well, but do not whisk. To make the omelet more dense, you can make it with flour (tablespoon);
• Preheat the oven to 200 degrees.

Grease a baking dish with oil. Choose such dishes that the edges are higher than 5 cm - then the omelet will not "come out" outside. Pour in egg mixture and bake until mouth-watering golden crust... If the omelet, cooked in the oven, falls off a little, it's not scary. Inside, it will be juicy and airy.

On a water bath

Drive two eggs into a porcelain or earthenware bowl, beat them with a fork, pour half a glass of milk. Mix thoroughly again and add the minced onion. Pepper, salt, season with spices, add chopped garlic.

Pour water into a wide saucepan and bring to a boil. Put a bowl on top to make water bath... When the egg mixture begins to solidify at the edges, move the thickened pieces - then the whole mass will come to readiness.