How to cook an omelette with milk in a frying pan. Omelette - proven recipes. How to cook an omelette correctly and tasty

Fry an omelette of 2 eggs -.

Fry an omelette of 4-6 eggs -.

How to fry a classic omelette

Products
Chicken eggs - 3 pieces
Butter (80-82.5% fat content) - cube 30-35 grams (approximately 1/6 of a 180-200 gram stick of butter)
Salt and pepper - to taste
Filling - to taste (cheese and green onions)

How to fry a classic omelet
1. Wash the eggs and measure the oil.

2. Break the eggs into a bowl and remove the shells if necessary.

3. Prepare the filling: for example, grate the cheese on a fine grater and finely chop the herbs.

4. Place the frying pan over medium heat, add a piece of butter and speed up its melting by rolling the butter with a fork.

5. When the butter begins to foam, prepare a spatula for stirring the omelet.

6. Pour the egg mixture into the oil.

7. As soon as the egg mixture is in the frying pan, begin dynamic stirring: the mixture should not have time to fry for even a second, it should warm up with constant stirring. The photo shows the omelette after 30 seconds of frying while dragging a spatula across the bottom of the pan.

8. After a minute, slightly reduce the heat and continue stirring. The photo shows the consistency of the omelette after a minute of frying.

9. After a minute and a half, reduce the intensity of stirring and by 2 minutes of frying, smooth out the omelet and do not stir anymore. The photo shows an omelette after 2 minutes of frying.

10. Fry the omelette for another 2-3 minutes; if you want a fully fried omelette, cover the omelette with a lid.
11. Place the finished omelette on a heated plate - first lightly place a spatula around the circumference of the omelette, and then remove it like a pancake.

12. Place the filling on one side of the omelette and immediately cover one half of the omelette with the other.

13. The classic omelette is ready.

About preparing eggs

What to do if pieces of shell get into the omelette: the easiest way is to take a little egg mass with a spoon along with a piece of shell, move the spoon to the edge of the bowl and, carefully lifting a piece of shell with your finger, pull it along the edge of the bowl. Second option: wash the shell cup thoroughly and use it to scoop out shell particles like a ladle.

To be safe, it is recommended to wash omelet eggs with soap or detergent before breaking, as small parts of the shell can get into the dough and transmit infection to the dish.

You need to beat the eggs with a fork or whisk. It is not recommended to use a mixer or blender, because... When actively whipped, foam is formed, which, when frying, spoils the consistency of the omelet.

In the classic recipe, egg whites and yolks should be beaten separately. In this case, you only need to salt the white, then carefully mix it with the yolk. If the recipe uses semolina or flour, they are added while beating the yolk, then this mixture is added to the salted egg white and beaten again.

Classic omelette proportions: for each egg, half an eggshell of milk and half a teaspoon of flour.

How to make a tender omelette

To make the omelette tender, airy and evenly cooked, it must be fried over low heat under a lid.

The omelette should be salted very sparingly before frying and then the prepared dish should be re-salted if necessary.

To make the omelet tender, half of the milk can be replaced with water.

A frying pan with a flat bottom is suitable for frying an omelet; cast iron is best.

To taste, you can add to the omelette: grated cheese, grated ham, thinly sliced sausages, chopped pickled champignons, finely chopped onions or green onions, sour cream, flour, kefir, mashed potatoes, semolina porridge, mustard.

To taste, vegetable oil for frying omelettes can be replaced with butter.

If you want variety, you can prepare the omelette in pieces, if immediately after pouring the dough into the frying pan, start stirring it constantly - for 5-7 minutes. The result will be omelette “flakes”, slightly different in consistency from a regular omelette.

Cooking an omelet is a practical task that has become a classic when hiring a chef.

About the classic omelette

In the classic version of the omelet, no milk is added at all; 2 eggs require 1 large tablespoon of butter. Break the eggs into a bowl and mix with a fork until the white and yolk are mixed, but do not beat them. Place the butter in a frying pan and melt over medium heat, and as soon as it starts to foam, pour in the egg mixture. The mass is stirred intensively in the first minute of frying, in the second minute - every 15 seconds, and then cooked through without stirring. The finished omelette turns out thin - when serving, it can be folded 2-3 times, putting the filling inside. The filling can be cheese, herbs, tomatoes, bacon. It is advisable to chop and slightly warm the filling so that it lies in an even layer between the omelette halves and the omelette warms the filling due to the internal temperature and does not cool down. Since the classic omelet cools down instantly, it is recommended to warm the plate in the oven or under running hot water.

In France, they came up with degrees of frying for an omelette cooked without milk in butter: baveuse (lightly fried), moelleuse (softly fried) and a point (well-done). Fry omelette baveuse for 2 minutes, moelleuse - 4 minutes, a point - 6 minutes.

Sometimes it happens that an omelette made from eggs and butter in a frying pan is fried unevenly: one half of the mass is almost ready, and the other is still liquid. This happens if the bottom of the pan is uneven or the burner distributes heat unevenly. In this case, it is necessary to level the finished part of the mass on one half of the frying pan, and continue to stir the liquid in the other frying pan - and at the end combine both parts. The mixture will not take more than half a minute or a minute, so you don’t have to worry about the uniform frying of the omelet.

The cost of ingredients for preparing a classic omelet from 2 eggs is 23 rubles. (average for Moscow as of May 2016)

How to fry a simple omelet

Products
Chicken eggs - 2 pieces
Milk - 50 milliliters
Flour - 1 teaspoon
Salt - 1/4 teaspoon
Pepper - a pinch

How to fry an omelette
1. Break the eggs in the middle of the shell and pour the eggs into a bowl.

2. Pour milk into the eggs (for each egg - half an eggshell).

3. Add 1 teaspoon of flour.

4. Add salt.

5. Add pepper.

6. Stir the omelet with a fork until there are no lumps.

7. Using a fork, whisk the omelette mixture with quick movements.

8. Heat a frying pan, pour in vegetable oil, pour in the omelette mixture. Fry the omelette for 8 minutes.

9. Place the finished omelette on a plate and serve hot.

Serve the omelet with chopped fresh vegetables.

How to fry an omelette with tomatoes and sausage

Ingredients
Eggs - 4 pieces
Sausage - 60 grams
Onions - half a head
Milk - 100 grams
Fresh herbs - 1 bunch
Vegetable oil - 3 tablespoons
Salt and pepper - to taste
Oregano - a pinch

Preparation
Take a deep bowl, break 4 eggs, pour them into the bowl. Add salt and pepper, take a fork and thoroughly mix the whites with the yolks. Tilt the bowl and lightly beat the eggs with a fork, stirring them quickly with the fork. Pour in 100 grams of milk, add a pinch of oregano. Mix.
Cut half the onion lengthwise into half rings. Peel the sausage from the film, if any, cut into half-centimeter cubes or grate on a coarse grater. Wash the greens, dry and finely chop. Take a deep frying pan, pour in 3 tablespoons of vegetable oil, add onion and fry until light golden brown. Add the sausage and cook with the onion for 3 minutes, stirring constantly until the sausage pieces brown. Reduce heat, beat the egg and milk mixture again with a fork and pour into the frying pan. Sprinkle chopped herbs on top, cover with a lid and fry over low heat for 5-7 minutes until the omelette thickens. It should become dense and opaque.

Serve the omelette by carefully placing it on a plate using a spatula. White bread toast and a fresh salad of tomatoes, onions and herbs go well with an omelet with sausage.

How to fry an omelette in a waffle iron

1. Heat the waffle iron, pour oil onto a saucer and grease the waffle iron with sunflower oil using a pastry brush.
2. Break 2 eggs into a bowl (keep in mind that the waffle iron will not fit many eggs, for 2 servings you will need to fry in 2 batches), add 3 tablespoons of milk and beat.
3. Pour the omelette evenly into the bottom of the waffle iron and wait 1 minute.
4. Close the waffle iron and wait another 1 minute.

This nutritious, tasty and quick to prepare dish is an ideal breakfast option. There are countless omelet recipes, and each of them deserves attention. The classic way to prepare an egg dish involves frying it in a frying pan, but today it is also made in the oven, slow cooker and microwave.

Cooking an omelet

Traditionally, the dish is prepared with milk in a frying pan, and it is important to fry the egg mixture on all sides. For this purpose, cooks used to practice for a long time how to correctly turn an omelette, throwing it into the air. Modern cooks fry scrambled eggs under a lid, thanks to which the dish is perfectly baked on all sides, so the process does not require special skills and anyone can cook an omelette.

Omelette recipe

The uniqueness of this dish lies in its various variations. For example, by adding sugar, honey, fruit or jam, eggs can be served as a dessert. More familiar omelet recipes are those that involve supplementing the main component with fresh tomatoes, peppers, and onions. In this case, the vegetables are fried first, and then they are poured with a liquid egg mixture. Below you will find simple and delicious recipes with photos of preparing an omelet.

With milk in a frying pan

Calorie content of the dish: 186 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.

The classic recipe for an omelet with milk is very popular, especially among people who prefer to cook simple, healthy and satisfying food. Thanks to the large amount of carbohydrates and proteins in their composition, eggs provide the human body with an energy boost throughout the day, making the dish ideal for breakfast or lunch. Experienced chefs recommend removing ingredients from the refrigerator in advance to allow them to warm to room temperature before beating.

Ingredients:

milk - ¼ tbsp.;
seasonings;
greenery;
fresh eggs – 2 pcs.;
oil for frying.

Cooking method:

Beat the eggs with a mixer on low speed.
Add spices, salt, milk to the mixture, mix the ingredients thoroughly again.
Heat oil in a frying pan, pour in the egg liquid.
After 3 minutes, reduce the heat to low, cover the pan with a lid and cook the dish for another 3 minutes. It is recommended to sprinkle the finished omelette with fresh herbs.

For a couple

Cooking time: 20 minutes.
Calorie content of the dish: 102 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.
Difficulty of preparation: easy.

A fluffy steamed milk omelette is a dietary dish that is served to the sick, people who have undergone surgery, and small children as complementary foods. It is prepared exclusively from fresh ingredients, which are whipped and immediately put into a double boiler - this is the only way to achieve the desired fluffiness. Below we describe in detail and with photos how to make a steam omelette.

Ingredients:

salt/spices;
eggs – 4 pcs.;
butter – 10 g;
fresh milk – 2/3 tbsp.

Cooking method:

Mix milk, eggs, seasonings, salt using a whisk.
Pour the resulting mixture into an oiled bowl, place it in a double boiler or, if there is none, in a colander placed over a pan of boiling water.
Cover the container with a lid and steam the dish for 15 minutes. If desired, this egg dish can be made with tomatoes, cheese, and herbs.

Lush

Number of servings: for 2 persons.
Calorie content of the dish: 159 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.
Difficulty of preparation: easy.

To prepare a fluffy omelette, add a small amount of flour to the main list of ingredients. The product provides airiness to the dish even after it is removed from the pan, acting as a fixative. Some housewives add yeast or soda to the ingredients for this purpose, but then the taste turns out to be specific. The recipe for a lush omelette is described below in detail and with photos.

Ingredients:

flour – 2 tbsp. l.;
fresh eggs – 4 pcs.;
pepper/salt;
milk – 3 tbsp. l.;
butter for frying.

Cooking method:

Break the eggs into a deep container, add spices, milk, flour.
The components must be thoroughly beaten so that no lumps remain.
Melt the butter in a heated frying pan, pour the egg mixture into the container, distributing it evenly along the bottom.
If the bottom of the omelette burns, but the top, on the contrary, remains liquid, carefully lift one edge of the pancake, allowing the egg mixture to drip down. Repeat on the other side.

In the oven

Number of servings: for 3 persons.
Calorie content of the dish: 129 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.
Difficulty of preparation: easy.

Egg omelette in the oven is a classic dish on the diet menu. The big advantage of this method of heat treatment is the airiness of the finished egg mixture. It is much more difficult to achieve such fluffiness in a frying pan due to the uneven baking of the pancake (meanwhile, in the oven the heat comes from all sides). How to prepare a delicious classic omelet with milk for breakfast or dinner for a child?

Ingredients:

milk – ¾ cup;
eggs – 6 pcs.;
spices;
butter.

Cooking method:

Whisk the main component, then add milk heated to 40 degrees.
While whisking continuously, add spices to the mixture.
The baking dish should be greased with butter (for this it is better to preheat the container).
Pour the prepared liquid into the mold and bake at 180 degrees for 25 minutes.

In a slow cooker

Cooking time: half an hour.
Number of servings: for 2-3 persons.
Calorie content of the dish: 140 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.
Difficulty of preparation: easy.

To get a very fluffy, airy egg omelet in a slow cooker, cooks advise increasing the number of eggs. In this case, the cooking time should be increased to 20 minutes. Before removing the dish from the bowl, check its readiness. To do this, stir the mass in the middle: if it is damp, leave the product inside for another 5 minutes, but do not overcook, otherwise the omelette will become “rubbery”. How to cook a delicious omelet using a slow cooker?

Ingredients:

green/red bell pepper;
eggs – 6 pcs.;
fleshy tomato;
ham – 100 g;
milk – 2/3 tbsp.;
seasonings

Cooking method:

Cut vegetables and ham into strips.
Place slices of pepper and tomato in a greased bowl of the device. activate the “Baking” option.
After 5 minutes, you can pour in the whisked eggs with milk and seasonings. If desired, you can add a small amount of chopped fresh herbs and/or grated cheese to the mixture.
Gently mix the ingredients with a wooden spatula and leave them to bake for 15 minutes.
Open the lid and let the casserole stand for 5 minutes (this way the fluffiness will be preserved). Pry the pancake up on all sides with a spatula, then carefully so as not to break it, remove it from the bowl.

Check out the recipes on how to cook delicious.

In the microwave

Cooking time: 10 minutes.
Number of servings: for 2 persons.
Calorie content of the dish: 153 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.
Difficulty of preparation: easy.

Scrambled eggs are a favorite food of bachelors, students and those who cannot spend a lot of time cooking. Using a microwave, an already quick dish can be prepared in a matter of minutes. At the same time, it will definitely not burn and will turn out fluffy. Serve baked eggs with fresh vegetable salad. Below we describe in detail and with photos how to cook an omelette in the microwave.

Ingredients:

oil;
milk in a bag or homemade – 2/3 tbsp.;
eggs – 4 pcs.;
spices.

Cooking method:

Beat the mixture of milk (you can prepare the dish without milk, but then you won’t get the desired fluffiness), eggs, and seasonings. Any device (blender, mixer), whisk or simple fork is suitable for this.
Pour the prepared homogeneous egg liquid into an oiled mold, cover with a lid and place in the microwave oven for a few minutes, selecting medium power.

Like in kindergarten

Cooking time: 40 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 145 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.
Difficulty of preparation: easy.

Below is a recipe for a delicious omelet like in kindergarten - a dish that is famous for its unique taste, tenderness and fluffiness. It can be easily baked at home, but you need to know a few tricks of the process. The basic requirements for baking eggs are adding a significant amount of milk to them and beating them gently. Then the omelette will turn out just like in the garden.

Ingredients:

milk – 0.5 l;
eggs – 10 pcs.;
butter – 4 tbsp. l.

Cooking method:

The ingredients are carefully mixed until smooth using a fork, and add a little salt.
Afterwards, the resulting liquid is poured into an oiled mold and the container is placed in an oven heated to 200 degrees.
The dish is baked for half an hour, but it is better not to open the oven door.
The finished casserole is cut into portioned pieces, topped with a slice of butter, and served hot.

Dietary

Cooking time: 15 minutes.
Number of servings: for 1 person.
Calorie content of the dish: 94 kcal/100 g.
Purpose: breakfast/lunch.
Cuisine: French.
Difficulty of preparation: easy.

This type of omelet is ideal for those who are watching their weight and trying to lose weight. The dish can be prepared traditionally on the stove, but then the calorie content will be slightly higher, since the pan is greased with oil. The protein omelette described below in a double boiler contains a minimum of calories and does not contain cholesterol at all. It can be eaten even by people with gastrointestinal diseases. How to prepare a diet lunch?

Ingredients:

low-fat milk - 3 tbsp. l.;
egg whites – 2 pcs.;
small ripe tomato;
green onion;
canned peas – 2 tbsp. l.

Cooking method:

To prepare a diet lunch, first put a pan of water on the fire.
Then beat the whites with salt and milk. Lastly, add the chopped green onions, tomatoes and peas (the liquid from the jar must be drained).
Pour the ingredients into the mold, which you place on top of the pan when the water in it boils.
There is no need to cook the omelette for a long time: as soon as the mass becomes fluffy and dense in all areas, turn off the stove.

Omelet roll with melted cheese

Cooking time: 40 minutes.
Number of servings: for 8 persons.
Calorie content of the dish: 220 kcal/100 g.
Purpose: snack/banquet.
Cuisine: French.
Difficulty of preparation: easy.

Cooking an omelet with cheese allows you to treat your family or guests to an unusual, tasty, but at the same time simple snack. This dish can be made from just three main ingredients – processed cheese, eggs and garlic. Below is a slightly expanded list of products that make the roll more airy and tasty. If you wish, you can prepare the snack without garlic, then you can take it with you to work or on a trip.

Ingredients:

milk – 2 tbsp. l.;
dill;
garlic cloves – 4 pcs.;
flour – 2 tbsp. l.;
eggs – 9 pcs.;
processed cheese – 3 pcs.;
soda – 2 g;
mayonnaise – 3 tbsp. l.

Cooking method:

Beat the main component with milk, salt, soda. Add flour here.
When the mass becomes homogeneous and liquid (approximately like pancake dough), begin to fry thin flat cakes in a hot frying pan greased with oil. At the same time, hold the frying pan suspended and make small-amplitude circular movements, distributing the liquid over the entire diameter of the container.
Each pancake is fried covered for 2 minutes (the heat should be medium or almost high).
Place the finished cakes on napkins, which will absorb excess oil.
Grate the cheese curds, mix the mixture with mayonnaise, crushed garlic and finely chopped herbs.
Place the finished filling on the pancake, spreading the product evenly over the entire area with a spoon. Then roll each flatbread into a roll and cut into portions.

With mushrooms

Cooking time: 15 minutes.
Number of servings: for 1 person.
Calorie content of the dish: 83 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: French.
Difficulty of preparation: easy.

To prepare a delicious dinner, you can take any mushrooms - frozen, pickled or fresh. Since champignons are the most common and available at any time of the year, they are used more often than other varieties. In this case, it is better to fry the product in butter, then its taste will be better revealed. If you want to cook scrambled eggs with wild mushrooms, it is better to boil them first and then fry them. Below we describe in detail how to prepare an omelet with mushrooms and cheese.

Ingredients:

milk – 100 ml;
greenery;
champignons - 0.2 kg;
cheese - 50g;
frying oil;
eggs – 2 pcs.;
spices.

Cooking method:

Finely chop the greens; chop the mushrooms into thin slices (this will help prepare the dish faster).
First fry the champignons in oil, then add 50 ml of milk to the frying pan and simmer the product over low heat for 3 minutes.
Mix the rest of the milk with the eggs, spices and beat.
Pour the resulting mixture over the mushrooms and keep the frying pan on the fire for another 5 minutes, then sprinkle the dish with grated cheese and you can serve dinner.

How to cook an omelette without it falling over

A proper omelette has a fluffy, airy structure and a pleasant, delicate taste. To prepare it, experienced chefs advise following some rules:

It’s better to mix the ingredients with a whisk or fork, but you can prepare a really fluffy dish if you add the ingredients in the following order: whites, yolks, dairy product;
It is better to use fresh homemade products;
calculate that 20 ml of milk should be added to 1 egg;
To ensure that the casserole cooks evenly, cover the pan/mould with a lid greased from the inside with butter;
You can prepare an airy dish if you first fry it over high heat, and then reduce it to a minimum;
ideal fluffiness can be achieved by adding a little semolina or flour to the ingredients.

Video

The classic omelet with milk is very popular, especially among athletes or people who lead an active lifestyle. It is the content of proteins and carbons that saturates the body with energy and vigor for the whole day. Therefore, the dish is ideal for breakfast. There are several options for how to cook an omelette with milk in a frying pan or steamed. To find your own recipe, it is better to try at least several methods. But first, let’s look at the composition of the dish, and also learn about the benefits and harms of omelet.

Nutritional value and benefits of omelet

Nutritional value of omelet per 100 g: fats - 7.5 g, proteins - 8.6 g, carbohydrates - 2.3 g. The composition also includes vitamins, amino acids and macroelements. What are the benefits of scrambled eggs and how does their nutritional composition affect our body?

Vitamin A. An essential antioxidant for healthy skin, teeth and bones.
B vitamins. Maintain a normal nervous system and muscle tone, accelerate metabolism.
Vitamin D. Strengthens blood vessels, prevents skin aging.
Lutein. Reduces blood cholesterol levels.
Potassium, phosphorus, iron, folic acid, copper- maintain the body's immune system normally.

Omelette is also useful for gastritis and other diseases of the gastrointestinal tract. It is the steamed omelet that is included in diets for diseases of the digestive system, both for high and low acidity. The dish is a gentle, soft and not heavy food.

Harm or contraindications

Not so much the dish itself, but its main component - eggs - can harm any healthy body if you are careless about their choice. They are the main carriers of salmonellosis. Therefore, you should not drink raw eggs if you are not sure of their quality.

In addition, consuming large amounts of protein can lead to kidney failure, as well as an increase in cholesterol levels, which causes atherosclerosis. The daily norm for an adult is no more than 3 eggs.

And an equally important point - a steamed omelette is healthier than one cooked in a frying pan. High levels of carcinogens that are released when vegetable oil is heated contribute to the formation of cancer cells.

Calorie content of a traditional omelet

The calorie content of an omelet is an ambiguous concept. It can be prepared with milk, water, kefir. With the addition of spices and various fillings. The calorie content of an omelet per 100 g is 184 kcal (including eggs, vegetable oil and milk). How many calories are in an omelet made from 2 or 3 eggs? After all, for those losing weight, it is important to correctly formulate a daily diet. If we talk about a specific quantity, then the calorie content of an omelet is:

from 2 eggs with milk - 186 kcal;
from 3 eggs with milk - 362 kcal.

Often the dish is prepared with various additives and not only in a frying pan. The following is the calorie content (per 100 g) of an omelet with the addition of other ingredients for different cooking methods:

with tomatoes in a frying pan - 162 kcal;
with cheese in vegetable oil in a frying pan - 345 kcal;
with steamed milk - 136 kcal;
on egg powder - 205 kcal;
on water without vegetable oil - 95 kcal;
protein omelet with kefir - 57 kcal.

Delicious and simple classic recipe in a frying pan

To fry a regular omelette in a frying pan according to any recipe, you should choose only fresh chicken eggs. Before cooking, remove them from the refrigerator to allow them to come to room temperature. It is more convenient to fry the omelette in a frying pan with a thick bottom, for example, cast iron. But since not everyone has one, you can take a frying pan with a non-stick coating. An important rule is that the frying utensils must be dry.

Many people are concerned about the calorie content and benefits of a dish cooked in a frying pan. How to prepare an omelet without oil? Unfortunately, without the use of oil, it is cooked only by steaming. For those who are on a diet, you can lightly grease the dishes with olive oil. And one teaspoon of sunflower oil will not do any harm. But butter will give a special soft taste and aroma.

Step by step recipe

You will need:

eggs - 2 pieces;
milk - 50 ml;
salt, spices - to taste;
vegetable oil - 1 teaspoon;
greens - several sprigs of dill and (or) parsley.

Preparation

Beat the eggs with a mixer. First at low speed, then at maximum speed.
Add milk, salt, spices. Beat well again.
Heat the frying pan well. Grease with vegetable oil.
Pour in the beaten egg mixture. Cook over medium heat for 2-3 minutes. Then set the heat to low, cover and cook for another 3-4 minutes until hardened.
Serve the finished dish with chopped herbs.

Turn over easily and correctly

How to make an omelet from eggs and milk in a frying pan? And how to fry it on the other side? Very simple.

Use a pot or frying pan lid. When the dish is cooked on one side, take a wide flat lid with a comfortable handle, cover the pan and turn the egg mixture onto the lid.
Place the frying pan on the heat and remove the inverted omelette from the lid. It is better to take a lid made of ceramics or glass ceramics - the mass will slide off easily and will not be damaged.
Add grated cheese. You can add grated cheese to the recipe for an omelet with milk and egg in a frying pan. Then the mixture will be denser and will not fall apart, so it will be easy to turn over.

Lush omelette

Many people remember the airy and tall piece of omelette from kindergarten. But in ordinary life we prepare it completely differently. There are recipes for a lush omelette made from milk and eggs, both in a frying pan and in the oven.

4 cooking secrets

Proportion of milk and eggs. For 1 egg there should be 100 ml of milk. This is the perfect proportion.
Don't beat the eggs. Do not use a blender or mixer. Mix eggs with milk using a whisk or fork.
Don't add flour. This will make the omelette more tender and soft in taste.
Do not open the lid. If you are preparing a dish in a frying pan, do not open the lid during cooking, otherwise the omelette will not rise. And if in the oven, do not open the door until the end of baking.

You will need:

eggs - 4 pieces;
milk - 400 ml;
salt, spices - to taste;
vegetable oil - 1 teaspoon.

Preparation

Mix eggs with milk, salt and spices.
Grease a baking dish or frying pan with vegetable oil.
Pour the mixture to half the container and place in an oven preheated to 200 degrees and bake for 30 minutes. Or place the frying pan over medium heat, and after the mixture has set, cover with a lid, set the heat to low and simmer for about 20 minutes.

Boiled fluffy omelette

There is a recipe for a classic omelette in a frying pan that is dietary and healthier. The unusual idea of a boiled omelet is relevant for those who are watching their figure, as well as for young children. This cooking method is good because you don’t need to watch for burning during the process, turn it over, or reduce the heat. The dish will be prepared without your participation.

You will need:

eggs - 3 pieces;
milk - 150 ml;
salt, spices - to taste;

Preparation

Beat the eggs with salt with a mixer or whisk until fluffy.
Pour in the milk and beat again.
Take 2 baking bags (if you don’t have them, you can use regular plastic ones). Pour the whipped mixture into them. And leaving a little space, tie it in a strong knot.
When the water in the pan boils, place the bag in it and cook for 30 minutes over medium heat. Do not cover with lid.
When the dish is cooked, remove the contents, cut the bag and serve.

To know how to cook an omelet from eggs and milk and make it perfect, you will have to practice more than once. Choose the right temperature, maintain the exact proportion of eggs and milk (kefir or water), use convenient dishes (including a non-stick frying pan, a wooden or plastic wide spatula). And then a regular omelet recipe will significantly save you time and lift your spirits.

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

Preparing dishes and ingredients for the omelette

Nice frying pan. Omelet is a capricious dish that will not be cooked in the wrong container with a thin or uneven bottom. The ideal option is a cast-iron frying pan with a non-stick coating, which heats up evenly and retains heat for a long time, although a regular Teflon frying pan is also suitable for preparing omelettes. It is good if the lid has a hole for air to escape so that the omelette does not turn out too watery.

Egg quality. The eggs should be very fresh, preferably homemade, but if you buy them in a store, try to choose only high-quality products. The fact is that you can’t make a delicious omelet from bad eggs, no matter how hard you try. The most suitable store-bought eggs for omelettes are diet and table eggs. Fresh eggs have a shell without shine and are not too light in weight. The most famous way to check is to put the eggs in water. Fresh ones sink immediately.

Oil. The best oil for frying omelettes is butter: tasty, aromatic. Despite the fact that many people fry omelettes in vegetable oil, it is high-quality butter that makes the dish melting and tender.

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

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

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

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

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

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

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

We wish you pleasant culinary discoveries and bold experiments!

The word omelet in the cuisines of the world refers to a dish made from eggs and milk, or from eggs only. It is essentially the same, but differs both in preparation and in the composition of ingredients, and only eggs are present in all versions.

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

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

It is also prepared in other countries - Japan, China, Italy, and the Balkan countries. When you travel a lot, or visit different countries due to your line of work, almost everywhere they serve an omelet for breakfast. Moreover, in many hotels they can fry it for everyone to order, with whatever they want. It can be ordered with ham, sausage, herbs, and tomatoes. And often you even have to stand in line, since there are plenty of people who like to enjoy this tasty and tender dish!

Today I want to offer various options for preparing this favorite dish, and in different versions. And since omelettes are loved in many countries, let’s prepare them the way they cook in one country or another, and here, of course.

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

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

Preparation:

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

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

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

Recipe for a lush omelette with milk and eggs in a frying pan

We will need:

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

Preparation:

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

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

3. Pour the mixture into it and put it on medium heat. Once it has set and a small egg crust forms on the sides of the frying pan, cover it with a lid and reduce the heat to low. Simmer over low heat until done.

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

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

Omelette, like in kindergarten “Taste of Childhood”

Omelette can be cooked not only in a frying pan. They also bake it in the oven. It is considered to be healthier and less caloric.

This is a dietary dish; it can be consumed by children, adults with diseases of the gastrointestinal tract, and people on a diet.

We prepared it even when we were very little and went to kindergarten. From there, from childhood, many fell in love with him and still love him to this day.

We will need:

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

Preparation:

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

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

3. Preheat the oven to 190 degrees. Place the pan in the oven and bake for 12 - 15 minutes.

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

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

Based on the basic recipe, you can prepare an omelette with other ingredients. And it will be no less tasty. And here is one of the recipes that we specially recorded for this article.

Not only does it tell and show you how to do everything, but it also gives you the three main secrets to making it with a lot of holes in it. Thanks to this, the omelette rises well. And literally eaten in one sitting.

It is filling, nutritious and always lifts your spirits at breakfast. It also gives you strength for the whole working day.

Try this recipe. Surely you will like it!

With milk and eggs with zucchini

We will need:

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

Preparation:

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

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

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

4. Pour the finished zucchini with the egg mixture and cook covered over low heat for 5 - 6 minutes.

5. Transfer the finished omelette to a plate and sprinkle with chopped herbs. Enjoy eating!

The omelet turns out appetizing and delicious!

With bell peppers and tomatoes

We will need (for 2 - 3 servings):

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

Preparation:

1. Wash the bell pepper and remove the stalk and seeds, then cut into small strips.

2. Cut the tomatoes into small slices or cubes.

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

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

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

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

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

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

Omelet with cheese

We will need (for 2 servings):

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

Preparation:

1. Beat the eggs with a fork. Grate the cheese.

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

3. Heat a frying pan, put butter on it, and add the resulting mixture. Fry until done.

4. Fold the finished omelette in half. When serving, sprinkle with chopped herbs.

With spinach and cheese in the oven

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

We will need:

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

Preparation:

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

2. Peel the onion and cut into small cubes.

3. Heat the oil in a frying pan and fry the onion over low heat until slightly golden brown.

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

5. Grate the cheese on a coarse grater. Reserve two tablespoons for serving.

6. Place the onion and spinach in a mold of the appropriate size. Sprinkle with cheese. Pour the egg mixture over everything.

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

8. Cut the finished dish into portions

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

Simple recipe with cottage cheese

We will need;

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

Preparation:

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

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

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

4. Heat the frying pan, add the butter and spread the mixed mixture into it in an even layer. Fry over low heat, covered, until done.

Sweet with honey and nuts

This delicacy will please everyone without exception. Both adults and children eat it with pleasure.

We will need:

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

Preparation:

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

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

4. Heat a frying pan, put butter on it, let it melt.

5. Then pour in the egg mixture, stir and fry over low heat until the mixture thickens.

6. Place biscuit and nut filling on top of the omelette and fry until done, covering briefly with a lid.

7. Serve warm.

Now let's look at how omelette is prepared in different countries of the world. And let's start with Russia.

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

Let's look at some of them.

Drachena curd

This is also a sweet version of the Russian omelet.

We will need:

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

Preparation:

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

2. Rub the cottage cheese through a sieve. Add mashed yolks, melted butter and whipped whites

3. Grease a baking dish with oil and sprinkle with flour, place the resulting mixture in an even layer.

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

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

6. Serve with jam, butter or sour cream.

Drachena with cheese

We will need:

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

Preparation:

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

2. Separate the whites from the yolks.

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

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

5. Grease a baking dish with oil and spread the resulting mixture into it in an even layer. Sprinkle the remaining grated cheese on top and drizzle with melted butter.

6. Preheat the oven to 170 degrees and bake the drachena until golden brown.

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

Drachena with millet porridge

This Russian omelet can be prepared if you have some porridge left over from dinner.

We will need:

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

Preparation:

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

2. Add crumbly porridge and mix thoroughly until smooth.

3. Grease a baking dish of the required size with butter and spread the resulting mixture in an even layer.

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

5. Serve with butter.

French omelette

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

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

A special feature of the preparation is that the products do not contain milk. The French version should not be fluffy, so the eggs are not beaten and it is not covered with a lid when cooking. Fry it on one side only. And when it becomes almost ready, it is rolled up into a tube.

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

We will need:

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

Preparation:

1. Break the eggs into a bowl and lightly beat with a fork, making sure that no foam forms.

2. To prepare the dish, it is best to have a frying pan with a thick bottom so that the heat is distributed evenly. Warm it over the fire and add oil. Wait until the butter melts and immediately pour in the egg mixture.

3. After two minutes, sprinkle evenly with salt and pepper. During the frying process, shake the pan slightly to prevent the base from over-cooking. Fry over medium heat until the edges turn golden brown. The middle will remain slightly viscous.

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

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

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

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

French omelette with cheese and vegetables

This recipe is a little more complicated than the first one. But it’s more difficult only in terms of the number of ingredients. Surprising everyone at home and preparing such a breakfast will not be difficult at all.

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

Frittata - traditional Italian omelette

We will need:

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

Preparation:

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

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

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

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

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

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

7. Then close the pan with a lid and cook until done. To avoid burning, you can shake the pan lightly.

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

You can prepare a frittata with different fillings - these include various vegetables, meat products, and of course with traditional Italian pasta.

Spanish potato tortilla with tomatoes

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

We will need:

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

Preparation:

1. Cut the boiled potatoes and tomatoes into cubes and fry in heated olive oil in a frying pan.

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

3. Add Provençal herbs and stir again.

4. Pour the egg mixture over the vegetables. Cut the olives into halves, place on top and sprinkle with chopped dill.

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

6. Serve sprinkled with herbs.

Bulgarian recipe with pepper and cheese

Omelette can be cooked both in a frying pan and in the oven.

We will need (for 2 servings):

eggs - 4 pcs
butter - 40 g
bell pepper - 1 piece
feta cheese – 50 gr
parsley - 3 - 4 sprigs
salt, pepper - to taste
vegetable oil - for greasing

Preparation:

1. Cut the bell pepper into strips and lightly fry in butter.

2. Grate the cheese.

3. Break the eggs into a bowl, mix with a fork, no need to beat. Add grated cheese and fried pepper, stir.

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

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

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

German omelette with potatoes and cheese

We will need:

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

Preparation:

This dish can be prepared with either boiled or fresh potatoes. We already looked at how to cook from boiled vegetables when we prepared Spanish tortilla. Therefore, we will use fresh potatoes in this recipe.

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

2. Beat the eggs in a separate bowl using a fork. Add cheese cut into small cubes. Add a little salt and pour over the fried potatoes.

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

With carrots in Polish

We will need:

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

Preparation:

1. Cut the carrots into strips.

2. Sauté carrots in some butter.

3. Beat the eggs together with salt using a fork. Fry in a separate frying pan with the remaining butter.

4. Place lettuce leaves, carrots on the entire surface of the omelette and roll it into a roll.

5. Serve with melted butter and sprinkle with chopped herbs.

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

Romanian omelette with corn

We will need:

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

Preparation:

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

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

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

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

Japanese tamago-yaki

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

Preparation:

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

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

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

3. Grease the pan again and pour a new layer, letting it flow under the roll. Let it fry and roll it again.

4. In this way, pour out all the dough and roll it all into one roll.

5. Then carefully transfer the roll onto a bamboo mat for rolling the rolls and compact it slightly, setting the desired shape.

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

This recipe calls for adding soy sauce to the egg mixture, but Japanese omelette can be prepared simply from a mixture of eggs and salt. You can also add various fillings to it. To do this, you need to mix them with eggs and pour them all together into the frying pan.

In Japan they also prepare another omelette - omurice. It is prepared easily and simply. To prepare it, fried rice is poured with beaten egg and fried until cooked. Omurice is often prepared with the addition of chicken or meat. The peculiarity of serving is that it is eaten with ketchup.

Thai omelette

The peculiarity of preparing this option is that it is prepared with the addition of fish sauce. To be honest, I have never tried this, but those who have visited Thailand say that the dish is very tasty.

We will need:

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

Preparation:

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

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

3. Wait until the omelette sets, then roll it in half or into a roll and serve in portions.

When frying, try not to let it overcook. The inside should be very tender and not dry. If desired, you can add various fillings to the omelette.

Features and secrets of cooking omelet

Having looked at various recipes for preparing an omelet today, let's take a closer look at the basic rules for its preparation.

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

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

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

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

Bon appetit!