How to cook a fluffy omelet in a pan – great cooking recipes. Lush omelette in a pan with milk – delicious recipes

Description and a little history

The name of the dish comes from the French word omlette. The chef chooses a recipe according to his own discretion and according to national traditions. For example, the classic version does not include any additives and consists only of eggs. In France, it is believed that an experienced chef should be able to prepare the “right” dish. Russian chefs and housewives prefer to cook egg treats in butter or fat.

French omelet is served in the form of a tube, and the filling is added before use. Here, this dish is eaten without folding, and additional ingredients are fried along with an omelet in a frying pan.

Italians have their own version of omelet – frittata, in Japan – ohmu-soba or omu-rice. An egg dish can be a standalone breakfast or a part of snacks and pastries. Omelet is often added to meat and chicken rolls, as well as famous Japanese sushi.

Culinary researchers from different countries still have no consensus about the place where the omelet originated. There is a legend that in the 19th century the ruler of Austria-Hungary, Franz Joseph the First, got hungry on the way and dined at the house of a common man. The monarch fell in love with the rustic dish and ordered his courtiers to perfect it for royal cuisine. This dish is versatile and easy to prepare. When practicing culinary skills, many aspiring chefs start with an omelet.

The classic omelet is made from chicken eggs. But the basis for the dish can also be quail and even ostrich eggs. The most common additions to omelet: sausages, herbs, vegetables, cheese, meat, seafood.

The dish is served to the table with spices and spices, ketchup, mustard, sauce (sour cream, cheese, cream, sour cream, vegetable). As a rule, it is eaten for breakfast in combination with fresh bread, tea and coffee.

How to cook an omelet so that it does not fall – secrets and tricks

1st secret

The better the milk and eggs are blended, the tastier the omelet. Ideally, the mass is beaten not with a mixer, but with a fork or whisk, and for a long time and carefully.

Add the additives to the already whipped base for a treat. Then the dish will become airy. For an omelet-souffle, whisk separately the protein, and then the yolk and milk.

2nd secret

Homemade eggs are best for the airy and lightest omelet. In the dietary version, only proteins are used. If you need to cook a hearty breakfast, on the contrary, only the yolks are included in the base.

3rd secret

There should be no excess liquid in the omelet. The correct proportion is 1 egg in half an egg shell. If there is a lot of water, the finished dish will also release liquid and fall.

4th secret

The omelet must be cooked under the lid, as everyone knows. The lid from the inside is smeared with a small piece of butter so that the mass does not fall and is airy.

5th secret

Do not allow the food to burn. The omelet should be fried on all sides and rise. To do this, it is periodically shaken in a frying pan. First, it is cooked over maximum heat until it rises and becomes firm. Then the heat is reduced and the dish is brought to full readiness. A quality omelet should slide easily from the pan onto the plate.

6th secret

To make the omelet really lush, you can add a little flour or semolina. But an excess of these components is unacceptable, otherwise the dish will become tight and flat. There should be no more than 1.5 teaspoons of flour for 4 eggs in an omelet mixture.

7th secret

A creamy taste can be achieved by adding 2 tablespoons of mayonnaise or sour cream for 4 eggs to the mixture.

8th secret

Omelet dishes are very important. The bottom of the pan should be flat and thick. It is best to fry this dish in a cast iron pot.

The pan is covered with a lid with a special hole for water outlet so that there is no excess moisture in the omelette.

9th secret

It is advisable to fry the omelet in sunflower oil and add a small piece of butter to make the dish aromatic and soft.

10th secret

It is better to add greens not to the omelet base, but before serving. Then the dish will retain its nutrients, taste, and aroma of herbs.

Classic fluffy omelet with egg and milk in a frying pan

The dish consists of only two components – milk (120 ml.) And eggs (4 pcs.). You can add pepper and salt to taste.

Cooking:

Eggs are broken into a bowl, milk and spices are added to them, the mixture is beaten well until smooth.

Pour the base into a skillet and cover for fluffiness. Before this, the vessel must be warmed up and oiled.

The omelet is fried over moderate heat for 5-7 minutes. Then the lower part will be rosy, and the upper part will be tender, as it will harden for a couple under the lid.

Then they remove the treat from the stove, cut it into pieces and serve it on the table.

How to make a delicious dairy-free omelet in a pan

This option is best for people who are lactose intolerant or want to lose weight. The traditional recipe is very simple. For him you will need:

• chicken eggs, 3 pcs.;
• water, 1 tbsp. spoon;
• pepper and salt

Cooking:

The whites are separated, whipped and gradually poured into the yolks. The mixture is stirred. A tablespoon of water and seasonings are added to the mass.

Grease the pan with oil, heat, pour in the omelet mixture and cover. When it rises, remove the lid and keep the dish on fire for about 5 minutes.

Whole wheat bread and fresh salad are good additions to a dairy-free omelette.

Steamed omelet

This oil-free dietary dish is very healthy and recommended for baby food.

Components:

• 2 eggs;
• 20 g sour cream;
• 30 ml. milk;
• pepper and salt to taste

How they cook:

Shake up the egg-milk mixture. Add sour cream and shake again. Spices are added to taste.

A baking dish is smeared with butter. It is placed on the grid of a double boiler in a multicooker and an egg is poured inside. Add 200-300 ml to the container. water. The steamer mode is set for 20 minutes.

In the absence of a multicooker, the grate with the omelet is placed on a saucepan of water, which is boiled until the dish is cooked. It will turn out soft, nutritious and airy. It is garnished with herbs and served with vegetables.

How to make an omelette in a bag

This recipe is very healthy and completely safe. The omelet is not high-calorie because it is cooked without oil. In addition, it does not contain carcinogens formed when frying with oil. So the dish can be safely offered to children.

Components:

• 3 eggs;
• 150 ml. milk;
• salt

Cooking:

Beat milk with egg and put in a bag. Here, many make the mistake of using regular food bags. Heated polyethylene releases harmful substances directly into the omelet. So it is necessary to purchase heat-resistant bags. Otherwise, you should not expect any benefit from the recipe.

So, having placed the base of the dish in a baking package, put it in a saucepan with boiling water. While the bag is floating in the water, the omelet is cooked, and the result is a delicate dietary meal.

In the same way, an omelet is prepared in a jar. The base is poured not to the brim, since the mixture rises when solidified.

Banks are placed in a water bath. To prevent them from cracking, a cloth napkin is placed on the bottom.

Glass is safe for cooking, so it makes a healthy dish.

Delicious omelet with spinach and cheese in the oven

This simple and delicious breakfast is baked in the oven so it comes out airy and tender. The ingredients of the dish are designed for two very hungry people:

• 8 eggs;
• 200 g spinach;
• a bunch of green onions;
• 2 medium tomatoes;
• 150 g of cheese;
• 2 tbsp. tablespoons of olive oil;
• salt;
• black and red pepper;
• thyme

How to cook:

Green onions are washed, cut into rings and fried in oil. Spinach is added to it, salted and stewed over medium heat for 3-4 minutes.

The mixture is transferred to a bowl greased with butter or margarine. Tomatoes are cut into thin slices and placed on top. Then the cheese is cut and sprinkled with vegetables.

Eggs are broken into a mold, seasoned with spices and whisked until smooth. Pour the resulting mass into a mold.

Preheat the oven to 180 degrees and bake an omelet in it for 40 minutes so that the eggs freeze well.

The finished omelet is cooled for a short time, then cut into pieces and served. Sauce, fresh vegetable salad and pickled peas are a good addition to a hearty breakfast.

Vegetable omelet in a slow cooker

• fresh chicken eggs – 2;
• milk or cream – a third of a glass;
• large tomato – 1;
• a small zucchini – half or a third;
• green pickled peas – 2 tablespoons;
• hard cheese – 100 g;
• sunflower oil.

We beat the eggs into a suitable dish, beat them a little with a fork, you do not need to beat much. Pour cream or milk into the eggs, knead all the resulting mass. Salt to your taste, if the cheese is from salty varieties, then salt may not be needed.

We remove the skin from the tomato and cut the vegetable into cubes, we carry out the same procedure with the zucchini. Rub the cheese. All this, together with the peas, gently pour into the previously obtained mixture of eggs and milk.

Knead everything well again, coat the multicooker bowl with oil, pour the mixture there and set it for 5 minutes in the “Porridge” mode or another similar mode that is in your apparatus.

Omelet with sausage in a slow cooker for two persons

• chicken eggs – 2;
• cream or milk – a third of a glass;
• hard cheese – 100 g;
• sausage – 100 g;
• aromatic herbs;
• sunflower or olive oil.

Beat the eggs a little, pour the milk into it and mix the whole mixture well. We rub the cheese, finely chop the sausage, add all this to the mixture, it is not recommended to salt the dish.

Pour the resulting mass into a multicooker in a thin stream, set it to cook in the “Porridge” mode or another similar mode for 5 minutes, when making a double portion of omelet, we increase the time accordingly twice.

Gently take the finished omelet out of the bowl and sprinkle with herbs.

Recipe and secrets of making an omelet without milk

To make an omelette without milk tasty, you must follow simple rules:

1. Use only fresh eggs with intact and smooth shells. There are two ways to check the freshness of an egg: put it in water, the fresh one will immediately pop up, shake it – the stale eggs hang noticeably inside the shell.
2. It is better to beat a dairy-free dish without a mixer, manually, use an electronic device only for a soufflé dish.
3. It is best not to add any liquid to the eggs so that they rise well.
4. Take cast iron dishes for cooking, the bottom should be even and thick. Do not add more than three quarters of the pan as the omelet will rise as you cook it.
5. It is better to take the lid with a condensate drain valve so that the omelet turns brown, it is greased with butter.
6. Add all additional components only after beating the eggs.
7. You can replace chicken eggs with quail eggs, they are much tastier and healthier.

For a simple omelet without milk you will need:

• chicken eggs – 3;
• water – 1 spoon;
• salt and pepper.

Separate the whites and yolks. Beat the whites well, then pour the yolks into them, while continuing to stir. Without stopping the stirring process, pour in water. Salt and pepper. Lubricate the bottom and walls of the frying pan with oil and then heat it, pour the prepared egg mixture onto the heated dishes, cover with a lid and wait for the eggs to rise, then remove the lid and fry until tender – about a couple of minutes. The recipe can be supplemented with bacon, sausage, vegetables or herbs to your taste.

Kindergarten omelette recipe for the oven

• chicken eggs – 6 pcs.;
• high fat milk – 320 ml;
• a pinch of salt;
• butter.

Pour the whites and yolks of the eggs into a bowl of great depth, beat a little with a whisk and add salt. Now add milk and mix everything well. Lush foam should not be sought.

Lubricate with oil a form suitable for the oven, put not very much oil so that it does not stop the process of raising the eggs. Pour the egg mixture into the prepared container; it should take no more than three-quarters of the volume, since the dish will still rise.

If you follow strictly the recipe from the kindergarten, the form should be at least 12 cm. You need to cook at a temperature of 190 degrees for at least 35 minutes. The finished dish will gilt with an appetizing crust.

You can cook a dish in a frying pan, the ingredients and the procedure remain the same, only at the end the mixture is poured into a greased frying pan and fried for about 15 minutes.

Omelet with cheese, microwave recipe

• chicken eggs – 3 pcs.;
• milk – 90 ml;
• hard cheese – 90 g;
• a pinch of salt;
• butter.

Add eggs and beat, all their components should mix well. Now we pour milk into them, it should not be cold, but the temperature closer to room temperature.

Cut the cheese into small cubes. We fill the greased form with it by no more than one third, so that the dish does not turn out to be too tough. First, pour the mixture, then pour the cheese into it. You need to cook at full power for no more than 5 minutes.

The ready-made dish can be served with fresh tomatoes and herbs or sprinkled with garlic or tomato sauce.

The classic steamed omelet recipe

• chicken eggs – 8 pcs.;
• milk – 2 glasses;
• salt.

Shake eggs and salt with a fork. If there is no special steamer, take a colander with a flat bottom and a pot of water. Bring the water in a saucepan to a boil, put a colander in it, place a bowl with beaten eggs inside it. Cover it tightly and cook for 20-25 minutes.

How to make an omelette properly

The perfect omelet is sure to be fluffy, tender, tasty and melt in your mouth. But does it always turn out like this? In the morning, everyone rushes to work, and the time for preparing breakfast is reduced to a minimum. Sometimes, instead of an airy omelet, there is a dryish dense mass on the plates, more reminiscent of an egg pie. An unsuccessful culinary “masterpiece” can be masked with herbs, mouth-watering sauces, meat, vegetable, mushroom and cheese fillings. But every housewife wants to cook a delicious omelet, which does not have to be hidden under ham and cheese, but how to learn this art? Many cookbooks write that omelet 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 cook an omelet correctly and surprise the whole family.

Cooking dishes and ingredients for an omelet

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

Egg quality. Eggs should be very fresh, preferably homemade, but if you buy them at the store, try to choose only quality products. The fact is that it is impossible to make a delicious omelet from bad eggs, no matter how hard you try. The most suitable store-bought eggs for omelet are dietary and table selection. Fresh eggs have a sheenless shell and are not too light in weight. The most famous test is to put eggs in water. Fresh ones drown immediately.

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

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

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

Beat eggs. Culinary experts say that it is better to whisk the omelet with a whisk or fork, and not with a blender and mixer, so as not to disrupt the structure of proteins and yolks – such an omelet turns out to be especially lush. For a dietary omelet, use only proteins, and if you want a denser consistency of the dish, make an omelet from the yolks. For an omelet-souffle, the whites are whipped into a fluffy foam, then the yolks and other components are added. The most important thing is to bake the omelet as soon as the eggs are beaten, otherwise the dish will turn out to be dense and flat.

The splendor of the omelet.Despite the fact that dairy products are added to eggs for fluffiness, do not overuse liquid – ideally, there should be 1 tbsp for 1 egg. l. cream or milk, otherwise the omelet will be too wet and fall off. Instead of milk, you can use broths, kefir or fermented baked milk – with fermented milk products, the omelet turns out to be very high and airy. If you add a little sour cream or mayonnaise to the egg mixture, the dish will acquire a pleasant creamy taste, and on mineral water the omelet becomes unusually light and fluffy. 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 add soda, starch or a pinch of yeast to the eggs. And only the French do not add anything to the omelet, considering that he should not rise. Well, tastes differ!

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

How to fry. First, the omelet 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 languishes under the lid until tender. If it is still wet on top, and is already burning from below, pierce the omelet with a fork or slightly lift it with a spatula so that the liquid component of the glass is down. You can fry the omelet on both sides, and after turning off the heat, leave the dish under the lid for a couple of minutes so that it reaches the desired condition.

How to serve. The omelet is served in portions, folded in half or in a tube, filled with a sweet or savory filling. There are thousands of omelet recipes – it can be a gourmet dessert, hot or cold appetizer, main course, side dish, sandwich base, salad ingredient, and sushi. Each country has its own peculiarities of the preparation of this dish, and if you want to learn how to make a French, English or American omelet, you can go on a journey, because it is better to see once than hear a hundred times.

Omelette native to France

The most popular egg dish was invented in France. Despite its apparent simplicity, the omelet remains one of the symbols of fine French cuisine to this day. This is because it is good to cook a real omelette – a special art that requires a certain skill. For example, if you want to get a job as a cook in a restaurant in France, most likely you will be asked to cook an omelet as a test task. It should be thin, creamy, with a uniform crust on the outside and slightly liquid inside.

What is it made of?

From what is in the refrigerator almost always: eggs, salt, pepper and water. It is better that the eggs are at room temperature – this way the whites and yolks are easier to mix, and when frying, there will be no sharp temperature drop. By the way,

especially if you plan to eat them within a week or two from the date of packing.

Water is not always added during cooking, but I recommend doing this so that the egg mixture becomes more uniform when beating. A tablespoon of room temperature water is enough for three eggs.

Another important ingredient is oil.

I think this is an integral part of the taste of the dish, it’s French! But if for some reason you want to replace it, for example, with olive, this is quite possible. But the taste, of course, will be different.

But what about milk?

Adding milk to an omelet is an invention of our country. In other countries, I have not seen anyone do this. We generally have our own, slightly distorted idea of ​​a typical omelette – with milk, sometimes fried on both sides until a good blush. Or another option: fluffy, glass-high, steamed omelet. This was even given before for lunch in kindergartens and sanatoriums. It is prepared with the baking soda that makes it grow like that. The French would be very surprised if they were shown such a dish and told that it was an omelet. Rather, it is closer to an egg soufflé.

How to cook?

It is worth starting with the fact that the eggs for the omelet are not beaten with a mixer – you don’t even need a whisk.

The fact is that when using a mixer, bubbles and even foam will inevitably appear. This means that we will let air into the egg mixture, but we do not need it – the omelet will begin to rise in the pan during cooking, and as a result, its texture will be uneven. Therefore, it is important to mix the yolks well with the whites, salt and pepper until they are completely homogeneous. This is where adding water helps. For greater confidence and excellent results, the prepared mixture can be filtered through a sieve. If, after beating, bubbles still appear on the surface of the mixture, let it rest for 10 minutes before cooking, and they will disappear.

Before frying, it is important to preheat the non-stick skillet well and melt the butter in it. The pan should be large enough to make the omelet thin. For three eggs, a diameter of 22-24 cm is suitable, for two – 18-20 cm.

– in a circle or by drawing a figure of eight with a spatula – so that the eggs are cooked evenly. If you just leave the omelet on the fire, it will turn out overcooked on the bottom, but it will remain liquid on top. When the edges of the omelet have grabbed, reduce the heat and leave it for another 3-4 minutes without a lid.

What is the consistency?

In the classic version, the omelet is ready when a slightly golden thin crust appears from below, and from above

as if undercooked.

They say that American tourists did not like the French omelet, often in restaurants they asked him to bring it to full readiness – this is how the American version of the dish appeared in France. So, if you accidentally miss the readiness of a French omelet, you can safely say that yours is American.

How to remove an omelet from a frying pan?

To make the omelet look beautiful when serving, you need to deftly remove it from the pan. First, fold the omelet into an envelope: pick up one edge with a spatula, then the second, then turn the pan over and transfer the omelet to a plate. If the omelet doesn’t come off the top of the pan very well, add a lump of butter to melt and help slide it off.

The perfect omelet may not come out the first time, and that’s okay. Let’s remember the cooks’ exam: this is the dish that one learns to cook by repeating the same actions over and over again. In the end, everything will work out.

Delicious omelet with curd for children, recipe for a multicooker

• curd – 100 g;
• milk – 50 ml;
• eggs – 2 pcs.;
• salt – 1 pinch;
• green peas – 2 tablespoons;
• butter – 1 tsp

To get a sweet dish, replace peas with raisins in the recipe, in which case add a little sugar to your taste. First, knead the cottage cheese well to get a homogeneous gruel. If there is a sieve, then it is optimal to grind through it. If you are preparing a sweet variation, you can take the finished curd mass, it already has the desired consistency.

Add milk to the finished curd and beat thoroughly. Beat the eggs with salt or sugar in a separate container. Add the finished eggs to the curd mixture and beat thoroughly. Now add the selected product – peas, raisins or corn.

We grease the bowl of the appliance with fat, pour our mixture into it, set the “Baking” mode and cook for 20 minutes. If you use a larger number of components, then the time required for cooking increases accordingly. The finished omelet can be sprinkled with grated cheese while it is hot.

Crispy and Delicious Omelet, Frying Pan Recipe

• eggs – 2 pcs.;
• milk – 2 tablespoons;
• any kind of hard cheese – 30-50 g;
• salt – a pinch;
• pepper and provencal herbs.

Mix eggs and milk, salt and stir until smooth. Pour your favorite spices into the mass to your taste, these spices will give the dish a very original and mouth-watering smell. We rub the cheese on large cells, pour it into a frying dish with a non-stick coating. When the cheese turns into gruel, pour eggs into it, cover with a lid and cook over medium heat until the top of the dish is baked. This will take about 3 minutes. Fold the finished omelette in half and serve.

Omelet with bell pepper and tomatoes

• eggs – 3 pcs.;
• tomato – 1 pc.;
• Bulgarian pepper – 1 pc.;
• vegetable oil;
• greens;
• salt;
• spices;
• milk – 100 ml;
• hard cheese, it is best to take “Parmesan” – 50 g.

Beat eggs, milk and salt thoroughly. Warm up a frying pan with oil, pour a chatterbox into it and sprinkle with chopped herbs. When the dish is slightly cooked in its lower part, pour the pepper and tomato crushed into cubes on it, cover with a lid and leave for 3-4 minutes. Then sprinkle with grated cheese and cook until golden brown. After that, fold the dish in half and fry on all sides.

Omelet with mushrooms in a pan

• fresh champignons – 150 g;
• eggs – 3 pcs.;
• salt, pepper to your taste;
• vegetable oil;
• sour cream – 3 tablespoons;
• parsley dill.

We wash the mushrooms and cut into slices. Drive the eggs into a bowl, add salt and pepper, beat with a whisk or fork. Pour sour cream there, beat. Put mushrooms in a preheated pan, fry them until the liquid evaporates, then until golden brown appears. At the end of cooking, add salt and pepper.

Pour the eggs into the mushrooms, pour the greens. Cover the dish with a lid and cook over low heat for about 5 minutes. At the same time, the bottom becomes well-done, and the top gets rid of the liquid.

Original toppings for omelet

The options below are for 2 to 3 egg dishes. The filling is prepared in a separate bowl at the same time as the omelet is baked.

Green pea

Melt a tablespoon of butter in a frying pan and season to taste. Add 4 tablespoons of pickled peas, heat, salt and pepper.

Greens

This filling is often used for French omelettes. Finely chop the onion, dill, parsley and tarragon. The greens can be added to an omelette base or to two tablespoons of heated heavy cream. Season everything with salt and pepper.

Potatoes and cheese

First, peel and cut onions into rings. The potatoes are boiled and cut into cubes, rubbed with 40-60 g of cheese. The onions are fried over low heat with the addition of 2 tbsp. tablespoons of vegetable oil, until softened. Then put the potatoes and continue to keep on the fire, stirring occasionally. Add spices to the filling and put it in an omelet while still hot, sprinkle with cheese, roll up the treat with a tube.

Mushrooms with sauce

150 g of mushrooms are cut into thin slices and fried in 1 tablespoon of butter. Add a tablespoon of sour cream and a teaspoon of olive oil to them. Season with spices.

The classic recipe for a lush omelet with eggs and milk

The classic omelette recipe involves the use of eggs and milk. The dish turns out to be lush and unusually tender, with an attractive fried crust at the bottom. No oil is used during frying in the pan.

Cooking time: 45 min.

Servings: 4.

• Chicken egg 6 pcs.
• Cow’s milk 200 ml.
• Sunflower oil 3 tbsp
• Salt to taste

Calories: 115 kcal

Proteins: 8.5 g

Fat: 7.6 g

Carbohydrates: 2.5 g

• Wash eggs with baking soda, wipe. Break the eggs one by one into a cup to check their quality. Pour one at a time into a deep bowl and season with salt.

• Add odorless vegetable oil to the eggs. Beat eggs with a fork or whisk.

• Pour milk into the egg mass, which you do not need to heat and pour cold immediately from the refrigerator.

• Stir the mixture well with a fork or whisk until it is completely combined and bubbles form.

• Pour the mixture into a cold skillet without adding oil, cover tightly and cook over medium heat for 5 minutes.

• The omelet under the lid should rise and almost double in size.

• Wait until all moisture from the surface of the omelet has evaporated, and turn off the heat. Do not remove the lid immediately so that the product does not sag and does not lose its splendor. Let stand under the lid on the switched off stove for about 7 minutes. Cut the finished dish into portions. Thanks to the oil in the omelet itself, it can be easily removed from the pan without sticking or crumbling.

• The bottom of the dish has a beautiful appetizing crust that forms during the cooking process. However, it is very important to ensure that this crust does not burn.

• Serve warm for breakfast.

Delicious recipe for airy omelet with milk for children

The secret of the pleasant delicate taste of an omelet, as in childhood, lies in the use of butter. It gives the same milky aroma that can often be felt from the kitchen of a kindergarten.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Chicken eggs С0 – 5 pcs .;
• Milk 3.2% – 250 ml;
• Butter 82.5% – 30 g;
• Salt – 1 pinch

Cooking process:

1. Wash the eggs in a soda solution and wipe them so that microorganisms from the surface do not get into the dish. Take turns breaking the eggs into a cup to find out if there are any spoiled ones. Pour all eggs into a deep bowl (however, dishes with an enamel surface are not suitable for this).
2. Pierce all the yolks with a fork and beat the eggs thoroughly. Care must be taken to ensure that no foam forms when whipping.
3. Pour milk into the whipped mass, add salt and beat well again.
4. Grease the pan with melted butter using a silicone brush. Since the dish is prepared for children, the omelet can be poured into special contoured silicone molds in the form of animals, flowers or fruits, which are placed on the bottom of the pan. It should be remembered that the omelet will certainly rise, so the mass must be poured in half the height of the molds.
5. Turn on medium heat, pour the egg and milk mass into the molds, cover the pan with a lid and leave to cook for 10 minutes without removing the lid.
6. After the specified time has elapsed, carefully remove the omelet from the molds (you can help yourself with a knife, carefully passing it inside the molds), pour over melted butter and cool slightly.
7. Serve with black bread, herbs and fresh vegetables, which can be used to lay out a funny pattern on a plate.

Omelet with tomatoes covered

To make the omelet taste even more delicate, the recipe uses cream instead of milk. The parsley and basil greens add a pleasant, slightly spicy flavor to the finished dish.

Cooking time: 15 min.

Servings: 2.

Ingredients:

• Chicken eggs – 2 pcs.;
• Cream 20-22% – 80 ml;
• Large tomato – 1 pc.;
• Olive oil – 30 ml;
• Basil – a couple of twigs;
• Parsley – a couple of branches;
• Salt – 1 pinch

Cooking process:

1. Wash tomatoes and eggs and pat dry with paper towels.
2. Cut the tomato into quarters, removing the white solid part.
3. Heat a frying pan on the stove, pour the olive oil into it and add the tomato slices. Lightly fry the tomato in a pan.
4. At this time, break eggs one by one into a cup, check their quality. Pour into a deep bowl, add salt and beat thoroughly with a fork.
5. Add cream to the mass and beat well with a fork again.
6. Pour the mixture into a skillet over the tomatoes and cover. Do not remove the lid until the end of cooking, otherwise the omelet will not turn out fluffy.
7. Cook over low heat until the whole mass is completely thickened.
8. Wash and dry the greens first. Chop the parsley and basil finely.
9. When all the moisture has evaporated from the surface of the omelet, it is ready. Let stand on the switched off stove under the closed lid for about 5 minutes.
10. Cut the finished dish into pieces and sprinkle with chopped herbs. Serve hot omelet with crispy toast.

Recipe for a hearty omelet with sausage in a pan

To make breakfast not only tasty, but also more satisfying, the omelet can be prepared with the addition of boiled sausage, ham or even sausages. The aroma from the kitchen will quickly lift sleepy households out of bed.

Cooking time: 20 min.

Servings: 3.

Ingredients:

• Large chicken eggs – 3 pcs.;
• Boiled sausage – 100 g;
• Milk – 40 ml;
• Salt – 1 pinch;
• Sunflower oil odorless 1 tbsp. l.

Cooking process:

1. Wash eggs in a soda solution, rinse. Break one at a time separately into a mug to prevent the spoiled egg from falling into the dishes, otherwise it will spoil all the other eggs and you will have to throw everything away. If possible, it is advisable to buy village eggs, they have a richer smell and color.
2. Beat eggs with a fork or whisk. Add salt and beat again until the grains of salt are homogeneous and dissolve.
3. Add cold milk to the mixture, stir until smooth.
4. Cut the boiled sausage into cubes and fry them in sunflower oil.
5. Pour the fried sausage pieces with the egg and milk mass and cover the pan with a lid.
6. Fry over low heat until the middle of the omelet is thick.
7. Leave the finished dish to stand under the lid on the switched off stove for about 5 minutes, and then cut into pieces.
8. Serve hot, sprinkle with finely chopped dill and green onions.
9. A very successful combination in serving is an omelet with canned peas. You need to open a can of peas, drain the water, throwing half the can on a sieve, and serve with an omelette with bread as a side dish.

Delicate omelet with milk and cheese in a pan

When preparing an omelet with added cheese, remember that, as a rule, the cheese itself is already a little salty, so the amount of salt should be reduced. The presence of cheese in the omelet gives the dish an extra creamy flavor.

Cooking time: 15 min.

Servings: 2.

Ingredients:

• Choice chicken eggs – 3 pcs.;
• Fat milk – 50 ml;
• Hard cheese “Russian” – 50 g;
• Butter – 1 tbsp. l .;
• Salt, spices – 1 pinch.

Cooking process:

1. Wash eggs with soda, wipe. Break them apart one at a time into a bowl, then combine everything together in a deep bowl.
2. Grate cheese on a fine grater. Any sufficiently hard cheese will do.
3. Add salt to the eggs and shake with a fork or whisk until combined.
4. Pour in milk, add seasonings, grated cheese and stir well with a fork. Stir for at least 1 min. It is advisable to add cheese to 1 tsp. and stir after each time so that it does not stick together and form dense lumps.
5. Put the pan on medium heat, dissolve the butter on it, pour the egg-milk mixture and simmer, covered with a lid, for about 7-10 minutes, reducing the heat to low. You cannot remove the lid, otherwise the raised omelet will fall and turn out to be dense and flat like a pancake.
6. Leave to rise on the switched off stove with the lid closed for another 5 minutes.
7. Cut the omelet into portions while still hot. Brush with butter and sprinkle with any finely chopped herbs. Serve washed and chopped fresh vegetables with the omelet: tomatoes, cucumbers or bell peppers.

Delicious omelet with vegetables – French recipe

A very interesting, tasty and healthy recipe for those who love vegetables.

Pamper your family with such a wonderful vitamin breakfast.

Omelet roll with tomatoes, mushrooms and cheese

Such an elegant omelette roll can be prepared not only for breakfast, but also on a festive table, as a warm and even cold snack.

Ingredients:

• 6 eggs
• 50 g canned mushrooms
• 1 tomato
• 30 g cheese
• fresh herbs to taste

Preparation:

For a better understanding of the entire cooking technique, watch this video.

Omelet with bacon, cheese and potatoes

Hearty bachelor breakfast! He’s not so fat and harmful as they say.

We will fry it without oil, in that small amount of pork fat that bacon will release during frying.

Ingredients:

• Bacon (sausage) – 250 g
• Potatoes – 3 pieces
• Eggs – 3 pieces
• Cheese – 100 g
• Milk – 50 ml

Preparation:

Cut the bacon into strips and place in the skillet.

Fry until golden brown. And place the cooked bacon on a paper towel to remove the excess fat. Then it will be crispy.

Cut the potatoes into small slices. Fry until tender.

Grate the cheese on a fine grater and put in a pan on the finished potatoes.

When the cheese is melted, place the bacon on top of it.

Beat the eggs into a bowl, add milk there, salt and shake well until the composition is homogeneous.

Pour the omelet over the bacon and potatoes, cover. Fry the eggs until cooked, it should brown on the bottom and harden on top.

It turns out very tasty! If desired, you can add other vegetables: green beans, tomatoes, garlic arrows, bell peppers.

Italian omelette – frittata

An exquisite omelet with vegetables according to a real Italian recipe.

Ingredients:

• egg – 4 pieces
• hard cheese – 50 gr (parmesan)
• cherry tomatoes – 5 – 6 pieces
• bulgarian pepper – 0.5 pcs
• leek – 1 pc
• olive oil – 1 tbsp the spoon
• thyme – 2 – 3 branches
• salt, pepper – to taste

Preparation:

Break the eggs and shake them in a bowl.

Parmesan (or other hard cheese to taste) grate on a medium grater.

Cut the tomatoes into slices and let dry for 15 – 20 minutes.

Cut the leeks into thin half rings and fry in a skillet with high sides and a thick bottom, in olive oil. We put it on a plate.

Pour the beaten eggs into a frying pan and begin to fry over low heat.

When the bottom layer of the omelet is fried, add some salt to it and begin to evenly spread the chopped vegetables on top. Fried leeks, cherry tomatoes, thyme and bell peppers.

Fry until tender, covered. You can also place the omelet in the oven and bake until golden brown.

Delicious full-bodied and aromatic omelet!

Sources used and useful links on the topic: https://ej-ka.net/kak-prigotovit-omlet-iz-yaic.html https://fotoresepti.ru/kak-sdelat-omlet-iz-yaits/ https: / /www.edimdoma.ru/kulinarnaya_shkola/posts/18591-kak-prigotovit-idealnyy-omlet https://daily.afisha.ru/eating/15564-pravilnyy-omlet-eto-kak-pravila-i-sekrety-prigotovleniya- populyarnogo-zavtraka / https://kylinariya.ru/pyshnyy-omlet-na-skovorode-s-molokom/ https://hozaika.online/recepty-vkusnogo-i-pyshnogo-omleta.html