- certainly lush, delicate, tasty and melting in your mouth. But does it always turn out like this? In the morning, everyone rushes to work, and the time to prepare breakfast is reduced to a minimum. Sometimes, instead of an air omelet, on the plates there is a dry, dense mass, more like an egg pie. An unsuccessful culinary “masterpiece” can be masked with greens, 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, only how to learn this art? Many cookbooks write that scrambled eggs are a very complex dish that requires skill, dexterity and knowledge of some special secrets. In fact, everything is much simpler, and even a novice hostess can easily understand how to properly cook an omelet and surprise the whole family.

Cooking dishes and omelet ingredients

Good frying pan.  Omelet is a capricious dish that will not be cooked in the wrong dishes with a thin or uneven bottom. An ideal option is a cast-iron frying pan with a non-stick coating that warms up evenly and retains heat for a long time, although an ordinary Teflon frying pan is also suitable for preparing an omelet. It’s good if there is an air outlet in the lid so that the omelet does not turn out to be too watery.

The quality of the eggs.  Eggs should be very fresh, preferably homemade, but if you buy them in a store, try to choose only quality products. The fact is that it is impossible to make a delicious omelet from bad eggs, no matter how hard you try. The most suitable eggs for an omelet are diet and table selected. Fresh eggs have a lusterless shell and are not too light in weight. The best known test method is to dip eggs in water. Fresh immediately drown.

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

How to cook a magnificent and delicate omelet: secrets and subtleties

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

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

The splendor of omelet.  Despite the fact that dairy products are added to the eggs for splendor, do not abuse the liquid - ideally, 1 egg should be 1 tbsp. l cream or milk, otherwise it will be too wet and fall off. Instead of milk, you can use broths, kefir or fermented baked milk - with fermented milk products, the omelet is very high and airy. If you add a little sour cream or mayonnaise to the egg mixture, the dish will have a pleasant creamy taste, and on mineral water the omelet becomes unusually light and lush. In some recipes, it is recommended to add a little semolina or flour to the eggs - not more than 1½ tsp. for 4 eggs. Flour gives the dish a slightly denser consistency, preserves its shape and gives volume - for this purpose, some add soda, starch or a pinch of yeast to the eggs. And only the French do not add anything to the omelet, believing that it should not rise. Well, they don’t argue about tastes!

Tasty filling. In the egg-milk mixture, you can introduce additional ingredients - 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 supporter 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, it should be fried over high heat, but as soon as it starts to rise, the fire should be reduced to a minimum so that the dish is cooked under the lid until cooked. If it is still damp on top and already burns from below, pierce the omelet with a fork or slightly raise it with a spatula to keep the liquid component of the glass down. You can fry the omelet on both sides, and after turning off the fire, leave the dish under the lid for a couple of minutes to reach the desired condition.

How to serve.  Omelet is served in portioned pieces, rolled in half or in a tube, filling with sweet or unsweetened filling. There are thousands - it can be a delicious dessert, hot or cold appetizer, main course, 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 go to learn how to make French, English or American omelet, you can go on a trip, since it is better to see once than hear a hundred times ...

We wish you pleasant culinary discoveries and bold experiments!

Hello, hostesses!

An ordinary omelet can be prepared in dozens of different ways. And the taste will be different!

This article is your assistant for creating an original breakfast. We have compiled wonderful recipes that are worth a try!

To quickly switch between recipes, use the links in the blue frame:

Classic lush omelet with milk and egg in a pan

We cannot ignore the source of all of the following amazing recipes. Of course, it all started with him, a classic omelet!

Only two main ingredients: eggs and milk, and what a taste and good!

Ingredients

• Eggs - 4 pcs.
• Milk - 120 ml
• Salt / pepper to taste

Cooking

Break the eggs into a bowl, pour milk, salt, pepper to them and beat well together until a homogeneous consistency.

At this time, we warm the pan greased with oil. Pour the omelet into the pan and cover with a lid - this is a prerequisite for splendor.

We fry on medium heat for about 5-7 minutes, the bottom will be more rosy, and the top will solidify steamed under the lid and will be more tender.

Lush omelet in the oven as in kindergarten

A tall and magnificent omelet from our childhood.

It is cooked in the oven, which is most useful not only for kids, but also for adults. And nobody can forget his taste, he is especially tender, milky!

Ingredients

• 6 eggs
• 300 ml of milk
• 1/2 tsp salt
• 20 g butter (soft, room temperature)

Cooking

Break the eggs into a bowl.

Stir them, but do not whisk.

Pour in the milk and stir again.

For baking, choose a form with high sides. Lubricate it with butter.

Pour the egg fluid into the mold.

Place in the oven for 35-40 minutes at a temperature of 200 degrees. Do not open the oven during cooking.

5 minutes before the end of cooking, grease the surface with butter.

The oil will help it to be beautifully browned and will give a familiar flavor from childhood.

You can eat! It turns out a very gentle wind omelet, lush, beautiful and very tasty!

Crispy omelet with cheese in a pan

A wonderful recipe with a crispy cheese crust!

Quick and easy breakfast, and very very tasty!

Ingredients

• 2 eggs
• 100 g grated cheese
• 50 g of milk
• salt / pepper / herbs to taste

Cooking

Prepare all the components. Shake the eggs with milk, add spices.

Put the cheese in a pan and fry until melted.

Pour the egg mixture on top.

Cover and fry until a beautiful golden brown.

After that, fold the egg “pancake” in half in a pan.

Can be served. Great breakfast!

Tasty omelet with vegetables - French recipe

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

Watch the nuances of cooking in this video.

Indulge your family with such a wonderful vitamin breakfast.

Omelette roll with tomatoes, mushrooms and cheese

Here is such an elegant omelet roll can be prepared not only for breakfast, but also on the 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

Cooking

In order to better understand all the cooking techniques, watch this video.

Omelet with bacon, cheese and potatoes

Hearty bachelor breakfast! Not so fat and harmful, as they say.

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

Ingredients

• Bacon (sausage) - 250 g
• Potato - 3 pcs.
• Eggs - 3 pcs.
• Cheese - 100 g
• Milk - 50 ml

Cooking

Cut the bacon into strips and put in a pan.

Fry until golden brown. And put the finished bacon on a paper towel so that the excess fat is gone. Then it will be crispy.

Cut the potato into small slices. Fry until tender.

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

When the cheese is melted, lay the bacon on it.

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

Pour the bacon and potatoes with an omelet, cover. Fry until the eggs are ready, it should be fried from below and harden from above.

It turns out very tasty! If you wish, you can add other vegetables: green beans, tomatoes, bell pepper.

Italian omelet - fritata

Gourmet omelet with vegetables according to this Italian recipe.

Ingredients

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

Cooking

Break eggs and shake in a bowl.

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

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

Cut leek into thin half rings and fry in a pan with high sides and a thick bottom, in olive oil. Put it in a plate.

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

When the bottom layer of the omelet is fried, add salt and start to evenly spread the chopped vegetables on top. Fried leeks, cherry tomatoes, thyme and bell pepper straws.

Fry until cooked under the lid. You can also put the omelet in the oven and bake until golden brown.

Tasty rich and fragrant omelet!

How to make omelet steamed

Steamed omelet is very useful. It is prepared without oil, is dietary, this recipe is recommended for baby food.

Ingredients

• eggs - 2 pcs.
• sour cream - 20 g
• milk - 30 g
• salt and pepper to taste

Cooking

Shake the eggs with milk. Add sour cream and shake again together. Salt, you can pepper if you wish.

Take a baking dish, grease it with butter.

Pour the egg into the mold, place it on the lattice of the double boiler in the multicooker bowl.

Pour 200-300 ml of water into the bowl, you can hot. Turn on the steamer mode for 20 minutes.

If there is no multicooker, then you can put the lattice with an omelet on a pan with water, which will need to be boiled until the omelet is ready.

Ready omelet will be soft, very tender and healthy. You can decorate with herbs and serve with vegetables.

How to cook an omelet in a bag

The omelet is prepared in a bag for safety and utility reasons.

Cooked without oil, it turns out to be very low in calories.

However, it does not contain carcinogens, which are formed during frying in oil. Suitable for baby food.

Ingredients

• eggs - 3 pcs.
• milk - 150 ml
• salt to taste

Cooking

The whole point of this method is that an egg whipped with milk is placed in a bag.

Here many make the mistake of using ordinary food bags for cooking.

When heated, polyethylene begins to release harmful compounds directly into the cooking dish.

Important: for this recipe use only special heat-resistant baking bags.

Otherwise, all the usefulness of the recipe will come to naught.

So, having packed our egg product in a baking bag, we knit it well and send it to a pot of boiling water.

The package will float there, gradually its contents will be boiled and we will get a very soft, dietary product.

The same method is used when preparing an omelet in a jar.

All ingredients are placed in jars. Pour not until the end, i.e. the contents will rise as they solidify.

Banks are sent to a water bath. So that they do not burst, you can put a textile napkin on the bottom.

Glass is absolutely safe for cooking material. And such an omeletic will be very useful!

Delicate and airy French omelet

This recipe is just awesome!

Crisp on top, and inside a delicate and airy omelet, so porous that it sways when moving.

Real French omelet from Provence cooks.

Ingredients

• 3 eggs
• 30 g butter

Cooking

Break eggs and whites to separate from the yolks.

Add the proteins and beat separately.

Steady peaks should turn out.

Only then add the yolks and continue whisking.

Grease a frying pan with oil and pour foam mass on it.

Cover and fry for 2-3 minutes. Do not open the lid.

After the mass has baked and become stable, open the lid. Lift the edge of the omelet and lay pieces of butter on several sides under it.

We need this to get a golden brown.

When the bottom is browned and no liquid remains on the surface, fold the omelet in half. Hold a little to fix this position.

Garnish with greens and serve. Delicate, airy, light - amazing omelet!

Omelet with cottage cheese

A healthy protein omelet, suitable for a fitness breakfast.

The joint benefits of cottage cheese and eggs, and at the same time amazing yummy.

Ingredients

• eggs - 3 pcs.
• cottage cheese (can be fat free) - 200 gr
• green onions - 30 gr
• salt / pepper to taste

Cooking

Beat eggs, add cottage cheese to them.

Chop green onions there too.

Pour the mass into a pan and fry under the lid over low heat until the eggs harden.

Omelet is a dish from French cuisine, but it is prepared all over the world. So, Italians make their own version - fritatta, Spaniards - tortilla, Japanese - omuretsu. Traditional Russian cuisine has its own option - drachina, although this dish is more related to ritual cuisine.

It is believed that only lightly beaten eggs fried in butter are present in the original omelet recipe. Today, there are so many omelet recipes that several volumes of a culinary reference can be devoted to it. With what only omelet is cooked - with greens, tomatoes, cheese, ham, lard, cottage cheese, bell pepper, mushrooms. There are even sweet chocolate omelette options. For every taste, in a word.

So, about the secrets.

Secret number 1
  The more thoroughly you mix eggs and milk, the tastier the omelet. It is believed that the most worthy result is obtained precisely when the mass is not knocked down by a mixer, but is mixed thoroughly with a whisk or a fork for a long time.
  Any filling is carefully added to the omelet when it is already well beaten. In this case, you will receive an air omelet. If you want to get an omelet souffle, then whisk the whites separately and only after that add the yolks and milk.

Secret number 2
  Of course, from homemade eggs you get the most airy and light omelet. If you want to make a dietary option, it is better to use only proteins. If you need a denser omelet with consistency, then use only yolks.

Secret number 3
  Excess liquid spoils the dish. It is believed that the ideal proportion is 1 egg per half shell of milk. If there is more liquid, then the finished omelet will release moisture and will fall off very quickly.

Secret number 4
  Any omelet is cooked under the lid - this is no secret to anyone. But if you grease the lid on the inside with a piece of butter, then the omelette will turn out higher and more magnificent than usual.

Secret number 5
An omelet should never be burnt. In order for it to evenly fry and rise, it is necessary to shake it from time to time in a pan. At the very beginning, he should cook on high heat until he begins to rise and become strong. Further - on low heat until final readiness. A properly cooked omelet easily slides from the pan to the plate.

Secret number 6
  If you want to be sure that the omelet is splendid, add some flour or semolina. True, the main thing with these ingredients is not to overdo it, otherwise your omelet will turn into a flat and tight cake. We do not recommend putting more than 1.5 teaspoon of flour in an omelette mixture of 4 eggs.

Secret number 7
  If you want a creamy omelette, add 2 teaspoons of sour cream or 4 eggs mayonnaise to the mixture.

Secret number 8
  The dishes in which the omelet is prepared are very important. The pan should have a thick and even bottom. The ideal utensil for cooking this dish is a cast-iron frying pan.
  We recommend using a cover with a hole for removing moisture. Thanks to this, your omelette will not work out too wet, with excess fluid.

Secret number 9
  Fry the omelet in vegetable oil with a slice of butter. Omelet simply in vegetable oil will not turn out so soft in taste and aromatic.

Secret number 10
  If you want to add greens to the omelet, then do not add it to the egg mixture, but sprinkle the dish when serving. Thus, you save vitamins, and taste, and the smell of greenery.

Source of information: http://kitchenmag.ru/posts/desyat-sekretov-idealnogo-omleta

A high omelet without flour is the dream of any housewife. Due to its airy consistency and mild taste, it is always eaten with pleasure by both children and adults. Similar casseroles - tall and lush - we saw in kindergartens and school canteens: they did not settle on a plate even when they were cold. To cook the same under the power of every housewife - just find out the secret of a magnificent omelet from experienced chefs.

Traditionally, a high omelet is baked in the oven - due to the uniform baking of the dish from all sides, its porosity and splendor are achieved. However, it’s also easy to fry an air omelet in a frying pan, it cooks quickly: for this you need to simmer the dish under the lid over low heat, and take dishes with thick sides to avoid cooling. In addition to the “school” casserole, you can cook omelet soufflé - also a delicious dish, the height of which is achieved by thoroughly whipping the protein.

6 cooking secrets

How to cook a magnificent omelet with milk in a pan? Use the advice of experienced chefs.

1. Do not add flour to the omelet: the texture will become softer and lighter.  A classic dish does not have flour in its composition - its splendor is achieved thanks to the correct recipe and cooking conditions, which are listed below.
2. Follow the 50/50 principle.  To make the dish higher, make the amount of milk equal to the amount of egg mass. The ratio of ingredients should be the same. But do not overdo it: excess liquid in the casserole will cause the opposite effect.
3. Use a pan with a thick bottom, preferably a cast-iron pan.  The more massive the dishes, the better the dish will be steamed. Give preference to dishes with high sides and fill it with an omelet weight of at least one third.
4. Always cook under the lid and do not open it during cooking.  This will avoid the temperature difference that is harmful to the splendor of the dish. To be able to control the cooking process, use a lid of transparent material.
5. Make a layer of omelette at least 3 cm.  This will enable the dish to rise to 4-4.5 cm. Why does the omelet fall off? To prevent the omelet from falling, hold it on the stove for a couple of minutes until the temperature of the dish approaches room temperature. But do not overdo it, otherwise the cold omelet will settle.
6. To make the omelet airy and not opal, do not include additives in its composition  (meat, cheese, vegetables) more than 50%. Excess ingredients will make the consistency of the dish heavier, denser and will resemble a delicious, but flat “pancake”.

The classic recipe for a magnificent omelet

What is omelet made of? A simple recipe for magnificent eggs with milk in a pan includes only eggs, salt and milk, excluding flour, starch, soda and yeast. To cook a high omelet, it is enough to observe the proportions of eggs and milk (1: 1) and simmer the dish under a closed lid. How to cook an omelet so that it does not settle? Culinary experts recommend holding it for 5 minutes in the oven or under the lid after cooking, shift it before serving in preheated plates.

You will need:

• eggs - 2 pieces;
• salt to taste;
• butter - 1 tbsp. l .;
• milk - 4 tbsp. l

Cooking

1. Bring the eggs with milk and a pinch of salt to uniformity.
2. Send the omelette mixture to a pan with butter.
3. Stew the dish under the lid over medium heat until the omelet begins to thicken (about 3 minutes), then reduce the heat to low.
4. Cook another 3-5 minutes. After 5 minutes completed!

You can make an omelet magnificent in a pan, if you bring the conditions closer to languishing in the oven: fry over low heat without opening the lid in a preheated dish. Many chefs advise using only one type of oil when cooking, but some admit that mixing vegetable oil with cream in a 1: 1 ratio will make the taste of the dish more original.

The invariable rule of a magnificent omelet is fresh selected eggs. To select a quality product, dip the eggs in water. Recently laid eggs always drown.

Souffle Omelets

With cheese

The easiest way to cook a magnificent omelet in a pan is to make an omelet souffle, as in the photo. Its essence lies in the separate preparation of yolk and protein, which, as a rule, is whipped into foam. The delicate texture of the dish arises due to the air-saturated protein, but you need to mix the omelet components very carefully so as not to disturb it.

You will need:

• eggs - 6 pieces;
• lemon - half;
• butter - 3 tbsp. l .;
• grated cheese - 100 g;
• salt.

Cooking

1. Separate the squirrels and beat into a strong foam.
2. Separately add salt and lemon juice to the yolks, bring to uniformity. Then pour cheese into the mass and mix again.
3. Gently mix the protein and yolk masses with each other and pour into the pan, preheating the butter in it.
4. Stew on low heat with a closed lid for 10 minutes.

Add to the recipe a magnificent omelet in a pan, you can use any ingredients to your taste: meat products, vegetables, mushrooms and even sweet ingredients. In any case, he will appreciate the height, splendor and texture melting in the tongue. How to cook a magnificent omelet can be seen in the video below.

Culinary experts advise sending the omelette mixture to the pan immediately after mixing it - otherwise the dish, regardless of the efforts, will turn out to be flat and heavy.

Sweet omelet

Sweet omelet souffle is a win-win option for a children's breakfast: it will certainly be eaten with pleasure. To feed the baby not only tasty and fast, but also healthy, a quarter of a glass of low-fat cottage cheese can be added to the eggs at the mixing stage.

You will need:

• eggs - 3 pieces;
• sugar - 1 tbsp. l .;
• butter - 15 g;
• jam or jam - 2 tbsp. l .;
• powdered sugar - a pinch.

Cooking step by step

1. Separate the whites from the yolks and beat to a strong consistency.
2. Mix the yolks with sugar.
3. Carefully connect both masses with a spatula.
4. Pour the omelet into the pan and cook with butter, cover, 3-5 minutes, until the bottom of the dish is browned.
5. Reposition the pan in a preheated 180 ° oven for 5 minutes.
6. When time runs out, put jam on top of the dish and sprinkle with powdered sugar.

To make the omelette texture denser, 1 tablespoon of sour cream can be attached to the egg mass. Vanilla, dried fruits, honey, cumin, nuts, candied fruits, as well as a pinch of baking powder for airiness are not prohibited in the recipe for a sweet omelet. A classic omelet soufflé can be prepared in a Kaiser style: tear the dish stewed on both sides (with raisins and cinnamon) into pieces, then fry them to a crunch.

How to make the most delicious and magnificent omelet so that it does not fall? There is no single secret: to make the dish high, you must follow several rules for its preparation at once. Using the knowledge of experienced chefs, you can cook egg casserole “like in childhood” - with a creamy egg taste and delicate texture that will not fall off even after cooling. the main thing

Ever wondered why omelettes are tasty for one housewife, while on the other they get blown away from the baking sheet on the dining table? Why is a good cafe or restaurant serving warm airy omelettes with a seductive smell for breakfast, and some school canteens still serve cold thin omelettes without taste? Of course, it's all about culinary talent. Knowing some of the features of cooking omelet can, from this seemingly simple dish, create a real masterpiece of culinary art! How to make an omelet magnificent? It turns out that not everything is so simple.

Housewife tips
Most often, experienced housewives advise young girls who have just started living on their own to add baking soda to the omelet. It is easy to make a mistake with the amount of soda and get an unappetizing product of a bluish color. Someone suggests beating eggs with mayonnaise. Some argue that magnificent omelettes are obtained by adding flour or baking powder to the egg-milk mass.

The French prepare a magnificent omelet, whipping eggs very carefully, by hand. When frying, ground pepper is added to it for piquancy. In Italy, scrambled eggs (here it is called fritata) are baked in the oven. The Japanese simply pass the egg mixture through a fine sieve. The omelet itself is steamed, so it really turns out airy.

Omelet can be cooked not only in a pan, but also in the oven, in a double boiler, in a slow cooker.

The recipe for a simple but very airy omelet
For an ordinary omelet, you will need a minimum of products that the zealous housewife always keeps in the kitchen. For an air omelet for two people, you need 4 eggs, the same amount of tablespoons of milk (better than boiled or baked, the main thing is that the milk is fresh), wheat flour - the same four tablespoons, but teaspoons. We start to cook an omelet.

1. We carefully break all the eggs into a bowl, add a small pinch of salt and spices (ground pepper, dried herbs). Pour milk into a bowl and add wheat flour, which plays the role of a binder, giving the dish splendor.
   
2. Beat eggs, milk and flour thoroughly, leaving no ugly lumps. You should get a perfectly homogeneous mass, with small air bubbles.
   
3. We prepare the pan in advance, heat it, throw about 30-40 grams of butter. Omelette pan should be of high quality, it is better to take with non-stick coating. Lubricate the walls of the pan with oil.
   
4. Pour the resulting mass from eggs and milk into the center of the pan, carefully distribute it over the entire surface. No need to cook scrambled eggs over high heat. If you notice that the lower part starts to burn, and the upper remains liquid, gently lift the lower part with a spatula so that a liquid mass flows under it.
   
5. When the top is thick enough, remove the omelet from the stove. You can serve croutons, a vegetable salad of fresh cucumbers, tomatoes and bell peppers, decorate the dish with green peas (as in the photographs in Soviet cookbooks) or with onion feathers.
   

Frittata - a hymn to Italian practicality
If in your refrigerator small pieces of cheese, sausages, ham, a little cold-cooked pasta are already “littered”, surprise your household with a frittata - an Italian air omelet! It’s easy to cook. You will need 3 eggs, two tablespoons of olive oil, one glass of filling (Italians make frit tata with the addition of grated mozzarella cheese, pasta and ham), garlic and various herbs. Spices such as oregano and ground white pepper will be appropriate.

Frittuat is first cooked on a stove, like an ordinary omelet, in a heated frying pan with olive oil. But as soon as the bottom layer of the omelet is set, the pan is immediately transferred to the hot oven, filling the top layer with the filling. The fritatta is in the oven for about five minutes. Classical frittata is made from several varieties of grated cheese and finally sprinkled with parsley.

Air omelet: squirrels to the left, yolks to the right.
A gourmet vegetarian dish - protein omelet with spinach is always airy due to the clear division of the used chicken eggs into yolks and squirrels. Here it is, the main secret of cooks who know how to make omelettes magnificent.

The following foods are needed in two servings:

• 4 eggs;
  
• 100 grams of spinach;
  
• a pinch of salt;
  
• two tablespoons of table milk;
  
• a spoonful of vegetable oil.
  

Rinse the spinach, remove the hard veins and chop. Separate the yolks from the proteins in the eggs, beat the whites thoroughly by adding salt, milk and milk to the bowl. Lightly fry the spinach in a pan, then pour over the milk protein. An air omelet is cooked over minimal heat under a lid.

You can cook especially magnificent omelet and with the addition of chicken yolks. Beat the whites first separately in a bowl until foamy, then add the yolks and milk to them.

They say that scrambled eggs, this is a wonderful universal dish, arose thanks to the Austrian emperor Franz Joseph, who once got lost on a hunt. The hungry ruler came across the poor's hut, where he asked for food. Alas, the owner of the hut had only eggs and milk. He whipped them and roasted them. Since then, omelet has become the most popular breakfast dish.