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

Technology and tradition

The main thing to know about omelet technology is that the liquid egg mixture is not whipped or stirred during cooking, but is thickened solely by heating in a well-heated pan in melted butter. The lid is not covered - a French omelet should not turn out magnificent, this is not a soufflé. Before serving, the omelet is folded in half or rolled into a tube. You can put stuffing inside.

Omelettes in the USSR were cooked differently. With milk, often with a spoonful of flour or starch, with a covered pan over low heat or in the oven. "Our" omelettes, in comparison with the classic recipe, are traditionally more magnificent and juicier. Such, for example, is the iconic "omelette, like in kindergarten."

Each national cuisine has its own variation of the omelette. These are Italian frittata, and English omelette with the same bacon, Spanish tortilla espanola, Bulgarian mish-mash, Iranian kyukyu, Japanese omurice and tamagoyaki, and so on for a very long list.

Eggs

• For an omelette for 1 person, 2-3 eggs will go. If you decide to make an omelette for several people, 1 large one for everyone, of course, you can, but it’s better to have several small, portioned ones, then the omelette turns out to be more tender. Fresh eggs are good for omelets, and the fresher the better.
• It is not necessary to beat and foam the eggs, it is enough to mix the yolk and protein so that a single substance is formed.
• The dish is prepared without stirring the egg mass, and this distinguishes an omelette from scrambled eggs.

Butter

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

Pan

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

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

Basic omelet recipe

Ingredients

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

How to cook

1. Break the eggs and mix the yolk and white until smooth. Don't whip! Salt and pepper.
2. Heat up a frying pan and melt the butter in it. As soon as it starts to foam, pour in the eggs.
3. WITH tilt the pan lightly, first to one side, then to the other, so that the eggs are evenly distributed over the entire surface. Let the mixture thicken for 20 seconds, then draw a line in the middle with a spatula and tilt the pan again, so that it can be filled with a liquid egg.Repeat until the omelet thickens and is only slightly moist.
4. At this point, you can fill the omelette with whatever you like: shredded cheese, ham slices, pickled mushrooms, smoked salmon, or fresh herbs. Divide the filling and fold the omelet in half with a spatula.

On a note. A French omelet will turn out right if it remains a little moist inside. Do not overdry - an important condition!

Omelet by Julia Child

Refined taste is when the habit of precise proportions and graceful movements becomes second nature. Cooking can be a stylish spectacle, even if its only audience is a cat on a kitchen stool. Julia Child, for example, cooks an omelette in such a way that an ordinary dish turns into a masterpiece, and a simple cooking into high art.

1. Crack the eggs into a bowl, season with salt and pepper. Whisk together the egg yolks and whites with a large fork or whisk until smooth, avoiding over-beating and foaming.
2. Put the pan on the stove, increase the heat to high and send a piece of butter there. Once the butter starts to darken and bubble, add the egg mixture. Start tilting the pan in different directions so that the eggs are evenly distributed over the entire surface, then stop for about five seconds and let the eggs thicken a little.
3. You will soon see "folds" around the edges of your omelet. Now you can tilt the pan 45 degrees and start shaking (that signature twitch on yourself that professional chefs have), or moving (as if turning over) with a tablespoon from one edge to the center and the opposite edge. This will take no more than half a minute.
4. Turn the omelette over onto a plate with the opposite side, that is, literally “upside down”. This is where "sleight of hand" comes in handy, it's better to watch this difficult moment in video format - Julia Child is preparing an omelette herself.

Omelet "like in kindergarten"

A popular omelette recipe in the oven, associated with GOST. It always turns out magnificent, it is even easier to cook than a French omelet. Milk is easily changed to cream or sour cream.

Ingredients

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

Steam vegetable omelet

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

Ingredients

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

Omelet with mushrooms and tomatoes

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

Ingredients

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

Frittata with zucchini

The Italian frittata omelette is unique in terms of technology. The omelet is first "grabbed" on the stove and then baked ("reaches") in the oven. The classic frittata includes leeks and hard cheese, and the variations on the theme are countless.

Ingredients

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

Omelet with bacon

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

Ingredients

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

Bulgarian mish-mash

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

Ingredients

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

Rolls tamagoyaki

There are several types of omelets in Japan. The most famous is the fast food fried rice omurice, which can be bought at every diner. Tamagoyaki, on the other hand, is an omelette of a different type: depending on the additives, it can be spicy and sweet. It is made out like rolls, very elegant.

Ingredients

- certainly lush, tender, tasty and melting in your mouth. But does it always turn out like this? In the morning, everyone is in a hurry to work, and the time to prepare breakfast is reduced to a minimum. Sometimes, instead of an airy omelet, the plates turn out to be a dryish dense mass, more reminiscent of an egg pie. An unsuccessful culinary "masterpiece" can be disguised with herbs, mouth-watering sauces, meat, vegetable, mushroom and cheese fillings. But every housewife wants to cook a delicious omelet that does not 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 hostess can easily figure out how to cook an omelette properly and surprise the whole family.

Cooking dishes and ingredients for an omelette

Good frying pan. An omelet is a whimsical dish that will not cook in the wrong dish with a thin or uneven bottom. The ideal option is a cast iron pan with a non-stick coating, which heats evenly and retains heat for a long time, although a regular Teflon pan is also suitable for making an omelette. It is good if the lid has a hole for air to escape so that the omelette does not turn out to be too watery.

Egg quality. 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 omelette from bad eggs, no matter how hard you try. The most suitable store-bought eggs for an omelette are dietary and table selections. Fresh eggs have a shell without luster and are not too light in weight. The most famous way to check is to dip the eggs in water. Fresh ones immediately sink.

Butter. The best oil for frying an omelette is butter: tasty, fragrant. 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 omelette: secrets and subtleties

The 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 omelet into portions or put on a plate whole 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 gobble up with appetite.

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

The splendor of an omelet. Although dairy products are added to eggs for splendor, do not abuse the liquid - ideally, 1 tbsp should be 1 egg. 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 omelette is 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. In some recipes, it is recommended to add a little semolina or flour to the eggs - no more than 1½ tsp. for 4 eggs. Flour gives the dish a slightly denser texture, retains 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, tastes differ!

Delicious stuffing. Additional ingredients can be added 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 an adherent of conservative culinary traditions, try making a sweet omelette 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. At 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 languishes under the lid until cooked. If it is still moist on top and already burning on the bottom, pierce the omelette with a fork or lift it slightly with a spatula so that the liquid component of the glass is down. You can fry the omelette 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 apply. Omelets are served in the form of portioned pieces, folded in half or into a tube, filling with a sweet or savory filling. There are thousands - 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 preparing this dish, and if you go to learn how to make a French, English or American omelette, you can go on a trip, because it is better to see once than hear a hundred times ...

We wish you pleasant culinary discoveries and bold experiments!

An omelette is a simple dish, the main ingredients of which are chicken eggs and milk. According to legend, the French were the first to cook it, and over time, the omelette spread Worldwide, - probably due to the ease of preparation and satiety.

cooking theory simple omelette in a pan known even to children. But let's talk about practice.

So, first prepare products:

- thoroughly washed eggs, 4-8 pieces. The number of eggs depends on the diameter of the pan and the needs of the participants in the meal;
— milk or any dairy product (cream, kefir) at the rate of no more than 4 tablespoons per 1 egg;
- piece butter(no more than 150 gr.) or a little vegetable oil;
— spices.

The omelet is prepared as follows:

All eggs are broken into a deep bowl and beaten with a fork or whisk until a thick light foam appears. If you like a dense, solid omelette, add a little flour.

Pour into beaten eggs milk(kefir / cream). The resulting mixture must be beaten well again. Spices are added (pepper, salt, etc.).

A frying pan is placed on the stove. You will need to wait a bit for it to heat up and then melt a piece on it. butter. Keep in mind: the consistency of the omelette depends on the size of the pan. In a small pan, it will come out voluminous and lush, in a large pan - thin, like a pancake. The best option for a 3-egg omelette is a 15 cm frying pan. To prevent the omelet from burning, use a Teflon-coated pan or a cast-iron pan with a thick bottom. The former is preferable as it is lighter and therefore easier to handle.

Concerning oils, then the best omelet is prepared, without a doubt, on a creamy one. But if you are on a diet, use olive or any other vegetable oil.

After the butter is melted and heated, you need to pour the contents of the bowl into the pan and reduce the heat slightly. The omelette should be fried over medium heat for a few minutes. When its edges turn white, switch the stove to the minimum fire.

On low heat, the omelette is fried until its middle turns white. Once this happens, remove the pan from the stove.

Omelet is a national French dish that is loved by people in many countries of the world. It is prepared from beaten eggs with the addition of spices, milk and a variety of fillings to your taste. An omelet is fried in a hot pan, but can be steamed, in a slow cooker or oven.

Omelette recipes vary mainly depending on the country where the dish is prepared. In the classic version, it does not contain any additives at all, only one main ingredient - eggs. There are many ways to make an omelette, but the classic method involves frying it in butter. In the countries of the post-Soviet space, sunflower oil or animal fat is most often used to make an omelette.

When serving, the omelette is rolled into a tube and stuffed with various goodies. Some national cuisines provide for frying an omelette already with filling, it is served on the table in the form of a whole pancake. An omelette can be an independent dish or act as a component for various snacks or flour dishes. This is a fairly common filling for poultry or meatloaf, and in Japan, one of the varieties of sushi is made using an omelette.

The recipe does not strictly provide for the use of only chicken eggs, you can take them from other birds, whose eggs are suitable for culinary dishes. The most popular additions to an omelet are vegetables, herbs, tomatoes, onions, potatoes, peppers, various types of cheese and sausages, some types of meat and seafood.

A variety of spices act as seasonings, you can flavor the dish with ketchup, mustard, cheese sauce, vegetables, cream or sour cream. Traditionally considered a breakfast dish, it is tasty and nutritious to eat an omelet with fresh bread or rolls and invigorating morning drinks.

How to cook a classic fluffy omelet in a pan

Often, in a frying pan, an omelet looks just fine and keeps a lush and appetizing shape, and when shifted to a plate, it falls off, losing its original appearance. To prevent this from happening, you need to resort to some tricks, you can choose one of them in the list below:

• beat eggs more intensively;
• add a small amount of soda as a natural baking powder;
• add a little flour, it will hold the omelette together and prevent it from losing its shape;
• cook an omelette in the oven - this method is also good because it ensures uniform cooking.

To prepare a magnificent omelet with flour, you should take the following components:

• large fresh chicken eggs - 4;
• cow's milk - 60 ml;
• wheat flour - 4 tsp;
• salt, ground black pepper;
• butter.

In a deep bowl, beat the eggs, add salt to taste, ground black pepper, if there is such a desire. Pour out milk and add flour. Mix well all the ingredients so that they become one homogeneous mixture without lumps. Preheat the pan, put a piece of butter on it so that it melts, grease the walls of the pan with this fat. Pour the mass in a thin stream onto the dishes and form a flat surface. In the case when the bottom burns, the top is not yet ready, and the heat under the pan is already at a minimum, you can gently pick up the resulting pancake from the edge and tilt the bowl so that all the liquid remaining on top of the glass is down. If necessary, do the same procedure on the other side. The dish will be ready when it thickens on top.

Vegetable omelette 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 tbsp;
• hard cheese - 100 g;
• sunflower oil.

We beat the eggs into a suitable bowl, beat them a little with a fork, you do not need to beat hard. Pour cream or milk into the eggs, knead the entire 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. We rub the cheese. All this, together with peas, carefully pour into the previously obtained mixture of eggs and milk.

Again, knead everything well, coat the multicooker bowl with oil, pour the mixture into it and set it for 5 minutes in the “Porridge” mode or another similar mode that is in your machine.

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;
• fragrant herbs;
• sunflower or olive oil.

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

In a thin stream, pour the resulting mass into the slow cooker, set to cook in the "Porridge" mode or another similar mode for 5 minutes, when making a double portion of the omelette, double the time accordingly.

Carefully remove the finished omelette from the bowl and sprinkle with herbs.

Recipe and secrets of making an omelette without milk

To make an omelette without milk delicious, 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, a fresh one immediately pops up, shake it - stale eggs hang noticeably inside the shell.
2. It is better to whip a dairy-free dish without a mixer, manually; use an electronic device only for a soufflé dish.
3. It is better not to add any liquid to the eggs so that they rise well.
4. Take cast iron cookware, its bottom should be even and thick. Do not fill more than three-quarters of the dish, as the omelette will rise as it cooks.
5. It is better to take the lid with a valve for draining condensate so that the omelet is browned, it is lubricated with butter.
6. Pour 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, add water. Salt and pepper. Lubricate the bottom and walls of the pan with oil and then heat it, pour the cooked egg mixture onto the heated dishes, cover with a lid and wait until the eggs rise, then remove the lid and fry until cooked - about a couple of minutes. The recipe can be supplemented with bacon, sausage, vegetables or herbs to your taste.

Omelette like in kindergarten, oven recipe

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

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

We grease a form suitable for the oven with oil, we do not put a lot of 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, as the dish will still rise.

If you strictly follow 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 be gilded with a delicious crust.

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

Cheese omelette microwave recipe

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

We add the eggs and beat, all their components should mix well. Now pour milk into them, it should not be cold, but the temperature is 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 hard. First, pour the mixture, then pour the cheese into it. It is necessary to cook at full power for no more than 5 minutes.

To the table, the finished dish can be served with fresh tomatoes and herbs or pour it with garlic or tomato sauce.

Classic steamed omelet recipe

• chicken eggs - 8 pcs.;
• milk - 2 cups;
• salt.

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

Omelette recipe in a bag

• chicken eggs - 3 pcs.;
• milk - half a glass;
• salt - a pinch.

Eggs for this recipe need to be beaten very carefully, after salting. You can beat by hand or using a mixer. A stable foam should appear on the surface.

After the appearance of foam, gradually add milk, continue to whisk. As a result, you need to get a lush semi-liquid mixture. To prepare, we put one bag into another, pour eggs into it, carefully tie it, lower it into boiling water and cook for 10-15 minutes.

Recipe for a fluffy omelet in a bag

• chicken egg - 1 pc.;
• cold milk - 1 tbsp;
• salt to taste.

You can increase the number of ingredients to get more servings. We beat the eggs into milk, salt and beat. While this procedure is being carried out, put the water on the fire so that it boils. We put two bags one into the other, pour the finished mixture there, tie it well, put it in boiling water and cook for about 20 minutes.

Recipe for a delicious omelet with spinach and cheese in the oven

• chicken eggs - 4 pcs.;
• spinach - 50-70 g;
• cheese - 50 g;
• wheat flour - 2 tbsp;
• mayonnaise - 1 tbsp;
• salt - a pinch;
• vegetable oil.

Pour the salt into the eggs, beat. To make the dish have a pleasant yellow color, turmeric is added to it. We rub the hard cheese, it is better to choose the fattest variety, as it melts well. We wash the spinach leaves well, cut. Add mayonnaise and mix well with a spoon. Add flour while continuing to stir. Pour the crushed leaves, mix.

Pour the mass into a mold, lubricating it with fat beforehand, and bake for 25-35 minutes. Add cheese at the end of cooking.

You can use this recipe for pan frying. Pour the oil into a frying pan, pour the eggs into it and fry for about 3 minutes, until the bottom hardens a little, when this happens, pour the cheese on the surface. Now cover with a lid and fry for another 3-4 minutes over low heat. We make sure that the bottom of the dish does not burn.

Delicious omelette with cottage cheese for children, a recipe for a slow cooker

• cottage cheese - 100 g;
• milk - 50 ml;
• eggs - 2 pcs.;
• salt - 1 pinch;
• green peas - 2 tablespoons;
• butter - 1 tsp

To get a sweet dish, replace the 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. In a separate container, beat the eggs with salt or sugar. Add the cooked 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 there, set the “Baking” mode and cook for 20 minutes. If you use more ingredients, then the time required for cooking increases accordingly. Ready omelette can be sprinkled with grated cheese while it is hot.

Crispy and delicious omelet recipe for a frying pan

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

Mix eggs and milk, salt and mix until smooth. Pour your favorite spices into the mass to your taste, these spices will give the dish a very original and appetizing smell. We rub the cheese on large cells, pour it into a frying pan 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 approximately 3 minutes. Fold the finished omelet in half and serve.

Omelet with bell peppers and tomatoes

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

Beat eggs, milk and salt thoroughly. We heat the pan with oil, pour the talker there and sprinkle with chopped herbs. When the dish is a little cooked in its lower part, pour diced pepper and tomato on it, cover with a lid and leave for 3-4 minutes. Then sprinkle with grated cheese and cook until it turns into a golden crust. 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. We drive the eggs into a bowl, add salt and pepper, beat with a whisk or fork. Pour sour cream into it, beat. We put the mushrooms in a preheated pan, fry them until the liquid evaporates, then until a golden crust appears. At the end of cooking, add salt and pepper.

Pour eggs into mushrooms, pour greens. Cover the pot 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.

Omelette with sausage, recipe for a frying pan

• chicken eggs - 3 pcs.;
• boiled sausage - 100 g;
• milk - 30 ml;
• salt - 1 pinch;
• vegetable oil.

In a bowl of suitable size, drive the eggs, salt. To make the dish truly fragrant and tasty, it is best to take the product from domestic chickens. Beat the eggs with a whisk or fork until they are uniform.

Carefully pour in the milk, knead well, to get the most airy dish, whisk until foam forms.

Cut the sausage into cubes. Put it in a frying pan and fry, then pour in the eggs. You need to cook on low heat until all the components are ready. In order for the omelet to be baked, but not burned, it must be stirred in a special way: pry with a spatula, slightly tearing the surface, then the upper liquid part will drain down. This will ensure that the food cooks evenly.

Lush tasty omelet is known to people since childhood. Later, this dish migrated into adulthood and firmly rooted there. Omelets are one of the most popular types of breakfast today. It's all about the ease of preparation and the variety of options for the dish. A classic recipe is a mixture of milk and eggs, but gourmets prefer to add ham, cheese and other fillings to an omelet.

fluffy omelet

• milk from 3% fat - 90 ml.
• egg - 3-4 pcs.
• wheat flour (sift in advance) - 30 gr.
• butter - 40 gr.
• pepper and salt - to your taste

1. Make sure all cooking ingredients are at room temperature. This is how you can make the most magnificent omelet that will not fall off.
2. Prepare a bowl, break the eggs into it. Salt, add ground pepper (optional), your favorite seasonings. Start pouring milk in a thin stream.
3. Beat the contents with a mixer for 50 seconds. Then add the sifted flour and work the mass again. It is important to break up the lumps so that the composition becomes homogeneous.
4. Send a few pieces of butter into the pan, heat it and wait for it to melt. Well grease the walls and bottom of the pan, pour the egg mass into the cavity.
5. Put on medium heat and wait for cooking. If the bottom of the omelet starts to stick and the top is still raw, lift one end and let the mixture drip to the bottom. Serve with sour cream and herbs.

Diet omelette

• tomato - 1 pc.
• egg white - 3 pcs.
• low fat milk - 80 ml.
• green onions - 10 gr.
• canned peas - 30 gr.

1. To prepare a diet lunch, prepare a pot of water, send it to the stove. In another bowl, combine salt with protein and milk, beat well until smooth.
2. Add the washed chopped tomato, green onion, peas to this mixture. Prepare a baking dish, grease it with butter or olive oil.
3. Pour the egg mixture into a bowl and place over a pot of boiling water. The omelet is steamed quickly. When the whole mass thickens, remove the form and let the dish cool slightly. Eat with diet bread.

Sour cream omelet with zucchini and bacon

• Emmental cheese - 80 gr.
• salt - 2 pinches
• chicken egg - 3 pcs.
• sour cream 25% fat - 45 gr.
• ground pepper - a pinch
• large tomato - 1 pc.
• bacon or ham - 60 gr.
• corn oil - 30 gr.
• zucchini - 50 gr.

1. Peel the young zucchini, chop into small cubes. Remove the inedible stalk from the tomato, chop it into bars or cubes. Chop the ham in random order.
2. Pour the frying oil into the pan, wait until it is hot. Pour prepared vegetables with ham. Fry on medium power for about 7 minutes.
3. During this time, grind the cheese in a convenient way. In a separate bowl, beat eggs with sour cream, pepper, salt. Pour in the cheese, mix well and pour the contents of the pan with this mass.
4. Switch the burner to a minimum, fry for 8-10 minutes. After cooking, let the omelet cool for 3 minutes, so it will taste better. Serve with low-fat sour cream and dill.

Omelet with melted cheese and garlic

• chicken egg - 5 pcs.
• wheat flour (sifted) - 30 gr.
• whole milk - 50-60 ml.
• fresh dill - 10 gr.
• low-fat mayonnaise - 60 gr.
• soda - 1 gr.
• processed cheese (briquettes) - 250-270 gr.
• garlic cloves - 2 pcs.

1. Combine soda with salt and egg, beat with a whisk. Pour the flour in small portions, after sifting it. When the composition becomes homogeneous and becomes liquid, grease the pan with oil and heat it.
2. Pour the egg mass into a fireproof dish, roll out a thin pancake and fry it. Repeat the steps with the remaining mixture, you will need to bake a lot of pancakes.
3. Put the finished cakes on napkins so that they absorb the fat. Grate melted cheese, combine it with chopped garlic, chopped dill and mayonnaise.
4. Lubricate the surface of the pancake with the filling, put another cake on top, again apply the cheese mass. At the end, roll up the roll and serve. Eat with a fork and knife, cutting into pieces.

• cheese - 115 gr.
• egg - 6 pcs.
• soda - 2 gr.
• leek - 2 pcs.
• sausage - 2 pcs.
• greens - 10-15 gr.
• wheat flour - 50 gr.
• dried basil - pinch
• bell pepper - 2 pcs.
• butter - 40 gr.
• whole milk - 245 ml.
• tomato - 1-1.5 pcs.
• salt and ground pepper - to taste

1. Rinse the greens with vegetables under the tap. Chop the leek into circles, chop the dill and parsley, peel the bell pepper and cut into bars. Cut the tomato into cubes, freeing from the stalk.
2. Cut the sausages first into 2 parts lengthwise, then chop into semicircles. Grate the cheese, send the butter to the frying pan.
3. Add bell pepper, leek and tomato to the hot appliance, simmer at medium power for 3 minutes. Then add sausages, get them golden brown.
4. Turn off the stove, take care of the eggs. Cool them to room temperature, then beat together with dried basil, salt, soda, pepper.
5. Pour in the milk, work the mass well with a mixer (blender, whisk). Add the sifted flour, beat again. Send this mixture to the pan, sprinkle with grated cheese and herbs on top.
6. Set the burner to medium, cover with a steam outlet, cook the dish until it thickens. When the omelette becomes lush, hold it for another 3 minutes in a pan and serve.

Omelet with shrimps and ham

• chicken egg - 6 pcs.
• sweet pepper - 120 gr.
• ham - 150-170 gr.
• onion - 1 pc.
• shrimp medium peeled - 0.2 kg.
• butter - 40 gr.
• soy sauce - 25 ml.
• paprika - 3 gr.

1. Cut the onion into half rings, and peel the bell pepper, rinse under the tap, cut into cubes. Chop the ham arbitrarily, then mix with pepper and fry in a pan in oil.
2. Add onion after 2 minutes, wait until it becomes transparent. Simmer covered for 6 minutes. Add peeled and defrosted shrimp, simmer for another 4 minutes.
3. At this time, combine paprika with eggs, salt and soy sauce. Beat with a mixer for 3 minutes, then pour into the pan. Simmer the omelet until it becomes thick.

french omelette

• milk - 20 ml.
• eggs - 2-3 pcs.
• pepper - in fact
• champignons - 3 pcs.
• salt - to taste
• leek - 1 pc.
• hard cheese - 35 gr.
• sweet pepper - 25 gr.
• iceberg lettuce - 3 sheets.

1. Peel the onion and chop into rings. Wash the mushrooms and chop into small pieces. Cheese must be grated on a fine grater. Fry the leeks in a pan. After that, put the mushrooms and fry the vegetables for about 8 minutes.
2. Chop the bell pepper into strips, cut the washed lettuce leaves. In a separate container, beat the eggs thoroughly in any way possible. Add salt and allspice to the mass to taste. Mix in the greens.
3. Melt a small amount of butter in a separate pan. After that, pour the egg mixture into a refractory container. Put the onion with mushrooms, sprinkle the dish with grated cheese on top.
4. After cooking, put lettuce leaves and chopped peppers in the middle of the omelette. Fold the cake in half, serve ready.

• hard cheese - 60 gr.
• oyster mushrooms or champignons - 200 gr.
• milk - 0.1 l.
• spices - to taste
• parsley and dill - 5 gr.
• sunflower oil - 30 ml.
• chicken egg - 3 pcs.

1. Chop the parsley with dill, wash and clean the mushrooms, chop them. If desired, mashed potatoes can be made from champignons or oyster mushrooms, on the basis of which an omelette will be prepared.
2. Pour the oil into the pan, fry the mushrooms with herbs. Then enter half the volume of milk, simmer for 5 minutes under the lid on low power. Combine the rest of the milk with eggs and spices, beat.
3. Add the mass to the pan to the mushrooms, do not mix, sprinkle with grated cheese. Cook over low heat for about 5 minutes. The omelet should be thick and fluffy. Serve with sour cream and ground dill.

Omelette for a couple

• eggs - 4 pcs.
• salt - to taste
• butter - 12 gr.
• spices - in fact
• milk - 170 ml.

1. Combine chicken eggs, spices, milk and salt in a common cup. Beat the ingredients thoroughly with a mixer or whisk.
2. At the same time, coat a heat-resistant bowl with butter. Pour the prepared egg mixture into the container.
3. Place the container with the contents in the steamer. If you do not have such a household appliance, it is recommended to install a container.
4. Next, the container must be lowered into a pot of boiling water. Cover the container with a lid, wait about a quarter of an hour. You can serve greens, tomatoes and cheese with an omelet.

Omelette stuffed with cottage cheese and banana

• chicken eggs - 3 pcs.
• water - 95 ml.
• starch - 10 gr.
• vegetable oil - in fact
• salt - to taste
• curd cheese - in fact
• banana - 1 pc.

1. Add filtered water, starch, eggs and salt to a cup. Thoroughly mix the ingredients, for convenience, use a mixer. Set the pan on the stove, turn on the heat on medium power. Melt vegetable oil in a container.
2. Pour the egg mixture in a thin layer into the bottom of the pan. As a result, you should get about 5 omelette pancakes. Next, place the peeled banana and cottage cheese into the blender bowl. Turn on the device, achieve a homogeneous mass.
3. After that, put the filling in the center of each pancake. Wrap the omelette in a tube, bon appetit. The dish goes well with fresh juices and hot drinks.

• spices - in fact
• milk - 200 ml.
• spices - to taste
• butter - in fact.

1. Set the container on the steam bath, pour in the milk. Warm up the animal product to 40 degrees.
2. Whisk the eggs at the same time. Enter the heated milk into the mass. Mix again until smooth.
3. Continue whisking the ingredients, adding the necessary spices. Don't forget to butter the baking dish.
4. Warm up the container well in advance. Fill container with egg mixture. Send the omelet to the oven for half an hour at 170 degrees.

Omelet in the microwave

• homemade milk - 190 ml.
• oil - in fact
• eggs - 4 pcs.
• spices - to taste

1. Combine milk, spices and eggs in a bowl. Turn the components into a homogeneous mass with a mixer.
2. Coat the dishes with oil, pour the egg mixture into it. Cover the container with a lid, send it to the microwave. Bake the dish for several minutes at medium power.

Omelet in a multicooker

• ham - 95 gr.
• seasonings - in fact
• milk - 175 ml.
• fleshy tomato - 1 pc.
• bell pepper - 1 pc.
• eggs - 6 pcs.

1. Chop vegetables and ham into thin strips. Lubricate the heat-resistant bowl with the required amount of oil. Put pepper and tomato in it. Fry food for 5 minutes. After the allotted time, pour in the egg mixture with spices.
2. If desired, you can add a mixture of fresh vegetables, herbs and grated cheese to the omelet. Fantasize, there is no clear recipe, it all depends on the preference of your tastes. Gently stir the ingredients with a wooden spatula.
3. Bake the dish for at least a quarter of an hour. After that, open the lid of the multicooker, leave the omelette to infuse for several minutes. Thus, the splendor of the dish will be preserved. Gently pry the pancake with a spatula, try not to break it.

Omelet with tomatoes

• salt - 9 gr.
• egg - 3 pcs.
• medium-sized tomato - 1 pc.
• milk - 0.1 l.
• crushed black pepper - 3 pinches
• onion - 1 pc.
• corn oil - 20 ml.

1. Separately, beat the eggs with salt and pepper, add chopped greenfinch if desired. Pour in the milk, again work the mass with a mixer. Chop the onion, fry it in a hot frying pan in oil.
2. Until the onion reaches transparency, chop the tomato, separating it from the stalk. Send the chopped tomato to the pan, stir and immediately pour in the egg and milk base.
3. Gently shake the thermometer so that the contents spread evenly. Reduce the burner to medium, cook for 6 minutes. Turn off the stove, leave the omelet under the lid for another quarter of an hour.

• onions - 1-2 pcs.
• milk - 0.1 l.
• egg - 3 pcs.
• spinach fresh or frozen - 60 gr.
• butter - 40 gr.
• freshly ground pepper - 2 gr.
• salt - to taste

1. If you chose fresh spinach leaves for making an omelette, start the procedure with them. Rinse under the tap and dry on towels.
2. Put the spinach in a bowl and cover with boiling water, wait a minute. Drain the liquid, repeat the manipulations. After that, let the leaves dry, take care of the eggs.
3. Break them into a container, mix with salt and seasonings. Add chopped fresh dill if desired. Beat the mixture with a mixer. Chop the onion and fry it until crispy in oil.
4. Cut the spinach into strips, send to the onion and simmer for 2 minutes. Pour in the egg mixture and spread evenly over the skillet. Simmer over low heat for 6 minutes until the edges are set.
5. After that, turn off the heat, leave the dish under the lid for a while. When the omelet is ready and thick, serve it with a creamy or sour cream sauce.

Omelet with salami

• onion head - 1 pc.
• salami - 120 gr.
• egg - 3 pcs.
• ground pepper and salt - to your taste
• olive oil - 20 ml.
• fat milk - 0.1 l.

1. Take a large container, break eggs at room temperature into it and beat them well with a fork. If you don't want to fiddle with the whisk, put the eggs in a bottle and shake for 30 seconds.
2. Pour in milk, add pepper and salt, continue beating until fluffy foam. Cut the onion into thin strips, fry in olive oil until tender.
3. Lightly salt, send chopped sausage to the pan, fry for half a minute over high heat. Pour in the eggs with milk, shake, reduce the burner to medium power.
4. Fry the omelet for 6 minutes. When the edges become rosy, turn off the heat, cover the dishes. Infuse the dish for some more time, then serve with a salad dressed with sour cream.

Cook your family a fluffy omelet in a pan or please them with a steamed dish. Surprise your guests with the most delicate dietary product with spinach, tomatoes, fresh herbs. Add your favorite spices and ingredients to create a unique recipe.

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