How to cook an omelet - recipes. How to make the perfect omelet How to make an omelet

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It would not be an exaggeration to say that the 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 were traveling through southern France, they decided to spend the night near the town of Beceres. The Emperor liked the omelette prepared by the local innkeeper. The next morning, he ordered the townspeople to collect all the eggs in the area and prepare a huge omelet for his army. We will never know how big it was or how much it weighed, but we do know that in 2012 an omelette was prepared in Portugal with 145,000 eggs in a 10.3-meter frying pan weighing 6,466 kg!

Technology and tradition

The main thing you need to know about omelet technology is that the liquid egg mixture is not beaten or stirred during the cooking process, but is thickened exclusively by heating in a well-heated frying pan in melted butter. The lid is not covered - the French omelette should not be fluffy, this is not a soufflé. Before serving, the omelette is folded in half or rolled into a tube. You can put the filling inside.

Omelettes were prepared differently in the USSR. With milk, often with a spoonful of flour or starch, with the lid of the pan closed over low heat or in the oven. “Our” omelets, compared to the classic recipe, are traditionally fluffier and juicier. Such, for example, is the iconic “omelet, like in kindergarten.”

Every national cuisine has its own variation of the omelet. This is an Italian frittata, an English omelette with the same bacon, a Spanish tortilla espagnola, a Bulgarian mish-mash, an Iranian kyukyu, a Japanese omuraisu and tamagoyaki, and so on on a very long list.

Eggs

• An omelet for 1 person will use 2-3 eggs. If you decide to make an omelet for several people, 1 large one for everyone is, of course, possible, but it’s better to make several small, portioned ones, then the omelet turns out more tender. Fresh eggs are good for omelettes, and the fresher the better.
• There is no need to beat and foam the eggs, just mix the yolk and white so that a single substance is formed.
• The dish is prepared without stirring the egg mass, and this distinguishes omelet from scrambled eggs.

Oil

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

Pan

• Size matters: if the pan is too small, the omelette 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 must be very hot, it must have a thick bottom. The first thing that comes to mind is a cast iron frying pan. But it is very heavy! It is also important that nothing sticks to the bottom. A suitable frying pan for making omelettes is one with a non-stick coating and a solid bottom.
• The pan must be very dry and hot. The temperature is clear - the omelette is cooked in a well-heated frying pan. But pre-treatment with salt will make it dry. Wipe the bottom and sides thoroughly with a paper towel and salt, and then clean with the same towel until perfect.

Advice. Never keep empty frying pans on the fire (the permissible maximum is so that your finger is 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 beat it! Season with salt and pepper.
2. Heat a frying pan and melt butter in it. Once it starts to foam, pour in the eggs.
3. WITH Gently tilt the pan, first to one side, then to the other, so that the eggs are distributed evenly over the entire surface. Let the mixture thicken for about 20 seconds, then draw a line down the middle with a spatula and tilt the pan again. so that it can fill with liquid egg.Repeat until the omelette has thickened, remaining just slightly moist.
4. At this point, you can fill the omelette with whatever you like: grated cheese, pieces of ham, pickled mushrooms, smoked salmon or fresh herbs. Spread the filling and fold the omelette in half with a spatula.

On a note. The French omelette will turn out correctly if the inside is still a little moist. Do not overdry - an important condition!

Omelet from Julia Child

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

1. Break the eggs into a bowl, add salt and pepper. Mix the egg yolks and whites with a large fork or whisk until smooth, without over-beating or foaming.
2. Place the frying pan on the stove, increase the heat to maximum and add a piece of butter. Once the butter begins to darken and bubble, add the egg mixture. Start tilting the pan in different directions so that the eggs are evenly distributed over the entire surface, then stop for about five seconds and give the eggs time to thicken a little.
3. You'll soon see "creases" along the edges of your omelette. Now you can tilt the pan 45 degrees and start shaking (that signature jerking motion that professional chefs have), or move it (as if turning it over) using 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 onto the 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 herself prepares an omelette.

Omelet “like in kindergarten”

A popular recipe for an omelette in the oven, associated with GOST. It always turns out fluffy and is even easier to prepare than a French omelette. Milk can easily be replaced with cream or sour cream.

Ingredients

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

Steam vegetable omelet

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

Ingredients

• eggs 4 pieces
• 0.5 small head of broccoli
• champignons 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 the vegetables must be fried before adding. And one more thing: pour the eggs into a preheated slow cooker.

Ingredients

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

Frittata with zucchini

The Italian omelette frittata is unique in technology. The omelet is first “set” on the stove and then baked (“finished”) in the oven. The classic frittata includes leeks and hard cheese, and the variations on the theme are endless.

Ingredients

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

Omelet with bacon

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

Ingredients

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

Bulgarian mish-mash

“Mish-mash” is translated as “mash,” which immediately makes the essence of the dish clear. The Greeks know something similar as “strapantsada” - with the same translation. You don’t need much skill to mix anything with anything, pour it over eggs and bake it in the oven - any student or 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.
• feta cheese 200 g
• onion 1 pc.
• garlic 2 cloves
• vegetable oil 50 ml
• eggs 4 pcs.
• pepper, salt, dry seasonings
• fresh herbs

Tamagoyaki rolls

There are several types of omelettes in Japan. The most famous is the fast food fried rice omurice, which can be bought at every eatery. Tamagoyaki omelette is a different type: depending on the additives, it can be spicy or sweet. Designed like rolls, very elegant.

Hello, hostesses!

An ordinary omelette can be prepared in a dozen different ways. And the taste will be different!

This article is your assistant for creating an original breakfast. We have collected wonderful recipes that are worth trying!

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

Classic fluffy omelette with milk and egg in a frying pan

We can't ignore the source of all the amazing recipes below. Of course it all started with him, the classic omelette!

Just two main ingredients: eggs and milk, and what a taste and benefit!

Ingredients

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

Preparation

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

At this time, heat a greased frying pan. Pour the omelette into the frying pan and cover with a lid - this is a prerequisite for splendor.

Fry over medium heat for about 5-7 minutes, the bottom will be more ruddy, and the top will steam under the lid and will be more tender.

Fluffy omelet in the oven like in kindergarten

A tall and fluffy omelette from our childhood.

It is prepared in the oven, which is most useful not only for children, but also for adults. And no one can forget its taste, it is especially tender and milky!

Ingredients

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

Preparation

Break the eggs into a bowl.

Stir them, but don't beat them.

Pour in the milk and stir again.

For baking, choose a pan with high sides. Grease it with butter.

Pour the egg liquid into the mold.

Place in the oven for 35-40 minutes at 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 brown nicely and give it a familiar aroma from childhood.

You can eat! The result is a very delicate oven-baked omelette, fluffy, beautiful and very tasty!

Crispy omelette with cheese in a frying pan

A wonderful recipe with a crispy cheese crust!

A quick and easy breakfast, and very, very tasty!

Ingredients

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

Preparation

Prepare all the ingredients. Beat eggs with milk, add spices.

Place the cheese in a frying pan and fry until melted.

Pour the egg mixture on top.

Cover with a lid and fry until nicely golden brown.

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

Can be served. Wonderful breakfast!

Delicious omelette with vegetables - French recipe

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

Watch the nuances of preparation in this video.

Pamper your family with such a wonderful vitamin breakfast.

Omelet roll with tomatoes, mushrooms and cheese

This elegant omelette roll can be prepared not only for breakfast, but also for a holiday table, as a warm or even cold snack.

Ingredients

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

Preparation

To better understand the entire cooking technique, watch this video.

Omelet with bacon, cheese and potatoes

A hearty bachelor's breakfast! It's not as fat and harmful as they say.

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

Ingredients

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

Preparation

Cut the bacon into strips and place in the pan.

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

Cut the potatoes into small slices. Fry until done.

Grate the cheese on a fine grater and place in a frying pan on top of the prepared potatoes.

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

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

Pour the bacon and potatoes into the omelette and cover with a lid. Fry until the eggs are cooked, they should be crispy on the bottom and firm on the top.

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

Italian omelette - frittata

Exquisite omelette with vegetables according to a real Italian recipe.

Ingredients

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

Preparation

Break the 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 - 20 minutes.

Cut the leek into thin half rings and fry in a frying pan with high sides and a thick bottom in olive oil. Place it on a plate.

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

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

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

Delicious rich and flavorful omelette!

How to make a steamed omelette

Steamed omelette is very healthy. 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

Preparation

Shake eggs with milk. Add sour cream and shake everything together again. Add salt and pepper if desired.

Take a baking dish and grease it with butter.

Pour the egg into the mold, place it on the steamer rack in the multicooker bowl.

Pour 200-300 ml of water into the bowl, maybe hot. Turn on steam mode for 20 minutes.

If you don’t have a multicooker, you can place the rack with the omelette on a pan of water, which will need to be boiled until the omelette is ready.

The finished omelette will be soft, very tender and healthy. You can decorate with herbs and serve with vegetables.

How to cook an omelette in a bag

The omelet is prepared in a bag for safety reasons and greater health benefits.

Prepared without oil, it is very low in calories.

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

Ingredients

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

Preparation

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

This is where many people make the mistake of using regular food bags for cooking.

When heated, polyethylene begins to release harmful compounds directly into the prepared 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, tie it well and place it in a pan of boiling water.

The package will float there, gradually its contents will cook 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. We do not pour completely, i.e. the contents will rise as they harden.

The jars are sent to a water bath. To prevent them from bursting, you can put a textile napkin on the bottom.

Glass is a completely safe material for cooking. And such an omelette will be very useful!

Delicate and airy French omelette

This recipe is absolutely amazing!

There is a crispy crust on top, and a tender and airy omelette inside, so porous that it ripples when moved.

A real French omelette, from Provençal chefs.

Ingredients

• 3 eggs
• 30 g butter

Preparation

Break the eggs and separate the whites from the yolks.

Add the whites and start beating separately.

You should get stable peaks.

Only then add the yolks and continue beating.

Grease a frying pan with oil and pour the foam mixture onto it.

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

After the mixture has baked and become stable, open the lid. Lift the edge of the omelette and place pieces of butter under it on several sides.

We need this to get a golden brown crust.

When the bottom is browned and no liquid remains on the surface, fold the omelette in half. Hold for a moment to secure this position.

Garnish with herbs and serve. Tender, airy, light - amazing omelet!

Omelette with cottage cheese

A healthy protein omelette, suitable for a fitness breakfast.

The combined benefits of cottage cheese and eggs, and at the same time amazingly delicious.

Ingredients

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

Preparation

Beat the eggs, add cottage cheese to them.

Chop the green onions in there too.

Pour the mixture into a frying pan and fry covered over low heat until the eggs harden.

Delicate, curd omelette is ready!

This is one of those dishes that you can eat even in the evening without harming your figure.

We hope you liked our selection. Be sure to save it on social networks.

Cook and eat with pleasure! See you in new articles!

Enjoying well-deserved popularity, known in all corners of the civilized world and extremely easy to prepare, the omelette dish has been known to mankind since the times of Ancient Rome. True, in those distant times, an omelette was a sweet dish made from eggs and honey, and served for dessert. The same omelette that we all know and love today came to us from France, where it successfully turned into a hearty, tender and extremely tasty hot dish. A dish that even adorned royal tables and was accessible to any poor person, several centuries later it pleases us too. Let's try to figure out how to cook an omelet today.

At first glance, there is and cannot be anything complicated in preparing an omelet. Lightly beaten eggs, a little cream, salt and spices, a few simple manipulations with a hot frying pan, and our omelette is ready. Quite simple, right? But why then, instead of a tender, aromatic, melt-in-your-mouth omelette, do we often see dry, not very appetizing scrambled eggs on our plate, more like a clump of cotton wool? The thing is that preparing even such a simple dish as an omelette requires some preparation, knowledge of little secrets, dexterity and patience.

In preparing an omelette, everything is important, every movement, every manipulation of yours must be precisely verified and perfected, because an omelette is prepared in a matter of minutes. Your patience and practice will help you with this. Perhaps not the first time, but everything will definitely work out, and you will be able to surprise and delight your friends and loved ones with a delicious, tender and deliciously light omelette. And knowing the basic principles of cooking will open up wide spaces for your imagination. After all, various additives and fillings give the omelette a special taste and real piquancy of the royal dish. What not to prepare omelettes with! Pieces of poultry and meat, vegetables and mushrooms, herbs and delicious spices, even fruits and jams will not only not spoil the taste of your dish, but will give it a special taste and charm.

Today, “Culinary Eden” has collected and recorded for you the most important tips and secrets, thanks to which even beginner housewives who are not yet completely confident in their abilities will always know how to cook an omelette.

1. Everyone knows perfectly well that an omelet is cooked in a frying pan. But before you put your emergency frying pan on the fire, think about whether it meets all the necessary requirements? The specifics of preparing an omelet are such that the pan must be thick and strong enough to withstand the strongest heat, while distributing the heat evenly over the entire bottom. In addition, the inner surface of the pan must be reliably protected from the slightest possibility of food sticking, because during the entire cooking time you will have to shake and move your omelette. These requirements are best met by cast iron frying pans, which are characterized by a thick bottom and uniform heating. In addition, modern Teflon-coated frying pans also do an excellent job of preparing omelettes. However, it will be much better if even your Teflon frying pan has a bottom no thinner than 0.5 cm, this will protect you from possible burning of your dish.

2. It is very important to approach with special care the choice of the main product from which the omelet is prepared. To the choice of eggs. Eggs for an omelet should be as fresh as possible, the best, because both the consistency and taste of the finished dish will depend on their freshness. Checking the freshness of eggs is not at all difficult. Pay attention to the shell, it should be an even, matte color. A shiny shell will indicate to you that the product is of questionable freshness. Weigh the egg in your hand. It shouldn't be too light. Gently shake the egg near your ear. You shouldn't hear anything; in a good fresh egg the yolk is completely motionless. Otherwise, refuse to purchase, the eggs are probably spoiled. When you bring it home, dip the egg in water. A good fresh egg will sink immediately. Eggs that float can be safely thrown away; they are not suitable for cooking.

3. No matter what your nutritionist says, the best oil for making omelettes has been and will always be butter. Of course, in keeping with modern trends, you can prepare an omelette with both vegetable and extremely popular and healthy olive oil. But once you try an omelet fried in real delicious butter, you will notice that the difference in taste is too great to deny yourself a little pleasure. Moreover, you need very little oil to prepare an omelette; one 20-gram piece is enough. Just try to choose the freshest, most delicious and aromatic butter that does not have any foreign odors or additives.

4. The most detailed recipe for preparing a real French omelette was left to us by the magnificent Julia Child. Break 3 eggs into a separate bowl, add salt and black pepper to taste and beat lightly with a fork until the yolks and whites are just combined. Heat a frying pan over high heat, add 1 tbsp. spoon of butter and carefully tilt the pan in all directions so that the oil is evenly distributed over the entire surface of the bottom. As soon as the butter finishes foaming, immediately pour the beaten eggs into the pan, shaking the pan slightly by the handle so that the eggs are evenly distributed along the bottom. Let the eggs thicken for 10 seconds over high heat, stirring quickly with a fork, and then begin to gently pull the pan toward you so that the omelette pools at the opposite end of the pan. Then tilt the pan over the fire at an angle of 45⁰ away from you and give 5 - 6 not too strong taps on the handle, forcing the omelette to curl. During these manipulations, your omelette will be completely baked and ready to serve. That’s right, in less than a minute you get a real, very soft and tender French omelette on the inside and rosy on the outside.

5. In order to correctly transfer the omelette from the frying pan to the plate, you will also have to practice a little. Before you start preparing the omelet, preheat the plate and place it on the table next to the stove. The second your omelette is ready, quickly turn the handle of the pan to the right and grab it from below with your right hand, so that your palm is under the handle. Take the plate in your left hand and bring it to the frying pan. Tilt the plate and pan toward each other, flipping the pan toward the center of the plate. Your omelette should fall safely and neatly from the pan to its place on the plate. If necessary, trim the edges of the omelet using a spatula. All these operations should be performed as quickly as possible! Now brush the omelette with a little butter, sprinkle with parsley and serve immediately.

6. Preparing a modern omelet is somewhat simpler. This omelet is cooked covered, there is no need to turn it over or shake it, and in general it does not require any special hassle during preparation. Break 4 eggs into a bowl, beat them gently with a fork, add 50 ml. cream, salt and black pepper to taste. Mix everything thoroughly and strain through a metal sieve. Grease a hot frying pan with butter and pour in the egg mixture. Cover and cook over moderate heat for 3 to 4 minutes. Cut the finished omelette into two servings, transfer to heated plates, sprinkle with herbs and serve.

7. An omelet filled with apples and Brie cheese turns out very tasty. Peel two ripe red apples, remove the core, cut into thin slices and fry in 1 tbsp. spoon of butter until soft. Break eight eggs into a bowl, add salt and a drop of vanilla essence and beat lightly with a fork. Preheat the oven to 170⁰. In a hot frying pan, melt 1 tbsp. spoon of butter, pour in half the egg mixture, spread evenly over the bottom, cover with a lid and heat for 1 minute so that the eggs “set”. Place the omelette on a baking sheet lined with baking paper, spread the fried apples on top, 2 - 3 tbsp. spoons of finely chopped green onions and 100 gr. Brie cheese, cut into thin slices. Place the omelette in the oven for 2 minutes and immediately prepare the second half of the egg mixture in the same way as you prepared the first. Remove the omelette from the oven, transfer to a plate, top with a second omelette, cut into portions, sprinkle with finely chopped parsley and serve immediately.

8. It’s very easy to prepare a delicious omelette with cheese. For such an omelet, it is best to take not one, but two - three different types of cheese. Break three large eggs into a bowl and beat thoroughly with a fork until smooth. In a hot frying pan, melt 2 tbsp. spoons of butter. Once the oil stops sizzling, pour in the eggs and stir quickly with a fork for a couple of seconds. As soon as the eggs begin to curl, sprinkle the mixture of 30 g on top of them. cheddar, 30 gr. parmesan and 30 gr. Swiss cheese, cut into small cubes. Once the cheese begins to melt, fold your omelet in half using a spatula. Continue cooking until the cheese has melted, then quickly flip the omelette over to the other side and cook one more minute. The finished omelette should be even yellow in color and the cheese should be completely melted. Serve immediately on a warm plate.

9. The San Diego omelette, prepared according to the original American recipe, becomes a complete and satisfying hot dish. Cut one large tomato into small cubes. Peel two small potatoes, cook until almost done, cool, chop into small cubes and bring to readiness by frying in 1 tbsp. spoon of butter. A second before the end of frying the potatoes, add two chopped garlic cloves and one finely chopped onion, mix everything thoroughly and immediately remove from the heat. 100 gr. Cut the champignons into thin slices and simmer in butter until soft. Fry three slices of bacon in a dry frying pan and cut into thin strips. In a separate pan, heat 1 tbsp. spoon of butter, add 3 beaten eggs and fry, stirring quickly with a fork or spatula until the eggs begin to curl, then immediately stopping stirring, fry the eggs for a couple more minutes until cooked. Place the finished omelette on a plate, brush with 2 tbsp. spoons of sour cream, place potatoes on top, then mushrooms, tomato and bacon. Sprinkle the omelet with crumbled Feta cheese and finely chopped parsley. Serve immediately.

10. And for dessert you can prepare a delicious and aromatic omelette - soufflé with strawberry jam. Whisk 5 yolks until white with 50 g. powdered sugar. Beat 5 egg whites until foamy, then add 50 g. powdered sugar and continue beating for another 2 minutes. Combine the beaten whites and yolks, add 1 teaspoon of flour and mix everything thoroughly but gently. In a hot frying pan without a handle, melt 2 tbsp. spoons of butter, pour in the egg mixture and place the frying pan in the oven, preheated to 180⁰. Bake the omelet for 3 - 5 minutes until done. Grease the finished omelette with 100 gr. strawberry jam, fold in half, place on a warm plate and sprinkle with powdered sugar on top. Serve immediately, garnished with seasonal fresh or canned strawberries.

Many people associate childhood with a tasty, fluffy and aromatic dish - an omelette cooked in the oven. None of the existing egg-based culinary delights can compare with this masterpiece. I will tell you how to cook an omelette with milk in a frying pan, in the oven, in a slow cooker, and even an omelette like in kindergarten.

I’ll say a few words about the history of the origin of the dish, which dates back to the times of Ancient Rome. Residents of this state combined eggs with milk, added honey and fried the resulting mass.

The word “omelet” is of French origin, but it is not related to the recipe, since the French prepare the omelette without using milk, water or flour, and before serving they roll the egg pancake into a tube. The American version of the omelet is very popular. Cooks from the USA managed to combine beaten eggs with peppers, potatoes, onions and ham.

The German version consists of beaten eggs and salt, while the Spaniards add artichokes, potatoes and onions to the dish. The Scandinavian omelette is considered original, since it contains salmon, cod or salmon. Japanese cooks add rice and chicken to the omelette, and Russians use red caviar as a filling.

Oven omelet recipe

Cooking an omelet in the oven at home takes a little longer than in a frying pan.

Ingredients:

• Eggs – 5 pcs.
• Milk – 150 ml.
• Butter – 40 g.

Preparation:

1. First of all, turn on the oven. While the equipment is warming up to a temperature of 200 degrees, grease a high-sided baking dish with oil.
2. Break the eggs into a large bowl, pour in the milk and add salt. Beat everything with a whisk or fork. The result will be a homogeneous, dense and thick mass.
3. Pour the finished mixture into the mold and place in the oven for half an hour. To improve the taste and aroma of the finished dish, grease with butter.

If you want to diversify the treat, add a few small tomatoes and some chopped herbs.

How to make an omelette in a frying pan

Omelette is an excellent option for lunch or breakfast. You can prepare this tasty and satisfying treat with the addition of any products. I present a classic recipe that, if you have some imagination, you can change by adding new ingredients or spices.

Ingredients:

• Eggs – 3 pcs.
• Sausages – 2 pcs.
• Milk – 50 ml.
• Onion – 1 head.
• Tomato – 1 pc.
• Vegetable oil, salt, herbs, grated cheese.

Preparation:

1. Finely chop the peeled onion or pass through a coarse grater. Place the chopped onion in a frying pan with hot oil and fry over moderate heat.
2. Cut the sausages into slices and combine with onions. After stirring, fry until the sausages are browned. Then add the diced tomato to the pan and fry for 5 minutes.
3. Break the eggs into a small bowl, add the milk and beat with a fork until smooth. At this point, add salt, pepper and spices to the milk-egg mixture.
4. Pour the resulting mixture into a frying pan, stir and, slightly reducing the heat, fry until cooked under the lid. At the end, sprinkle with herbs and grated cheese.

Video recipe

If there are no sausages in the refrigerator, replace them with any meat products, be it minced meat or boiled chicken. There are times when, during frying, the omelet near the walls burns. Boiled water will help save the situation. Adding it in small quantities will stop burning and speed up the cooking process. This omelet goes well with pasta, although it is tasty on its own.

Steaming an omelet

Every national cuisine has a dish based on a milk-egg mixture. But it was the French who achieved the greatest success in cooking, because they came up with a recipe for a steamed omelet.

A universal dish, suitable for breakfast or dinner. Steam omelet is indispensable for dietary and therapeutic nutrition. It is recommended for people who follow a protein diet, and it also has a place in baby food.

Ingredients:

• Milk – 100 ml.
• Eggs – 4 pcs.
• Bell pepper – 0.25 pcs.
• Large tomato – 0.5 pcs.
• Ham – 2 slices.
• Olives – 10 pcs.
• Cheese – 20 g.
• Olive oil, dill.

Preparation:

1. First, start with the filling. Cut the washed vegetables into small pieces, olives into slices, and ham into strips. Remove the skin from the meat product.
2. In a separate bowl, beat eggs with milk. To prepare a steam omelette, you do not need to beat the mixture until foam appears and volume increases. The main thing is that the yolks and whites disperse evenly.
3. Grease the container with butter, otherwise the omelet will burn. Mix the prepared ingredients, place in a mold and place in a double boiler.
4. After half an hour the dish is ready. Garnish with herbs and sprinkle with grated cheese.

If your household is tired of buckwheat and pasta, but they don’t want borscht and beans, prepare a diet omelette. It will delight you with taste and bring many benefits.

How to cook an omelet in the microwave

In a matter of minutes with minimal effort, this recipe helps you prepare a diet omelet in the microwave, characterized by frantic tenderness.

Ingredients:

• Eggs – 2 pcs.
• Milk – 100 ml.
• Flour – 0.5 tbsp. spoons.
• Sausage – 50 g.
• Hard cheese – 50 g.
• Butter – 1 teaspoon.
• Pepper and salt.

Preparation:

1. Break the eggs into a bowl and beat until foamy. Add flour to the beaten egg mixture, stir, add milk and diced sausage, salt, pepper and stir.
2. Grease the container with oil, otherwise the dish will stick. To get a voluminous omelette, I recommend using small dishes.
3. Place the prepared mixture in a bowl, cover with a lid and place in the microwave for two minutes, activating the normal mode.
4. Place the finished omelette on a plate and sprinkle with cheese shavings. Use greenery for decoration.

An easy-to-prepare masterpiece paired with pickled cucumbers and black bread. It also harmonizes with various dishes, including cabbage rolls. On the site you will find an interesting recipe for cabbage rolls, which are also quick to cook.

Omelet recipe in a slow cooker

If you have such a multifunctional and universal kitchen appliance as a multicooker, there will be no problems with preparing breakfast.

An omelet prepared using this technology is superior to one made in a frying pan in terms of aroma, taste and fluffiness. It retains nutrients and energizes the body. Using a multicooker you can cook bigus, stew and many other dishes.

Ingredients:

• Eggs – 5 pcs.
• Milk – 150 ml.
• Cheese – 150 g.
• Butter, soda, herbs and salt.

Preparation:

1. First of all, beat the eggs with milk and salt the resulting mixture. To make the omelette fluffy, add a little soda. The main thing is not to overdo it, otherwise the taste will suffer.
2. Grease the multicooker container with oil and transfer the prepared mixture into it. Send the grated cheese there and spread it well over the surface.
3. An omelet is prepared in a slow cooker for no more than ten minutes at a temperature of 100 degrees in stewing or baking mode. After completing the cooking program, wait a little to let the dish sit, then sprinkle with herbs.

Using your imagination and ingredients from the refrigerator, you can create different variations of the dish. I advise you to add vegetable and meat ingredients, herbs and spices to the omelette, and it is better to serve it with homemade mustard and tomato juice.

How to cook an omelet like in kindergarten

Every child has heard stories from their parents about a magnificent omelette. And although many people had to try this treat in childhood, not every housewife knows the classic kindergarten cooking technology.

I will correct the situation and share a couple of recipes that I inherited from my mother. She often prepared these dishes, and I try to keep the tradition alive in the family.

Ingredients:

• Eggs – 8 pcs.
• Potatoes – 200 g.
• Cheese – 85 g.
• Cream – 50 ml.
• Onion – 1 head.
• Butter, dill and parsley.

Preparation:

1. Using a shredder, chop the potato tubers. Cut the onion into thin slices. Fry the prepared vegetables in a frying pan until golden brown.
2. Combine eggs with cream and beat until foam appears. Add chopped herbs and cheese to the mixture.
3. Pour the egg mixture over the fried vegetables, stir, cover and simmer over low heat for 10 minutes.

Cooking a delicious sweet omelet

Now I will consider the technique of preparing a sweet omelet, which can replace any dessert. I use blueberries in this recipe, but you can use other berries.

Ingredients:

• Eggs – 4 pcs.
• Honey – 30 g.
• Yogurt – 30 g.
• Lemon zest – 1 teaspoon.
• Lemon juice – 10 ml.
• Blueberries – 50 g.
• Butter.

Preparation:

1. Separate the eggs and beat the whites until fluffy foam appears. In a separate bowl, mix the yolks with honey, zest, juice and homemade yogurt. Combine the protein mass with the yolk mixture and mix.
2. Pour the omelette mixture into a heated frying pan and place the berries on top. Cover the dish with a lid, place in the oven for a quarter of an hour and bake at 175 degrees.

The recipes discussed are simple, but they help you prepare quick, tasty and unusual dishes that differ from an omelet consisting of only beaten eggs. Perhaps you also have similar recipes, I will be happy to read them if you leave them in the comments.

Useful properties of omelet

The list of common recipes that are preferred at breakfast is quite extensive, and omelet tops it. The egg masterpiece has many advantages due to which it has become popular. It is simple to prepare, but at the same time extremely healthy and tasty.

Ingredients:

• 4 eggs;
• 100 ml milk;
• a pinch of salt;
• 1 teaspoon sunflower oil.

Preparing to cook

In a deep bowl, using a fork or mixer, beat the eggs until smooth. Make sure that the mixture does not start to rise: if you overbeat it, the finished dish will be too dense. Add milk and salt, stir again.

Traditional cooking method

Grease a frying pan with oil, add the mixture there, place over medium heat and cover with a lid. Cook for about 10 minutes: the omelet should be cooked through in the middle, but not burnt.

Steamed omelette

Using the same recipe, you can steam an omelette, then no oil is required. Simply pour the mixture into a heat-resistant bowl and place on the base of a steamer or multicooker. In 15 minutes the omelette will be ready.

Boiled omelette

Another option to prepare an omelette without oil is to boil it. To do this, pour the egg mass into a plastic bag, tie it tightly, put it in another bag, then into boiling water.

Cook the omelette for 15–20 minutes, then remove from the bag and cut into slices.

Portioned omelette

Pour the mixture into metal or ceramic molds - those designed for baking cupcakes are suitable. Place them on a baking sheet and place in the oven preheated to 200 degrees. Bake for about 10 minutes.

2. Omelet with ham, tomatoes and onions

Ingredients:

• 6 eggs;
• 200 ml milk;
• a pinch of salt;
• 100 g ham;
• 1 large tomato or 8 cherry tomatoes;
• a small bunch of green onions;

Preparation

Cut the ham and tomatoes into cubes, chop the onion. Beat eggs with milk and salt. Add ham, tomatoes and onions to the mixture and gently mix the mixture with a spatula.

As a filling, you can put boiled chicken and potatoes, cut into pieces, canned green peas - any product that you think will go well with the egg.

Grease a frying pan with oil and pour the omelette into it. Fry, covered, over medium heat until cooked through - about 15 minutes.

3. Omelette with cheese, spinach and nuts

Ingredients:

• 4 eggs;
• 150 ml milk;
• a pinch of salt;
• 200 g fresh spinach;
• 70 g grated cheese;
• 50 g nuts to taste;
• 1 teaspoon vegetable oil.

Preparation

Beat eggs with milk and salt. Grease the pan with oil. If a tall and fluffy omelette is usually welcomed, then for this recipe it must be quite thin, so either use a large diameter bowl or divide the mixture into several servings.

Fry the omelette until the bottom is firm and the top is not yet cooked. Place washed spinach, cheese, and nuts on half of the egg pancake. Cover the filling with the second half of the omelette and fry until done.

4. Frittata

This is with fillings, which is first cooked on the stove, then baked in the oven.

Ingredients:

• 4 eggs;
• 120 ml milk;
• 70 g grated hard cheese;
• 6 cherry tomatoes;
• 1 bell pepper;
• a pinch of salt;
• 1 teaspoon vegetable oil.

Preparation

Cut the tomatoes in half and place the cut sides on a paper towel to remove excess liquid. Peel the pepper and chop into large pieces. Beat eggs with salt and milk, add cheese.

Grease a frying pan with a removable or metal handle with oil. Arrange the tomatoes and peppers beautifully and carefully pour the egg mixture over them. Fry the dish on the stove until the top layer sets. Then place the pan in the oven (remembering to remove the plastic handle) preheated to 200 degrees. Bake for about 10 minutes.

5. Omelette with mushrooms and spices

Ingredients:

• 6 eggs;
• 150 ml milk;
• a pinch of salt;
• 5 champignons;
• 1 teaspoon vegetable oil;
• spices to taste - basil, Provencal herbs and so on.

Preparation

Wash the mushrooms and cut into thin slices. Fry them in oil until half cooked. Mix eggs, milk, salt and spices, pour the mixture into the pan on top of the mushrooms. Quickly and carefully stir the contents of the dish, cover with a lid and fry for about 10 minutes.

6. Omelette with asparagus and tomatoes

Ingredients:

• 6 eggs;
• 150 ml milk;
• a pinch of salt;
• 10 green asparagus shoots;
• 2 medium tomatoes;
• 2 cloves of garlic;
• 1 teaspoon vegetable oil.

Preparation

Cut the garlic into small cubes, the tomatoes into medium pieces, and the asparagus into halves. Heat the oil in a frying pan, fry the garlic, then add the vegetables and cook for 7-8 minutes. Beat the eggs with milk and salt, pour the mixture into the contents of the frying pan and cook for another 8-10 minutes.

7. Omelette with strawberries and soft cheese

Ingredients:

• 6 eggs;
• 150 ml milk;
• 2 tablespoons sugar;
• 150 g strawberries;
• 50 g cream cheese;
• 1 teaspoon vegetable oil.

Preparation

Beat eggs with milk and sugar, pour the mixture into a greased frying pan. Wait until the omelette is almost cooked, place cheese and sliced ​​strawberries on one half of it. Cover the filling with the other half of the omelette and cook covered for another 3 minutes.

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