Ingredients:

• chicken eggs – 3 pcs;
• butter – 40 grams;
• salt – 1/4 teaspoon;
• ground black pepper – 1/4 teaspoon.

Tools:

• whipping container – 1 piece;
• whisk or fork – 1 piece;
• frying pan with a thick bottom with a diameter of 20 cm – 1 pc.

French omelette recipe for 1 serving (150 grams)

1. Gently beat the eggs with a fork until smooth without foaming. If you beat them too much, the omelette will turn out fluffy, dense and not plastic.
2. Heat the frying pan well over medium heat and add oil. As soon as the oil becomes completely liquid, pour the egg mixture in an even layer. Fry over medium heat for 1-2 minutes.
3. When the base and edges are baked until golden brown, and the middle remains a little viscous, the dish is ready. Let's turn off the fire. Sprinkle with salt and pepper.
4. We bend the two edges towards the center in the frying pan and let it stand for a while, but no more than 15 seconds. And fold it in half again so that it resembles a large wafer roll.
5. Transfer it to a plate and serve with black bread and fresh herbs.

How to cook an omelet with milk

Ingredients:

• eggs – 4 pcs;
• milk – 120 grams;
• salt – 1/4 teaspoon;
• butter – 40 grams.

Tools:

• container with high sides – 1 piece;
• whisk or fork – 1 piece;

Recipe for omelet with milk for 2 servings (300 grams):

1. Take a bowl with high sides and carefully break all 4 eggs into it.
2. Add salt and start whisking with a whisk or fork until smooth. Eggs beaten until thick foam will make the dish more fluffy.
3. Pour milk into the egg mixture and mix.
4. Melt the butter in a hot frying pan and pour in the resulting egg mixture.
5. Fry over low heat for 5-7 minutes. Omelette usually burns in thin-bottomed pans because the heat from the burner passes through the bottom too quickly and turns it into a burnt mess.
6. After the mass has almost completely thickened around the edges, cover the frying pan with a lid and turn off the stove.
7. Let stand covered for another 15 minutes. During this time, it will completely thicken and finally cook, without burning on the bottom.
8. Place the dish on plates with a long plastic spatula and serve.

With milk

How to cook an omelette with tomatoes

Ingredients:

• eggs – 3 pcs;
• milk – 100 grams;
• tomato – 1 medium;
• salt – 1/2 teaspoon;

Tools:

• whipping container with high sides – 1 piece;
• whisk or fork – 1 piece;
• cutting board for vegetables – 1 piece;
• frying pan with a thick bottom with a diameter of 24 cm – 1 pc.

Recipe for omelet with tomatoes for 2 servings (350 grams):

1. In a tall bowl, lightly beat the eggs with a whisk or fork.
2. Add milk to the egg mixture.
3. On the board, set the bow into thin half rings.
4. Pour oil into a frying pan heated over high heat. Add chopped onion to the oil and fry it until soft yellow, no more than 1 minute. Add a small pinch of salt.
5. While the onion is frying, cut the tomato into medium-sized squares. When the onions are ready, put the tomatoes in the frying pan and mix them with the onions.
6. Immediately add the eggs mixed with milk and shake the pan a little so that the mass is more evenly distributed along the bottom.
7. Add the remaining salt and pepper.
8. Reduce heat to medium and fry for 5-7 minutes until edges and base set.
9. Turn off the heat completely, cover with a lid and leave for another 10 minutes until completely baked.
10. Place the finished dish on plates.

How to cook an omelette with sausage

Ingredients:

• eggs – 3 pieces;
• milk – 100 grams;
• fresh onion – 1 medium head;
• raw smoked sausage/salami – 100 grams;
• salt – 1/2 teaspoon;
• ground black pepper – 1/2 teaspoon;
• olive/sunflower oil (deodorized, refined) – 1/2 tablespoon.

Tools:

• whisk or fork – 1 piece;
• cutting board for vegetables and sausages – 1 piece;

Recipe for omelet with sausage for 2 servings (400 grams):

1. Beat the eggs with a fork in a tall container. If you don’t want to bother with whisking with a fork, then take a clean milk bottle with a wide neck and carefully pour the eggs into it. Close the lid tightly and start shaking. Just 10 seconds is enough and the eggs are perfectly beaten.
2. Add milk to the container and beat a little more.
3. Pour oil into a heated frying pan and add onions.
4. While the onion is frying, cut the sausage into thin strips. To prepare an omelet, it is better to use aromatic varieties of sausage. Boiled or boiled-smoked sausage is not suitable; it will give the dish a not very pleasant aroma.
5. Add the sausage to the onion and fry a little, no more than 10 seconds.
6. Pour the egg mixture into the pan and distribute it evenly.
7. Add salt and pepper. If the selected sausage is salty, then the amount of salt can be reduced or not used at all.
8. Fry over medium heat for about 10 minutes until a thick, toasted crust forms.
9. We turn off the heat and, without covering with a lid, let the dish stand for a while until cooked.
10. Place the finished dish on plates and serve with fresh vegetables.

Omelette recipes with tomatoes and sausage can perfectly complement each other; just mix the sausage and tomatoes when frying.

How to cook an omelet with spinach

Ingredients:

• eggs – 3 pieces;
• milk – 100 grams;
• fresh onion – 1 medium head;
• frozen/fresh spinach – 50 grams;
• salt – 1/2 teaspoon;
• ground black pepper – 1/2 teaspoon;
• butter – 40 grams.

Tools:

• whipping container with high sides - 1 piece;
• medium-sized saucepan - 1 piece;
• whisk or fork – 1 piece;
• frying pan with a thick bottom with a diameter of 24 cm - 1 piece.

Recipe for omelet with spinach for 2 servings (320 grams):

1. If we use fresh spinach, then you need to start cooking with it. We rinse the spinach well in running water, since during cultivation and storage, harmful substances and bacteria can get on the spinach.
2. Place the spinach in a saucepan and pour boiling water over it for 1 minute. Carefully drain the water and repeat the procedure. After removing excess moisture, place the spinach leaves on a kitchen towel and let dry slightly.
3. Beat the eggs with a fork in a tall container until smooth.
4. Add milk to the eggs and beat a little more.
5. Cut the onion into thin half rings.
6. Place oil in a heated frying pan and add onion.
7. Fry the onion over high heat until tender golden brown, about half a minute and add a little salt.
8. While the onion is frying, chop the spinach and add it to the onion in the frying pan. Fry the spinach and onion for another 1 minute.
9. Pour the egg mixture into the pan and distribute it evenly, stirring lightly with the onion and spinach.
10. Add salt and pepper.
11. Fry over medium heat for about 5 minutes until the edges set.
12. Turn off the heat, cover the omelette with a lid and let it sit for a while until cooked.
13. Fold the finished dish in half and place on plates.

Spinach omelet is very tasty and healthy. Spinach is high in antioxidants and folic acid. As they write in some publications, spinach is contraindicated for people suffering from urolithiasis due to the high content of oxalates in spinach.

There are several recipes that tell you how to cook an omelette with milk in a frying pan. By following cooking techniques and knowing a few secrets from famous chefs, you can create a real masterpiece from simple products. This wonderful dish of eggs and milk can be an excellent traditional breakfast for the whole family - tasty, aromatic, very nutritious.

The simplest recipe for making an omelette is the classic one. This is where you can start getting acquainted with this wonderful culinary masterpiece.

To prepare food you should stock up on:

• chicken eggs - 4-5 pieces;
• milk – 150 ml;
• oils - butter and vegetable;
• black pepper and salt.

Beat the eggs into the container. It is more convenient to use a mixer, you can use a fork or a whisk, but the process will take longer. Add salt to the egg mixture, pour in the milk and beat everything for a few more minutes.

The longer the beating process takes place, the fluffier the dish will be.

In the meantime, grease the frying pan with butter or ghee and add a little sunflower oil so that there is no smoke when heating the container. When the oil heats up, you need to pour the beaten egg-milk mixture into the bowl and cook over low heat, covering with a lid. During the cooking process, the container with the mixture should be shaken periodically - the splendor of the dish will depend on this.

Garnish the finished product with green sprigs of dill and serve, dividing into portions. You can add a salad of fresh vegetables. Such a light, nutritious breakfast will saturate the body until the next full meal.

Dietary protein dish

You can prepare an omelet with milk for those who are watching their figure and are afraid of gaining extra pounds. Replacing natural milk with less fatty milk and completely eliminating high-calorie yolks will help make the dish dietary. Otherwise, the same products are used as for preparing an omelet according to the classic recipe.

Ingredients for diet omelet:

• whites – 4 pieces;
• skim milk - a glass;
• vegetable oil;
• spices.

First you need to carefully separate the egg into its main components, using a special device or yourself. Then add the milk product to the whites and beat everything thoroughly until fluffy. Add seasoning, continuing to beat for another 1-2 minutes. Afterwards, finely chopped parsley and dill are added to the protein-milk mixture (you can use any greens according to your preference) and everything is carefully mixed.

Grease a deep frying pan with oil, heat it up and pour in the food preparation. Afterwards, the container is closed with a lid (preferably transparent). The dish is prepared in 12 minutes. After this time, the diet puffed omelette in a frying pan is served to the table. The calorie content of the food will ultimately be 110 kcal.

Lush omelette in a frying pan

In order to prepare the most fluffy omelette, you should follow certain rules.

Components used:

• quail eggs – 8 pieces;
• sifted flour - 2 tablespoons (when adding this component, it is important to remember that the dish will turn out to be a little higher in calories);
• a glass of milk;
• You need to take enough sunflower oil to cover the bottom of the container;
• salt pepper.

To obtain a lush milk-protein dish, you need to beat the whites and yolks separately. In this case, it is better to put the whites in the refrigerator for 8 minutes, then beat. The yellow part of the egg is cooked separately, first adding salt and spices, then milk.

Add the whipped white part to the milk-yolk mixture, mix everything carefully and pour into a container with preheated vegetable oil. You can replace sunflower oil with a product of animal origin, for example, ghee - so the taste of the finished dish will be more delicate and rich.

Cook the dish for 7-8 minutes over low heat. Then cover the container with a lid and hold for another 3-4 minutes. Turn off the heat and invite household members to the table, garnishing with vegetables and herbs.

Cooking in French with cheese

Omelette is considered a traditional French dish. At home, they learned to cook it in different variations, adding various products. A traditional French dish is an omelette with cheese - it is often served for breakfast at home and is offered to try in famous restaurants.

The food is prepared from:

• 4 eggs;
• cheese – 60-70 grams;
• butter – 35 grams;
• milk – 10 ml;
• pepper, salt to taste.

Separately or together in a container, beat the yolks and whites, pour in the milk. Pour the egg-milk mixture into the butter heated in a frying pan, filling the container evenly. The dish is cooked over low heat for 5 minutes under the lid.

When the dish is almost ready, you need to thoroughly cover one part of it with grated hard cheese. After cooking the omelette in a frying pan, cut into 2 equal parts and the one on which there is no cheese must be covered with the second one. After steeping for one minute, you can divide the food into portions and serve.

Milk omelet with ham and onions in a frying pan

Meat, natural milk, eggs and fresh vegetables are an excellent combination of products. By making an omelet according to this recipe, you can get a fairly satisfying meal that will appeal to men and little gourmets.

You should purchase in advance:

• eggs – 6 pieces;
• natural fat milk – 0.2 liters;
• flour – 40 grams;
• ham – 110 grams;
• hard cheese – 120 grams;
• fresh tomatoes – 2 pieces;
• onion – 1 piece;
• dill and seasoning.

In a heated bowl, fry the chopped onion, add chopped tomatoes and ham into strips. Lightly brown everything, reduce heat and leave to simmer with the lid closed. Meanwhile, in a bowl of suitable volume, you need to beat the remaining ingredients step by step, starting with eggs, milk, etc. Distribute the mixture into the pan and cook over low heat until half cooked. Then add the grated cheese, cover with a lid and cook the dish until the dairy product melts for another couple of minutes. It is recommended to cut the prepared dish into portions and garnish with vegetables, herbs or olives if desired.

Fry an omelette of 2 eggs -.

Fry an omelette of 4-6 eggs -.

How to fry a classic omelette

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

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

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

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

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

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

6. Pour the egg mixture into the oil.

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

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

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

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

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

13. The classic omelette is ready.

About preparing eggs

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

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

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

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

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

How to make a tender omelette

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

Salt the omelet should be very moderate before frying and then add more salt to the already prepared dish if necessary.

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

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

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

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

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

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

About the classic omelette

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

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

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

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

How to fry a simple omelet

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

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

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

3. Add 1 teaspoon of flour.

4. Add salt.

5. Add pepper.

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

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

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

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

Serve the omelet with chopped fresh vegetables.

How to fry an omelette with tomatoes and sausage

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

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

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

How to fry an omelette in a waffle iron

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

2 egg omelette with tomato rich in vitamins and minerals such as: vitamin A - 20.1%, vitamin B2 - 16.1%, choline - 28.1%, vitamin B5 - 15.7%, vitamin D - 12.2%, vitamin H - 23%, vitamin PP - 12.2%, phosphorus - 17.5%, cobalt - 74.8%, selenium - 32.6%

Benefits of 2 egg omelette with tomato

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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You can see a complete guide to the most useful products in the appendix.

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

Cooking an omelet

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

Omelette recipe

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

With milk in a frying pan

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

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

Ingredients:

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

Cooking method:

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

For a couple

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

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

Ingredients:

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

Cooking method:

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

Lush

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

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

Ingredients:

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

Cooking method:

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

In the oven

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

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

Ingredients:

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

Cooking method:

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

In a slow cooker

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

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

Ingredients:

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

Cooking method:

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

Check out the recipes on how to cook delicious.

In the microwave

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

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

Ingredients:

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

Cooking method:

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

Like in kindergarten

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

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

Ingredients:

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

Cooking method:

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

Dietary

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

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

Ingredients:

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

Cooking method:

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

Omelet roll with melted cheese

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

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

Ingredients:

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

Cooking method:

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

With mushrooms

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

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

Ingredients:

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

Cooking method:

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

How to cook an omelette without it falling over

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

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

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