If you are tired of fried eggs for breakfast, lunch and dinner in the form of fried eggs, and you don’t want to cook complex dishes, there is a way out! Let's make an omelette with sour cream - simple, quick and very tasty. Our step-by-step recipes with photos will help you.

The recipe for an omelet with sour cream is quite simple, but there are some nuances in preparation.

Cooking secrets

• An omelet with sour cream turns out quite dense. But if you want to get even greater density, then cook an omelet with sour cream and flour.
• The fattier the sour cream, the fluffier the omelette. Therefore, if you are not afraid of calories, choose it with a high percentage of fat content.
• Cooking time. It only takes 10 minutes to cook an omelette with sour cream.
• If you don't like sour cream, you can use cream. They are thicker than milk and the dish will be more airy and tender.

Easy omelet recipes with sour cream

With greens

This is an easy and healthy dish option. You can add one type of greens or several.

You will need:

• flour - 1 tablespoon;
• sour cream - 40 g;
• eggs - 3 pieces;
• greens, salt, pepper.

Preparation

1. Mix the eggs well, add salt and pepper.
2. Gradually add sour cream and then flour.
3. Chop the greens and mix into the egg mixture.
4. Fry the omelette with sour cream in a frying pan for 10 minutes.

Greens do not need to be mixed into the mixture. When the eggs begin to set, sprinkle it on top and add a little sour cream. Fold the omelet in half and heat for another 3 minutes.

With cheese

Another easy recipe is an omelette with sour cream and cheese. A dish with it will be tasty and piquant.

You will need:

• flour - 1 tablespoon;
• sour cream - 40 ml;
• cheese - 30 g;
• eggs - 3 pieces;
• parsley, dill, salt and oil.

Preparation

1. Chop the greens.
2. Grate the cheese.
3. Beat eggs with sour cream and flour, add salt.
4. Stir in herbs and cheese.
5. Bake in the oven for 15 minutes.

In a slow cooker

You can also cook an omelet in a slow cooker. This version of the dish is very healthy, because not a drop of oil is required during preparation.

You will need:

• eggs - 3 pieces;
• sour cream - 100 ml;
• salt, herbs.

Preparation

1. Beat the eggs and salt well, gradually add sour cream. Whisk again.
2. Add chopped herbs to the egg-sour cream mixture.
3. Pour into the bowl and cook in the “Baking” mode for 15 minutes.

With cream

If there is no sour cream in the refrigerator, you can make an omelet with cream.

You will need:

• eggs - 4 pieces;
• cream - 100 ml;
• salt, oil and pepper.

Preparation

1. Beat eggs with cream. It is better to use cream with 10% fat content.
2. Fry the omelette until thickened, covered.
3. When serving, sprinkle with any herbs.

This is a simple creamy omelette recipe. But you can diversify it by adding different vegetables, meats or seafood.

Fried eggs

For variety, you can cook scrambled eggs with sour cream.

You will need:

• eggs - 3 pieces;
• greens, salt;
• sour cream - 3 tablespoons.

Preparation

1. Place the sour cream in a frying pan and wait until it boils.
2. Beat the eggs into the sour cream. Do this carefully, without damaging the yolk.
3. Season with salt and cover with a lid.
4. Chop the greens.
5. If you like a runny yolk, wait 2 minutes and the dish is ready.
6. If you prefer a hard-boiled yolk, wait 4 minutes.
7. When serving, sprinkle with herbs.

Complex omelet recipes

With tomatoes

An omelette with tomatoes will be juicy and beautiful.

You will need:

• sour cream - 30 ml;
• tomato - 2 pieces;
• flour - 1 tablespoon;
• soft cheese - 30 g;
• onion - 1 piece;
• eggs - 2 pieces;
• green onions, salt and pepper.

Preparation

Sausage

Instead of sausage, you can take any meat, sausages, or seafood.

You will need:

• eggs - 2 pieces;
• sour cream - 40 ml;
• sausage - 50 g;
• grainy mustard - 2 teaspoons;
• pepper, oil and salt.

Preparation

1. Cut the sausage into thin slices.
2. Beat eggs with some sour cream, add pepper and salt.
3. Pour the mixture into the pan.
4. When the surface has set, spread the second part of sour cream and mustard. Place the sausage on one half and cover the other.

This dish is suitable not only for breakfast, but also for dinner.

With chicken liver

This omelet is perfect for both adults and children. Liver contains many minerals and vitamins, including folic acid, which is essential for children and pregnant women. This product has a beneficial effect on the thyroid gland and brain, supports vision, prevents atherosclerosis and osteoporosis.

You will need:

• eggs - 2 pieces;
• carrots - 1 piece;
• liver - 500 g;
• flour - 2 tablespoons;
• sour cream - 200 ml;
• onion - 1 piece;
• salt and herbs.

Preparation

1. Cut the onions and carrots into cubes.
2. Fry the vegetables.
3. Cut the liver into small pieces and add to the vegetables. Fry until it is ready.
4. Beat eggs with gradual addition of flour and sour cream. Add some salt.
5. Chop the greens and add to the mixture.
6. Place vegetables with liver in a baking dish.
7. Pour the egg mixture on top.
8. Bake for 25 minutes at low temperature.

Omelette "Traffic Light"

This is a bright omelette made from sour cream and eggs. It contains green - green onions, red - ketchup, yellow - the omelette itself.

You will need:

• eggs - 3 pieces;
• sour cream - 2 tablespoons;
• mushrooms - 3 pieces;
• green onions - several feathers;
• cheese - 50 g;
• flour - 1 tablespoon;
• ketchup - 3 tablespoons;
• pepper, salt, oil.

Preparation

1. Slice the mushrooms and fry.
2. Mix egg, flour, sour cream. Pepper and salt. Beat well.
3. Finely chop the green onions and add to the mixture.
4. Pour everything into the pan and sprinkle with grated cheese.
5. When the dish is ready, place it on a plate and pour ketchup on it.

Ketchup can be replaced with tomato paste.

With vegetables and bacon

This omelet is best prepared in summer and autumn, when there are a lot of different vegetables.

You will need:

• eggs - 3 pieces;
• sour cream - 4 tablespoons;
• zucchini - 1 piece;
• bacon - 60 g;
• cheese - 40 g;
• tomato - 2 pieces;
• herbs, oil, salt.

Preparation

1. Cut the zucchini into small pieces and fry.
2. Cut the tomatoes into slices and add to the pan.
3. Cut the bacon into cubes and fry with vegetables for 10-15 minutes.
4. Grate the cheese on a coarse grater.
5. Beat eggs with sour cream and salt. Add cheese and stir well.
6. Pour the mixture over the vegetables and sprinkle with chopped herbs.

Omelet with sour cream - tasty and fluffy. You can prepare it according to the classic recipe or diversify it by adding various ingredients to taste. Bon appetit!

Omelette is a traditional breakfast for most of us. It may seem that the dish is boring, primitive and unworthy of our attention. But if you cook an omelette with cream, and add some interesting little things to it, it will seem like a masterpiece even to a real gourmet. And at the same time it will retain its main advantages - low cost, speed and ease of preparation.

Simple, but tasty: omelette with cream in the oven

In one go, you can prepare breakfast for 2-3 people, depending on their needs and appetite.

Beat five eggs with a whisk or primitive fork. Add some salt, you can use spices.

Pour in half a glass of cream. Their fat content depends on how dense the consistency of an omelet with cream is preferred by eaters. Knead (or better yet, beat again) and pour into a greased baking dish. We remember that the mass will double under the influence of temperature. So fill out the form no more than halfway.

Place the omelette in the oven for 25 minutes. Set the temperature to 160 degrees. You may need to “heat up” the oven more if the door does not fit tightly. This will have to be determined individually - you know your kitchen equipment better.

French offer

An omelette with cream and tomatoes in the morning makes an indelible impression. And the preparation is elementary.

We cut the tomato into quarters, removing the rough elements. Let the slices soak in olive oil, but so that the juice does not stand out too much. Beat two eggs with a third cup of cream and salt. Pour the mixture into the frying pan. As soon as the omelette with cream sets at the edges, cover with a lid. Keep on fire until completely thickened. Before serving, sprinkle with chopped herbs, and after placing on a plate, fold in half. Exclusively to maintain traditions!

Full set

For many, scrambled eggs or an omelet do not seem like a complete dish unless they are flavored with something meaty. Housewives also prefer to use a slow cooker when preparing breakfast. After all, while the kitchen assistant is working, you can get ready for work. No problem! Here is a recipe for a lush omelette, taking into account all your wishes.

In a bowl, combine five eggs, 100 milliliters of medium-fat cream, salt and any preferred spices. Beat until smooth. Cut 3-4 sausages into circles, if they are thick - into semicircles. Plus, take a small piece of cheese and grate it coarsely. First mix the egg-cream mixture with the cheese, then add the sausages.

Grease the multicooker bowl with butter and immediately pour out the mixture. Set the baking mode and close the lid. After a third of an hour, switch the device to heating and leave the omelette with cream for about five minutes to rise. Then we turn it over onto a large plate, cut it according to the number of eaters and sprinkle with chopped herbs.

We remember that no one has canceled the freedom of creativity. An omelette with cream can be prepared with chicken or bacon, supplemented with various vegetables (in particular, bell peppers), and mushrooms can be added to the ingredients. And after cooking, decorations in the form of chopped gherkins, olives or black olives would be appropriate.

Chapter:
Egg dishes
6th page

OMELETES DIFFERENT
How to cook an omelet

Serving an omelet in French:
salad greens, mozzarella, smoked-dried meat, pear.

Natural omelette
(basic recipe)

Ingredients :
Option I. 0.5 l of milk, 250 g of flour, 2 eggs, baking powder on the tip of a knife, salt.
Option II. 375 ml milk, 150 g flour, 2 eggs, salt.
Option III. 0.25 l milk, 100 g flour, 4 eggs, salt, 50 ml vegetable oil.

Preparation

Mix all components to obtain a homogeneous mass. Heat a little fat in a frying pan, pour in the mixture, stir with a spoon and let it spread.
When the omelette is browned, turn it over to the other side with a wide knife and add fat.

Omelet with cream

Ingredients : 6 eggs, 1/2 cup cream, 2 teaspoons butter, salt.

Preparation

Add eggs to the cream, add salt, mix well and pour into a hot frying pan with butter, set over high heat. Stir the liquid in the pan until thickened.
After this, stop stirring and bend the edges of the omelette with a knife from both sides to the middle, transfer to a heated plate and serve.

Omelette with greens

Ingredients : 8 eggs, 3.5 tbsp. tablespoons butter, 1.25 cups chopped herbs, salt.

Preparation

Separate the yolks from the whites and beat separately. Salt the yolks, mix with butter, chopped herbs and whites.
Pour the egg mixture into a hot frying pan with oil, stir and place in the oven.
Transfer the finished omelette-soufflé to a dish and serve immediately.

Omelette with milk

Ingredients : 8 eggs, 1/2 cup milk, 10 g butter.

Preparation

Beat eggs, add milk, mix, pour onto a baking sheet and bake in the oven. Drizzle with oil.

Economical omelette

Ingredients : 4 eggs, 2 tbsp. spoons of flour, 3/4 cup of milk, 1 teaspoon of yeast, 1 teaspoon of butter or lard, pepper, herbs, salt.

Preparation

Soak the yeast in a small amount of water. Add eggs, flour and milk. Mix everything. Salt, pepper, add finely chopped herbs.
Pour the egg-flour mixture into a well-heated frying pan, greased with oil or lard, and cover the frying pan with a lid.
When the omelette is browned, turn it over and fry it on the other side.

Omelette with filling

Ingredients : 3 eggs, 2 tbsp. spoons of grated cheese, grated cheese, fried tomatoes, finely chopped stewed mushrooms, sausage or ham, 1 tbsp. a spoonful of butter, parsley.

Preparation

Beat the eggs well, combine the resulting homogeneous mixture with half of one of the fillings, if desired. Pour the mixture into a frying pan, preheat the oil in it, and fry over high heat (shake the pan slightly so that the egg mass does not stick to the bottom).
When the middle of the omelet begins to thicken, place the rest of the filling on it diagonally.
Fold the finished omelette in half and place on a heated plate. Then pour melted butter over it, sprinkle with finely chopped parsley and serve hot.

Diet omelette

Ingredients : 2 eggs, 300 ml milk, 1 tbsp. spoon of butter, salt.

Preparation

Pour eggs into a bowl, add milk, butter, salt. Whisk this mixture and pour into two glasses.
Place the glasses in a pan of water so that they are submerged three-quarters of the way up.
Place the pan on the fire and cook for 40-50 minutes. The omelette should thicken completely.
You can prepare a protein omelet - from only proteins.

Omelette "Pular"

Ingredients : 10 eggs, 100 g butter, 1 tbsp. spoon of cream, salt, pepper.

Preparation

Beat the yolks and whites well separately. In a frying pan where the butter begins to foam, first pour the yolks, salt and pepper and, when the yolks begin to thicken, add whipped cream, then the whites.
During the entire cooking process (and you should fry it for a very short time), you need to carefully shake the pan.

Curd omelette

Ingredients : 500 g cottage cheese, 6 eggs, 25 g butter, salt.

Preparation

Grind the cottage cheese, mix with eggs until smooth, add salt.
Place the prepared mass in a hot frying pan, greased with butter, and fry until cooked.

Omelette with cottage cheese

Ingredients : 5 eggs, 100 g cottage cheese, 100 g white bread, 6 tbsp. spoons of milk, 2 tbsp. spoons of butter, salt.

Preparation

Soak the pulp of white bread in milk, mash, add raw eggs, beat well with a spoon, add cottage cheese, salt, stir, pour into a hot, oiled frying pan and bake in the oven.
The omelette will be very fluffy if half of the whites are separated, whipped into a foam and mixed with the prepared mixture before baking.

White omelette with cottage cheese

Ingredients : 200 g cottage cheese, 8 eggs, 1/2 cup milk, 60 g butter, salt.

Preparation

Separate the whites from the yolks. Beat the egg whites with milk and salt, pour into a greased frying pan and steam. Wipe the cottage cheese.
Transfer the finished omelette to a plate, place grated cottage cheese mixed with yolks on the surface of the omelette, fold the omelette in half and pour over melted butter.

Omelette with homemade cheese

Ingredients : 5 eggs, 1/2 cup homemade cheese, 2 tbsp. spoons of butter, salt.

Preparation

Beat eggs, mix with cheese, add salt and bake in a frying pan greased with oil.
Serve hot.

Cheese omelette

Ingredients : 250 g grated cheese, 8 eggs, 2 tbsp. spoons of flour, a little mineral water, fat for frying.

Preparation

Mix and beat all products.
Fry the omelette in a frying pan and serve hot with tomato sauce.

Omelet with cheese

Ingredients : 150 g white bread without crust, 3/4 cup milk, 6 eggs, 1.5 cups grated cheese (Russian, Dutch), 25 g butter, salt.

Preparation

Soak the pulp of white bread in milk, mash, add raw eggs and beat everything well with a spoon.
After this, add grated cheese, salt, mix and pour into a hot frying pan greased with butter; bake in the oven.
To make the omelette fluffy, separate some of the whites (from three eggs), beat into foam and mix with the prepared mixture before baking.

Omelette with cheese and sour cream

Ingredients : 200 g wheat bread, 200 g grated cheese, 2 cups milk, 7 eggs, 1/2 cup sour cream, 50 g butter, salt.

Preparation

Cut the crust off the wheat bread, grate the crumb and pour hot milk. When the bread is well soaked, add some grated cheese, egg yolks, sour cream, salt and mix.
Fold in the beaten egg whites and spread the mixture in an even layer in a greased frying pan, sprinkle with grated cheese and bake in the oven.
Drizzle the finished omelette with butter.

Cheese omelette with ketchup

Ingredients : 6 eggs, 200 g grated cheese, 100 g breadcrumbs, 2 cups milk, 50 g fat, salt, a pinch of ground pepper, 3 tbsp. spoons of ketchup.

Preparation

Pour milk over the crackers, add grated cheese, beaten eggs, salt and pepper. Melt the fat in a frying pan, pour in the batter and bake the omelette on both sides.
Fold the finished omelette in half and pour hot ketchup over it.
Serve with mashed potatoes or salad.

Baked omelette

Ingredients : 5 eggs, 50 g butter, 3 tbsp. spoons of mayonnaise, 50 g of grated hard cheese, salt, pepper.

Preparation

Prepare an omelet. Fry it and transfer it to a frying pan greased with butter.
Pour mayonnaise over the omelette, sprinkle with grated cheese, bake in a hot oven over high heat so that the cheese quickly melts.
Serve with green salad.

Macaroni and cheese omelette

Ingredients : 100-120 g pasta, 40 g lard or vegetable oil, 1 onion, ground red pepper, 8 eggs, 125 ml milk, salt, 40 g cheese, 20 g butter.

Preparation

Boil the pasta in salted water, cool it, cut it, heat it in a frying pan with fried onions and ground pepper, pour in eggs mixed with milk, add most of the cheese, cut into cubes, and cook until half cooked.
Sprinkle with remaining cheese, drizzle with butter or vegetable oil and quickly bake in the oven.
You can add tomatoes to the omelette.
Serve with spinach, pickles, green onions, radish salad or fresh vegetable salad.

Omelette with cheese

Ingredients : 6 eggs, 100 g feta cheese, 20 g butter, parsley.

Preparation

Beat the eggs, mix with grated cheese and fry in a frying pan.
Roll the finished omelette into a roll.
When serving, sprinkle with parsley.

Omelette with sour cream

Ingredients : 9 eggs, 2/3 cup sour cream, 30 g butter, salt.

Preparation

Mix eggs with sour cream, add salt, mix and pour into a hot, oiled frying pan.
Stir the mixture until thickened, then lift the edges of the omelet with a knife on both sides.
When the underside is browned, remove the omelette to a hot plate and serve.

Semolina omelette

Ingredients :
40 g butter, 40 g sugar, 3 yolks, lemon zest, 0.25 l milk, 160 g semolina, salt, 3 egg whites for whipping, 40 g fat for greasing the baking sheet.
For filling: 0.5 liters of milk, 20 g of sugar, vanilla sugar, bitter almonds, compote or vanilla cream with cocoa.

Preparation

Grind the softened butter with sugar, yolks and lemon zest, gradually stir in the semolina soaked (in milk for 1 hour), add a little salt and loosen the beaten egg whites, pour onto a greased baking sheet in a 1 cm layer and bake in a moderately heated oven.
Let cool.
Cut the cold omelette into pieces, pour in sweet milk with spices and keep on moderate heat until the milk is absorbed.
Serve with compote or vanilla cream with cocoa.

Omelette with shrimp

Ingredients : 150 g canned or boiled shrimp, 50 g butter, 6 eggs, 2 tbsp. spoons of white wine, salt, parsley, 1/2 lemon.

Preparation

Finely chop the shrimp meat and fry in butter, then pour in beaten eggs with wine and salt and fry the omelette. Divide into portions.
Serve sprinkled with chopped herbs and lemon juice.

Fish omelette

Ingredients : 400 g fish fillet, 4 eggs, 8 tbsp. spoons of milk, 1 tbsp. spoon of flour, 4 tbsp. spoons of butter, salt, herbs.

Preparation

Bread the fish fillet in flour, fry on both sides in a frying pan heated with oil, cut into small pieces. Beat the eggs, add milk, salt, finely chopped herbs and pour this mixture over the fried fillet.
Fry the omelette over low heat, using a wide knife to lift it in the pan so that the fat is evenly distributed. When the omelette thickens, cut it into portions (you can roll it into a roll, then cut it into pieces).
Serve with boiled potatoes and green peas.

Omelette with meat filling

Ingredients :
6 eggs, 4 tbsp. spoons of white wine, salt, 50 g fat, 30 g grated cheese.
For the filling: 100 g fried or boiled meat, 2 eggs, salt, 20 g fat.

Preparation

Finely chop the fried or boiled meat, fry in fat and mix with eggs and salt. Fry an omelette from 6 eggs mixed with white wine and salt, brush it with the prepared filling, fold it in half and sprinkle grated cheese on top.
Divide into portions.
Serve sprinkled with chopped herbs.

Arabic meat omelette

Ingredients : 500 g meat, 6 eggs, 150 g green onions, 60 g butter, 180 ml milk, flour, salt.

Preparation

Pass the beef through a meat grinder with a fine grid 2 times. Beat eggs, add finely chopped green onions, salt, flour, milk and combine with minced meat.
Pour the resulting mass into a hot frying pan with fat, after thickening, place in the oven and bring until cooked.
Serve as a side dish with steamed rice or French fries and garnish with herbs.

Omelette with pork strips
(Chinese recipe)

Ingredients : 6 eggs, 250 g pork (from the hip or shoulder), 70 g onions, 150 g vegetable oil, 100 ml water, ground red pepper, salt.

Preparation

Cut the prepared meat into thin strips, lightly pepper and leave for a while in a closed container. Beat the eggs, add water and beat again. Heat half the amount of oil in a frying pan, pour in the beaten eggs, let it thicken and transfer to a plate.
Add the remaining oil to the pan, fry the chopped onion and chopped pork, add salt and pepper.
Fry for no more than 2 minutes, add the half-fried egg mixture, mixing evenly with the pork strips.

Omelette with chicken meat

Ingredients : 1/4 chicken, 2 tomatoes, parsley, 20 g butter for sautéing onions, 20 g onions, anchovy paste, 1 lemon, 8 eggs, 8 cm. spoons of milk, 40 g butter for omelet.

Preparation

Cut the breast meat of the baked chicken into thin slices and warm through. Saute the onion in oil, mash it with anchovy paste, add lemon juice and grated zest.
Pour the omelette mixture into a frying pan with butter and, as soon as it begins to curl, place chicken meat, tomato slices on it, sprinkle with parsley, add onions with seasonings, fold the omelette in half and bake in the oven.
Serve with potatoes and vegetable salad.

Omelette with sausages

Ingredients : 6 eggs, 4 tbsp. spoons of water, salt, 60 g butter, 2 sausages.

Preparation

Mix the eggs with water and salt and fry 4 omelettes in a frying pan. Cook the sausages and cut them in half lengthwise. Wrap each half in an omelette and serve hot.

Omelette with sausage in Belarusian style

Ingredients : 8 eggs, 2 tbsp. spoons of flour, 1 glass of milk, 100 g of bacon, 200 g of sausage, salt.

Preparation

Beat eggs, add flour, salt, milk, stir well. Fry the lard and pieces of sausage cut into cubes, pour in the egg mixture.
Fry the omelette first on the stove, then finish in the oven.

Omelet with smoked sausage

Ingredients : 6 eggs, 40 g butter, 250 g smoked sausage, 3-4 tbsp. spoons of sour cream, salt.

Preparation

Remove the casing from the sausage, cut into oblique slices, place in a frying pan, pour in sour cream and bake, covering with a lid.
Prepare an omelette, put hot sausages on it, fold the omelette in half, pour over melted butter, place on a heated dish, garnish with tomatoes and herbs.

Omelet with tomatoes and brisket

Ingredients : 4 eggs, 100 g lean brisket, 50 g cream, 1 tbsp. a spoonful of flour, 2 medium strong tomatoes, parsley, a pinch of ground coriander seeds, salt, pepper.

Preparation

Fry slices of smoked brisket on both sides and sprinkle with coriander, then fry tomato slices in the same fat. Beat the eggs with flour and cream with a mixer, add salt and pepper and quickly pour the mixture into the frying pan over the tomatoes and brisket.
After this, leave the pan tightly covered with a lid over very low heat. In 5 minutes the omelette will be ready.
Serve with parsley.

Belarusian omelette

Ingredients : 8 eggs, 1/2 cup milk, 80 g lard, 1 onion, salt.

Preparation

Cut the lard into small cubes and fry with onion. Mix the eggs in milk, add salt, pour in the lard fried with onions and bake in the oven.

Peasant omelette

Ingredients : 8 eggs, 2 tbsp. spoons of flour, 1 glass of milk, 200 g of bacon, salt.

Preparation

Beat eggs, add flour, salt, milk and stir well. Cut the bacon into cubes, fry and pour over the egg mixture.
Fry first on the stove and then finish in the oven.

Double omelette with vegetables

Ingredients : 8 eggs, 400 g of various vegetables (asparagus, turnips, potatoes, carrots, cauliflower, canned green peas), 1.3 cups of milk, 8 teaspoons of flour, vegetable oil, salt, sauce.

Preparation

Chop and boil asparagus, turnips, potatoes, carrots, cauliflower, drain peas. Mix half the eggs with milk and flour, add salt, pour into a large frying pan with boiling oil and gradually brown in the oven.
Bake a second omelet; prepare sauce with dill and parsley.
Grease a deep dish with oil, place a hot omelette on it, place cooked vegetables on top, pour over the sauce and cover with a second hot omelette, sprinkle with oil and heat in the oven over low heat.
Serve the remaining sauce separately.

White omelette with vegetables

Ingredients : 10 proteins, 300 ml milk, 25 g butter, 150 g white cabbage, 100 g carrots, 150 g cauliflower, 50 g canned green peas, salt.

Preparation

Boil the vegetables in salted water until tender, place in a greased frying pan and pour over the whites mixed with milk. Bake in the oven.
Serve with butter.

Omelette with potatoes

Ingredients : 10 eggs, 4 potatoes, 6 tbsp. tablespoons butter, salt.

Preparation

Cut the potatoes into cubes and bake. Beat the eggs, mix with the potatoes, add salt and bake in the oven until the whites are set.
Serve hot.

Country style omelette

Ingredients : 10 eggs, 2 carrots, 3 potatoes, 1/2 cup green beans, 1/2 cup sorrel, 5 tbsp. tablespoons butter, salt.

Preparation

Boil carrots, potatoes, beans and sorrel. Chop the sorrel, cut the remaining vegetables into cubes, simmer everything together in oil, pour in beaten eggs, salt and bake in the oven.

Omelette with carrots

Ingredients : 10 eggs, 2 tbsp. tablespoons butter, 3 carrots, salt.

Preparation

Beat the eggs and bake. Cut the carrots into slices, simmer with butter, and wrap in an omelette.
Serve hot.

Omelet with peas

Ingredients : 5 eggs, 1 cup young green peas, 3 tbsp. spoons of butter, salt.

Preparation

Boil the peas, simmer with butter, mix with beaten eggs, add salt and bake.
Serve hot.

Omelette with cheese and green peas

Ingredients : 6 eggs, 150 g cheese, 250 ml milk, 100 g green peas, 50 ml vegetable oil, salt.

Preparation

Mix finely grated cheese with eggs, gradually pour milk into the mixture, add salt and beat with a mixer until smooth.
Pour the prepared mixture into a heated cast-iron frying pan greased with vegetable oil, add green peas and bake in the oven for 15-20 minutes.

Omelet stuffed with green peas

Ingredients : 100 g green peas, 8 eggs, 100 ml milk, 1 tbsp. spoon of butter, salt.

Preparation

Heat canned green peas to a boil, drain the broth. Season the peas with oil. Lightly beat the eggs with milk, add salt, and pour into a frying pan heated with fat. Stirring, fry until the mixture thickens.
Place prepared green peas in the middle of the omelet.
Cover it with omelette on both sides, giving it a pie shape.

Omelette with cucumbers

Ingredients : 6 eggs, 120 ml milk, 90 g butter, 180 g canned green peas, 250 g cucumbers, salt.

Preparation

Mix eggs, milk, salt, grated fresh cucumbers and beat with a mixer until smooth.
Pour the prepared mixture into a greased, heated frying pan and bake in the oven for 15-20 minutes.
Decorate the finished omelette with green peas.

Omelette with zucchini

Ingredients : 5 eggs, 1 small zucchini, 2.5 tbsp. spoons of butter, herbs, salt.

Preparation

Cut the zucchini into cubes, simmer, mix with beaten eggs, and add salt.
Bake in the oven, garnish with herbs.

Omelette with tomatoes and zucchini

Ingredients : 5 eggs, 2.5 tbsp. tablespoons butter, 2 small tomatoes, 1 zucchini, 1/2 cup tomato sauce, salt.

Preparation

Beat the eggs and bake in the oven. Chop the tomatoes, cut the zucchini into slices, simmer with butter and wrap in an omelette.
Drizzle with tomato sauce.

Tomato omelette with cheese

Ingredients : 4 large tomatoes, 8 eggs, 100 g Dutch (Edam) cheese, 100 g butter, 50 ml milk, salt, ground pepper.

Preparation

In a saucepan, stir eggs with milk with a fork and add salt. Melt a piece of butter in a frying pan, pour in the eggs and spread throughout the pan. When the eggs begin to curl, place tomato slices on them, add salt, pepper and grated cheese.
Place the finished omelette on a hot plate. Divide into portions.
Serve with boiled potatoes sprinkled with green onions.

American omelette

Ingredients : 8 eggs, 100 ml milk, 80 g butter, 200 g tomatoes, 120 g bacon, salt.

Preparation

Place pieces of tomatoes fried in butter on the prepared omelette.
Decorate the rolled omelette with thin slices of bacon, fried on the grill.

Omelette with sweet pepper

Ingredients : 5 eggs, 2.5 tbsp. tablespoons butter, 2 small tomatoes, 1 onion, 1 sweet pepper, salt.

Preparation

Beat the eggs and bake in the oven. Chop the tomatoes, cut the onion into slices, simmer with butter, mix with chopped pepper, put this mixture on the omelette and roll it up.

Omelette with sweet pepper and porcini mushrooms

Ingredients : 5 eggs, 2 fresh porcini mushrooms, 2.5 tbsp. tablespoons butter, 2 sweet peppers, 1 tomato, 3/4 cup tomato sauce, salt.

Preparation

Cut the mushrooms into slices and sauté in oil. Bake the pepper, remove seeds, cut into strips and simmer. Peel the tomatoes and simmer. Mix mushrooms, peppers, tomatoes and add salt.
Mix half the mixture with beaten eggs and bake in the oven.
Wrap the other half in the prepared omelette and pour tomato sauce over it.

Bulgarian omelette

Ingredients : 8 eggs, 80 g butter, 250 g capsicum, 200 g feta cheese.

Preparation

Add finely chopped bell pepper sautéed in oil and chopped cheese to the egg mixture.
Bake in the oven or fry in a frying pan.

Omelet with salad

Ingredients : 5 eggs, 2.5 tbsp. tablespoons butter, 3/4 cup shredded green salad, 1.5 tbsp. spoons of cream, salt.

Preparation

Beat the eggs and bake in the oven. Sauté the salad in butter and cream and wrap it in a prepared omelette.

Omelette with sorrel

Ingredients : 5 eggs, 1/2 cup chopped sorrel, 2 tbsp. spoons of butter, salt.

Preparation

Simmer the sorrel with butter, mix with beaten eggs, add salt and bake in the oven.

Omelette with spinach

Ingredients : 5 eggs, 1 cup chopped spinach, 2.5 tbsp. spoons of butter, salt.

Preparation

Stew spinach with butter, mix with beaten eggs, add salt.
Bake the omelette in the oven and serve hot.

Omelette with spinach and sorrel puree

Ingredients :
6 eggs, 1 glass of milk, vegetable oil, salt.
For puree: 400 g spinach, 50 g sorrel, 1.5 teaspoons flour, 1.25 tbsp. tablespoons butter, 1/4 cup broth, 1/4 cup cream, 1 yolk, sugar, salt.

Preparation

Boil the spinach and sorrel in salted water, drain and puree; Brown the flour in oil, combine with the broth, boil, add grated herbs, cream mixed with yolk, butter, salt, sugar and heat without bringing to a boil. Mix eggs with milk, add salt, pour into a large frying pan with boiling oil and bake two omelettes in the oven.
Place one of them on a greased deep dish, place the puree on top, cover with the second omelette, sprinkle with oil and warm slightly in the oven.
Serve immediately with butter.

Omelet with onions

Ingredients : 4 eggs, 200 g white bread, 5 small onions, 1.5 cups milk, 1/2 cup cream, 50 g ham or sausage, 2 tbsp. spoons of butter, 1 tbsp. spoon of grated cheese, pepper, salt.

Preparation

Finely chop the onion and simmer it in oil until half cooked. Place slices of bread dipped in milk on the bottom of a greased pan. Place prepared onions on bread. Beat eggs with milk and cream, add finely chopped ham or sausage, pepper, and salt.
Pour everything into the pan on a layer of onion, sprinkle with grated cheese and bake in the oven for 20 minutes.

Omelet with green onions

Ingredients : 3 eggs, a few green onions, fat for frying.

Preparation

Finely chop the onion, place in a frying pan with heated fat, pour in the egg mixture, stir and fry.

Omelet with fresh asparagus

Ingredients : 400 g asparagus, 5 eggs, 1 half glass of milk, salt, vegetable oil and butter.

Preparation

Cut the asparagus into pieces, boil in salted water, drain. Mix eggs with milk and asparagus, add salt, pour into a large frying pan with boiling vegetable oil and place in the oven.
When the eggs begin to shrink, serve with butter.

Omelette-vinaigrette from leftover vegetables and mushrooms

Ingredients : 2.5 cups of leftover vegetables and mushrooms, 6 eggs, 1 cup of milk, vegetable oil, dill, parsley, salt.

Preparation

Finely chop the remaining vegetables and mushrooms, beat the eggs, dilute with milk, mix with vegetables and mushrooms, and add salt. Pour the boiling oil into a large frying pan and let it brown in the oven.
When serving, sprinkle with chopped herbs.

Omelette with mushrooms

Ingredients : 8 eggs, 300-350 g pickled mushrooms, 3 tbsp. spoons of canned green peas, 2 tbsp. spoons of vegetable oil, 1 onion, 1 tbsp. spoon of flour, 1/2 cup of sour cream, 1 glass of milk, 1 teaspoon of sugar, salt.

Preparation

Finely chop the mushrooms and onions and fry in vegetable oil for 10-15 minutes. Add green peas and heat with mushrooms and onions for 3-5 minutes. Grind the eggs with salt and sugar, add flour and stir thoroughly; Stirring the mixture carefully, gradually pour in the milk.
Pour the egg-milk mixture into a greased, heated wide frying pan and fry it on both sides over high heat. The pan needs to be shaken periodically so that the mixture heats evenly.
Place the mushroom filling on the fried omelette. Wrap the omelette in a roll, flatten it slightly with a knife and fry a little.
Before serving, pour sour cream over the omelet and garnish with herbs.

Omelette with mushrooms and onions
(Belarusian recipe)

Ingredients : 500 g mushrooms, 1 onion, 3 tbsp. spoons of ghee, 8 eggs, 1/2 cup milk, salt.

Preparation

Fry processed fresh mushrooms in oil and mix with sautéed onions. Prepare an omelette from a mixture of eggs and milk, add salt.
Wrap the minced mushroom in an omelette and fry it.

Omelette with fresh mushrooms

Ingredients : 5 eggs, 3 fresh mushrooms, 2.5 tbsp. spoons of butter, salt.

Preparation

Beat the eggs, mix with sliced ​​mushrooms and sauteed mushrooms with butter, add salt and bake in a frying pan in the oven.
Sprinkle with dill before serving.

Spanish omelette

Ingredients 6 eggs, 50 g corn starch, 1 glass of milk, 80 g bacon, 1 small onion, 100 g mushrooms, ground red and black pepper, salt, vegetable oil.

Preparation

Beat eggs together with starch, salt, milk and red pepper. Cut the bacon into fairly large cubes, and the onion into small cubes. Peel the mushrooms and chop finely.
Then lightly fry the bacon, add the onion, simmer for 10 minutes, salt well and sprinkle with black pepper.
Cool the stewed mushrooms, carefully mix with the eggs and quickly bake the omelet in vegetable oil.

Mushroom omelette

Ingredients : 500 g of mushrooms, 50 g of butter, 6 eggs, 200 g of raw smoked ham, 1 glass of flour, a little mineral water, parsley, salt, pepper, fat for frying.

Preparation

Cut the mushrooms into small slices, simmer in oil for 5-10 minutes with parsley and spices. Beat the whites separately, and prepare a thin dough (like sour cream) from the yolks, flour and mineral water.
Mix everything with mushrooms and bake an omelette in a frying pan in a large amount of fat.
Finely chop the ham and combine with the omelette.
Serve hot with salad.

Omelette with champignons

Ingredients : 6 eggs, 40 g butter, 300 g champignons, 50 g onions, 20 g flour, 4-5 tbsp. spoons of sour cream, 1 tbsp. a spoonful of chopped dill and parsley, pepper, salt.

Preparation

Rinse the mushrooms, remove the film, chop finely, add peeled and sliced ​​onions, put in a saucepan, add 2-3 tablespoons of water and cook in a covered saucepan over high heat. Dilute the flour in a few tablespoons of cold broth, add to the mushrooms, and boil. Season to taste with salt and pepper. Combine greens and mushrooms with sour cream.
Beat the eggs thoroughly in a saucepan with a whisk or mixer, adding water and salt. Then pour the mixture into a frying pan, onto heated oil, and fry over low heat. From time to time, lift the omelette with a spatula or a wide knife so that the liquid egg mass drips to the bottom until browned.
Place the mushroom mixture with sour cream and herbs in the middle of the omelet, fold it in half and serve hot, cut into pieces, garnished with parsley.

Omelette with seaweed

Ingredients for one serving : 100 g seaweed, 2 eggs, 100 ml milk, 1 teaspoon butter, 1 tomato, herbs, salt.

Preparation

Chop boiled or canned seaweed and heat it in a frying pan with oil, pour in eggs beaten with milk and herbs. Bake in the oven or fry on the stove.
Roll the finished omelette into a tube and serve with tomatoes.

Greek omelette

Ingredients : 4 eggs, 4 glasses of milk, 16 tbsp. spoons of flour, 20 dried figs, 4 tbsp. spoons of peeled almonds, 4 tbsp. spoons of cinnamon (small raisins), ground cinnamon, salt, 2-4 teaspoons of sugar, grated nutmeg, 4 teaspoons of vegetable or butter.

Preparation

Prepare an omelette mixture by mixing eggs, flour, grated nutmeg and milk, to which add salt. Place in the refrigerator for 30 minutes. Finely chop the figs, chop the almonds and mix everything with the currant.
Carefully mix the components prepared in this way with the omelette mixture, place in a frying pan with very hot oil, sprinkle with sugar, ground cinnamon and bake.
Serve the finished omelette immediately.

Sweet omelette

Ingredients : 3-5 eggs, a pinch of salt, 60 g sugar, 0.5 l milk, 140 g flour, 100 g fat for frying, 200-300 g jam.

Preparation

Grind the yolks with salt, sugar and a small amount of milk, add flour and prepare a thick, smooth dough, which is diluted with milk until you get a fairly liquid mass that flows from the spatula. Finally, fold in the egg whites, whipped to a stiff peak.
Pour fairly thick omelettes into the pan and fry them on both sides.

Omelet with apple filling

Ingredients :
All components for the “Sweet Omelette” (see above).
For the filling: 500 g apples, white wine or lemon juice, 2 yolks, 70 g sugar, 2 beaten egg whites, 50 g chopped almonds, fat and breadcrumbs, powdered sugar.

Preparation

Grease a sliding cake pan and sprinkle with sifted breadcrumbs. Place the prepared omelette in it and brush with the apple filling, prepared as follows: chop the apples, simmer with a small amount of white wine or lemon juice and rub through a sieve. Grind egg yolks with sugar, add beaten whites, chopped almonds and mix with applesauce.
Having greased the omelette with this filling, put another omelette on it, grease it again with the filling, put a third omelette and grease it with fat. Place the form in the oven and bake.
Sprinkle the finished product with powdered sugar and carefully cut into portions.

Kaiser omelette

Ingredients : 6 eggs, 3 tbsp. spoons of sugar, 3 cups flour, 350 ml milk, 3 tbsp. tablespoons butter, 4 teaspoons raisins, 1.5 teaspoons cinnamon.

Preparation

Mix MILK, eggs, sugar and flour well. Melt the butter in a mold and carefully pour in the prepared mixture.
When the bottom of the omelette is fried, add raisins and cinnamon, then turn over to the other side and, using two forks, tear the omelette into pieces, then fry until crisp.
Dust with powdered sugar and serve immediately.

Omelette soufflé

Ingredients : 8 eggs, 8 teaspoons of powdered sugar, butter, compote.

Preparation

Mix the yolks with sugar, beat the whites separately and bake two omelettes in a very hot frying pan.
Serve with compote.

Children's omelette

Ingredients : 1 egg, 1 teaspoon sour cream, 1 teaspoon flour, 10 g butter, salt.

Preparation

Quickly beat the egg with sour cream, sprinkle with flour, salt, mix lightly and immediately pour into a hot frying pan greased with butter.
When it rises, turn it over to the other side with a knife, fry it a little, and fold it into an envelope.
Serve with sour cream or jam.

Curd omelette

Ingredients : 500 g full-fat cottage cheese, 10 eggs, 4.5 cups cream, 1 cup sugar, 2.5 cups flour, 125 g butter, 1 cup raisins, zest of 1 lemon, cinnamon, salt.

Preparation

Mix half of the eggs specified in the recipe with cream (500 g), sugar (65 g), sifted flour, salt and mix thoroughly. Fry thin omelettes from the prepared mixture in butter.
Rub the cottage cheese, mix with softened butter, the rest of the sugar, add the yolks of the remaining eggs, cream, grated lemon zest, washed and dried raisins, mix everything thoroughly and carefully fold in the beaten egg whites.
Place minced curd onto the finished omelette, roll into tubes, sprinkle with sugar, cinnamon and serve.

Curd omelette with raisins
(Swiss recipe)

Ingredients : 500 g cottage cheese, 5 eggs, 2.25 cups milk, 1.7 cups flour, 40 g butter, 1/3 cup sugar, 3 cups raisins, salt.

Preparation

Beat the eggs, add flour, milk (350 ml), salt and mix everything thoroughly. Fry thin omelettes from the prepared mixture in butter.
Rub the cottage cheese, mix with the rest of the milk, granulated sugar, and prepared raisins. Place minced curd onto the finished omelette, form the omelette into tubes and serve.

Omelette with cottage cheese and jam

Ingredients : 500 g cottage cheese, 7 eggs, 1/2 cup milk, 2/3 cup flour, 2.5 tbsp. spoons of sugar, 35 g butter, 1/2 cup raisins, jam.

Preparation

Rub the cottage cheese, combine with eggs beaten with sugar and sifted flour, mix everything well, gradually adding milk.
Pour the prepared mass into a frying pan with heated oil and bake in the oven. Cool the omelette slightly, fold the edges on both sides towards the middle, giving it the shape of an oblong pie.
Serve the omelette on a plate, topped with jam.

Omelette-jam

Ingredients : 9 eggs, 30 g powdered sugar, 30 g melted butter, 30 g sugar, 120 g confiture.

Preparation

Carefully separate the egg yolks from the whites. Beat the whites until fluffy, at the end of whipping add sugar and mix with the yolks. Place the whipped mixture in a frying pan with fat and fry, stirring, until thickened, and then fry the bottom side until golden brown.
After this, put the confiture in the middle of the omelet, wrap it with a roll and place it on a dish, sprinkle powdered sugar on top and apply a lattice pattern with a hot skewer. Before serving, top with fruit juice or vanilla cream. Ingredients : 1 glass of milk, 300 g of flour, 4 eggs, a pinch of salt, 2 kg of cherries, sugar, fat.

Preparation

Mix flour with milk, beat eggs into this mixture, add salt and knead the dough (not thick, like sour cream). Pour half of the resulting dough into a heated and greased frying pan, place a layer of cherries on top, pitted and sprinkled with sugar, and pour the dough over the berries.
Bake in the oven for 40 minutes at moderate temperature.
Remove from heat, cut into pieces and sprinkle with sugar.

Omelet with “drunk cherries”

Ingredients : 8 eggs, 2 tbsp. spoons of water" 1 tbsp. spoon of sugar. 1 cup cherries or jam, powdered sugar, oil for frying, cognac.

Preparation

Prepare the egg mixture. While whipping, gradually add 2 tablespoons of water and sugar. From the prepared mass (it can be divided into two or four servings if desired), fry omelettes in a hot frying pan greased with butter.
When the edges of the omelette have set slightly, quickly cover it with the cherries, sprinkle with powdered sugar and fry for about another minute.
Fold the finished omelette in half, carefully transfer to a plate, decorate with cherries and sprinkle with cognac.

Double omelette with fresh or boiled fruit puree

Ingredients : 6 eggs, 1 glass of cream (milk), 1 glass of fruit puree, frying oil, sugar.

Preparation

Prepare fruit puree, add sugar to taste, stir eggs with cream, pour half of it into a frying pan into boiling oil and brown in the oven.
Do the same with the second half of the egg mass. : 4 eggs, 2 tbsp. spoons of flour, 2 tbsp. spoons of powdered sugar, fat, 1 glass of applesauce, a pinch of vanillin. Place the berries raw, sprinkle the omelette folded in half generously with powdered sugar mixed with vanilla sugar. Serve the broth separately in glasses. Grind the egg yolks with sugar, sift the flour into this mixture and add alternately whipped cream and whites separately. Fill a greased pan with the egg mixture and bake the omelette in the oven for 15-20 minutes.
Serve directly from the oven (the cooled omelette will settle and become dry).
Serve with fruit compote.

Omelette flambéed (burning)

Ingredients : 6 eggs, 30 g butter, cherry jam, salt, a glass of cognac or good vodka, 50 g sugar, 1/2 can of canned pineapple, candied cherries.

Preparation

Melt the butter in a frying pan over low heat. Beat the eggs, add salt and, stirring, combine with the melted butter. Heat the pan well and fry the eggs over high heat, stirring with a fork first. The omelette is ready when the edges are crispy and the middle is still soft.
Transfer the omelette to a plate, spread with jam, roll and sprinkle with sugar. Pour well-heated cognac on top of the omelette and light it. (Pour cognac for flambéing into a small bottle, close and heat in hot water to 50-55 degrees C.)
Garnish with pineapples and cherries.

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I can’t vouch for the taste, but it will be hot :)

Egg dishes are the most popular choice for breakfast in all countries of the world, and each person can decide for himself which one is tastier and more enjoyable for him. You can fry a delicious omelette in a matter of minutes, and due to the variety of additives, you will never get bored with it. There are several recipes from different peoples of the world.

How to cook an omelette

An omelet is a hot dish made from a mixture of beaten eggs, salt, milk or cream. It came to us from French cuisine and has especially taken root as a breakfast, although a delicious fluffy omelette in a frying pan can also be served for dinner. To get a mixture of ideal consistency, you can use a little secret: fill empty shells with milk or cream. Then the proportion 1:1 will be strictly observed. Then you can add something tasty, such as sausage, ham, bacon, cheese or vegetables.

How to make an omelette in a frying pan

To fry a classic omelet with milk, you can use butter or vegetable oil. If you are going to add vegetables, croutons or meat products to the dish, there are two possible options: mix everything together immediately, or first fry the filling and then pour the whipped mixture over it. It all depends on your tastes and preferences.

With milk

Even a child can master the simplest recipe. You will need:

• testicles – 2 pcs.;
• milk – 50 ml;
• grated cheese;
• fresh herbs;
• a piece of butter.

If you are preparing breakfast for several people, increase the number of eggs. Two pieces are enough for one serving. Prepare like this:

1. Break the eggs into a bowl. Whisk lightly with a fork to break up the yolk.
2. Fill the empty shells with milk and add it to the mixture. Stir again.
3. Beating is not necessary, but if you want a more delicate dish, use a mixer.
4. Melt the butter in a frying pan, then pour in the egg-milk mixture.
5. Sprinkle cheese and herbs on top. Cover with a lid and keep on low heat for 3-5 minutes.

Lush

Many housewives share tips on how to make an omelette fluffy and airy. It can deflate almost instantly, but this can be avoided. Use the following ingredients:

• eggs – 2 pcs.;
• milk – 50 ml;
• a pinch of soda;
• salt.

Those housewives who know how to make a soufflé will be able to get along with a complex dish faster. Prepare like this:

1. Separate the whites from the yolks.
2. Mix the yolks with milk (measure in shells), shake with a fork.
3. Beat the egg whites with a mixer and fold into the mixture with a spoon. No more whisking required!
4. Melt the butter in a frying pan and carefully pour in the mixture.
5. Cover with a lid so that steam can escape. Check readiness with a toothpick.

Without milk

If for some reason you don't consume dairy products, you can make an omelet using water (although this dish is more accurately called scrambled eggs). You will need:

• eggs – 2 pcs.;
• vegetable oil – 1 tbsp. l.;
• fresh herbs, salt.

You can prepare this version of an omelet in a frying pan in just a couple of minutes. Do this:

1. Shake the egg mixture.
2. Add a little water (3-4 tbsp) and salt. Beat with a mixer.
3. If you are not allergic to dairy products, you can add a spoonful of sour cream or mayonnaise to this dish.
4. Heat the oil and pour the mixture into the frying pan. Sprinkle with herbs.

With cheese

Many housewives know how to cook an omelette in a frying pan so that even the most sophisticated gourmets will like it. For this tender dish you will need the following ingredients:

• fresh eggs – 2 pcs.;
• cream – 50 ml;
• grated cheese;
• butter;
• flour – 1 tbsp. l.;
• salt.

The recipe for such an omelette in a frying pan is sometimes called the Italian word "frittata". To make it more satisfying, add potatoes, broccoli, tomatoes and other vegetables, then it can be served for dinner with a glass of wine. To start, try the basic version with cheese. You need to prepare it like this:

1. Shake the egg mixture.
2. Add 10% fat cream and a spoonful of flour. Beat with a mixer and add cheese. Add some salt.
3. Pour the mixture into a frying pan with melted butter. Bake covered.

Like in kindergarten

The dietary recipe for a porous, tender omelette, familiar to everyone from catering - kindergartens and hospitals - is difficult to replicate at home. It is best to cook this dish in the oven or steamer. You will need:

• fresh eggs – 6 pcs.;
• butter – 30 g;
• milk – 50 ml;
• water – 50 ml;
• salt.

The main secret of this recipe is the high form. Use a frying pan with thick double walls; grease it thickly with butter (bottom and edges) in advance. Do this:

1. Whisk the whites, yolks, milk and water with a whisk for 30 seconds.
2. Add some salt.
3. Preheat and oil the frying pan in advance. Pour in the mixture, reduce heat and cover with a lid.

No oil

If you are against frying food in oil, try adding dairy products that already contain a large amount of fat to the egg mixture - for example, kefir, sour cream or 6% fat milk. Then it won't burn. You will need it.

An excellent option for a hearty hot breakfast is an omelette with cream and golden onion rings. Its delicate porous mass goes harmoniously with any type of meat, smoked meat or seafood.

The presented recipe for a dish with a soft, creamy taste is quite simple, but requires careful beating with a blender. Air bubbles add volume and lightness at the same time.

At the end of cooking, the dish should be covered with a lid: in a frying pan with a thick bottom, it ensures even heating. If you don’t stir the omelette, you will get a delicious, bright pancake that looks like the sun.

Ingredients

• chicken egg - 2 pcs.
• cream - 70 ml
• parsley - 5 sprigs
• vegetable oil - 30 ml
• salt to taste
• ground black pepper to taste
• onion - 1 small onion

Preparation

1. This recipe uses an onion for cooking, but you don’t have to add it. Remove the peel from the onion. Rinse and dry. Cut into half rings or quarter rings.

2. Pour odorless vegetable oil into a suitable non-stick frying pan. Place on fire and heat up. Lower the bow. Fry over low heat until the pieces become soft and transparent. Stir occasionally with a wooden spatula.

3. In the meantime, get busy preparing the eggs. Choose a deep mixing bowl to prevent splashes from flying all over the kitchen. Break the eggs there. Whisk until smooth. You can use a mixer.

4. You can use heavy or light cream. In any version, it will be tasty, satisfying, and airy. Add to beaten eggs. Again, using a whisk or mixer, beat until ingredients are combined.

5. Now take your favorite greens: parsley, dill, cilantro, celery. Rinse and dry with a towel. Remove any tough stems. Chop the leaves themselves finely and add to the omelette mixture. Season to taste with salt, black or allspice, and perhaps some other spices at your discretion. Stir.