Omelet with green onions. A simple and popular recipe. My grandmother cooked an omelet with green onions for breakfast before school; I loved such breakfasts much more than porridge. I cook omelettes like grandma - with a lot of butter. When I was a child, no one considered high calorie content to be a disadvantage of a dish. There was even a term that I haven’t heard applied to food for a long time - “nutritious”. Now the word “nutritious” is used mainly in cosmetology in the context of face or hair masks... And food should be healthy. So, this omelet is not very healthy, but nothing can be done, because I want exactly the same as when I was a child.

Compound:

• Eggs - 3 pieces
• Green onions - a small bunch
• Salt - 1/3 teaspoon
• Butter - 30 grams

How to cook an omelet with green onions in butter

The omelette with green onions is first fried in butter in a frying pan. And then, if desired, it is rolled into rolls, which can also be eaten cold as a snack. Finely chop the onion. Beat eggs with salt.

Beat eggs with a whisk or fork

Melt a good piece of butter over low heat.

Mix beaten eggs with green onions and pour in melted butter.

Mix eggs with green onions and butter

Stir and pour into the pan.

Pour into the pan and cook covered

Cover with a lid and cook over low heat for 6-7 minutes.

Omelet with green onions

Once the omelette with green onions is formed, flip it over to the other side like a pancake. If it is difficult, then cut and turn over in parts.

Omelet with green onions in butter

I roll up the finished omelette with green onions right in the pan.

Omelet with green onions

For beauty and deliciousness, fry the omelette roll with green onions on both sides.

Cut the roll into small pieces.

Omelet with green onions

Omelet rolls with green onions fried in butter are very tasty not only when served hot. I add them to some salads, take them cold to work, and make sandwiches with them and cheese. This is a great lunchtime snack with a cup of coffee.

Omelet with green onions

Bon appetit!

step by step recipe with photos

The most delicious breakfast is an egg omelet, because it is surprisingly very easy and simple to prepare! Juicy, tasty and fluffy - these are its main qualities, for which not only adults, but also children love this dish. And if you can experiment with the first two, then the last third quality does not always turn out the way we would have planned it for ourselves - the omelette falls off and does not hold its shape after removing the lid.

To learn how to cook an omelette correctly, cook it along with our website, adding a little green onion to this egg dish for beauty and usefulness.

Ingredients

• 3 chicken eggs
• 1 bunch of green onions
• 20 g butter
• 100 ml milk
• salt to taste

Preparation

1. First of all, you need to understand the first rule of preparing a fluffy omelet - for each chicken egg you need exactly 50 ml of milk. If you add something else to the omelet, then add less milk, for example 100 ml, etc. If possible, try to buy homemade chicken eggs - they have a brighter yolk. Break the eggs into a deep container and add salt.

2. Beat with a whisk until foamy, about 1 minute, and pour in the milk. The assumption that the longer an omelette is whipped, the fluffier it turns out is wrong! Your omelet will become airy with a minimum of stirring, the main thing is to mix the milk and eggs evenly - no more, no less!

3. Chop the washed green onions and add them directly to the container with the egg mixture. Stir lightly.

4. Melt a piece of butter in a frying pan and pour the egg mixture into it. Cook omelettes only with butter - try this at least once and you will forever exclude vegetable oil from the ingredients for this dish!

5. Immediately reduce the heat and cover the pan with a lid. Simmer for about 4-5 minutes until the entire surface of the omelette is compacted. Turn off the heat, remove the pan from the stove, but do not open the lid for about 2-3 minutes until the omelette is completely cooked!

No one knows where the fine line is that separates scrambled eggs from omelet. It is believed that omelet is a dish of French cuisine, it is not easy to prepare, with a lot of nuances and subtleties.

In addition, each chef has his own secrets for preparing an omelet with onions and mushrooms. This applies not only to French cuisine.

Cut the onion into cubes or half rings

Melt the butter in a hot frying pan and start frying the chopped onion. Butter, unlike vegetable oil, smokes a little, so it is better to set the heat to medium and stir the onion often enough.

Release the eggs into a bowl

Carefully release fresh chicken eggs into a bowl, trying to avoid getting shells into the contents of the eggs.

Mix the egg mixture for the omelette

Add cream or milk, finely chopped parsley, grated parmesan cheese, radomere or any emmental cheese to the eggs. Add salt and pepper to taste. If you want the omelette to be fluffy, you can add baking soda on the tip of a knife, but do not overdo it, otherwise the taste of soda will be very noticeable. As practice shows, you can do just fine without soda.

Omelet-ready mixture

Using a fork, stir and beat the egg mixture. You can, of course, mix with a mixer, but a fork washes faster and does the job quite well.

Fry the onion until lightly browned

When the onion has become soft and slightly browned (by the way, it still tastes quite sweet), add the champignons cut into thin slices.

Add and fry mushrooms

Fry the onions and mushrooms for 5-6 minutes, stirring constantly. There is no need to try to fry the mushrooms; champignons can even be eaten raw. It is enough for the mushrooms to simply simmer and become soft, or, as they sometimes say, to settle.

Pour egg mixture over onions and mushrooms

Spread the mushrooms and onions over the bottom of the pan so that the bottom is covered in an even layer. Immediately pour the prepared egg mixture over the mushrooms and fried onions. It is important that the egg mixture completely covers the fried mushrooms and onions.

Reduce heat under the frying pan. Let the heating be between the minimum and the middle - well below average. It is important that the omelette with mushrooms and onions is baked, but does not burn on the bottom. Fry the omelette with mushrooms and onions until cooked - until the entire egg mixture has curdled.

There is no need to cover the frying pan with a lid. In this case, an omelette with mushrooms and onions will cook faster, but it will not have time to fry; rather, it will steam and become much more fluffy. However, this is not for everyone.

A tender omelette is good on its own, but with the addition of onions the dish becomes more aromatic and tastier. Moreover, you can take any type of vegetable: onion, salad, green, chives, leeks, spring onions and others. If you follow the recipe, it is impossible to spoil an omelet with onions.

Omelette with onions - simple and delicious.

Ingredients

Cilantro 3 branches Vegetable oil 50 milliliters Onion 4 heads Milk 150 milliliters Chicken eggs 6 piece(s)

• Number of servings: 4
• Preparation time: 25 minutes
• Cooking time: 6 minutes

Omelet recipe with onions

Fried onions will not only add new flavor notes to the dish, but will also give it a seductive aroma.

Cooking method:

1. Cut the peeled onions into thin half rings.
2. Salt the eggs, season with spices and beat until foamy.
3. Add milk and beat until smooth.
4. Fry the onion in vegetable oil until golden brown. Don't forget to salt and pepper it too.
5. Pour the milk-egg mixture over the fried onions. Simmer on low heat under the lid for 6 minutes.

The finished omelette is served with sour cream and sprinkled with finely chopped cilantro.

If you like thin, crispy omelettes, cook a double-sided version in a frying pan. It will require:

• eggs – 3 pcs.;
• milk – 150 ml;
• onions – 2 heads;
• grated cheese – 100 g;
• vegetable oil – 30 ml;
• salt and spices to taste.

How to cook:

1. Chop the peeled onions.
2. Pour oil into a hot frying pan and fry the onion until golden brown.
3. Whisk the eggs with the milk and remaining butter. Don't forget to add salt and spices.
4. Pour the milk-egg mixture into the pan. When the bottom layer has set, move the edge of the pancake so that the liquid drips into the bottom of the pan.
5. Check: if the omelette moves freely in the pan, it can be turned over.
6. Turn the “pancake” over and sprinkle with cheese. Cook for another 2 minutes.

This omelet is served folded in half. You can drop a little mayonnaise or other sauce into the middle.

Oven omelet recipe with green onions

In the oven, this dish turns out lush and appetizingly spongy when cut. And green onions give it a cheerful speck and a spring aroma. You will need:

• eggs – 8 pcs.;
• milk – 300 ml;
• green onions – 1 bunch;
• vegetable oil – 15 ml;
• salt and spices to taste.

How to create a “spring” omelette:

1. Beat the salted and spiced eggs until stiff foam.
2. Add milk and bring the mixture until smooth.
3. Add chopped green onions to the egg-milk mixture.
4. Pour it into a greased form and place in an oven preheated to 200 degrees for 15 minutes.

Turn off the stove, but do not remove the omelet right away - let it sit for another 5 minutes. There it will settle slightly, but not as much as if you take the dish out immediately from the heat.

You can additionally add pieces of sausage, fried champignons, olives and slices of bell pepper to onion omelettes.