Traditional omelet. Classic omelet: a recipe for cooking on the stove, in the oven and in a slow cooker

The perfect day starts with a delicious and hearty breakfast, which can also be prepared in a hurry. What else is so perfect according to all criteria, if not an omelet. Airy and delicate, it is ideally compatible with a wide range of different additives, such as cheese, vegetables, sausages and more. We decided to dedicate this article to cooking an omelet in a pan.

Recipe for a classic omelette in a pan

Ingredients:

• butter - 1 teaspoon;
• eggs - 2 pcs.;
• milk - 1 tbsp. the spoon;
• salt, pepper - to taste.

Cooking

Crack both eggs into a small bowl and lightly beat with a fork. Since the classic omelette in a pan is cooked with milk, we add it if there is no milk at hand, it will not be tragic to use water or whey instead.

We heat the pan with butter and carefully pour the scrambled mass into it. We distribute the eggs evenly in the pan and fry for about a minute, when the edges of the omelet grab and the core remains watery. At this stage, you can spread any prepared filling on top of the omelette, or simply fold the omelet in half and put it on a plate.

Recipe for a fluffy omelet in a pan

Ingredients:

• eggs - 4 pcs.;
• green onions;
• bell pepper - 1 pc.;
• onions - 1 pc.;
• grained cottage cheese - 1/2 tbsp.;
• salt, pepper - to taste;
• butter.

Cooking

Break eggs at room temperature, separating the protein from the yolk. Grind the yolks with cottage cheese, salt and pepper. In a separate bowl, beat the egg whites to soft peaks.

Lubricate the pan with oil and sauté thin onion rings and chopped pepper on it. As soon as the vegetables become soft, we return to the omelet. Carefully mix the air proteins with the yolks and pour the resulting mass over the vegetables. Leave in the pan under the lid for 2 minutes, then serve, sprinkle with green onions.

Recipe for a simple omelet in a pan

Ingredients:

• eggs - 2 pcs.;
• sour cream - 1 tbsp. the spoon;
• green onion (chopped) - 1 tbsp. the spoon;
• salt pepper;
• vegetable oil.

Cooking

Beat the eggs with salt and pepper, add a spoonful of sour cream, green onions and repeat by beating. Lubricate the pan with vegetable oil and pour the scrambled mixture onto it. As soon as the omelet has got into the pan, we begin to stir it continuously, as soon as each piece of omelet grabs, we transfer it to a plate and serve with toast and a piece of butter.

Omelet with cheese in a pan

Ingredients:

• eggs - 3 pcs.;
• cream - 1 tbsp. the spoon;
• salt, pepper - a pinch;
• butter - 1 tbsp. the spoon;
• grated hard cheese - 1/3 tbsp.;
• dried tomatoes - 2 pcs.;
• olives - 1 tbsp. the spoon;
• vegetable oil.

Cooking

Whisk the eggs with a pinch of salt and pepper. Add a tablespoon of cream to the egg mixture, mix and pour into a frying pan heated with vegetable oil. As soon as the omelet has grabbed from below, spread the grated cheese filling, chopped dried tomatoes and olives in an even strip in the center. We overlap both halves of the omelet and continue cooking until the cheese is melted, periodically turning the dish from one side to the other. All ready!

Delicious chinese style omelette in a frying pan

Ingredients:

Cooking

Saute carrots and mushrooms until soft, add garlic, ginger, chicken, onion and bean sprouts. Keep everything in the pan for another minute. Beat the eggs and make thin pancakes out of them. We wrap our filling in the resulting pancakes and cut into portioned pieces.

It seems that one of the easiest dishes that anyone can master is an omelette, the classic version is made from just two ingredients: milk and eggs. And yet, few can confidently call this dish among the "crown", apparently because, with the seeming simplicity of the recipe, it still requires some attention to subtleties and details.

Omelette regular - lush and dense

This is prepared quickly, you can wake up 10-15 minutes earlier and please your family with a delicious breakfast.

Ingredients:

• chicken eggs - 4 pcs.;
• milk - 10 tbsp. spoons;
• salt - a pinch;
• - 30 y.

Cooking

Break the eggs into a small enameled bowl. Salt them and leave for 2-3 minutes. In the meantime, turn on the oven at 200 degrees and gently grease the mold in which we will bake the omelette. Mix the eggs with salt, gradually pouring milk. Do not beat this mixture, especially with a mixer. Gently mix with a fork, it is not even necessary to achieve complete homogeneity of the mixture. Pour it into a mold and put it in the oven. We are waiting for about a quarter of an hour. Our omelet is ready.

Another option is to cook an omelette in a pan. In this case, you get a French-style breakfast. Let's tell you how to cook an ordinary omelet - so to speak, the basis to which you can then add a variety of fillings.

Classic omelette recipe in a pan

Ingredients:

• milk - about 50 ml;
• oil "Peasant" - 2 tbsp. spoons;
• chicken egg - 2-3 pcs.;
• salt - to taste.

Cooking

All products must be cold, so we take them out of the refrigerator at the last moment. In an enameled bowl or deep plate, break the eggs, salt. You can add a little freshly ground black pepper if you like. Stir, add milk. Carefully stirring, we achieve uniformity of the mass, while trying not to oversaturate it with air. Melt the butter in a frying pan, pour in the mixture of eggs and milk. We leave it on medium heat until the edges are fried, then fold the omelette in half and bring it to readiness for another 5 minutes. You can immediately cover the pan with a lid and simmer the omelette over low heat for about 10 minutes - you get a more healthy option.

How to cook an omelette with filling?

Ingredients:

Cooking

First, prepare the filling: chop the leek into thin rings, finely chop the mushrooms and simmer in half the oil until cooked - about 7-10 minutes. We break the eggs into a deep plate, salt, mix with milk. In another frying pan, dissolve the remaining oil, pour the mixture. When the edges of the omelette become dense, put the filling in the middle, fold the omelette in half and serve immediately.

Classic omelette is a quick, easy, and, most importantly, delicious breakfast. There are a large number of different recipes for making an omelet, using a huge number of completely different ingredients. These are the types of this dish familiar to us, in the preparation of which sausage or cheese is used, and not so familiar, for example, with shrimp and eggplant. There are also sweet omelettes with raisins or with apples and sour cream. But in this recipe we will talk about a simple recipe, which does not imply the use of many different products. Let's just cook classic omelette to make sure that this dish is perfect and tasty without the use of other tricks.

Classic Omelet Ingredients:

1. Vegetable oil 1/2 teaspoon
2. Milk 1/2 cup
3. Butter 1/2 teaspoon
4. Chicken eggs 2 pieces

Products not suitable? Choose a similar recipe from others!

Inventory:

Pancake pan, plastic or wooden spatula, whisk, small high-brimmed bowl, flat dish, disposable paper towels.

Preparing a classic omelet:

Step 1: Prepare the omelet mixture.

First you need to prepare the omelette mass, for this, carefully, avoiding the shell getting into the dish, break a couple of chicken eggs and pour their contents into a bowl. Be sure to wash your hands thoroughly with soap and water afterwards to prevent salmonella contamination. Add the milk to the eggs and beat the mixture with a whisk, but do not beat it until foamy.
If you want to add salt, pepper or other spices, such as herbs, to the omelet, then you need to do this at this stage.

Step 2: fry the omelet.

It is most convenient to fry an omelette in a small and flat pancake pan. First, melt the butter in it and mix it with vegetable oil, distributing the resulting mixture evenly over the entire bottom of the dish. Then, in a thin stream, pour the omelet into the middle of the pan. Fry the dish on low or medium heat. When you notice that the egg mass has begun to set on the edge, collect it towards the center with a spatula, allowing the still liquid part of the omelette to spread. Repeat the procedure several times until the mass completely seizes and ceases to be liquid. A real classic omelet does not need to be fried until golden brown. It should be pale yellow in color. The dish will be ready as soon as it is completely set. After that, the matter remained small, namely, the correct serving of the omelette to the table.

Step 3: Serve the omelet.

The omelette should be served warm. To do this, pour some hot water into a plate and let it warm up for 3-5 minutes. You can do this while you are frying the omelet. After this procedure, drain the water from a warm dish and wipe the dishes dry. Tilt the pan over the plate itself and just let the finished omelet slide off, helping a little with a spatula.

Ready omelette, it remains only to decorate. For example, fresh herbs and olives. You can add any other vegetables. It is also very tasty to eat such an omelet with soy sauce.
Bon appetit!

This is a classic omelette recipe, of course you can add different toppings and seasonings depending on what you prefer.

When adding ingredients to an omelette that require a longer frying time, cook them fully first, and then pour over the egg mass and follow the recipe.

If you want a lighter omelette, just replace some of the milk with water.

In summer, it is important to cook an omelette with the addition of fresh vegetables and herbs.

Cooking classic omelette. note that classic omelette you can, of course, at your request, diversify, that is, cook stuffed omelet. By adding tomatoes, sausage, onions, spinach, cheese or greens as a filling. The main thing is that all the ingredients for the filling must be added after the lower part of the omelet is fried, and its surface remains still watery.

Omelet recipe in a classic pan

5 of 1 reviews

Classic omelette

Type of dish: Snacks

Cuisine: Russian

Preparation time:

Cooking time: 5 Min

Total time: 5 min

Classic omelet can be prepared with a variety of ingredients, but the cooking method is about the same.

Ingredients

• Chicken egg - 3 pcs.,
• milk - 70 ml,
• butter - 10 g,
• salt,
• pepper.

Cooking

1. Whisk eggs with milk. Salt, pepper and beat a little more.
2. Melt the butter in a frying pan and pour in the egg and milk mixture.
3. Cook over medium heat until the omelette thickens.
4. Fold the finished omelette in half, and before that, if you wish, you can add any filling.

Notes

The egg mass does not need to be whipped into foam - just stir it thoroughly with a fork. It is best to cook an omelet in a thick-walled dish.

The best breakfast in the world is an omelette. Bon appetit!
Classic omelette

Cooking a classic omelet. Please note that a classic omelet can, of course, be varied according to your desire, that is, you can cook an omelet with a filling. By adding tomatoes, sausage, onions, spinach, cheese or greens as a filling. The main thing is that all the ingredients for the filling must be added after the lower part of the omelet is fried, and its surface remains still watery. Classic Omelet recipe in a frying pan 5 from 1 reviews Print Classic Omelette Author: Povarenok Dish Type: Starters Cuisine: Russian Preparation Time: Cooking Time: 5 Min Total Time: 5 Min Yield: 2 Classic Omelet can be prepared with a variety of ingredients, but cooking method is about the same. Ingredients Chicken egg - 3 pcs., milk -…

Omelet in French means an egg mass fried on both sides. Originating in France, this simple and tasty dish travels the world, acquiring new ingredients and changing beyond recognition. Let's reveal the classic omelette recipe. Parisian chefs believe that there should be no liquid in this dish. However, according to many gourmets, milk and meat broth harmonize wonderfully with vegetables and meat in the composition of the dish.

A classic omelette can be made with a variety of ingredients, but the cooking method is about the same. The original French dish looks a bit unusual for us - this is not a lush high mass, but a kind of egg pancake. It can be folded in half or a roll. Italian frittata is prepared in several stages: first, the mash is seized in a pan, after which it is sent to the oven until cooked.

The basic rules for making a classic omelette are as follows:

1. On average, one or two eggs are taken per person.
2. The egg mass does not need to be beaten into foam - just stir it well with a fork. However, if the recipe calls for separating the whites from the yolks, beat the whisks first into a strong foam.
3. The amount of milk should be equal to the volume of eggs. For greater accuracy, measure milk with shells from under broken eggs.
4. It is best to cook an omelette in a thick-walled dish.
5. Herbs are revealed in a tender dish very fully, especially the omelet "loves" parsley.

That's all, all the secrets are revealed, it's time to start bringing the masterpiece to life!

Omelet with flour classic

If you can't get a tall fluffy omelet, add the secret ingredient to the recipe - wheat flour. It will allow you to cook a dense high layer of scrambled eggs.

Ingredients:

• 4 eggs
• a glass of milk
• one tablespoon of vegetable oil or butter
• one large spoonful of wheat flour
• salt, white or black pepper (to your taste)

Cooking method:

In real traditional omelettes, egg whites and yolks are necessarily beaten separately, so prepare two bowls and separate the egg components one from the other. Be sure to wash the eggs before doing this. Beat the whites with a mixer or a whisk until a stable transparent foam appears. Whisk the yolks with a fork until white. Whisk the beaten egg whites and yolks together. Stir the mass with a whisk, whisking lightly. Add milk to the mass in a trickle at the rate of half the norm for one egg. This is the proven proportion of liquid for a classic flour omelet.

Instead of milk, cream or sour cream and even kefir can be added to the egg mixture. As well as meat or fish broth, depending on what will be the filling of the dish. To give a denser omelette consistency, sifted wheat flour or semolina can be added to the dough. Such a recipe dictates to us that the egg mass should be left for a quarter of an hour to swell. Salt, pepper to taste. Heat up the skillet properly. Melt the butter, let it spread, but do not boil. Pour in the egg mixture and cover.

When the surface of the omelet begins to set, gently pry it from the bottom with a wide spatula. Cooked omelet should be easy to separate from the pan. Place a spatula under the omelette. With the second spatula, press it on top and quickly turn it over. Cooking a fried, but tender dish will not take much time - in 3 minutes the omelet will be ready. Bon appetit!

Classic french omelet

Incredibly tender recipe for scrambled eggs! The taste is so luxurious that spices and herbs will only upset the perfect balance of eggs and butter. Prefer white pepper as a condiment.

Ingredients:

• chicken egg - 3 pieces
• butter - 40 grams
• spices (salt, ground white pepper) - optional

Cooking method:

Take a medium-sized frying pan and melt about 50 grams of butter in it over the lowest heat - it should melt, but not sizzle. In the meantime, break 3 eggs into a bowl and beat them lightly with a whisk or fork until smooth. In the egg mixture prepared in this way, add hot butter in a thin stream, stirring constantly so that the eggs do not curl ahead of time. Leave a little oil on the surface of the pan to cook an omelet on it. Salt and pepper (white pepper) to taste. Pour the prepared mixture into the pan and heat over low heat until the edges of the omelet begin to turn white.

Grab the edge with a spatula and very carefully, since the structure of the omelette is very delicate, start twisting it into a neat roll using the same kitchen appliance. No need to wait until the top of the omelette is ready, roll up exactly at the moment when the edges just turn white. While you roll it, it has time to cook inside and remains unfried outside. Lay the omelette over the edge of the pan on a plate, seam side down. Serve with tomato slices, cucumbers, sweet peppers and herbs. Bon appetit!

Classic french omelet with mushrooms

Mushrooms, leeks, bell peppers - a wonderful mixture of aromas and flavors perfectly complements this recipe for a tender milk omelette.

Ingredients:

• eggs - 2 pieces
• 20 milliliters pasteurized milk
• salt and pepper to your taste
• champignons - 3 pieces
• leek - 1 stalk
• 3-4 lettuce leaves
• 30 grams hard cheese
• ¼ sweet pepper

For roasting:

• large spoonful of butter

Cooking method:

Cut the white stem of the leek into rings, and the washed mushrooms into thin slices. Cheese take to your taste and grate on a coarse grater. In a frying pan, simmer the onion for a couple of minutes, and then add the mushrooms and fry everything for a few minutes. Cut the washed and dried lettuce into strips, and cut the pepper into thin strips. Lightly beat the eggs with a fork, add a portion of milk, salt and pepper a little, add chopped greens and mix.

In a frying pan about 18-20 centimeters in diameter, melt the butter until liquid. When it stops sizzling and foaming, slowly pour in the egg mixture and spread it evenly. When the surface of the omelet is still a little watery, put the filling on top and sprinkle with cheese. Fold the finished omelette in half, wrapping lettuce and peppers in it. Arrange the classic mushroom French omelet on a plate and top with fresh vegetables. Bon appetit!

Classic Italian Frittata Omelet with Zucchini

Each country has its own traditional omelette recipe. In Italy, it's frittata, a tender egg mixture with vegetables and cheese.

Ingredients:

• 6 chicken eggs
• 2 courgettes or zucchini
• 1 red onion
• 2 cloves of garlic
• 100 grams of grated Parmesan
• 2 table spoons of olive oil
• a pinch of herbes de Provence

Cooking method:

Peel young zucchini, onion and garlic. Cut the first two vegetables into thin circles, and chop the third very finely. Heat up a thick-walled frying pan with oil, sauté the onion in it for a couple of minutes, add the garlic and sprinkle with Provence herbs. Add zucchini and sauté for 2 minutes on each side.

Whisk the eggs with half of the grated Parmesan and add to the zucchini. Salt and pepper the vegetable mass, then reduce the heat and simmer for five minutes. Preheat the oven to 180-200°C. Sprinkle the omelette with the remaining parmesan and place in the hot oven for 1-2 minutes. Determine the readiness of the dish by the cheese crust: as soon as it becomes golden, you need to get the frittata, otherwise its amazing tender texture will disappear. Serve breakfast hot with white bread toast. Bon appetit!

Classic French omelet with cheese

Parmesan cheese is ideal for this dish, but if you do not have it, it does not matter - replace it with Radomer, Maazdam, or any other suitable for your taste in this recipe.

Ingredients:

• quail egg - 9 pieces
• milk - 9 teaspoons
• cheese - 50 grams
• butter - table spoon
• freshly ground black and white peppers - a pinch

Cooking method:

Crack the eggs one at a time into a bowl and mix them with a fork. Pour in the milk and whisk again. Heat a thick-walled frying pan and throw in a piece of butter, enough to fry the scrambled eggs. Once the butter stops foaming, pour in the egg and milk mixture and mix with a spatula 2 times at 5 second intervals. So the omelette will quickly grab from all sides.

A minute before full readiness, sprinkle the surface of the dish with grated cheese and cover with a lid for half a minute. Fold the cooked hot omelet in half with the cheese crust inside. Serve hot with fresh or canned vegetables. Bon appetit!

French omelet with mung bean

Delicious pea sprouts are incredibly tasty, delicate and original in taste. Without them, this French recipe will lose its zest.

Ingredients:

• 2 chicken eggs
• butter - 35 grams
• milk - 20 milliliters
• onion feather - a small bunch
• cherry tomatoes - 5 pieces
• Parmesan grated - 50 grams
• mung bean sprouts - 1/4 cup

Cooking method:

Break the eggs one by one into a bowl. Pour in the milk and lightly stir the mixture with a whisk. Add a pinch of salt, the same amount of ground white pepper and mix well again until a homogeneous mass is obtained. Melt a couple of tablespoons of butter in a frying pan (at the highest temperature), reduce the heat to medium and pour the egg mixture onto the dishes.

Meanwhile, cut the green onion into rings and cut the cherry tomatoes in half. After the bottom of the omelette is browned and the surface remains watery, place the cherry tomatoes, some green onions and mung bean sprouts on the surface. Sprinkle with grated Parmesan, fold the omelette in half and transfer to a serving plate. Garnish the top with mung bean leaves, the remaining green onions and serve. Bon appetit!

Baked traditional omelet

Do you remember what a tall and tasty omelet was served in a pioneer camp or school cafeteria? Lush, with a thick baked crust, uniform and tender. Let's learn how to cook this recipe together.

Ingredients:

• 10 eggs (large)
• half a liter of milk
• 40 grams of butter
• a teaspoon without a slide of salt

For baking:

• a large spoonful of butter for greasing the mold
• thick-walled rectangular baking dish

Cooking method:

Drive a dozen eggs into a deep container and pour in the milk. Stir with a whisk until smooth, but do not beat. Salt the egg mixture and grease the mold with butter. Preheat the oven to 200 degrees and put the mixture on the middle shelf, bake for exactly half an hour. For the first 20 minutes, do not open the oven door and try not to make noise once again - the omelet is very capricious. Cut the finished dish into pieces and place a piece of butter on top. Bon appetit!

It would seem that making an omelet is not difficult, but preparing a delicious dish is like creating a masterpiece. After all, it’s not enough just to mix all the ingredients in a bowl - you still need to invest your soul! Then the simplest recipe will help create a dish that will be worthy of the festive table. Cook with love and good luck in the culinary field!

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It should be noted that the omelette is considered a French dish because its name has purely French roots. But it looks like the omelet, like the Italian fricatta, the Spanish tortilla, the Japanese omu rice, the Russian drachena, and all the beaten-egg dishes in different cuisines of the world, were discovered almost simultaneously. Who is the first inventor of the classic omelette is tantamount to arguing which came first - the egg or the chicken.

There are many options for preparing an omelette, and each can be called a classic, given the national characteristics of a particular cuisine of the world. By the way, the French have also been preparing an omelette not only from eggs for a long time.

Classic omelet - basic technological principles

The French believe that a real chef should, first of all, learn how to cook an omelette. They're right, because the classic French omelette is all eggs and butter, not counting the spices. To cook from such a minimum set of products a real culinary masterpiece, loved on all continents, you need to be a professional.

Omelet is a delicious and complete breakfast that does not require a lot of time. It is served as an independent dish, as well as with a side dish - porridge, mashed potatoes, vegetables. There are options for omelets with filling. Eggs are a product that goes well with meat, cheese, and vegetables.

To prepare an omelet, it is important to observe the following rules:

Use only fresh eggs, they must be cooled in order to achieve maximum splendor when beating.

Many professionals believe that omelette eggs should only be beaten with a fork, not using a whisk or mixer. Of course, if the omelet is being prepared, say, as the basis for rolls, and it is necessary that it has a denser and more elastic consistency, then a fork can be used for whipping, because the whipping process does not require much effort. But given that eggs for making a classic omelet must be beaten until foam appears on the surface, then this can be achieved as quickly as possible with a whisk, mixer. The conclusion follows from this: use those tools and kitchen appliances that are available and as convenient as possible to use - the whisk and mixer were invented to facilitate work in the kitchen.

Omelet can be cooked in a pan, baked in the oven or slow cooker. Do I need to cover the pan with a lid during cooking? If cream or milk is not added to beaten eggs, then there is no need to use a lid. To obtain a more fluffy and moist consistency, milk is added to the eggs while beating and the omelet is prepared in the stewing mode in a pan, covering it with a lid. Often combined options are used when the dish is fried in a pan, and then brought to readiness in the oven.

It is important to pay attention to the temperature regime. Before pouring the beaten egg mass into the pan, the dishes need to be heated, but not heated to the maximum level. It is advisable to use a pan with a thick bottom and non-stick coating. The omelette should be fried slowly so that its surface has time to acquire a dense and elastic texture before the lower part begins to burn.

Depending on the requirements of the recipe, additional ingredients are added to the beaten egg mass or laid out in layers in the pan. The omelet is folded in half, in the form of a roll, a triangle or an envelope. The omelet is served hot.

Recipe 1. Classic omelet - French cuisine

Composition of products:

Eggs 3 pcs.

Butter 15 g

Salt, ground pepper (to taste)

Operating procedure:

Prepare a frying pan by greasing it with any vegetable oil and heating it on the stove. Whisk the eggs, adding salt and pepper. Pour immediately into skillet. When the bottom of the omelet is baked, pour the butter over the surface, melting it on a steam or in the microwave. Fold the sheet in half. Soak in the pan for another 3-5 minutes and transfer to a serving plate.

Recipe 2. Classic omelet with milk and chopped herbs

Ingredients (for 3 servings):

Fresh eggs 5 pcs.

Homemade milk, whole 150 ml

Salt, spices

Chopped onion, green 200 g

Melted butter 70-80 g

Cooking:

Prepare the dishes and all the ingredients for the omelette:

Finely chop the washed onion stalks. Melt the butter. Heat a greased frying pan and keep it warm.

Break the chilled eggs into a deep dry and, preferably, chilled metal bowl, salt and beat. When the mass has doubled, pour in the milk. At the end of whipping, you can add a pinch of baking soda. Immediately pour the whipped mass into the pan and cover with a lid. Lower the heat and leave the lid on until the omelet has risen to the top and thickened.

After that, remove the lid, pour over with oil and sprinkle with chopped herbs. Cut the hot omelette into portions and serve immediately.

Recipe 3. Classic omelet with ham

Products:

Ham, smoked and boiled 250 g

Eggs 6 pcs.

Cream, fatty 100 ml

Chopped herbs and spices (to taste)

Olive oil 50 ml

Cooking order:

Cut ham or any smoked-boiled sausage into cubes and fry in olive oil in a deep frying pan with the addition of onions, also diced. Season the sausage with pepper if desired.

Beat the eggs, adding a pinch of salt and cream, at least 20% fat. Pour the whipped mass into a frying pan with ham and place in the oven, heated to 140-160 ° C. Bake until a crust appears on the surface. Serve the omelet with boiled rice or mashed potatoes.

Recipe 4. Classic omelet with tomatoes and cheese

Products:

Hard cheese 250 g

Tomatoes 3 pcs.

Butter and olive oil - 50 g each

Onion, white 100 g

Pepper, ground and fine salt

Eggs 8 pcs.

Parsley, basil (for decoration)

Working process:

Preheat the pan, pour in the olive oil, and then add the butter to it, and sauté the diced onion until translucent. Wash the tomatoes, blanch and remove the skin. Cut the tomatoes into thin slices and place them carefully in the pan, in a single layer. Fry and turn over. Pour beaten eggs on top. Send the pan to the oven; bake until egg mixture thickens. Grate cheese or cut into very thin slices. Put it on top of the omelette and bake until golden brown.

Garnish with greenery when serving.

Recipe 5. Classic omelet with rice noodles and salmon

Products:

Eggs 4 pcs.

Butter 90 g

Salmon, smoked (fillet) 300 g

Lemon? PCS.

Noodles, rice 150 g

Lettuce, fresh cucumber, herbs (for serving)

Cooking method:

Boil water, add salt and cook rice noodles. Throw it out through a colander. Take four baking dishes, grease them with oil. Divide the boiled noodles into four parts and, rolling them into rings, place them in molds. In the center of each ring, place pieces of finely chopped salmon fillet. Sprinkle with lemon juice, season with spices. Whisk the eggs until stiff and pour into molds over the salmon noodles. Bake in the oven. Put lettuce leaves in portioned plates, place an omelette in the center, laying it out of the mold. Put cucumber slices, green leaves around.

Recipe 6. Classic omelette with loin and potatoes

Composition of products:

Potatoes 400 g (net)

Eggs 8 pcs.

Loin, pork 0.6 kg

Onion 200 g

Refined oil 100 ml

fresh greens

Ground pepper, black

Operating procedure:

Peeled and washed potatoes cut into thin bars. Chop the onion. Fry the potatoes in hot oil, after drying it. Transfer to paper towel to remove excess oil. Cut the loin in the same pieces and fry it until tender, seasoning with spices and adding onions. Put the fried potatoes back into the pan. Pour the prepared ingredients with beaten eggs. Turn the finished omelet onto a dish, cut into portions. Garnish with herbs and serve.

Recipe 7. Classic omelette in pita bread with sausage and vegetables

Products:

Armenian lavash 1 pack

Sausages, boiled 6 pcs.

Eggs 12 pcs.

Cream (15%) 250 ml

Korean-style carrots 150 g

Cabbage, white 200 g

Tomato sauce, spicy 50 g

Mayonnaise 100 g

Vegetable fat (for frying)

Cooking:

Lavash cut into 6 rectangles. Whip eggs with cream. Grease a baking sheet, preheat the oven. Pour the omelet mass onto the prepared sheet and bake in the oven. Divide the finished omelet into 6 rectangles. Chop cabbage, combine it with Korean carrots.

Lubricate pita bread with sauce by mixing tomato and mayonnaise. Line pita bread with cabbage and carrot salad in a thin layer. Place omelet rectangles on top of each serving, then boiled sausages. Roll up the rolls. The cooled dish can be reheated in the microwave. This is a great snack on a hike, in nature.

Omelet classic - useful tips and tricks

• Before pouring the beaten egg mass into the pan, grease it with oil, and before folding the layer, pour the omelette with oil. Let it sit for 5 minutes so that the oil has time to absorb, and serve. Butter will give an omelette or baked egg soufflé a delicate flavor. Lubricating a frying pan or omelette baking dish with vegetable oil will help prevent burning.
• If you are making an omelet with milk or cream, you can add a pinch of baking soda to make it fluffier. Dairy products contain acid, which, reacting with soda, causes the release of gas bubbles. But do not overdo it with the addition of soda, otherwise the omelet will turn gray and taste of soda is characteristic - then the omelet will have to be thrown away.
• When beating eggs for an omelette, pour in chilled milk in a thin stream. At this time, the pan in which the omelette will be fried should be oiled and heated. The whipped mixture is poured immediately so that air bubbles do not evaporate. When baking an omelet, you must follow the same rules as in the preparation of a biscuit.

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It seems that one of the easiest dishes that anyone can master is an omelet, the classic version is made from just two ingredients: milk and eggs. And yet, few can confidently call this dish among the "crown", apparently because, with the seeming simplicity of the recipe, it still requires some attention to subtleties and details.

Omelette regular - lush and dense

This is prepared quickly, you can wake up 10-15 minutes earlier and please your family with a delicious breakfast.

Ingredients:

• chicken eggs - 4 pcs.;
• milk - 10 tbsp. spoons;
• salt - a pinch;
• - 30 y.

Cooking

Break the eggs into a small enameled bowl. Salt them and leave for 2-3 minutes. In the meantime, turn on the oven at 200 degrees and gently grease the mold in which we will bake the omelette. Mix the eggs with salt, gradually pouring milk. Do not beat this mixture, especially with a mixer. Gently mix with a fork, it is not even necessary to achieve complete homogeneity of the mixture. Pour it into a mold and put it in the oven. We are waiting for about a quarter of an hour. Our omelet is ready.

Another option is to cook an omelette in a pan. In this case, you get a French-style breakfast. Let's tell you how to cook an ordinary omelet - so to speak, the basis to which you can then add a variety of fillings.

Classic omelette recipe in a pan

Ingredients:

• milk - about 50 ml;
• oil "Peasant" - 2 tbsp. spoons;
• chicken egg - 2-3 pcs.;
• salt - to taste.

Cooking

All products must be cold, so we take them out of the refrigerator at the last moment. In an enameled bowl or deep plate, break the eggs, salt. You can add a little freshly ground black pepper if you like. Stir, add milk. Carefully stirring, we achieve uniformity of the mass, while trying not to oversaturate it with air. Melt the butter in a frying pan, pour in the mixture of eggs and milk. We leave it on medium heat until the edges are fried, then fold the omelette in half and bring it to readiness for another 5 minutes. You can immediately cover the pan with a lid and simmer the omelette over low heat for about 10 minutes - you get a more healthy option.

How to cook an omelette with filling?

Ingredients:

Cooking

First, prepare the filling: chop the leek into thin rings, finely chop the mushrooms and simmer in half the oil until cooked - about 7-10 minutes. We break the eggs into a deep plate, salt, mix with milk. In another frying pan, dissolve the remaining oil, pour the mixture. When the edges of the omelette become dense, put the filling in the middle, fold the omelette in half and serve immediately.

Story

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

Technology and tradition

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

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

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

Eggs

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

Butter

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

Pan

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

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

Basic omelet recipe

Ingredients

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

How to cook

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

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

Omelet by Julia Child

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

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

Omelet "like in kindergarten"

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

Ingredients

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

Steam vegetable omelette

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

Ingredients

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

Omelet with mushrooms and tomatoes

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

Ingredients

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

Frittata with zucchini

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

Ingredients

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

Omelet with bacon

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

Ingredients

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

Bulgarian mish-mash

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

Ingredients

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

Rolls tamagoyaki

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

Ingredients

There is probably not a single housewife who has not tried to bake an omelette at least once. And not simple, but the kind that is served to children in kindergarten or students in the school cafeteria.

But does everyone get it? Sometimes the following happens: first, the omelette in the oven rises perfectly, delighting the hostess immensely, and then ... falls off, turning into a plump pancake.

Of course, the omelette is tasty, but why does it come out low?

cooking secrets

• The splendor of an omelet depends on the ratio of milk and eggs. For one egg you need to take 50 ml of milk. And the more eggs, the better.
• The right omelette baking dish is the key to success. It can be round, square, rectangular, but always of a small volume and with high sides. If the omelette mass is poured onto a regular baking sheet, then it will spread in a thin layer and a magnificent omelet will not work. In a small form with high edges, the omelette will actively rise during baking.
• Some housewives add flour to the omelette mass. Of course, the omelet will keep its shape, but it will lose its juiciness for sure. Therefore, it is better to leave the flour for other culinary creations, and cook an omelette, like in a kindergarten, exclusively with milk and eggs.
• The temperature at which the omelet is cooked should not be high. Some chefs recommend preheating the oven to 110°C and baking the omelet for about an hour. Although most often it is cooked at 180 ° for 30-40 minutes, depending on the number of eggs and the capabilities of the oven.
• Do not open the oven for the first 20 minutes during the preparation of the omelet, otherwise it will fall off.
• An omelette, like in kindergarten, can be cooked not only in the oven, but also in a pan or in a slow cooker. And in a slow cooker, it invariably turns out lush and juicy.
• Ready omelet always falls a little. This is due to the temperature contrast. Therefore, cooks recommend that you always lay out an omelette on a heated plate.

Omelet like in kindergarten in the oven

Ingredients:

• eggs - 10 pcs.;
• milk - 500 ml;
• salt - 1 tsp;
• butter - 60 g.

Cooking method

• Heat the oven to 170-180°.
• Wash the eggs in warm water, and then break them into a deep bowl.
• Pour milk, put salt.
• Stir everything with a whisk until smooth, but do not beat. This condition must be adhered to strictly.
• Grease a mold with high sides with butter. Carefully pour in the egg and milk mixture.
• Put the mold in the oven and bake for 40 minutes.
• Do not open the oven for the first 20 minutes so that the omelette mass does not fall off. Watching the baking of an omelette, you can notice the following: first, its edges begin to rise, but the middle remains liquid, then it is also baked. When the entire surface of the omelet is covered with a golden crust, and its middle becomes flush with the edges, the omelette can be taken out of the oven.
• Carefully separate the edges of the omelette from the sides of the mold, cut into portions and place on warmed plates.

Recipe for the occasion::

Omelet like in kindergarten in a slow cooker

Ingredients:

• eggs - 5 pcs.;
• milk - 250 ml;
• salt - to taste;
• butter - 30 g.

Cooking method

• Break the eggs into a deep bowl, stir lightly.
• Pour milk and add salt. Using a whisk, stir the egg-milk mixture until smooth. You do not need to beat the liquid, otherwise the finished omelette will quickly fall off.
• Lubricate the bowl of the multicooker with oil and pour the scrambled mass into it.
• Close the multicooker with a lid, set the "Baking" program and cook for 20 minutes.
• Let the omelet rest in the bowl for 5 minutes and serve. Such an omelette turns out to be very lush and tasty - like in kindergarten.

Omelet like in kindergarten in a frying pan

Ingredients:

• eggs - 6 pcs.;
• milk - 50 ml;
• water - 50 ml;
• butter - 30 g.

Cooking method

• Break the eggs into a large bowl.
• Add milk and water, salt.
• Lightly beat the mixture with a fork or whisk. You do not need to beat it until the volume increases. It is enough that the eggs are combined with milk.
• Heat up a frying pan, grease it with oil. Pour in the omelet mixture.
• Lightly mix the liquid from the edges to the middle and cover with a lid. Reduce the fire to a minimum.
• As soon as the whole omelet thickens, it is ready.
• Transfer it to a warmed plate and serve.

Omelet like in a kindergarten in a pan (second option)

Ingredients:

• eggs - 6 pcs.;
• milk - 300 ml;
• butter - 40 g;
• salt - to taste.

Cooking method

• Crack the eggs into a bowl and pour in the milk. Salt.
• Stir the mixture with a whisk.
• Heat a heavy bottomed pan and grease with oil.
• Pour the egg mixture into it, mix lightly and cover with a lid.
• Reduce the fire to a minimum. As soon as the whole omelet thickens, it can be removed from the stove.
• Wait a minute for the omelet to adjust to room temperature before removing the lid. Transfer it to a warmed plate and serve.

Lush omelette with sour cream in a pan

Ingredients:

• eggs - 6 pcs.;
• sour cream - 6 tsp;
• butter - 50 g;
• salt - to taste.

Cooking method

• Crack the eggs into a bowl and mix lightly.
• Add sour cream and salt.
• Using a whisk, combine the ingredients until small bubbles appear. Do not try to beat the mass to a lush state, as this will adversely affect the quality of the omelet.
• Heat up a frying pan, grease it with oil and pour in the mixture.
• Reduce the heat to low and cook the omelette until it thickens completely.
• Transfer carefully to a warmed plate.

Note to the owner

There is an opinion that an omelet must be high. But it's not. As mentioned above, its height depends on the amount of omelette mass. Therefore, if you want a fluffy, tall omelet, use a small, high-sided pan.

If, nevertheless, you decide to cook an omelet with flour, do not put too much of it. 1 teaspoon is enough for 1 egg.

Got a low omelette? Dont be upset! Put a delicious filling in its middle and fold the omelette in half. Sprinkle with chopped herbs and boldly serve to the table.

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