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How to make an omelet fluffy in a pan

An omelette is usually viewed as baby dish. But adults will not refuse it, and if cooked using skim milk, then it is suitable even for those who are on a diet.

When mastering any new recipe, it is best to start with its classic version, and this case is no exception. A few products, a little more patience and an interesting and simple dish will appear on your menu.

Such a treat turns out to be especially delicate in taste. Kids love it and it's perfect for a light breakfast.

egg - 4 pieces;
flour - 150 g;
butter - 50 g;
milk - 50 ml;
spices and salt - optional.

Cooking time: 10 minutes.

Calories: 190 kcal.

Crack the eggs into a medium-sized cup and beat them with a mixer;
If desired, add salt and spices;
Pour cold milk into a cup and pour in portions wheat flour;
Beat the resulting mass thoroughly (bubbles will definitely appear);
Heat up a frying pan, put butter in it and melt it;
Pour the milk-egg mix there;
Cover the pan with a lid and cook the omelette over low heat for about 5 minutes.

Diet protein omelet with milk

For those who want to try cooking masterpiece without weight gain, there is a recipe for a dietary (or protein) omelette. There are a huge number of variations of it, but the main idea is that only egg whites are used to create the dish, and high-calorie yolks are removed.

egg - 3 pieces;
milk (non-fat) - 0.2 l;
greens - 10 g;
refined oil - 15 ml;
salt and pepper - optional.

Calories: 115 kcal.

Drive three eggs into a clean bowl, carefully remove the yolks from the protein;
Add milk to the remaining protein, and then beat with a fork (whisk) until foam appears;
Salt, if there is a desire, then you can season with pepper and paprika, continue whisking for some more time;
Finely chop the greens and carefully mix with the main part;
Cover the inner surface of the pan with a layer of oil, heat the dishes over low heat;
Pour the omelet blank into the pan;
Leave on the stove for 10 minutes (without increasing the flame);
The omelet is ready and ready to be served.

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Pasta with cream and bacon - try to cook this dish according to our recipes.

french omelet recipe

Omelet is originally a French dish and is very popular in its homeland. However, there its obligatory components are not only eggs, but also cheese, and the form of serving treats on the table is of particular importance.

egg - 3 pieces;
cheese - 50 g;
butter - 30 g;
milk - 5 ml;
pepper and salt - to taste.

Cooking time: 15 min.

Calories: 195 kcal.

In a prepared deep container, shake the eggs with a fork and mix them with milk;
Put a piece of butter in a frying pan and put it on the fire to warm up;
When the foaminess of the oil has passed, you can pour the contents of the bowl into the pan (you should try so that it is evenly distributed over the entire bottom of the pan);
Fry the omelet on low heat for 5-6 minutes (be sure to cover with a lid);
When the omelette is almost ready, you need to sprinkle one half of it with grated cheese and continue to fry for a few more seconds;
Without removing from the pan, fold the omelet in half, covering the part sprinkled with cheese with the other half, put out the fire;
After half a minute, serve the dish to the table.

Milk omelette with ham and green onions

This dish is not much different from a regular omelet. However, thanks to the ham, it acquires greater satiety and aroma, and the greens give it freshness.

milk - 0.2 l;
egg - 5 pieces;
flour - 50 g;
cheese - 120 g;
ham - 150 g;
tomato - 2 pieces;
vegetable oil - 30 ml;
onion - 1 piece;
salt, pepper - to taste.

Cooking time: 15 minutes.

Calories: 174 kcal.

Chop the peeled onion into small pieces;
Turn on the gas under the pan to heat the vegetable oil;
Pour the onion into the pan and fry over low heat, waiting until it becomes softer;
Wash and cut tomatoes into cubes, mix with fried onions;
Fry the vegetables for another two minutes, without stopping stirring them;
In the form of small sticks, cut the ham and mix with vegetables, continue frying for another couple of minutes;
In a separate clean bowl, beat the eggs and beat it with a whisk;
Mix the eggs thoroughly with flour, then add a glass of milk, add salt and again beat all the ingredients properly;
For stir-fry with vegetables and ham, pour the contents of the bowl, covering the bottom of the pan with an even layer of the mixture;
During cooking, you do not need to stir the omelet and increase the heat, and the pan should be covered with a lid;
About five minutes later, remove the lid and sprinkle the omelette with a mixture of pre-grated cheese and pepper;
Wait a while until the cheese crumb melts, then turn off the fire;
Put the omelet on a fairly large flat dish (if desired, you can sprinkle with dried or fresh chopped herbs).

How to cook an omelette with sausage and tomatoes

The recipe below partly echoes the French omelette, but differs in its individual flavors and is served in a completely different way.

egg - 3 pieces;
milk - 50 ml;
sausage - 0.1 kg;
tomato - 1 piece;
vegetable oil - 10-15 ml;
butter - 10 g;
parsley - 20 g;
salt and pepper - to taste.

Cooking time: 10 min.

Calories: 169 kcal.

Mix eggs with milk, salt and pepper and beat with a fork;
Wash the tomato, divide it into 2 halves (across the fruit) and pull out all the seeds, then cut into cubes together with the sausage;
Put the pan on the fire so that it starts to warm up, pour vegetable oil into it and put a little butter to brighten up the taste;
A couple of minutes later, start frying the sausage and tomato crumbs;
After another 3 minutes, pour the meat and vegetable slices with the egg mix;
When the eggs are slightly “grabbed”, you need to start stirring the omelet with a wooden spatula;
The whole egg mass should turn white, then you can make the fire very small, cover the omelet with a lid and darken it for several minutes;
Ready meal garnish with finely chopped parsley and serve.

Everyone at least once in their life cooked an omelette with milk in a pan, but even this simple dish may not work if you ignore the following recommendations:

To avoid the possible ingestion of pathogenic bacteria and infections, you should wash the eggs before cooking, like all other products;
To make the structure of the omelet as airy as possible, you need to beat the egg white separately from the yolk using a mixer or blender;
If you often cook this dish for your family, then try to diversify it with various accompanying ingredients or decorations from greens and sauces;
It is imperative to take time for the dish to sweat, this is done to fix its shape, but cooking too long can cause it to be overdried, so be careful;
It is considered the best option if the omelet is salted not during cooking, but at the end of it, right before serving;
Do not forget that during cooking such dishes should not be mixed (unless there are separate instructions for this).

Omelette with milk recipe for a delicious omelet with milk

So famous and popular dish today, called " omelet with milk”, which is of French origin, does not actually contain milk in its composition. The classic recipe for this dish consists of lightly beaten eggs fried in a pan with a little oil.

Such additional ingredients as milk, flour or starch, as well as some others that are often used in our time and in our country, were not customary to use when creating an omelet. However, today much has changed and almost every cuisine in the world prefers to bring something of its own to various recipes cooking many famous dishes. What classic recipe making an omelet with milk? Read more: Omelet with cheese cooking recipes.

Omelette with milk

Necessary products for an omelette with milk:

milk - 1 glass,
duck eggs - 4 pcs. or chicken - 5-6 medium pieces,
a pinch of salt,
sugar - half a tablespoon,
piece of plum oils.

How to make an omelet with milk:

It will take you only 10 minutes and you will have a delicious and healthy breakfast which will give you strength for the whole day.
Mix the eggs with a whisk, with a pinch of salt and a little sugar. Sugar may or may not be added.
Now pour in the milk slowly. I have homemade milk, fat and I diluted it with water.
Put the pan on the fire and melt a piece of plums in it. oils. When the pan is well heated, it must be twisted in a circle so that the oil lubricates the entire surface and sides. Or, with the help of a culinary brush, you can do it.

Pour the egg mass into a hot frying pan, cover it with a lid and keep it on high heat for 3-5 minutes. Don't worry, your omelet won't burn. After that, we reduce the fire to a minimum, and fry the omelette in milk for exactly 5 minutes. But don't open the lid! As soon as you feel light fragrance fried, remove the lid. This beauty will come out - it will increase in volume by 2 times. The photo shows how air has accumulated near my omelet, but it's okay. From this taste of the omelet does not change at all.

Cover the pan with a plate and turn over. The omelet came upside down. Now carefully transfer it back to the pan for another 5 minutes, but without a lid.

We transfer the finished omelet with milk to a plate, carefully cut it and you can eat it. Omelette with milk came out porous, tender, fluffy and very tasty.

Lush omelette - a classic recipe in a pan with milk

It can be said that classic version An omelet is also an independent dish, but can also serve as the basis for preparing other options.

Ingredients:

eggs - 4 pieces
milk - 120 ml
pepper
butter

How to cook classic omelette with milk:

Wash the eggs, break into a bowl and beat with a whisk.
Pour milk, salt, add pepper - again work with a whisk to get a homogeneous mixture.
Put a piece of butter in the pan and put on the stove, the butter should melt and fry a little alone.
Pour the egg mixture into the pan and fry over low heat.

There are two cooking options:

as soon as the omelette grabs a little, cover it with a lid and bring it to readiness, but not for long, about 5 minutes, or maybe less;
in another option, during the cooking process, slightly raise the omelet and its liquid part will drain down, do this several times, at the end you can cover with a lid for literally a minute, but this may not be necessary.

A classic omelet, especially one that is cooked under the lid, turns out to be fluffy and airy, although it settles a little after you put it on a plate from the pan, but it does not become less tasty and tender.

They say that in order for the omelet to retain its shape and be taller, you can add a little flour, and in order for it to turn out like in my youthful memories, you need to do it in a high shape and in the oven. But I didn’t do it with flour or in the oven, so I can’t say if this is so. Maybe someday I will try and share with you if it works out.

And now we are preparing an omelette in a pan and, for a change, we will supplement the classic recipe with various ingredients.

Recipe for an omelet in a pan with lard and tomatoes

Ingredients:

How to make an omelette in lard with tomatoes:

We prepare the egg-milk mixture as in the classic recipe.
Cut the fat into thin slices, cut the tomatoes just as thinly into circles or halves of circles, it all depends on the size of the tomato.
Put the pan on the fire, as it warms up a little, put pieces of bacon, let it fry a little, turn it over to the other side and put the tomatoes.
Let the tomatoes fry on one side, turn them over, the fat can be turned over again and pour over the egg-milk mixture. You can cook under the lid, you can without it, I have already told in more detail above.

It turns out satisfying and delicious omelette. If you do not like lard, then cook only with tomatoes, frying them in oil.

Fluffy omelette with chicken and cheese in a pan

Another recipe can be attributed to the classic series, this is an omelette with sausages or sausage, it is very popular, especially among men - hearty and tasty. But I decided to suggest that you replace the sausage with chicken meat, it also turns out to be lush, tender, tasty and more healthy than with sausage.

Ingredients:

eggs - 4 pcs.
milk - 0.5 cups
boiled chicken meat - 150 gr.
onion - 1 pc.
cheese hard varieties- 25 gr.
pepper
greenery
oil for frying (vegetable or butter)

Cooking omelet with chicken and cheese:

Boil the chicken in advance, you can white chicken meat, you can meat from the thighs, only we will not need the skin. Cool and cut into pieces, it is not necessary to grind much.
Put the pan on the fire, pour a little oil, put finely chopped onions and fry until half cooked.
Put the chicken meat to the onion, pepper and fry together until the onion is cooked.
Prepare an omelet mixture from eggs, milk and salt, pour over the chicken, make a slow fire and fry, covered with a lid.
A couple of minutes before readiness, pour the omelette with finely chopped herbs and grated cheese, cover again, hold for a minute and turn off the heat. Let it stand under the lid for a minute.

I am sure you will like this omelette very much, you must try it.

Omelette recipe with minced meat, mushrooms and milk

I must admit right away that I did not make an omelette according to this recipe, but the intuition of an experienced hostess tells me that it should turn out delicious. I'll definitely make it just in case.

Ingredients:

eggs - 5 pcs.
milk - 100 gr.
minced meat - 100 gr.
champignons - 7 pcs. medium size
onion - 1 pc.
green onion
pepper
vegetable oil for frying

How to cook an omelette with minced meat and mushrooms in a pan:

Pour vegetable oil into a frying pan, put on fire, when the oil heats up, put finely chopped mushrooms and fry them for 3-4 minutes.
Finely chop the onion, add them to the mushrooms, fry a little together and add the minced meat, sprinkle with pepper, salt. Fry the minced meat, stirring constantly, until cooked and boiled away all the juice that it can give.
Beat eggs with milk and salt, pour over them minced meat with mushrooms, sprinkle with green onions. You can cook under the lid, or you can fry on both sides. To make it more convenient to turn over, when the omelette is fried on one side, cut into 4 parts directly in the pan and turn each part over, bring to readiness and put on plates.

Delicious milk omelet recipe

Ingredients:

Greenery
Eggs - 5-6 pcs.
Sugar, salt to taste
Milk - 25 grams
Sour cream - 20% - 25 grams
Nutmeg and paprika - a pinch each
Butter - 15-20 g.

Cooking:

Let's start cooking the omelet by preparing the greens. Greens must be thoroughly washed and dried. You can do this with paper towels, soaking up all the water very well. We take the greens that you like. We'll take parsley. You can take dill, cilantro and any other.
We cut leaves from hard stems. We only need leaves. Do not be lazy, if sticks come across in an omelette, imagine for yourself how “delicious” it will be. Cut the leaves very finely, as finely as you can. The smaller, the tastier it will be.
Take the eggs and separate the whites from the yolks. This is a classic recipe. Of course, every time we make an omelette, we don't. There is no time for this in the morning. But now let's make a classic.
Beat the yolks with a whisk until they brighten and become larger in volume. Pour a couple of tablespoons of sugar into the yolks. If you are making an omelet for children, you can add more sugar.
Mix the yolks with sugar a little, pour in the milk and spread the sour cream. Add quite a bit, at the tip of a knife or a teaspoon nutmeg and so much paprika. If you don't have them, don't add them. Or add one, if any. We mix everything.
Add the chopped herbs to the yolks. She should have been dry by now. Mix well for a couple more minutes to dissolve the sugar better.
Now we need to beat the protein. Salt the protein to taste, about 1/4 teaspoon. Beat the protein with a mixer until fluffy foam. You don't need to beat harder.
Add the yolks to the beaten egg white. Pour in little by little, stirring constantly. Now taste for salt and sugar. If something is not enough, add to your liking.
It is advisable to heat the pan by the time you have a mixture of yolks and proteins ready, pouring a little vegetable oil into it.
Do not add butter when you heat up the pan, even with vegetable oil. It will burn.
Pour the egg mixture into the heated skillet. Now, while the mixture is still liquid, add the butter. Cover with a lid and leave on fire, a little more than average.
The omelette takes about 15-20 minutes to cook. It should rise and brown on the bottom. Look at the omelet, not the time. Everyone has their own stove, their own frying pan, so it is difficult to say exactly the cooking time.
The omelet rose. Browned underneath. Remove from skillet to a plate. Sprinkle with herbs. On top of each portion of the omelette, you can add a small piece of butter, right before serving.

When you put the omelet from the pan on a plate, it will sort of sag a little. That's the way it should be.

Once again I want to remind you that as soon as the egg mixture is ready, it must immediately be poured into a hot pan. If you wait at least a minute, the protein will settle and the omelet will not be as fluffy.

And yet, I want to tell you, I often tried an omelette that I cooked without separating the yolks from the whites and the omelet that we were preparing now. The difference is small. This omelette is a little more tender. So when you have time, try this one. Omelet on the table. Sami to the table.

How to cook an omelet. A quick recipe for an omelette with cheese and milk

Ingredients:

Eggs - 2 pcs.
Milk - 2 tablespoons
Any hard cheese - 30-50 g.
A pinch of salt
Pepper, Provence herbs (any spices)

Cooking:

We break the eggs into a cup, add salt, pour milk, stir until smooth. No need to beat.
To taste, add a little ground black pepper and quite a bit of Provence herb powder. You can add whatever spices you like.
We rub the cheese on a medium grater, of course it’s good if there is parmesan. Send to grated cheese into a cold pan. We heat the cheese in a pan.
The cheese melted and began to boil. At this time, pour in the mixed eggs to it. Cover with a lid and cook until the top of the omelet is completely dry. This is 2.5-3 minutes.
Once the omelet is ready, fold it in half.

Look how handsome we got. Toasted cheese crust on top. Inside is soft and tender.

Recipe for an omelet in a pan with cheese, tomatoes and sweet peppers

Breakfast for two.

Ingredients:

Eggs - 5 pcs. eggs,
Grated cheese - 30-40 g.
Tomatoes - 1 - 2 pcs.
Onion - 1 small onion
Half sweet pepper
Milk - 25 - 30 ml.
Sunflower oil, salt and spices to taste.

Cooking:

Cut the onion into thin half rings so that it is well fried.
Tomatoes are also cut into thin half rings.
We cut the red sweet bell pepper with the same half rings.
We rub the cheese on a large grater.
Pour vegetable oil into a heated pan so that it covers the bottom of the pan. Put chopped vegetables on the pan.
Break eggs into a bowl, add spices. You can buy omelette spices in the store, if not, add the ones you like. Salt to taste and whisk vigorously.
Do not forget to stir the vegetables in the pan all the time.
Pour milk into the eggs. Milk should be at room temperature.
The vegetables were fried, the tomatoes gave juice and color. Add egg mixture to vegetables. When we pour the mixture, we move the vegetables a little, without stirring, so that they do not burn. Cover the omelet with a lid.
When the omelette is almost ready, the eggs will already set, sprinkle the omelette with cheese, distributing the cheese evenly over the entire surface. Close the lid again.

After 10 - 15 minutes, our omelette is ready. Lay out on plates. Add to omelet salted cucumbers or other vegetables. Read more: Sausage omelet recipes.

How to make an omelet in a bag. The original recipe for an omelette without butter

Ingredients:

Eggs - 3 pcs.
Milk - 2/3 cup
Salt pepper

Cooking:

We break the eggs into a bowl. Add salt to taste. Beat until foamy and increase in volume.
Pour milk into the eggs.
Adding black ground pepper. You don't have to add it, it's optional. And once again, beat everything well.
The mixture is ready. We take two ordinary plastic bags, put one into the other, straighten it well inside. So that the corners match and the packages are aligned, as if it were one package.
Pour our prepared egg mixture into the bag.
Let some air out of the bag and tie a knot at the top.
We pre-set the water to boil. We lower our bag with an omelet into boiling water, close the lid and cook for 15-20 minutes. Just occasionally looking at what's going on there, waiting for it to be ready.

As soon as the omelette is cooked, we take it out and untie the package. Be careful. The bag contains very hot air. The package itself is also hot. Don't get burned.

Here we have such an omelette, prepared in an original way. Very smooth texture, the omelette has a very low calorie content because there is no oil in it. Delicate and delicious. Cut and serve to the table.

Omelet classic recipe with milk in a pan

Omelet in a pan - a recipe that clearly demonstrates versatility a simple dish, with which for hundreds of years the inhabitants of the planet meet the morning. For all its unpretentiousness, the nutritious snack has rich history and deserves quality products, culinary fantasy and the "light" hand of the cook, able to create a lush foam from eggs and milk.

How to cook an omelette in a pan?

The correct omelette in a pan is akin to a mathematical formula in which everything is verified and absolute. Everything is important: kitchen utensils, temperature and quality of food, portioned cooking, serving and decoration. A dish that seems simple at first glance, is fraught with many tricks and secrets, learning which you can easily achieve perfection.

A simple omelette in a pan will become a culinary masterpiece if you clearly calculate the ingredients - three eggs are always beaten for one serving.
Prepare small omelettes according to the number of people. One large one - when frying, it may lose its delicate texture.
Use a heavy-bottomed pan so the omelette will steam better.
Use butter for frying.
For more splendor, slowly simmer the mass under the lid.
Beat the eggs until smooth, season with salt and pepper and put in a pan with a darkened from the heat butter.
Tilt the pan in different directions so that the eggs are evenly distributed. Wait for the eggs to set.
Shake the contents for a few seconds and turn the opposite side onto a plate.

Lush omelet in a pan with milk

Omelet with milk in a pan is a classic recipe, the main result of which is a porous, tender mass. Achieving the right texture is easy: you should bring the conditions of cooking in a pan closer to languishing in the oven by covering the omelette with a lid and frying it over low heat. The dish, to preserve splendor, is served on warm plates.

egg - 2 pcs.;
butter - 20 g;
milk - 60 ml;
salt - a pinch.

Whisk eggs with salt and milk until smooth.
Send the mixture to a pan with oil.
Cover and simmer 3 minutes.
Omelette in a pan - a recipe in which the mass will become lush, being under the lid for another 5 minutes.

Omelette with cheese in a pan - recipe

Omelet with cheese in a frying pan is perfect for connoisseurs of delicate and gourmet breakfasts. The time-tested combination of cheese and lush egg foam guarantees a unique taste, a viscous viscous filling and an attractive French-style envelope. A dish prepared in a quarter of an hour will cheer you up for the whole day.

egg - 4 pcs.;
cheese - 70 g;
milk - 50 ml;
butter - 40 g;
fresh dill - a handful.

Beat eggs with milk with a mixer.
Add greens to the mixture and pour into a greased pan.
Fry under the lid for 5 minutes, turn over and cook for the same amount.
Sprinkle with cheese, fold into an envelope and hold under the lid until the cheese softens.

Omelet with sausage in a pan - recipe

Omelette in a frying pan fast food where there is always room for culinary fantasies. Available products from the refrigerator shelf can acquire new versions and diversify not only breakfasts, but also quick snacks during lunch. A vivid example of this is sausage, thanks to which simple food refilled with new taste and nutritional value.

egg - 4 pcs.;
milk - 80 ml;
sausage - 100 g;
butter - 20 g;
vegetable oil - 20 ml.

Cut the sausage and fry separately in vegetable oil.
Beat eggs and milk and pour into a pan with butter.
Fry under the lid for a couple of minutes on each side.
Put the filling on one edge of the omelet, close the second.
Omelette in a pan - a recipe that requires immediate serving.

Omelet with sour cream in a pan

Cooking an omelette in a pan will become a pleasant and not troublesome task if you move away from the classic recipe and use sour cream. high calorie fermented milk product, which can replace milk, will add splendor, juiciness and ruddiness to the mass, and slow baking of the dish at the minimum temperature will consolidate the final result.

egg - 2 pcs.;
sour cream - 2 teaspoons;
salt - a pinch;
butter - 20 g.

Beat eggs with sour cream, salt.
Pour the mixture into the preheated pan, reduce the temperature to a minimum.
Sour cream omelette in a pan - a recipe that involves languishing for 7 minutes.

Omelet with vegetables in a pan - recipe

A delicious omelette in a frying pan involves not only classic products, but also a colorful vegetable variety, thanks to which the dish will take on a festive look, rich taste and be enriched with useful ingredients. Such food will become a nutritious help in the spring season, saturating the body with essential vitamins.

egg - 2 pcs.;
yogurt - 80 g;
Bell pepper- 1/2 piece;
green onion feathers - 3 pcs.;
peas - 50 g;
cherry tomatoes - 4 pcs.;
vegetable oil - 40 ml.

Fry chopped peppers and tomatoes, add peas.
Whisk eggs with yogurt and pour into vegetable mixture.
Vegetable omelette in a pan - a recipe that is cooked under the lid for no more than 8 minutes.

Omelet with mayonnaise in a pan - recipe

The recipe for a fluffy omelet in a pan requires a high-quality whipped mass, which can be easily created using mayonnaise. The component, saturated with fats, does not require oil and seasonings when frying, perfectly “raises” the egg mixture and gives the dish a special taste. The main thing is that it is always at hand, and if it is not available, it can be easily purchased.

egg - 4 pcs.;
mayonnaise - 50 g;
green dill - a handful.

Whisk eggs with mayonnaise.
Put in the pan, reduce the heat.
Cover and bake for 5 minutes.
Decorate the airy omelette in a pan with herbs.

Omelette with flour in a pan - recipe

The traditional version is eggs, milk and flour, which gives the dish a special tenderness and splendor. It is important not to overdo it with its quantity, otherwise the mass will remain flat pancake. Beaten eggs give a special texture, which, before making a fluffy omelet in a pan, are separated into whites and yolks and beaten separately.

egg - 5 pcs.;
milk - 125 ml;
flour - 20 g;
olive oil- 30 ml.

Beat whites and yolks separately. Connect to mass.
Add flour. Stir.
Pour the mixture into the pan and fry under a lid over low heat for 7 minutes.

Children's omelette in a pan - recipe

Omelet, as in kindergarten, in a frying pan, has a soft and delicate texture and does not accept the toasted crust that babies often leave on a plate. A dietary, slightly steamed product, traditionally prepared by heat treatment, can also be cooked in a pan, stirring continuously, to avoid ruddy.

egg - 3 pcs.;
milk - 150 ml;
butter - 20 g.

Whisk eggs with milk.
Pour the mass into the pan with oil and simmer, stirring constantly with a spatula.
Cook 5 minutes.
Leave "reach" under the lid.

Omelette with cottage cheese in a pan

Sweet omelette in a pan - continues the collection of recipes with which you can replenish your baby's diet with the right food. Everyone knows about the benefits of cottage cheese, rich in useful elements, and about children who are skeptical about this product. A great opportunity to quickly and usefully feed a child is to serve a sweet curd omelette.

egg - 2 pcs.;
cottage cheese - 4 tbsp. spoons;
sugar - 1 tbsp. a spoon;
vegetable oil - 30 ml.

Rub the cottage cheese through a sieve.
Combine with beaten eggs, sweeten.
Put in a heated pan and fry in vegetable oil until golden brown on both sides.

How to cook an omelette with milk in a pan

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

Omelette with milk in a pan - a classic recipe

by the most simple recipe cooking an omelette is a classic. It is from him that you can begin your acquaintance with this wonderful culinary masterpiece.

For cooking, you should stock up:

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

Eggs should be beaten into the container. It is more convenient to use a mixer, you can use a fork or a whisk, but the process will be longer. Add salt to the egg mass, pour in the milk and beat everything for a few more minutes.

The longer the whipping process takes, the more airy the dish will turn out.

In the meantime, the pan should be greased with butter or ghee and add a little sunflower oil so that there is no smoke when the container is heated. When the oil is hot, it is necessary to pour the beaten egg-milk mixture into the dishes and cook over low heat, covered with a lid. During the cooking process, the container with the mixture should be shaken periodically - the splendor of the dish will depend on this.

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

Diet protein meal

You can cook an omelet with milk for those who follow their figure and are afraid to gain extra pounds. Substitution will help make the dish dietary natural milk for less fat and complete exclusion of high-calorie yolks. Otherwise, the same products are used as for making an omelette according to the classic recipe.

Diet Omelet Ingredients:

proteins - 4 pieces;
skimmed milk - a glass;
vegetable oil;
spices.

First you need to carefully separate the egg into its main components, using a special device or on your own. Then add the dairy product to the proteins and beat everything thoroughly until fluffy. Add seasoning, continuing to beat for another 1-2 minutes. After that, finely chopped parsley with dill is added to the protein-milk mixture (you can use any greens according to your preferences) and everything is gently mixed.

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

Fluffy omelette in a frying pan

In order to cook the most magnificent omelet, you should follow certain rules.

Used components:

quail eggs - 8 pieces;
sifted flour - 2 tablespoons (when adding this component, it is important to remember that the dish will turn out to be a little more high-calorie);
a glass of milk;
sunflower oil should be taken so much that it covers the bottom of the container;
salt pepper.

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

It is necessary to introduce the whipped white part into the milk-yolk mixture, mix everything carefully and pour into a container with preheated vegetable oil. Can be replaced sunflower oil a product of animal origin, for example, ghee - so the taste of the finished dish will be more tender and rich.

The dish is cooked for 7-8 minutes over low heat. Then cover the container with a lid and hold for another 3-4 minutes. Turn off the fire and invite the household to the table, decorating with vegetables and herbs.

French cooking with cheese

Omelet is considered traditional dish French. At home, they learned to cook it in different variations, adding various products. Traditional French dish Cheese omelette is considered to be served often for breakfast at home and offered to try in famous restaurants.

The meal is prepared from:

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

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

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

Milk omelette with ham and onions in a frying pan

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

Purchase in advance:

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

In a heated bowl, fry chopped onion, add chopped tomatoes and ham into strips. Lightly brown everything, reduce the heat and leave to languish under a closed lid. In the meantime, in a bowl of a suitable volume, you need to beat the rest of the components in stages, starting with eggs, milk, etc. Spread the mixture into the pan and cook over low heat until half cooked. After adding the grated cheese, cover and cook the food until melted. dairy product a couple more minutes. It is recommended to cut the cooked dish into portions, decorate with vegetables, herbs or olives if desired.

Hearty breakfast with sausage and tomatoes

Prepare breakfast for hastily it is quite possible from eggs, sausages and tomatoes. The cooking time will be about 15 minutes.

From the products you should take:

duck eggs (can be replaced with chicken) - 3-5 pieces;
boiled sausage - 110 grams;
2 fresh tomatoes;
cheese - 60 grams;
milk - 80 ml;
season as desired.

Heat the oil in a frying pan and put the diced sausage into a mold. When it is a little browned, add the chopped tomatoes and the egg-milk mixture, previously beaten in a bowl, to the container. Simmer under the lid for 5-8 minutes, then fill the entire surface of the mixture with grated cheese and continue cooking until it melts. After 2-3 minutes, an omelet with tomatoes in a pan will be ready.

To make the product more satisfying and dense, chicken eggs it is better to replace duck. A pinch of soda or baking powder added to the eggs and milk when whipping will help keep the product in a lush state.

Omelet with milk, like in kindergarten

Lush, crispy, kindergarten-style omelet will appeal to even the pickiest little gourmets. The main secret of cooking is the proportions of products. In particular, in order for it to be lush, milk must be taken with the calculation of 100 ml per 3 eggs. During cooking, it is forbidden to open the oven so that the omelet does not fall off.

Required Ingredients:

eggs - 3-4 pieces;
dairy product (depending on the number of eggs);
butter;
salt.

Omelet in French means an egg mass fried on both sides. Born in France, it is simple and tasty dish travels the world, acquiring new components 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 wonderfully harmonize 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:

On average, one or two eggs are taken per person.
The egg mass does not need to be whipped 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.
The amount of milk should be equal to the volume of eggs. For greater accuracy, measure milk with shells from under broken eggs.
It is best to cook an omelette in a thick-walled dish.
Herbs are revealed in a tender dish very fully, especially scrambled eggs “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. Whip 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. Also meat or fish broth, depending on what will be the filling of the dish. To give a denser consistency to the omelette, you can add sifted wheat flour to the dough or semolina. 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 omelette

Incredible tender recipe 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. ready mix Pour into a frying 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 recipe omelet. 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, saute the onion on it for a couple of minutes, add the garlic and sprinkle provencal 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 toast. white bread. 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. Cooked hot omelette fold in half cheese crust inside. Serve hot, garnished 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 flair.

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.

In the meantime cut green onion 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 the remaining mung bean leaves green onion and serve to the table. Bon Appetit!

Baked traditional omelette

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. holiday table. Cook with love and good luck in the culinary field!

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Plain omelette classic

regular omelet, as we used to cook it, consists of eggs and milk, seasoned with pepper and salt. For frying, most often, they take sunflower oil, which is not entirely true. True gourmets will agree that the most fragrant and tender omelet is obtained with good quality butter.

Another important point is the choice of pan. You should not take a thin-walled frying pan for this, the food on it will not cook evenly, burning from below. Cookware with a thick bottom and walls, preferably made of cast iron - this is what should be in your kitchen.

For a classic omelet- two or three eggs and about 80 ml of milk will be enough.

You do not need to beat the eggs, as for baking dough products. Some even manage to make a classic omelet by separating the whites from the yolks and whipping them separately, which is completely unnecessary for this dish. Mix eggs and milk, lightly salt and pepper them.

Heat up a frying pan and melt a piece of butter on it.
Then pour the egg mass on it and immediately level it in the pan. We cover the dishes with a lid, make a small fire and cook for about 10 minutes. It should rise moderately and completely bake.
If desired, the omelette can be fried on the other side, turning it over with a wooden spatula. You can sprinkle dill with parsley or cheese on top.

Omelet in a multicooker

If you have got a slow cooker, you definitely need to cook in it. omelette. This healthy and satisfying breakfast that can saturate the body for for a long time, in a slow cooker it is much easier to cook. In addition, it turns out soft, fluffy, not fried, but baked. Therefore, this cooking method is suitable even for small children.

As in simple omelette , three eggs require about 80 ml of milk, salt and pepper to taste.

If this kind scrambled eggs you are fed up, you can diversify it with other products: ham, sausage, cheese, tomatoes, mushrooms, herbs, onions, mushrooms and spinach. Of course, you can choose the combination of these products yourself by combining them as you wish.

Omelet in a multicooker It is recommended to cook by stirring the eggs first. Whipping vigorously is not recommended, as this can destroy their structure. Then add milk, salt and pepper.
Put a piece of butter on the bottom of the bowl and turn on the slow cooker on the “baking” mode for half an hour.
With this oil, brush the bowl on all sides with a cooking brush and pour the prepared mixture into it.
After closing the lid, wait for the appointed time and remove the bowl with the scrambled eggs.

If you want to cook this dish with the addition of other ingredients, then they must be put in a bowl, greased with oil, and fry in the “baking” mode for about seven minutes. Then fill them with the egg mixture.

Omelet in the oven

You can also use the oven to prepare this dish. After all, in a pan it will not rise as much as in the oven. Observing correct proportions, this is not difficult to achieve.

They are the same as in regular omelette- 2-3 eggs require 60-80 ml of milk, salt and pepper. Everything is mixed without whipping. You need to prepare other ingredients in advance: cut one tomato into slices, ham or sausage into cubes, a couple of slices of white bread into small cubes that need to be dried in a pan without oil or in the oven.

Grease a baking sheet or pan with butter and put a layer of bacon on it, then a tomato and, finally, croutons.
Pour everything with the egg mixture and put in the oven, preheated to 200 degrees.
Without changing this temperature, bake the omelette for 20-25 minutes.

Main condition- in a fit of curiosity, do not open the oven, wait until the end of the set time.

Having taken out an omelette, you should immediately serve it on the table, sprinkled with fresh herbs.

A little about omelets

Cholesterol contained in eggs does not greatly affect its presence in human blood. With insufficient intake from food, the body itself produces cholesterol, which is deposited in plaques on our vessels. In addition, this substance is present only in the yolks, and it is balanced by lecithin, which has a beneficial effect on nerve cells.

It is known that this egg dish appeared more than a millennium ago, and in ancient Rome it was prepared as a festive dish. True, honey gave it an unusual taste. The omelet that we are used to cooking at the present time was invented by the French. In addition to eggs, it contains salt and black pepper, without the addition of milk.

The technology of its preparation depends on the skills of the cook, which consists in a special movement of the omelette along the bottom of the pan. Failure to comply with this technology, as well as the wrong choice of utensils and frying oil, can cause instead of lush and tender dish Something hard and burnt will come out.

Of course, at home there is neither time nor desire to learn the art of maneuvering a frying pan, therefore regular omelette easier to prepare. Learning this skill is not at all difficult, the main thing is to follow some simple principles.

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For cooking, you should stock up:

Diet protein meal

Diet Omelet Ingredients:

Fluffy omelette in a frying pan

Used components:

French cooking with cheese

The meal is prepared from:

Milk omelette with ham and onions in a frying pan

Purchase in advance:

Hearty breakfast with sausage and tomatoes

From the products you should take:

Omelet with milk, like in kindergarten

Required Ingredients:

Omelet with flour classic

Classic french omelette

Classic french omelet with mushrooms

Classic Italian Frittata Omelet with Zucchini

Classic French omelet with cheese

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