Classic omelette - French breakfast. How to cook a classic omelette: simple and delicious recipes

Hello hostesses!

An ordinary omelet can be prepared in a dozen different ways. And the taste will be different!

This article is your assistant for creating an original breakfast. We have collected wonderful recipes worth a try!

To quickly switch between recipes, use the links in the blue frame:

Classic fluffy omelette with milk and egg in a pan

We can not ignore the source of all the following amazing recipes. Of course it all started with him, classic omelette!

Only two main ingredients: eggs and milk, and what a taste and benefit!

Ingredients:

• Eggs - 4 pcs
• Milk - 120 ml
• Salt/pepper to taste

Cooking:

Break the eggs into a bowl, pour milk, salt, pepper to them and beat well together until a homogeneous consistency.

At this time, heat up a frying pan greased with oil. Pour the omelet into the pan and cover with a lid - this is a prerequisite for splendor.

Fry over medium heat for about 5-7 minutes, the bottom will be more ruddy, and the top will steam under the lid and be more tender.

Lush omelette in the oven like in kindergarten

tall and fluffy omelet ik from our childhood.

It is prepared in the oven, which is most useful not only for kids, but also for adults. And no one can forget its taste, it is especially tender, milky!

Ingredients:

• 6 eggs
• 300 ml milk
• 1/2 tsp salt
• 20 g butter (soft, room temperature)

Cooking:

Break the eggs into a bowl.

Stir them, but don't beat them.

Pour in the milk and stir again.

For baking, choose a form with high sides. Lubricate it with butter.

Pour the egg liquid into the mold.

Place in the oven for 35-40 minutes at 200 degrees. Do not open the oven during cooking.

5 minutes before the end of cooking, brush the surface with butter.

The oil will help it brown beautifully and give it a flavor familiar from childhood.

You can eat! It turns out a very tender oven omelette, lush, beautiful and very tasty!

Crispy omelet with cheese in a pan

Wonderful recipe with crispy cheese crust!

Quick and easy breakfast, and very, very tasty!

Ingredients:

• 2 eggs
• 100 g grated cheese
• 50 g milk
• salt/pepper/herbs to taste

Cooking:

Prepare all ingredients. Shake eggs with milk, add spices.

Put the cheese in the pan and fry until it melts.

Pour the egg mixture on top.

Cover and fry until nicely browned.

After that, fold the egg "pancake" in half in the pan.

Can be served on the table. Wonderful breakfast!

Delicious omelette with vegetables - French recipe

Very interesting and delicious healthy recipe for those who love vegetables.

See this video for cooking tips.

Treat your family to this wonderful vitamin breakfast.

Omelette roll with tomatoes, mushrooms and cheese

Such an elegant omelet roll can be prepared not only for breakfast, but also on the festive table, as a warm and even cold snack.

Ingredients:

• 6 eggs
• 50 g canned mushrooms
• 1 tomato
• 30 g cheese
• fresh herbs to taste

Cooking:

For a better understanding of the whole cooking technique, watch this video.

Omelet with bacon, cheese and potatoes

Hearty bachelor breakfast! He is not as fat and harmful as they say.

We will fry it without oil, on that small amount of pork fat that the bacon will release during frying.

Ingredients:

• Bacon (sausage) - 250 g
• Potatoes - 3 pcs
• Eggs - 3 pcs
• Cheese - 100 g
• Milk - 50 ml

Cooking:

Cut the bacon into strips and place in the pan.

Fry until golden brown. Drain the cooked bacon on paper towels to drain excess oil. Then it will be crispy.

Cut potatoes into small slices. Fry until done.

Grate cheese on fine grater and put in a frying pan on the prepared potatoes.

When the cheese is melted, spread the bacon over it.

Crack the eggs into a bowl, add milk, salt and shake well until the composition is homogeneous.

Pour the bacon and potatoes into the omelet, cover. Fry until the eggs are cooked, it should be fried on the bottom and hardened on top.

It turns out very tasty! Other vegetables can be added if desired: green beans, Tomatoes, Garlic Arrows, Bell Pepper.

Italian omelet frittata

Exquisite omelet with vegetables according to a real Italian recipe.

Ingredients:

• egg - 4 pcs
• hard cheese - 50 gr (parmesan)
• cherry tomatoes - 5 - 6 pcs
• bell pepper - 0.5 pcs
• leek - 1 pc.
• olive oil - 1 tbsp. spoon
• thyme - 2 - 3 sprigs
• salt, pepper - to taste

Cooking:

Break the eggs and shake in a bowl.

Parmesan (or other hard cheese to taste) grate on a medium grater.

Cut the tomatoes into slices and let dry for 15-20 minutes.

Cut the leek into thin half rings and fry in a pan with high sides and a thick bottom, in olive oil. Put it on a plate.

Pour the beaten eggs into the pan and begin to fry over low heat.

When the bottom layer of the omelette is fried, add some salt and begin to evenly spread the chopped vegetables on top. Roasted leeks, cherry tomatoes, thyme and bell pepper strips.

Fry until cooked under the lid. You can also place the omelet in the oven and bake until golden brown.

Delicious rich and flavorful omelet!

How to make a steam omelette

Steamed omelet is very useful. It is prepared without oil, is dietary, this recipe is recommended for baby food.

Ingredients:

• eggs - 2 pcs
• sour cream - 20 g
• milk - 30 g
• salt and pepper to taste

Cooking:

Shake eggs with milk. Add sour cream and shake everything together again. Salt, if desired, pepper.

Take a baking dish, grease it with butter.

Pour the egg into the mold, place it on the double boiler grate in the multicooker bowl.

Pour 200-300 ml of water into the bowl, it can be hot. Turn on the steamer mode for 20 minutes.

If there is no slow cooker, then you can put a grate with an omelette on a pot of water, which will need to be boiled until the omelet is ready.

The finished omelette will be soft, very tender and healthy. You can decorate with herbs and serve with vegetables.

How to cook an omelet in a bag

The omelet is cooked in a bag for safety and health reasons.

Cooked without oil, it turns out to be very low in calories.

At the same time, it does not contain carcinogens, which are formed during frying in oil. Suitable for baby food.

Ingredients:

• eggs - 3 pcs
• milk - 150 ml
• salt to taste

Cooking:

The whole point of this method is that an egg beaten with milk is placed in a bag.

Here, many make the mistake of using ordinary food bags for cooking.

When heated, polyethylene begins to release harmful compounds directly into the cooking dish.

Important: Use only heat-resistant baking bags for this recipe.

Otherwise, all the usefulness of the recipe will come to naught.

So, having packed our egg product in a baking bag, we tie it well and send it to a pot of boiling water.

The package will float there, gradually its contents will cook and we will get a very soft, dietary product.

The same method is used when preparing an omelette in a jar.

All ingredients are placed in jars. Pour not up to the end, i.e. the contents will rise as it cools.

Banky is sent to water bath. To prevent them from bursting, you can put a textile napkin on the bottom.

Glass is a completely safe material for cooking. And such an omelet will be very useful!

Delicate and airy French omelet

This recipe is simply amazing!

Crispy crust on top, soft inside air omelette, so porous that it wobbles as it moves.

Authentic French omelette from Provencal chefs.

Ingredients:

• 3 eggs
• 30 g butter

Cooking:

Crack the eggs and separate the whites from the yolks.

Add the egg whites and start beating separately.

You should get stable peaks.

Only then add the yolks and continue to beat.

Grease a frying pan with oil and pour the foamy mass onto it.

Cover with a lid and fry for 2-3 minutes. Do not open the lid.

After the mass has baked and become stable, open the lid. Lift the edge of the omelet and place pieces of butter on several sides under it.

We need this to get a golden crust.

When the bottom is browned and no liquid remains on the surface, fold the omelette in half. Hold a little to fix this position.

Garnish with herbs and serve. Delicate, airy, light - an amazing omelet!

Omelet with cottage cheese

Healthy protein omelette, suitable for a fitness breakfast.

The combined benefits of cottage cheese and eggs, and at the same time amazing yummy.

Ingredients:

• eggs - 3 pcs
• cottage cheese (can be fat-free) - 200 gr
• green onions - 30 gr
• salt/pepper to taste

Cooking:

Beat eggs, add cottage cheese to them.

Chop the green onion in there.

Pour the mass into the pan and fry under a lid over low heat until the egg hardens.

Delicate, cottage cheese omelette is ready!

This is one of those dishes that you can eat even in the evening, the figure will not hurt.

We hope you enjoy our selection. Be sure to save it on social networks.

Cook and eat with pleasure! See you in new articles!

The perfect day starts with a delicious and hearty breakfast, which can also be prepared on hastily. 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. 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 green onions.

Recipe for a simple omelet in a pan

Ingredients:

• eggs - 2 pcs.;
• sour cream - 1 tbsp. spoon;
• green onion (chopped) - 1 tbsp. 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 omelette 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. spoon;
• salt, pepper - a pinch;
• butter - 1 tbsp. spoon;
• grated hard cheese - 1/3 tbsp.;
• dried tomatoes - 2 pcs.;
• olives - 1 tbsp. 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. Whisk the eggs and cook them thin pancakes. 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, classic version It 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 omelet 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 an omelet 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 classic recipe cooking an omelette, of course you can add various toppings and seasonings depending on what you prefer.

When adding ingredients to an omelet 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 greenery.

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 pan and pour in the mixture chicken eggs with milk.
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 omelet. 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 in a Pan Recipe 5 from 1 reviews Print Classic Omelet 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 the 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. original french dish looks a little unusual for us - this is not a lush high mass, but a kind 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 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.
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 open up tender dish very full, 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 your 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. Also 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

Incredible gentle 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. 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

Champignons, leeks, Bell pepper- a wonderful mixture of aromas and flavors perfectly complements this recipe for a delicate 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. 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 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 white ground 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 omelet 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 how tall and delicious omelette served in a pioneer camp or a 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 omelette is not difficult, but cooking tasty dish- it's 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 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 pan weighing 6,466 kg!

Technology and tradition

The main thing to know about omelette 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 omelette. These are Italian frittata, and English omelet with unchanged 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.

Oil

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 (the 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 move (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 omelet. 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 omelet

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 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. 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

Tall omelet without flour is the dream of any housewife. Due to its airy texture and mild taste, it is always eaten with pleasure by both children and adults. We saw similar casseroles - tall and lush - in kindergarten and school canteens: they did not settle on the plate even when they were cold. To cook the same under the power of every housewife - just learn the secret of a magnificent omelette from experienced chefs.

Traditionally, a high omelet is baked in the oven - due to the uniform baking of the dish from all sides, its porosity and splendor are achieved. However, it is also easy to fry an airy omelet in a pan correctly, it cooks quickly: for this, the dish must be simmered under a lid over low heat, and to avoid cooling, take dishes with thick sides. In addition to the "school" casserole, you can cook an omelette soufflé - also a delicious dish, the height of which is achieved by thoroughly whipping the protein.

6 cooking secrets

How to cook a magnificent omelette with milk in a pan? Take advice from experienced chefs.

1. Do not add flour to the omelet: the consistency will become softer and lighter. classic dish does not contain flour - its splendor is achieved thanks to the correct recipe and cooking conditions, which are listed below.
2. Follow the 50/50 principle. To make the dish taller, make the amount of milk equal to the amount of egg mass. The ratio of ingredients should be the same. But don't overdo it: too much liquid in the casserole will backfire.
3. Use a heavy-bottomed pan, preferably cast iron. The more massive the dishes, the better the dish will be steamed. Give preference to dishes with high sides and fill it with an omelet mass by at least one third.
4. Always cook with the lid on and do not open it during cooking. This will avoid a temperature difference that is detrimental to the splendor of the dish. To be able to control the cooking process, use a lid made of transparent material.
5. Make a layer of omelet mass of at least 3 cm. This will allow the dish to rise to 4-4.5 cm. Why does the omelette fall off? To prevent the omelette from falling, hold it on the stove for a couple of minutes until the temperature of the dish approaches room temperature. But do not overcook, otherwise the cold omelet will settle.
6. To make the omelet airy and not fall off, do not include additives in its composition.(meat, cheese, vegetables) by more than 50%. An excess of ingredients will make the consistency of the dish heavier, denser and will resemble a delicious, but flat "pancake".

Classic fluffy omelet recipe

What is an omelet made of? A simple recipe for fluffy scrambled eggs with milk in a pan includes only eggs, salt and milk, excluding flour, starch, soda and yeast. To cook a high omelette, it is enough to observe the proportions of eggs and milk (1: 1) and simmer the dish under a closed lid. How to cook an omelette so that it does not settle? Culinary experts recommend holding it for 5 minutes in the oven or under the lid after cooking, transfer it to preheated plates before serving.

You will need:

• eggs - 2 pieces;
• salt - to taste;
• butter - 1 tbsp. l.;
• milk - 4 tbsp. l.

Cooking

1. Mix eggs with milk and a pinch of salt until smooth.
2. Send the omelet mixture to the pan with butter.
3. Simmer, covered, over medium heat until the omelet begins to thicken (about 3 minutes), then reduce the heat to low.
4. Cook for 3-5 more minutes. Completed in 5 minutes!

You can make an omelette fluffy in a pan if you bring the conditions closer to languishing in the oven: fry over low heat, without opening the lid, in a preheated dish. Many chefs advise using only one type of oil when cooking, but some admit that mixing vegetable oil with butter in a 1: 1 ratio will make the dish taste more original.

The invariable rule of a magnificent omelette is fresh, selected eggs. To choose a quality product, dip the eggs in water. Newly laid eggs always sink.

Soufflé omelets

With cheese

The easiest way to cook a fluffy omelette in a pan is to make an omelette soufflé, as in the photo. Its essence lies in the separate preparation of the yolk and protein, which, as a rule, is whipped into foam. The delicate texture of the dish comes from air-saturated protein, but you need to mix the ingredients of the omelette very carefully so as not to disturb it.

You will need:

• eggs - 6 pieces;
• lemon - half;
• butter - 3 tbsp. l.;
• grated cheese - 100 g;
• salt.

Cooking

1. Separate the whites and beat into a strong foam.
2. Separately add salt, lemon juice to the yolks, bring to uniformity. Next, pour the cheese into the mass and mix again.
3. Carefully mix the protein and yolk masses together and pour into the pan, preheating the butter in it.
4. Simmer over low heat with the lid closed for 10 minutes.

You can add any ingredients to your taste to the recipe for a lush omelette in a pan: meat products, vegetables, mushrooms, and even sweet ingredients. In any case, he will please with height, splendor and texture melting on the tongue. See the video below for how to make a fluffy omelet.

Cooks advise sending the omelette mixture to the pan immediately after mixing it - otherwise, the dish, no matter how hard you try, will turn out to be flat and heavy.

sweet omelette

Sweet omelette soufflé is a win-win option for a children's breakfast: it will certainly be eaten with pleasure. To feed the child not only tasty and fast, but also healthy, you can add a quarter of a glass of low-fat cottage cheese to the eggs at the mixing stage.

You will need:

• eggs - 3 pieces;
• sugar - 1 tbsp. l.;
• butter - 15 g;
• jam or jam - 2 tbsp. l.;
• powdered sugar - a pinch.

Cooking step by step

1. Separate the whites from the yolks and beat until stiff.
2. Mix yolks with sugar.
3. Carefully combine both masses with a spatula.
4. Pour the scrambled eggs into the skillet and cook with the butter, covered, for 3-5 minutes, until the bottom of the dish is browned.
5. Transfer the pan to a preheated 180° oven for 5 minutes.
6. When the time is up, put the jam on top of the dish and sprinkle with powdered sugar.

To make the consistency of the omelet denser, you can add 1 tablespoon of sour cream to the egg mass. It is not forbidden to add vanillin, dried fruits, honey, cumin, nuts, candied fruits, as well as a pinch of baking powder for airiness to the sweet omelet recipe. A classic soufflé omelet can be prepared the Kaiser style: a dish stewed on both sides (with raisins and cinnamon) is torn into pieces, and then fried until crispy.

How to make the most delicious and magnificent omelette so that it does not fall off? There is no single secret: in order for the dish to turn out high, you need to follow several rules for its preparation at once. Using the knowledge of experienced chefs, you can cook an egg casserole "like in childhood" - with a creamy egg taste and a delicate texture that will not fall off even after cooling.

Ready lush omelettes (photo)

Look what happened to those who cooked a magnificent omelette according to our recipe!

Step 1: Prepare the omelet mixture.

First you need to prepare an omelet 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 and let it warm up 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 omelet 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.