Hearty omelet recipe. Hearty omelet. Spanish potato tortilla with tomatoes

27.08.2021

Under the word omelet in the cuisines of the peoples of the world is called a dish made from eggs and milk, or only from eggs. It is the same in essence, but different, both in preparation and in the composition of the ingredients, and only eggs are present in all variants.

It is believed to be a French dish. There, this dish is prepared from mixed, but not beaten eggs. As a rule, it is fried in butter on one side until it thickens, then, rolled up in a tube or in half, and served. Before folding, you can season it with some kind of filling.

In our country, it is prepared from mixed eggs, often whipped with milk. It is baked both in the oven and in a pan with the lid closed, over very low heat to become more fluffy. Prepared in this way, it becomes more tender and juicy, and as already mentioned, more magnificent.

It is also prepared in other countries - these are Japan, China, Italy, and the Balkan countries. When you travel a lot, or visit different countries by occupation, scrambled eggs are served almost everywhere for breakfast. And in many hotels it can be fried to everyone to order, who wants what with what. It can be ordered with ham, sausage, herbs, tomatoes. And often you even have to stand in line, as there are plenty of fans to enjoy this delicious and delicate dish!

Today I want to offer various cooking options for this favorite dish of all, and in different versions. And since the omelet is loved in many countries, then let's cook them the way they are prepared in this or that country, and of course we also have them.

As a rule, the classic cooking option provides only two main ingredients - milk and eggs. Therefore, we will consider this the simplest and most popular cooking option.

eggs - 4 pcs
milk - 120 ml
salt, pepper - to taste
vegetable oil for frying - 1 - 2 tbsp. spoons

Preparation:

1. Break eggs into a bowl, add salt and pepper, beat with a whisk.

2. Add milk, continue whisking until a homogeneous mixture is obtained.

3. Heat oil in a frying pan, pour in the mixture. Fry over medium heat for 2-3 minutes, then cover, reduce heat to low and simmer until tender.

Recipe for a fluffy omelet with milk and eggs in a pan

We need:

eggs - 3 pcs.
milk - 300 gr
butter - 1 teaspoon
salt, spices - to taste

Preparation:

1. Break eggs into a bowl, add milk, salt to taste and spices as desired.

2. Grease a frying pan with high sides with butter.

3. Pour the mixture into it, put on medium heat. After it grabs, and a small egg crust forms near the sides of the pan, cover it with a lid and reduce the heat to a minimum. Simmer over low heat until tender.

For cooking lush omelet It is best to have a thick-walled skillet so that the heat is evenly distributed in it. In this case, it will bake well, rise and not burn at the bottom.

If you want to cook a more healthy version of the dish, then you can bake it in the oven. For this, the sequence of actions is exactly the same. The only thing is that you need to prepare the form in which you will bake the omelet in advance, and preheat the oven. Bake at 190 degrees for 12 - 15 minutes, so that it does not brown too much, you can cover it with foil.

Omelet, as in the kindergarten "Taste of Childhood"

An omelet can be cooked not only in a frying pan. It is also baked in the oven. It is believed to be healthier and less nutritious.

This is a dietary food, it can be used by children, adults with diseases of the gastrointestinal tract, people on a diet.

They cooked it even when we were very young and went to Kindergarten... Even from there, from childhood, many fell in love with him and love him to this day.

We need:

egg - 5 pieces
milk - 250 ml
butter - for lubrication
salt to taste

Preparation:

1. Break eggs into a bowl. Add milk and salt, beat with a fork (but not hard).

2. Grease a baking dish of the appropriate size with butter. Pour the egg mixture into it and cover with foil.

3. Preheat the oven to a temperature of 190 degrees. Place the dish in the oven and bake for 12 - 15 minutes.

4. Allow the finished omelet to cool slightly, then cut into portions and serve.

Video on how to cook an omelet with tomatoes and cheese in the oven

Based on the basic recipe, you can make an omelet with other ingredients. And it will be just as tasty. And here is one of the recipes that we specially wrote down for this article.

It not only tells and shows how to do everything, but also gives three main secrets to make it with a lot of holes inside. Thanks to this, the omelet rises well. And literally eaten in one sitting.

It is filling, nutritious and always uplifting at breakfast. It also gives you strength for the whole working day.

Try this recipe. Surely you will like it!

On milk and eggs with zucchini

We need:

eggs - 4 pcs
milk - 0.5 cups
zucchini - 1 pc (small)
salt, pepper - to taste
greens - for serving

Preparation:

1. Cut the zucchini into small cubes. If it is young, then the skin can be left. If the skin is rough, then it must first be peeled.

2. In a frying pan, heat the oil and lightly fry the chopped zucchini in it. Then close the lid and simmer until tender. The degree of readiness is determined by personal preference.

3. Meanwhile, beat the eggs with milk and salt using a fork or whisk. Add ground black pepper if desired.

4. Pour the prepared zucchini with the egg mixture and cook covered over low heat for 5 - 6 minutes.

5. Transfer the finished omelet to a dish, sprinkle with chopped herbs. Eat with pleasure!

The omelet turns out to be appetizing and tasty!

With bell pepper and tomatoes

We need (for 2 - 3 servings):

eggs - 5 pcs.
bulgarian pepper - 1 piece
tomato - 1 pc
butter - 30 gr
fresh parsley or dill - 4 - 5 sprigs
salt, pepper - to taste

Preparation:

1. Bell pepper wash and peel from the stalk and seeds, then cut into medium-sized strips.

2. Cut the tomatoes into small slices or cubes.

3. Fry peppers and tomatoes in butter until all the liquid has evaporated.

4. Finely chop the greens and add to the vegetables.

5. Break eggs into a bowl and mix with a fork, but do not beat. Add salt and pepper to taste.

6. Add eggs to vegetable mixture, stir and fry until tender.

7. Roll the finished omelette in half, place on a plate and serve, sprinkling with chopped fresh herbs.

It can also be cooked with just one of the vegetables.

Omelet with feta cheese

We need (for 2 servings):

eggs - 4 pcs
feta cheese - 80 gr
bell pepper - 0.5 pcs
butter - 40 gr

Preparation:

1. Shake eggs with a fork. Rub the cheese on a grater.

2. Mix eggs with feta cheese and pepper, cut into small cubes.

3. Heat a frying pan, put butter on it, put the mixture. Fry until tender.

4. Roll the finished omelette in half. Sprinkle with chopped herbs when serving.

With spinach and cheese in the oven

It may take a little more time to prepare this option than usual, but with this recipe you can add variety to your daily breakfast.

We need:

eggs - 4 - 5 pieces
milk - 2/3 cup
spinach - 50 gr
onion - 1 piece
hard cheese - 100 gr
vegetable oil - for frying
spices, salt, pepper - to taste
any nuts - for serving

Preparation:

1. Separate the yolks from the whites. Beat with a fork, then add the yolks, spices and milk. Mix well until smooth.

2. Peel the onion and cut into small cubes.

3. Heat oil in a frying pan and fry the onion over low heat until slightly golden brown.

4. Rinse the spinach thoroughly, drain off the water and pat dry with paper towels. Add to the onion and simmer over low heat for 3-4 minutes until it softens slightly.

5. Grate the cheese on a coarse grater. Leave two tablespoons to serve.

6. Place the onion and spinach in a dish of the appropriate size. Sprinkle with cheese. Pour everything over with the egg mixture.

7. Bake in an oven preheated to 180 degrees for 20 - 30 minutes, that is, until tender.

8. Cut the finished dish into portions

9. Serve sprinkled with the remaining grated cheese and chopped nuts.

A simple recipe with cottage cheese

We will need;

egg - 4 pieces
cottage cheese - 250 gr
butter - 50 gr
green onions
salt to taste

Preparation:

1. Rub the curd through a sieve and salt.

2. Break eggs into a bowl and shake with a fork.

3. Mix cottage cheese with eggs until smooth. Add chopped green onions.

4. Warm up the frying pan, put the butter and put the mixed mass into it in an even layer. Fry over low heat, covered, until tender.

Sweet with honey and nuts

Such a delicacy will appeal to everyone, without exception. It is eaten with pleasure by both adults and children.

We need:

eggs - 2 pcs.
milk - 1 tbsp. spoon
sour cream - 0 gr
biscuit - 20 gr
honey - 1 tbsp. spoon
nuts - 1 tbsp spoon
butter - 1 tbsp. spoon
salt - a pinch

Preparation:

1. Cut the biscuit into small cubes 6 - 8 mm in size. Add nuts and honey diluted with hot milk to it.

3. Break eggs into a bowl, shake with a fork. Add sour cream and salt. Mix.

4. Heat a frying pan, put butter on it, let it melt.

5. Then pour the egg mass, stir and fry over low heat until the mass thickens.

6. Put the biscuit - nut filling on top of the omelet and fry until tender, covering briefly with a lid.

7. Serve warm.

Now let's look at how an omelet is prepared in different countries of the world. And let's start with Russia.

In the old days in Russia, it was prepared from eggs mixed in milk with various cereals, with flour or grated potatoes. And he was called fought. Sometimes the fighter was prepared from a more liquid component and looked more like an omelet, and sometimes it was denser and more like a cake.

Let's take a look at some of them.

Curd

It is also a sweet version of the Russian omelet.

We need:

eggs - 4 pcs + 1 pc
cottage cheese - 500 gr
sugar 2/3 cup
flour - 2 tbsp. spoons
butter or ghee - st. spoons

Preparation:

1. Separate the whites from the yolks. Grind the yolks thoroughly with sugar. Leave a little sugar for sprinkling. Beat the whites into a thick, fluffy foam.

2. Rub the curd through a sieve. Add mashed yolks, melted butter and whipped whites

3. Grease a baking dish with oil and sprinkle with flour, put the mixture in it in an even layer.

4. Brush with an egg, sprinkle with a small amount of the remaining sugar and bake in an oven preheated to 180 degrees.

5. Bake for about 20 minutes, until the beaten is browned.

6. Serve with jam, butter or sour cream.

Pounded with cheese

We need:

eggs - 8 pcs.
hard cheese - 100 gr
milk - 1 glass
butter or ghee - 3 tbsp. spoons
small wheat bun
salt to taste
greens

Preparation:

1. Cut off the crusts from the bun and cut it into small cubes. Pour milk over it and wait until the bread is completely swollen.

2. Separate the whites from the yolks.

3. Add yolks, 80 grams of grated cheese and salt to the bread crumb, mix everything thoroughly.

4. Beat the whites into a fluffy thick foam using a mixer and add to the resulting mixture.

5. Grease a baking dish with oil and put the resulting mass into it in an even layer. Sprinkle with the remaining grated cheese on top, drizzle with melted butter.

6. Preheat the oven to 170 degrees and bake the puffer until golden brown.

7. Serve immediately hot, sprinkle with oil and sprinkle with chopped herbs. Drachena settles quickly, so eat it right away.

Fought with millet porridge

Such a Russian omelet can be prepared if you have some porridge left over from dinner.

We need:

egg - 4 pieces
milk - 1/3 cup
millet porridge (or rice) - 150 gr
butter - for frying
salt to taste

Preparation:

1. Break the egg into a bowl, season with salt to taste, add milk and shake thoroughly with a fork or whisk.

2. Add crumbly porridge and mix well until smooth.

3. Grease a baking dish of the required size with butter, spread the mixture in an even layer.

4. Bake in an oven preheated to 190 degrees until tender for 7 - 10 minutes.

5. Serve with butter.

French omelet

The preparation of this dish in France is very scrupulous. There is even an opinion that a real French chef should be able to cook a real omelet before all other dishes.

Probably only in France for its preparation there should be a special frying pan in which nothing else is cooked.

The peculiarity of the preparation is that there is no milk in the composition of the products. The French version should not be fluffy, so the eggs do not whisk and when cooking it is not covered with a lid. Fry it on one side only. And when it becomes almost ready, it is rolled up in a tube.

If it is prepared with filling, then it is added just before it is time to wrap the finished omelet with a tube. All pre-filling procedures such as roasting, braising, etc. are carried out separately.

We need:

eggs - 3 pcs.
butter - 40 gr
salt - 1/4 teaspoon
ground black pepper 1/4 tsp

Preparation:

1. Break the eggs into a bowl and beat lightly with a fork, making sure that no foam forms.

2. For cooking, it is best to have a pan with a thick bottom so that the heat is evenly distributed. Heat it over a fire and add butter. Wait for the butter to melt and immediately pour out the egg mixture.

3. After two minutes, sprinkle evenly with salt and pepper. Shake the pan slightly during frying to prevent the base from overcooking. Fry over medium heat until the edges turn golden brown. The middle will remain slightly viscous.

4. When ready, fold the two edges towards the center. Allow to stand for 15-20 seconds, then fold in half.

5. Transfer the omelet to a plate, serve with fresh vegetables and herbs.

As mentioned above, the French also prepare it with various fillings. Moreover, each of the provinces has its own branded filling. So in the Alps, they use their famous cheeses as a filling, in Normandy, apples, in Provence, chestnuts, in Poitou - of course, truffles. But in Savoy I add greaves, to my great surprise.

But when adding the filling, remember that the filling cannot be mixed with the eggs. It is added only at the very end, before it is time to roll the omelette into a tube. In this case, the filling impregnates it well with its aromas, and it turns out to be incredibly tasty.

French omelet with cheese and vegetables

This recipe is somewhat more complicated than the first one. But it is more difficult only in terms of the number of ingredients. Surprising all your family and making such a breakfast will not be difficult at all.

Is not it. beautiful, tasty, delicious and very simple !!!

Frittata - traditional Italian omelet

We need:

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

Preparation:

1. Break eggs into a bowl and shake with a fork.

2. Grate the cheese on a medium grater. Very tasty frittata is obtained using Parmesan cheese. Basically, this cheese is mainly used in the preparation of traditional frittata. But if there is no such cheese, then you can use hard cheese.

3. Cut the cherry tomatoes into halves or quarters, remove seeds and liquid. Let dry for 15-20 minutes. One of the peculiarities of making an Italian omelet is that all fillings that are added during the frying process should not contain liquid.

4. Cut the onion into thin half rings, you need a piece of 7 - 10 centimeters. Fry it in olive oil.

5. Grease a separate skillet with a thick bottom and pour out the beaten eggs, fry over low heat.

6. After two minutes, the bottom layer of frittata will start to bake, then you can add salt and pepper. Then place the fried onions - leeks, tomatoes and chopped peppers evenly.

7. Then close the pan with a lid and bring to readiness. To avoid burning, the pan can be shaken gently.

Often at this stage, the form with the omelet is transferred to the oven and baked there until cooked.

You can cook frittata with different fillings - these are various vegetables, meat products, and, of course, with pasta traditional for Italy.

Spanish potato tortilla with tomatoes

In Spain, they cook their own omelet, and as you already understood, they cook it using potatoes. If you have boiled potatoes left after dinner, then just make a Spanish tortilla for breakfast.

We need:

egg - 4 pieces
boiled potatoes - 1 pc (large)
tomato - 1 pc
olives - 4 - 5 pieces
provencal herbs - 1 tbsp. spoon
fresh dill - 1 tbsp. spoon
olive oil - for frying
salt, pepper - to taste

Preparation:

1. Cut boiled potatoes and tomatoes into cubes and fry in hot olive oil in a frying pan.

2. While the vegetables are fried, break the eggs into a bowl, season with salt and pepper to taste and whisk lightly, stirring until smooth.

3. Add Provencal herbs and mix again.

4. Pour the egg mixture over the vegetables. Cut the olives into halves, place on top and sprinkle with chopped dill.

5. Fry over medium heat for 2 - 3 minutes, then reduce heat to low and cover. Fry until tender.

6. Serve sprinkled with herbs.

Bulgarian recipe with pepper and feta cheese

The omelet can be cooked both in a skillet and in the oven.

We need (for 2 servings):

eggs - 4 pcs
butter - 40 gr
Bulgarian pepper - 1 piece
feta cheese - 50 gr
parsley - 3 - 4 sprigs
salt, pepper - to taste
vegetable oil - for lubrication

Preparation:

1. Cut the bell pepper into strips and lightly fry in butter.

2. Rub the cheese on a grater.

3. Break eggs into a bowl, stir with a fork, do not beat. Add grated feta cheese and fried pepper, mix.

4. Pour the mixture into a greased frying pan or onto a baking sheet if you bake the dish in the oven. Fry or bake until tender.

5. Roll the finished omelette in half, place on a plate and sprinkle with chopped parsley.

If it was baked in the oven on a baking sheet, then it should be cut into squares, after which each one should be folded in half with a triangle. Then serve on a plate, sprinkled with herbs.

German omelet with potatoes and cheese

We need:

eggs - 3 pcs.
potatoes - 1 pc
cheese - 60 -70 gr
parsley - 3 - 4 branches
salt to taste
vegetable oil - for frying

Preparation:

Such a dish can be prepared both with boiled potatoes and with fresh. We have already considered how to cook from boiled vegetables when we were preparing a Spanish tortilla. Therefore, we will cook in this recipe from fresh potatoes.

1. Cut the peeled potatoes into small cubes and fry until tender in a small amount vegetable oil... Salt to taste.

2. Shake eggs in a separate bowl with a fork. Add cheese, cut into small cubes. Season with a little salt and pour over the fried potatoes.

3. Bring to readiness. Serve sprinkled with chopped herbs. A thin omelet can be rolled up.

With carrots in Polish

We need:

eggs - 2 pcs.
milk - 20 ml
butter - 20 gr
carrots - 1 pc.
lettuce leaves
parsley - 2 - 3 sprigs
salt to taste

Preparation:

1. Cut carrots into strips.

2. Saute the carrots in part of the butter.

3. Shake eggs together with salt using a fork. Fry in a separate skillet in the remaining butter.

4. On the entire surface of the omelet, put lettuce leaves, carrots and roll it up.

5. Serve, drizzle with melted butter and sprinkle with chopped herbs.

In the same way, you can use tomatoes as a filling. They need to be fried in the same way, and then wrapped in a fried omelet.

Romanian corn omelet

We need:

eggs - 4 pcs
milk - 60 ml
butter - 20 gr
canned corn - 300 gr
cherry tomatoes - 5 pieces
fresh greens
salt to taste

Preparation:

1. Drain the liquid from the corn and fry in a little butter, salt to taste.

2. Mix eggs with milk and salt, shaking the mixture with a fork.

3. Combine the corn with the egg mixture, top with the cherry tomatoes and fry in the remaining oil in a skillet. Or you can bake it in the oven.

4. Put the finished dish on a plate and sprinkle with chopped herbs and corn.

Japanese tamago-yaki

egg - 3 pieces
soy sauce - 1 tbsp spoon
sugar - 1 tsp
salt to taste
vegetable oil - for lubrication

Preparation:

To prepare an omelet, the Japanese use a special rectangular frying pan. This is necessary in order to roll it up with a roll. It is in the form of a roll cut into circles that it is served to the table.

1. Beat eggs with a fork, add soy sauce, sugar and salt. Stir the mixture thoroughly.

2. Grease a frying pan with oil and pour the egg mixture in a thin even layer. Wait until it grabs, about 5 minutes, then roll into a roll, sliding it to one of the edges. You can help twist it with a silicone spatula, or bamboo sticks.

3. Grease the pan again and pour in a new layer, letting it flow under the roll. Let it brown and roll again.

4. Thus, pour out all the dough and roll everything into one roll.

5. Then carefully transfer the roll onto a bamboo mat for rolling the rolls and slightly compact, setting the desired shape.

6. Serve by cutting into 2 - 3 cm thick pieces.

This recipe involves adding to the egg mixture soy sauce, but a Japanese omelet can also be made from a mixture of eggs and salt. You can also add various fillings to it. To do this, they must be mixed with eggs and poured into the pan all together.

In Japan, they also prepare another omelet - omuraisu. It is prepared easily and simply. For its preparation, fried rice is poured with a beaten egg and fried until tender. Omuraisu is often prepared with the addition of chicken or meat. The peculiarity of serving is that it is eaten with ketchup.

Thai omelet

A feature of the preparation of this option is that it is prepared with the addition of fish sauce. Honestly, I have never tried this, but those who have been to Thailand say that the dish turns out to be very tasty.

We need:

eggs - 2 pcs.
fish sauce - 1 tsp
lime or lemon juice - 1 tsp
peanut butter - 1 tbsp spoons
ground white pepper - 0.5 tsp

Preparation:

1. Shake eggs with a fork or whisk, add fish sauce, lime or lemon juice and pepper. Mix everything until smooth.

2. Heat oil in a frying pan, pour the egg mixture in an even layer.

3. Wait until the omelet grasps, then fold it in half or roll and serve in portions.

When frying, try not to overcook it. Inside, it should be very tender and not dry. If desired, various fillings can be added to the omelet.

Features and secrets of making an omelet

Having considered today various recipes for making an omelet, let's take a closer look at the basic rules for making it.

Eggs for cooking must be of high quality and fresh. Since it bakes very quickly and the cooking time is very short, this is a basic rule.

If you shake an egg, the yolk will dangle in the stale egg. Also, if you put such an egg in water, it will float. It is better not to use such eggs for cooking.

Eggs should not be beaten with a mixer. From this they become too airy, and the omelet will turn out to be brittle and not so tasty.
Beat the eggs with a fork or a whisk, and no foam should form.
In some recipes, eggs are separated into whites and yolks, and everything is beaten separately. As a rule, the yolks are simply mixed, and the whites are whipped into a strong foam.
It is better to take the eggs out of the refrigerator in advance and shake them when they are at room temperature.
In Europe, as a rule, no milk is added at all.
We add milk. And when milk is present in the ingredients, they often use recipes where the ratio of milk and eggs is one to one. In order not to be mistaken, the milk is measured by the shells from the eggs.
A more delicious omelet will be obtained from milk with a large amount of fat, milk with 3.2% fat is considered ideal.
The milk that we add to the eggs should be either slightly warm or at room temperature.
Typically no flour is added. But sometimes there are exceptions, especially when they want to get a dish that is denser in consistency. In today's recipes, we have not added flour anywhere.
Neither soda nor baking powder is added either. Someone adds, believing that the omelet will rise better this way. It will rise anyway if you respect the proportions and cook according to a recipe where it should turn out to be lush.
In European countries, olive oil is most often used for cooking.
In our country, mainly butter or ghee is used to lubricate a frying pan or mold. It makes the dish tastier and more aromatic.
The frying pan for frying the omelet should be thick-walled, in such a frying it goes more evenly and it will not burn. As a last resort, you can fry it in a non-stick pan.
If you want it to be fluffy, then do not open the lid or door of the oven during the entire cooking process. Otherwise, it will collapse.
Sometimes the omelet will need to be turned over. How to do it? Prepare a glass lid about the size of a pan. When it's browned on one side, cover the skillet and turn it over. After that, put the pan on the fire again, grease the bottom with oil if necessary, and gently drag it.
There can be any filling in it. And on the example of today's recipes, this can be perfectly observed. The only thing that is not in today's recipes is meat products. Although they can also be actively used. So, for example, in the famous Bavarian omelet recipe, which is not in our article, there are Bavarian sausages.
Therefore, in almost all recipes, ham, bacon, sausage, sausages, sausages, chicken and meat can be added.
The dish can also be sweet. And today we looked at two such recipes.
In fact, there can be many more recipes. The most important thing is not to be afraid to turn on your imagination, and then you can come up with fillings yourself!
An omelet can be cooked in a skillet, oven, microwave, double boiler, and multicooker. There are also recipes where the egg mixture is placed in a baking bag and then boiled in a saucepan of hot water until tender. Boiled and baked options are considered healthier and more dietary.

Now that we have learned all the secrets of cooking together with you delicious dish, as well as we will be able to prepare any option, we have a lot of ideas for a delicious hearty breakfast. And I think that now the whole family will be happy to eat a new omelet every morning!

Bon Appetit!

Ingredients:

chicken eggs - 3 pcs;
butter - 40 grams;
salt - 1/4 teaspoon;
ground black pepper - 1/4 teaspoon.

Instruments:

whipping container - 1 piece;
whisk or fork - 1 pc;
a frying pan with a thick bottom with a diameter of 20 cm - 1 pc.

French omelette recipe for 1 portion (150 grams)

Gently beat the eggs with a fork until smooth without foaming. If you beat them too hard, the omelet will turn out to be lush, dense and not plastic.
Heat the skillet well over medium heat and spread the butter. As soon as the oil is completely liquid, pour the egg mass in an even layer. Fry over medium heat for 1-2 minutes.
When the base and edges are baked until golden brown, and the middle remains a little viscous, then the dish is ready. We remove the fire. Sprinkle with salt and pepper.
Bend the two edges to the center in the pan and let it stand for a while, but no more than 15 seconds. And fold it in half again so that it resembles a large waffle tube.
We put it on a plate, serve it with black bread and fresh herbs.

How to make an omelet with milk

Ingredients:

eggs - 4 pcs;
milk - 120 grams;
salt - 1/4 teaspoon;
butter - 40 grams.

Instruments:

container with high sides - 1 piece;
whisk or fork - 1 pc;

Recipe for omelet with milk for 2 servings (300 grams):

Take a bowl with high sides and carefully break all 4 eggs into it.
Add salt and begin to beat with a whisk or fork until smooth. Eggs, beaten until stiff foam, will add fluffiness to the dish.
Pour milk into the egg mass and mix.
Melt the butter in a hot skillet and pour out the resulting egg mass.
Fry over low heat for 5-7 minutes. The omelet tends to burn on thin-bottomed pans because the heat from the burner passes through the bottom too quickly and turns it into a burnt porridge.
After the mass has almost completely thickened at the edges, cover the pan with a lid and turn off the stove.
Let stand under the lid for another 15 minutes. During this time, it will completely thicken and finally get ready, while it will not burn from the bottom.
Put the dish on plates with a long plastic spatula and serve.

With milk

How to make an omelet with tomatoes

Ingredients:

eggs - 3 pcs;
milk - 100 grams;
tomato - 1 medium;
salt - 1/2 teaspoon;

Instruments:

a container for beating with high sides - 1 piece;
whisk or fork - 1 pc;
cutting board for vegetables - 1 piece;
a frying pan with a thick bottom with a diameter of 24 cm - 1 pc.

Recipe for omelet with tomatoes for 2 servings (350 grams):

In a tall bowl, beat the eggs lightly with a whisk or fork.
Add milk to the egg mass.
On the board, the mode is onion in thin half rings.
Pour oil into a frying pan preheated over high heat. Add chopped onion to the oil and fry it until tender yellow for no more than 1 minute. Add a small pinch of salt.
While the onions are fried, cut the tomato into medium-sized squares. When the onion is ready, put the tomatoes in a skillet and mix them with the onion.
Immediately add the eggs mixed with milk, and shake the pan a little so that the mass is evenly distributed over the bottom.
Add the remaining salt and pepper.
Reduce heat to medium and fry for 5-7 minutes until the edges and base set.
Remove the heat completely, cover with a lid and leave for another 10 minutes until completely baked.
We lay out the finished dish on plates.

How to make a sausage omelet

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
raw smoked sausage / salami - 100 grams;
salt - 1/2 teaspoon;
ground black pepper - 1/2 teaspoon;
olive / sunflower oil (deodorized, refined) - 1/2 tablespoon.

Instruments:

whisk or fork - 1 piece;
board for cutting vegetables and sausages - 1 piece;

Recipe for omelet with sausage for 2 servings (400 grams):

Beat the eggs with a fork in a high container. If you don't feel like messing around with whipping with a fork, take a clean, wide-necked milk bottle and gently pour the eggs into it. Close the lid tightly and start shaking. 10 seconds is enough and the eggs are perfectly beaten.
Add milk to the container and beat a little more.
Pour oil into a preheated skillet and add the onion.
While the onion is fried, cut the sausage into thin strips. For the preparation of an omelet, it is better to use aromatic sausages. Boiled or boiled-smoked sausages are not suitable, they will give the dish a not very pleasant aroma.
Add the sausage to the onion and fry a little, no more than 10 seconds.
Pour the egg mixture into the skillet and distribute it evenly.
Add salt and pepper. If the selected sausage is salty, then the amount of salt can be reduced or not used at all.
Fry over medium heat for about 10 minutes until a crispy, crisp crust forms.
We remove the heat and, without covering the lid, let the dish stand for a while and come to readiness.
We lay out the finished dish on plates and serve with fresh vegetables.

Recipes for omelet with tomatoes and sausage can perfectly complement each other, just mix sausage and tomatoes during frying.

How to make a spinach omelet

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
frozen / fresh spinach - 50 grams;
salt - 1/2 teaspoon;
black pepper, ground - 1/2 teaspoon;
butter - 40 grams.

Instruments:

a container for beating with high sides - 1 piece;
medium-sized saucepan - 1 piece;
whisk or fork - 1 piece;
a frying pan with a thick bottom with a diameter of 24 cm - 1 piece.

Recipe for omelet with spinach for 2 servings (320 grams):

If we use fresh spinach, then you need to start cooking with it. We wash the spinach well in running water, since harmful substances and bacteria can get on the spinach during cultivation and storage.
Put spinach in a saucepan and pour boiling water over for 1 minute. We carefully drain the water and repeat the procedure. After removing excess moisture, place the spinach leaves on kitchen towel and allow to dry slightly.
Beat the eggs with a fork in a high container until smooth.
Add milk to the container to the eggs and beat a little more.
Cut the onion into thin half rings.
Put the oil in a preheated skillet and add the onion.
Fry the onions over high heat until tender golden brown, about half a minute and salt a little.
While the onion is fried, chop the spinach and add to the onion in a skillet. Fry the spinach and onions for another 1 minute.
Pour the egg mixture into the skillet and distribute it evenly, stirring gently with the onion and spinach.
Add salt and pepper.
Fry over medium heat for about 5 minutes until the edges set.
We remove the heat, cover the omelet with a lid and let it stand for a while and come to readiness.
Fold the finished dish in half and put it on plates.

The spinach omelet is delicious and healthy. Spinach is high in antioxidants and folate. According to some publications, spinach is contraindicated for people suffering from urolithiasis because of the high content of oxalates in spinach.

Recipes for hastily- a magic wand for every hostess. One of these dishes is omelettes, they are not only nutritious, but also very tasty. The homeland of the omelet is France. Truth in original recipe no milk, water or flour is added, the consistency of a real omelet should not be fluffy. Today, there are many options for making omelets, the main ingredient of which is always chicken eggs... We offer one of the most practical and economical options. It can be prepared for breakfast or dinner.

Ingredients for making a hearty omelet: