Delicious omelette. Omelet in the microwave

Omelette in a frying pan the perfect dish with which many start a new day. To make breakfast delicious, fragrant and lush, it is not enough to use only fresh eggs - you need to know some of the secrets of this dish. First, the eggs are broken into a separate bowl, mixed well with the addition of salt and milk. To do this, use a whisk or a regular fork. It is undesirable to use a mixer or blender: the eggs should not turn into foam. Then the pan is well heated, a piece of butter is melted and the egg mixture is poured. Fry the omelet with the lid closed for about 5 minutes. During this time, he should rise well. The finished omelette is served sprinkled with fresh herbs. It's good to offer him vegetable salad or sliced vegetables. This is the easiest recipe. But an omelette is a dish in which any experiments are possible. Knowing basic recipe, it's easy to come up with your own delicious option. Eggs go great with completely different ingredients. Of the usual products, cheese, sausage, ham, onions, and tomatoes are used. There are options for dishes with seafood, mushrooms, eggplant, green beans, sweet peppers. Children will appreciate sweet omelettes with raisins, berries, apples and sour cream. Usually additives are pre-fried in a pan, where the egg mixture is then poured, but sometimes they are added directly to the eggs.

AT different countries omelette is prepared various recipes. For example, in France, which, by the way, is considered the birthplace of the omelet, milk and flour are never added to the dish. French omelet is a thin rather pancake, not a "fluffy hat". It is based on a large number of eggs without dairy products. Omelet is complemented with various ingredients. Side products often include cheese, ham, green pea, fruit. In Spain, an omelette is called "tortilla" and is cooked exclusively on olive oil adding potatoes, artichokes, ham, garlic. But do not confuse this dish with Mexican tortilla, which is a simple unleavened bread from the test. In Italy, an omelet is called a frittata. it hearty meal prepared with a wide variety of products. But the main condition is that the omelette is first fried in a pan, and then brought to readiness in the oven. Japan also has its own version of an omelet - fried rice, filled with eggs.

The secrets to cooking the perfect omelet in a pan

An egg omelette is a wonderful and not at all troublesome breakfast. Even a child can cope with the preparation of this dish. It is enough to master the basic recipe, when only eggs and milk are used, in order to create your own various culinary masterpieces on its basis. Feel free to experiment with an omelette using various options and creating your own unique version. After all, it is with this dish that breakfast will turn out to be hearty, tasty and energizing for the whole day. About, how to cook delicious omelet in a pan, experienced cooks will tell:

Secret number 1. If you are preparing an omelet with vegetables, then they should first be fried, and not added immediately to the omelette mixture. Otherwise, the vegetables will turn out raw, which will spoil the taste of the dish.

Secret number 2. Omelette mixture should be poured only into a well-heated pan.

Secret number 3. The most delicious is an omelet cooked in butter. If you are on a diet, you can use any vegetable oil, such as olive oil.

Secret number 4. You can cook an omelette with almost any ingredient: cheeses, tomatoes, vegetables, fruits, berries, mushrooms, ham, bacon, chicken, green onions- lots of options.

Secret number 5. If you are planning to get diet omelette then use only whites. When you need a denser version of the dish, take only the yolks.

Secret number 6. Mix eggs thoroughly with milk. It is better to do this with a fork or whisk, rather than using a mixer.

Secret number 7. The filling is added to the egg mass only after it has been thoroughly beaten.

Secret number 8. If you want to get an omelette soufflé, beat the whites and yolks separately, and then add the milk and other ingredients.

Secret number 9. Too much milk will spoil the omelet. Ideal proportions are considered - 1 egg to half the shell of milk. When there is more liquid, the already prepared omelette will quickly fall off and lose its attractive appearance.

Secret number 10. The omelet should be cooked under the lid. The dish will turn out more magnificent and tastier if you grease the inside of the lid butter.

Secret number 11. The pan in which the omelet is cooked must have a thick bottom. This will ensure that the food cooks evenly. Perfect option- cast iron cookware

Such an omelet will become wonderful dish for breakfast or afternoon snack: hearty and healthy. The recipe will help out the housewives in those cases when there is absolutely no time left for cooking porridge, because this dish can be made in a matter of minutes. An omelet is easy to modify if included in a dish. additional ingredients: chopped greens, tomatoes, onions, ham, mushrooms.

Ingredients:

egg - 3 pcs.;
butter - 1 tbsp. l.;
milk - 50 ml;
cheese - 50 g;
salt pepper.

Cooking method:

Whisk the eggs in a separate bowl with salt and pepper.
We rub the cheese on a grater.
Pour milk into beaten eggs, spread grated cheese. Mix all ingredients well.
Melt the butter in a frying pan and pour in the cooked egg mixture.
Reduce the heat to low, cover the pan with a lid. Bake the omelette for 5 minutes.
We serve the finished dish for breakfast.

Interesting from the network

First, prepare an omelette in a pan, and when it grabs, bake the dish in the oven. In addition to eggs, we use vegetables, cheese and Provencal herbs. Fans of experiments can safely add other ingredients, such as sliced ham or sausage, boiled chicken or minced meat.

Ingredients:

eggs - 6 pcs.;
red onion - 1 pc.;
young zucchini - 1 pc.;
basil - 2 tbsp. l.;
garlic - 2 cloves;
cheese - 100 g;
salt pepper;
olive oil - 2 tbsp. l.;
provencal herbs - a pinch.

Cooking method:

We rub the cheese on a grater.
Peel the zucchini, garlic and onion.
Cut the onion and zucchini into thin rings, chop the garlic.
Pour oil into the pan, heat up. We spread the onion, fry for 2 minutes, add garlic and Provence herbs.
Add the zucchini to the skillet and cook for about 2 minutes on each side.
Beat the eggs with the addition of half the cheese and chopped basil, then spread to the vegetables. Salt, pepper, reduce heat, cook for 5 minutes.
We heat the oven to 200 ° C. Sprinkle the omelet with the remaining cheese and bake in the oven for 5 minutes. We check the readiness of the dish by the cheese: when the ingredient melts and becomes golden, the dish can be taken out.
The finished omelette is served hot, sprinkled with grated parmesan if desired.

This is a good breakfast dish for kids. If you have time, then bake an omelette in the oven, in which case it will turn out especially magnificent. If desired, add a little cheese, chopped ham, mushrooms, chopped greens. If you want to receive fluffy omelet then put some flour into the egg mixture. Ideal proportions: for 5 eggs - 2 tsp. flour. Do not overdo it with flour, otherwise the omelet will turn into a flat cake.

Ingredients:

eggs - 5 pcs.;
milk - 250 ml;
butter - 40 g (10 g for frying);
salt.

Cooking method:

We drive all the eggs into a separate container. Mix well, but do not beat.
Add milk, salt, mix again.
Melt butter in a frying pan. Pour in the egg-milk mixture. Close the pan with a lid. Cook on low heat for 10 minutes.
Ready omelet cut into portioned pieces, putting a little butter on top of each.

Now you know how to cook an omelette in a pan according to the recipe with a photo. Enjoy your meal!

This simple dish is familiar to everyone since childhood. After all, it is in kindergarten children are often served a lush juicy omelette.

But as soon as the hostess begins to cook an omelette at home, failure awaits her. The omelette, which a few minutes ago was so high in the pan, hit the plate, suddenly fell off, turning into a thick pancake.

Homeland omelet - France. It is there that no breakfast is complete without this dish. But the classic omelet is prepared without milk - on eggs alone. True, with all sorts of additives: cheese, tomatoes, ham.

Adding milk or other dairy products - sour cream, kefir, cream - this is already the freedom of the housewives. And milk is good for scrambled eggs. It turns out fluffy and porous.

Subtleties of cooking

Only fresh eggs are used for omelets. Before use, they must be washed in warm water to prevent the ingestion of such a dangerous infection as salmonellosis.
Eggs are mixed with milk and lightly beaten with a whisk or fork. Do not use a mixer for this purpose. Excessive foam adversely affects the quality of the omelette.
To make the omelette more fluffy, the yolks are separated from the proteins, mixed with milk and lightly beaten. Then the whites whipped into a stable foam are mixed in.
The quality of the omelet depends on the amount of milk. Those housewives who pour milk by eye are mistaken. The fact is that excess milk raises the omelet well in the pan, but immediately after turning off the stove, it falls off a lot. Therefore, milk is poured strictly according to the norm: 15 ml of milk is taken per egg.
The choice of pan also affects the quality of the omelet. In a thin-bottomed pan, the omelette burns quickly, while remaining raw inside. Perfect for making omelets cast iron pans or modern - with a non-stick coating. In any case, the bottom should be thick.
An omelette is fried in butter, ghee, vegetable oil, lard or lard. It is better not to use margarine and spread, as they can give the dish an unpleasant aftertaste.
Omelet is prepared not only from eggs and milk, but also with the addition of other ingredients. Sausages, tomatoes, zucchini, onion and other vegetables that need heat treatment, first fried in a pan, and then poured with an egg-milk mixture. If they are mixed immediately with the omelet mass, then this will significantly worsen the quality of the omelet. Greens are immediately mixed with eggs or sprinkled with a ready-made dish.
The egg mixture is poured into a well-heated frying pan, greased with oil. Then the fire is reduced to a minimum, the dishes are covered with a transparent lid.
When the edges of the omelette mass just grab and turn white, with a fork or spatula they are gently moved to the middle. Punctures are also made in the omelette so that the liquid flows down.
Then the pan is closed again with a lid and the process is no longer interfered with. As soon as the whole omelette rises and thickens, it is ready.
Flour is sometimes added to the egg-milk mixture. The omelet becomes denser and holds its shape better. In this case, the amount of milk is increased.
Very often, the finished omelette falls off due to the temperature difference between the pan and the plate. Therefore, the omelette plate is preheated.
For a tall omelet, take a narrow frying pan.
A stuffed omelette is cooked in a wide frying pan without a lid, as a thick omelette is difficult to bend in half. In this case, each portion is fried separately.

Natural milk omelet

Ingredients:

eggs - 3 pcs.;
milk - 45 ml;
salt - to taste;
butter - 15 g.

Cooking method

Eggs are mixed with milk, salted and poured into a heated frying pan, greased with oil.
Without lowering the heat, stir with a spatula.
When the mass thickens, the edges of the omelet are folded from both sides to the middle in the form of an oblong pie.
As soon as the bottom of the omelette is fried, it is laid out on a heated plate. Drizzle with oil and sprinkle with herbs.

Milk omelette with green onions

Ingredients:

eggs - 3 pcs.;
milk - 45 ml;
green onion - 20 g;
salt - to taste;
butter - 15 g.

Cooking method

Eggs are lightly beaten with milk and salt.
Add chopped green onions and stir.
Pour into a hot oiled pan. Mix lightly.
As soon as the omelet mass becomes thick, the edges of the omelet are wrapped in the middle in the form of a patty and fried to the bottom. golden brown.
The finished omelette is laid out on a heated plate and sprinkled with herbs.

Omelet in milk with bacon and onions

Ingredients:

eggs - 3 pcs.;
milk - 45 ml;
bacon - 40 g;
onion - 1 pc.;
salt - to taste.

Cooking method

The bacon is cut into small cubes.
Finely chop the onion and fry with bacon in a frying pan.
Eggs are mixed with milk and salt, beaten with a whisk.
Pour the bacon with the egg mass, mix quickly.
When the omelet thickens, its edges are bent towards the middle to make a pie.
The omelette is brought to readiness and transferred to a heated plate.

Omelette with milk and sausage

Ingredients:

eggs - 3 pcs.;
milk - 45 ml;
sausage - 40 g;
tomato ketchup - 20 g;
melted butter - 30 g;
salt - to taste.

Method 1

The sausage is cut into small cubes and fried in oil.
Add ketchup and boil until liquid evaporates.
Eggs are beaten with milk and salt, poured into a preheated frying pan, greased with oil. Mix quickly.
When the mass thickens, minced meat is laid out in the middle in the form of a long strip.
The edges of the omelette are lifted and bent towards the middle, giving it the shape of a pie.
Bring to readiness and transfer to a heated plate.

Method 2

The sausage is cut into cubes and fried in oil.
Mix with ketchup and boil for a short time.
Eggs are beaten with milk and salt.
Pour the minced meat with this mixture and mix quickly.
Close the lid, reduce the heat to a minimum. As soon as the omelette rises and thickens, the pan is removed from the stove.
The omelette is laid out on a warmed plate and sprinkled with chopped herbs.

Milk omelet with cheese

Ingredients:

eggs - 3 pcs.;
flour - 2 tbsp. l.;
milk - 1 glass;
cheese - 50 g;
salt - to taste.

Cooking method

The flour is diluted with cold milk and stirred until the lumps disappear.
The yolks are rubbed with salt and mixed with milk.
Beat the whites with a mixer and combine with the rest of the mass.
Add crumbled cheese and mix everything.
Pour into a greased frying pan and fry on both sides until golden brown. So that the omelet can be easily turned over to the other side, take a flat lid, cover the omelette with it and turn the pan over. The omelette stays on the lid. Then gently shake it into the pan.

Omelette with milk and mushrooms

Ingredients:

eggs - 3 pcs.;
milk - 50 ml;
onion - 1 pc.;
mushrooms - 2 pcs.;
vegetable oil - 1 tbsp. l.;
salt - to taste.

Cooking method

Mushrooms are boiled and cut into pieces.
Onions are crushed and fried in vegetable oil, adding mushrooms.
Eggs are combined with milk, salt and beaten with a whisk.
Pour the mushrooms with this mixture, mix lightly.
Close the pan with a lid, reduce the fire to a minimum and fry the omelet until cooked.
Spread on a warmed plate and sprinkle with chopped herbs.

Omelette with milk and jam

Ingredients:

eggs - 2 pcs.;
milk or cream - 30 g;
butter - 10 g;
sugar - 5 g;
jam - 25 g;
lemon zest - a pinch;
powdered sugar - 15 g.

Cooking method

Eggs are combined with milk, zest is added.
Pour into an oiled pan and stir lightly until the mixture thickens.
In the middle of the omelet spread berries from jam without syrup in length.
The edges of the omelet are wrapped in the middle and pressed lightly.
When the underside of the omelette is ready, carefully transfer it to a dish and sprinkle with powdered sugar.

All these recipes are designed for 1-2 servings, but any housewife can always change the output. finished products, given the number of eaters and their appetite.

If one morning you are wondering how to cook an omelette in a pan, then you have come to my address. In this article, I will tell you how to cook delicious omelettes with different fillings, as well as how to make an omelet lush and airy like in kindergarten in our childhood. For many, the recipe for a magnificent omelet is still a mystery, but there is nothing complicated in it and you will see for yourself.

An omelet is a great nutritious breakfast for the whole family, both adults and children love to eat it. But who said that you can not cook a delicious ruddy omelet with sausage and cheese for dinner? Or an omelet with tomatoes for lunch? There are no restrictions and the limits of your imagination too. Although it is worth making a few caveats, do not put anything in the omelet. Start by learning classic recipes, after all, someone before you tried everything and chose the best. Let's use the experience of other culinary specialists to acquire our own.

The omelette came to us as a dish french cuisine, at least its name, but many nations have their own ways of making an omelette and of course its name. The most important thing in an omelette is the eggs and the correctness of their preparation. Remember what James Bond said about his cocktail: "Shake, don't mix." With an omelet, everything is exactly the opposite, the eggs for it should be mixed, but not beaten. And even magnificent air omelette prepared without serious whipping with a mixer.

You can cook omelets different ways: fry them in a pan, bake in the oven, cook in a slow cooker. But all the recipes in one article cannot be covered, so this time I will describe those recipes that we can cook on regular frying pan. After all, almost everyone has a frying pan and a stove, which means there will be an omelet!

So let's move from theory to practice to see this.

Classic omelette with milk in a pan - a simple recipe

To get started, let me tell you how to prepare the simplest omelet with milk. It is without fillings and additions, and all its charm lies only in a delicate egg taste. Many people love just such an omelette most of all, it's perfect diet breakfast rich in proteins and energy. An omelet with milk can also be prepared for children, even small enough, for them the main thing is to make it without a crust so that it remains tender and soft.

In order to cook the right omelette, you will need a bowl or deep plate, a medium-diameter frying pan with high walls and a lid, preferably with a thick bottom. A wide spatula will also come in handy to remove tender omelette from the pan without tearing.

Of the products you will need the simplest:

eggs - 2-3 pieces per serving,
milk - 50 ml for 2 eggs,
salt and pepper to taste,
frying oil.

Cooking:

An omelette with milk cooks very quickly and therefore it is best to put a frying pan to warm up in advance, especially if you have electric stove which will take a little longer to do so. Immediately heat up not to the maximum fire, but slightly above average. Pour some into the pan vegetable oil. Non-stick pans allow you to fry without oil, but only do this if you are 100% sure nothing will stick. Omelet with milk is very tender.

Break eggs into a deep plate for one serving of omelet. Usually it is 2 or 3 eggs for adults.

Stir the eggs with a fork to mix the white and yolk. Pour in the milk and add a pinch of salt to your taste.

Now stir again with the same fork, whisking quite a bit. We do not do this with a mixer precisely because the egg should not turn into foam, but only slightly fill with bubbles.

Stir the egg like this for literally one minute and immediately pour it into the hot pan.

The omelette will immediately begin to fry from the bottom side. As soon as you see that the edges have begun to thicken, then reduce the heat of the burner and finish cooking the omelet on low heat. This is necessary so that it is completely baked, but at the same time not overcooked from below. You can cover the omelet with a lid and cook under it until all signs of liquid eggs disappear.

The omelette is usually baked from the edges to the middle, as soon as the middle has ceased to be liquid, the omelette is ready and can be removed.

It is very difficult to remove a thin omelet with an even “pancake”, so you can remove it by folding it in half with a spatula or twisting it into a tube. If your omelette is thick, from a large number of eggs, then you need to remove it with a wide flat spatula.

Ready omelette can be sprinkled with herbs and pepper. Have a delicious breakfast!

Omelet with cheese in a pan without milk

Another very tasty and popular omelet option is with cheese. In order to deviate a little from the previous recipe, we will make it without milk. It won't change the taste much. If you want milk to still add that, take the proportion from the first recipe.

Why cheese? The main secret omelets with cheese so that the cheese melts and preferably inside the omelet or at least on top. Can be cooked as open way, simply by sprinkling cheese on top of the eggs, or closed, when cheese is poured on one half of the omelet, and the second is covered in the form of an envelope. Then the cheese inside melts and it starts to stretch deliciously.

For such an omelette, your favorite cheese is suitable, but it is good if it melts well. soft varieties like mozzarella can also be used, but it has a mild taste and with an egg it will get a little lost. I usually take the usual yellowish hard cheese, such as gouda or sour cream, tilsiter or Russian. Choose according to your taste.

To prepare such an omelette with cheese, we need 2 eggs per serving, and 50 grams of grated hard cheese. Salt, fresh herbs and some oil for the pan.

Cooking:

Heat a frying pan over medium heat, pour just a little oil into it so that the omelet easily lags behind when cooked.

In a cup or plate, stir two eggs until smooth and a little frothy. Mix better with a fork or whisk, literally one minute. Salt the mixture to taste. you can add pepper.

Then pour the mixture into the skillet in an even layer and fry over medium-low heat.

As soon as the middle is no longer runny, sprinkle the grated omelette over coarse grater cheese. You can fold the omelet in half to make an envelope and the cheese inside melts.

Cover and let stand for another 2-3 minutes, then remove the hot omelet, put on a plate and serve. The hot melted cheese will stretch every time you cut off a slice of the omelette.

Enjoy your meal!

Omelet with tomatoes and cheese in a pan - step by step recipe

There is absolutely nothing complicated in cooking an omelette with tomatoes. If you want to cook tasty breakfast, and there is at least one tomato and some cheese in the refrigerator, then you will succeed wonderful dish. My daughter sometimes calls such an omelet a pizza, although according to my taste it should also have sausage in it. But cheese and tomato are already enough to make it very tasty.

You will need:

eggs - 2 pcs for 1 serving,
tomato - 1 per serving (small 1 or half a large one),
hard cheese - 50 grams per serving,
milk - 50 grams per serving,
salt and herbs op to taste.

Cooking:

First, heat up a frying pan with oil. For frying an omelet, you can use not only vegetable, but also creamy. But you need to be more careful with creamy, you can’t heat it in a pan for too long, it will start to burn and the taste will deteriorate. The butter should only have time to melt and immediately pour the eggs.

Beat the eggs a little with a fork until bubbles of light foam appear, pour milk into them and stir again.

After that, pour into a hot pan and fry over low heat until the middle is no longer liquid.

During this time, cut the tomatoes into slices, and grate the cheese on a coarse grater. Put the tomatoes in an almost ready omelette and sprinkle grated cheese on top. You can cover with a lid and bring the omelet to readiness. You can also fold the omelette in half into an envelope and the tomatoes and cheese will turn into a delicious filling.

After a couple of minutes, the omelette will be ready and it's time to serve it on the table while it's fresh and hot.

Omelet with mushrooms and cheese - cooking in a pan

How to get past this delicious toppings for an omelette, like mushrooms. Can be found in shops any time of the year fresh champignons. If you have fresh forest ones, then you can cook with them. White, chanterelles, mushrooms and many others are very tasty in an omelet.

I cook with champignons, because now is not the season. You can add a little fresh vegetables and greens as a side dish, there will be more vitamins. By the way, from such an omelet it turns out wonderful light dinner. No carbs and very little fat from butter.

You will need for 1 serving:

mushrooms - 100 grams,
eggs 2-3 pieces,
milk - 50-70 grams,
hard cheese - 50 grams,
vegetable oil,
greens and vegetables as desired,
salt to taste.

Cooking:

For an omelette with mushrooms, you have to prepare a little. Champignons in fresh must be fried first. It will take 5-8 minutes, especially if you cut them into thin slices. Just brown them in a skillet over high heat.

For the omelet, reduce the heat on the stove to medium or slightly less. He shouldn't get overcooked.

Whisk eggs and milk a little with a fork or whisk until light, so that everything is thoroughly mixed until smooth. Add salt. Pour the eggs into the skillet with oil and fry until the edges set. When the middle is still quite a bit watery, lay the mushrooms. Distribute them evenly. Literally in a couple of minutes, the middle will grab too, which means you can fold the omelette in half. Carefully pry up the edge with a wedge and fold it in half so that the mushrooms are inside.

Now cover the omelette with a lid and cook for another 2 minutes on one side and 2 minutes on the other.

Ready. Delicious, fragrant omelette with mushrooms you can serve on the table! Enjoy your meal!

Omelet with sausage, cheese and tomatoes

Here such an omelet can already be safely called an omelet-pizza. Only instead of the dough there will be an egg mixture. But in some cases it is even better, and it cooks very quickly. This version of omelets is my favorite, as well as my family's. For it we use different sausage or even ham that you can find at home. It turns out delicious with both boiled doctor's sausage and smoked sausage. Tomatoes need a little, because they give juice when fried. And the cheese is a great addition. Such hearty breakfast will keep you full for a long time, believe me.

You will need for 1 serving:

eggs - 2-3 pieces,
sausage - 50 grams,
cheese - 50 grams,
milk - 50 ml,
tomato - 1 small or half a large one
salt to taste.

Cooking:

It's prepared just like any other omelet. Eggs are mixed with milk. salted and quite a bit whipped. Until the first foam, so that it is more magnificent.

Heat the skillet over medium heat so that the omelet is well cooked inside. Pour the eggs over it and cook until the edges are browned.

At this time, cut the tomato and sausage into cubes or slices. You can make any size of pieces. If you want to leave sausage rings, cut them thinly. Cheese will need grated.

In an almost ready omelette, lay out the filling in even layers. Tomatoes, sausage, and cheese on top. Then we cover our omelette with a lid and cook for a couple more minutes until it is all baked and the cheese is a little melted.

Of course, you can fold it in half, but I like such an omelette in the form of a pizza, as well as my daughter.

Eat the finished omelette before it gets cold!

Lush omelette in a pan - a detailed video recipe

Many people are most interested in the secret of how to cook a magnificent omelet in a skillet, and not in the oven. Everyone's favorite kindergarten omelet is still baked in the oven. But what if we cook it in a frying pan, and we really want a lush, tall and tender omelet.

This video just shows the technique of making such an omelet. I honestly tried it and it really turns out a very high and magnificent omelette. It is so tender that it even resembles a soufflé. Very tasty. Try and you cook such a magnificent omelette in a pan.

Which took root on Russian soil and became completely native. Such, for example, is an omelette in a pan: tender, lush, dietary (if without additives) and satisfying (if, in addition to eggs and milk, vegetables, herbs, cheese, mushrooms, meat or bacon are in the pan). That is, without exaggeration, we can say that an omelette is the perfect breakfast that is suitable for everyone!

It is not difficult to cook an omelet in a pan, the main thing is to know a few rules, but here's what's interesting: in this matter, how many cooks - so many opinions. Some are sure that eggs for an omelette should never be beaten, at most - shake with a fork or whisk, while others advocate the use of a mixer; for someone, just two ingredients and a pinch of spices are enough for a magnificent omelet, and someone is not able to prepare a magnificent delicacy without adding flour, semolina, starch, soda or even dry yeast. For some, it is important that the omelet looks like a soufflé, but the same French believe that an omelet in a pan should not be too lush and high. Which once again confirms the old truth about differences in tastes and preferences.

But still, there are some indisputable common points in the preparation of an omelet:

Omelet eggs must be fresh. Exactly at fresh eggs the protein keeps its shape well, and your omelet in the pan will never fall off;
The right frying pan- this is another proper omelette. Whether it is a cast-iron pan inherited from my grandmother, or a modern non-stick pan, it does not matter, as long as its bottom is thick and even;
It is best to fry an omelette in a pan in butter or ghee. So much tastier;
The amount of liquid for the perfect omelet calculated as follows: for one egg - 1 tablespoon of liquid;
Milk, cream, sour cream, fermented baked milk, kefir, mayonnaise, mineral water, broth ... Each time the taste and consistency will be different;
Once ready mix poured into the pan, the fire should be strong, but as soon as the omelet begins to rise, the heat should be reduced. An omelet is being prepared in a frying pan under a lid, one might say, languishing, until cooked.

As is often the case, many variations come from one dish. So an omelet in a pan can be “just” an omelet, as for kindergarten, and a complex dish like Italian frittata, spanish tortilla or Japanese omuresta. It's all about the stuffing!

Classic omelette in a frying pan

Ingredients:
6 eggs
180 ml milk
salt, pepper - to taste,
butter - for frying.

Cooking:
Crack the eggs into a bowl, add a pinch of salt and pepper, and beat with a whisk or fork. Pour in the milk and continue stirring until smooth. Preheat the pan and put a piece of butter, let it melt and pour in the egg mixture. When it starts to rise, cover the pan with a lid, turn the heat down to low and simmer until done.

If you want to get an omelette soufflé, separate the eggs into protein and yolk, mix the yolks with milk and spices, as usual, and beat the whites into a fluffy foam with a pinch of salt and gently fold into the yolk mixture, then immediately pour into the pan and cover with a lid . To prevent the mixture from burning, reduce the heat to a minimum after a couple of minutes.

Omelet with young zucchini

Ingredients:
4 eggs,
100 ml milk
1 small young zucchini
salt, pepper, herbs - to taste,
vegetable or butter - for frying.

Cooking:
Wash the zucchini and cut into cubes without removing the skin. Saute the zucchini in a hot skillet with a small frying pan until golden brown and cover with a lid to simmer. Meanwhile, beat eggs with milk and spices. Pour egg mixture over zucchini, cover and reduce heat to low. Cook for about 5-6 minutes. Serve folded in half and sprinkled with herbs.

This recipe can be modified almost endlessly, changing vegetables and their combinations and getting a tasty and healthy dish, each time with a new taste.

Omelet with tomatoes and sweet peppers

Ingredients:
5 eggs
100 ml milk or sour cream,
1 Bell pepper,
1 tomato
salt, pepper, butter, herbs - op to taste.

Cooking:
Cut the sweet pepper into a medium-sized strip. Remove the skin from the tomato if it is too thick and cut into slices. Heat the butter in a frying pan and sauté the vegetables in it until the liquid evaporates. Whisk the eggs in a bowl with salt and pepper, add milk or sour cream and pour over the resulting mass of vegetables in a pan. Cover with a lid and cook over low heat. Sprinkle with herbs before serving, fold in half and serve.

If you add a denser protein component to the eggs, such as cheese, mushrooms or meat products, then you will get a full breakfast, which is prepared quickly and without much hassle.

Omelette in a frying pan with sweet peppers and cheese

Ingredients:
4 eggs,
100 g of cheese,
1 sweet pepper
salt, herbs, butter.

Cooking:
Break the eggs with a fork or whisk. There is no liquid in the recipe, but you can add any liquid to taste (you know the calculation). Crumble the cheese, cut the pepper into cubes. Combine all ingredients and pour into a pan with melted butter, cover and cook for 5-6 minutes until tender. Serve sprinkled with herbs.

Omelet with cottage cheese

Ingredients:
4 eggs,
250 g cottage cheese,
a bunch of green onions
butter, salt - to taste.

Cooking:
Rub the cottage cheese through a sieve and add salt. Chop onion greens. Whisk the eggs with a fork. Combine all ingredients and pour over hot pan with melted butter. Cover with lid and reduce heat to low. Additional liquid in this recipe is not required, as the cottage cheese is quite fatty.

Classic men's omelette in a pan - omelet with sausage. Delicious, satisfying and fast!

Omelet with sausage or sausages

Ingredients:
4 eggs,
2 sausages (or 100 g boiled sausage),
120 ml milk
a pinch of salt and pepper,
greens - to taste,
butter - for frying.

Cooking:
Remove the film from the sausages, cut them lengthwise with a knife to a depth of 5 mm, and then cut across into circles. When you fry them, they will unfold. If you are using boiled sausage cut it into cubes. Fry the sausages in a heated pan with butter until golden brown. Whisk the eggs with milk and salt and pour over the sausages. Cook covered over low heat. Serve sprinkled with herbs.

In this recipe, you can add any vegetables to taste, including frozen and canned, any greens, cheese (any, from fresh cheese to cheese hard varieties), cottage cheese, sausage (boiled, smoked), boiled meat - in general, the fillings may well be more than binding eggs, and it will be the most beautiful, satisfying, healthy and delicious omelette in a frying pan.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

It would seem that wisdom is not great, to know how to cook an omelette in a pan, but there are a couple of secrets that will make it unsurpassed.

Making a fluffy omelette in a pan is quite simple if you know exactly how. And for this, there are several practical tips.

Many people are probably familiar with the picture, when a seemingly magnificent and beautiful omelette, right before our eyes, turns into a stunted pancake, when laid out on a plate. This, of course, is a serious disappointment, especially if you are cooking for a loved one, or for a child. To prevent this from happening, some advise adding a pinch of soda to the eggs, but this is still not “our method”, although some results can be achieved in this way.

Firstly, in many ways, the fluffiness of an omelet depends on the amount of milk that you add to the eggs. In order not to miscalculate, the amount of milk should not exceed one tablespoon per egg otherwise you are bound to fail. In addition, some advise adding a few pinches of starch to the egg and spice mixture, this will help the omelette keep its fluffiness, but can make it a little sticky and heavy. But, in last resort, this option is also suitable.

Interesting:

For those who like to tinker but get the desired result, it is helpful to do the following. For an omelette, you can beat the whites separately from the yolks, until a fluffy mass is obtained, and only then combine with the rest of the ingredients. The yolks beat much better and are able to "hold" the volume.

Let's present to your court several recipes for how to make an omelet in a pan to impress your family with a seemingly simple dish.

First, you need to pick up a deep bowl in which you will mix all the ingredients of your future. culinary masterpiece. Gently break the eggs into a dry bowl, salt and add spices to taste. Great for scrambled eggs black pepper, basil, dried spices. In addition, now in stores it is quite possible to pick up specially mixed spices for an omelette. It is best to choose those seasonings that do not contain dyes, emulsifiers and salt. It is safer for health, and besides, the “incorrect” components of the omelet may fall.

Add milk to the same container. The choice of milk is up to you, it can be whole or skimmed, sterilized or pasteurized. You can even add it to an omelette if you like. baked milk, then your dish will have a simply amazing aroma and a beautiful soft creamy color. All this must be thoroughly mixed, adding one teaspoon of flour for each egg. It is best to mix the mass with a blender, because the mixer foams it excessively. As a result of your efforts, you should get homogeneous mass, no lumps.

It is better to heat the frying pan for an omelette immediately, dissolving a piece of oil on it. The splendor of your omelette also largely depends on the choice of the pan. The thicker and more massive the pan, the faster and better the dish will fry. In addition, the bottom of the pan must be even. Pour the prepared mixture, starting from the center of the pan, cover with a suitable lid and, reducing the heat to a minimum, leave the omelette for a few minutes.

After a while, look under the lid, when the omelet has thickened on top, feel free to turn off the stove, and leave the dish to simmer for a few more minutes. Putting it beautifully on a plate and decorating it with greenery, you will get real satisfaction from a job well done.

Interesting:

Instead of milk, you can add mayonnaise or cream to the omelet. This will make the dish extremely tender and savory. In addition, you can add chopped greens, this will give the omelette such an incredible aroma that all households, and maybe neighbors, will certainly come running to the smell. In addition, finely chopped bacon, meat or sausages, tomatoes, sweet peppers or cheese can be added to the mixture, show your imagination and you will be pleasantly surprised.

Ready omelet must be removed from the pan very carefully, just tilt it and, prying with a spatula, make it slide onto a plate. The plate for the omelet must be warmed up! With a sharp change in temperature, the omelet may well shrink, and all your work will go down the drain.

In the video recipe below, you can get acquainted with the preparation great omelette with cheese.