An omelette in a frying pan is the ideal dish with which many people start a new day. To make breakfast tasty, aromatic and lush, it is not enough to use only fresh eggs- you need to know some secrets of this dish. First, break the eggs into a separate bowl and mix well with the addition of salt and milk. To do this, use a whisk or a regular fork. It is not advisable to use a mixer or blender: the eggs should not turn into foam. Then heat the pan well and melt the piece butter and pour in the egg mixture. Fry the omelet under a closed lid for about 5 minutes. During this time it should rise well. The finished omelette is served sprinkled with fresh herbs. It's good to offer him vegetable salad or chopped vegetables. This is the simplest recipe. But an omelet is a dish in which any experiments are possible. Knowing basic recipe, it’s easy to come up with your own tasty option. Eggs go perfectly with completely different ingredients. Common products include cheese, sausage, ham, onions, and tomatoes. There are dish options with seafood, mushrooms, eggplants, green beans, and sweet peppers. Children will appreciate sweet omelettes with raisins, berries, apples and sour cream. Usually the additives are pre-fried in a frying pan, into which the egg mixture is then poured, but sometimes they are added directly to the eggs.

IN different countries the omelette is prepared according to 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. The French omelette is a thin more like a pancake, not a “fluffy cap”. At its core a large number of eggs without dairy products. The omelette is complemented with various ingredients. Accompanying products often include cheese, ham, green pea, fruits. In Spain, omelette is called “tortilla” and is cooked exclusively in olive oil, adding potatoes, artichokes, ham, and garlic. But this dish should not be confused with Mexican tortilla, which is a simple unleavened flatbread from dough. In Italy, the omelette is called a frittata. This hearty dish prepared with a wide variety of products. But the main condition is that the omelette is first fried in a frying pan and then finished in the oven. Japan also has its own version of an omelet - fried rice filled with eggs.

Secrets to making the perfect omelet in a frying pan

An egg omelet is a wonderful and not at all troublesome breakfast. Even a child can handle preparing this dish. It is enough to master the basic recipe, when only eggs and milk are used, in order to create your own various recipes based on it. culinary masterpieces. Feel free to experiment with omelettes using various options and creating your own unique version. After all, it is with this dish that breakfast will be satisfying, tasty and energizing for the whole day. About, how to cook a delicious omelette in a frying pan, experienced chefs will tell you:

Secret No. 1. If you are preparing an omelette with vegetables, you should first fry them and not add them directly to the omelette mixture. Otherwise, the vegetables will turn out raw, which will spoil the taste of the dish.

Secret No. 2. The omelette mixture should only be poured into a well-heated frying pan.

Secret No. 3. The most delicious omelette is prepared with butter. If you are on a diet, you can use any vegetable oil, such as olive oil.

Secret No. 4. You can prepare an omelet with almost any ingredients: cheeses, tomatoes, vegetables, fruits, berries, mushrooms, ham, bacon, chicken, green onions- there are many options.

Secret No. 5. If you plan to receive diet omelette, then use only whites. When you need a denser version of the dish, use only the yolks.

Secret No. 6. The eggs and milk should be thoroughly mixed. It is better to do this with a fork or whisk rather than using a mixer.

Secret No. 7. The filling is added to the egg mass only after it has been thoroughly beaten.

Secret No. 8. If you want to get a soufflé omelet, beat the whites and yolks separately, and then add the milk and the rest of the ingredients.

Secret No. 9. Excess milk will spoil the omelet. The ideal proportions are 1 egg per half shell of milk. When there is more liquid, the finished omelette will quickly collapse and lose its attractive appearance.

Secret No. 10. The omelet should be cooked covered. The dish will turn out more fluffy and tastier if you grease the inside of the lid with butter.

Secret No. 11. The pan in which the omelette is cooked must have a thick bottom. This will ensure even cooking of the food. Perfect option- cast iron cookware.

This omelet will be a wonderful dish for breakfast or afternoon snack: satisfying and healthy. The recipe will help housewives in cases where there is no time left to prepare porridge, because this dish can be made in a matter of minutes. Omelette can be easily modified when 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:

1. Beat the eggs in a separate container with the addition of salt and pepper.
2. Grate the cheese.
3. Pour milk into beaten eggs and add grated cheese. Mix all ingredients well.
4. Melt the butter in a frying pan and pour in the prepared egg mixture.
5. Reduce the heat to low and cover the pan with a lid. Bake the omelette for 5 minutes.
6. Serve the finished dish for breakfast.

Interesting from the network

First, prepare the omelette in a frying pan, and when it sets, bake the dish in the oven. In addition to eggs, we use vegetables, cheese and Provencal herbs. Those who like to experiment can feel free to 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.;
• Provençal herbs - a pinch.

Cooking method:

1. Grate the cheese.
2. Peel the zucchini, garlic and onion.
3. Cut the onion and zucchini into thin rings, chop the garlic.
4. Pour oil into the frying pan and heat it up. Add the onion, fry for 2 minutes, add the garlic and herbes de Provence.
5. Place the zucchini in the pan and fry for about 2 minutes on each side.
6. Beat the eggs with half the cheese and chopped basil, then add to the vegetables. Salt, pepper, reduce heat, cook for 5 minutes.
7. Heat the oven to 200°C. Sprinkle the omelette with the remaining cheese and bake in the oven for 5 minutes. We check the readiness of the dish by checking the cheese: when the ingredient melts and turns golden, the dish can be taken out.
8. Serve the finished omelette hot, sprinkled with grated Parmesan if desired.

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

Ingredients:

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

Cooking method:

1. Beat all the eggs into a separate container. Stir well, but do not beat.
2. Add milk, salt, mix again.
3. Melt butter in a frying pan. Pour in the egg-milk mixture. Cover the pan with a lid. Cook on low heat for 10 minutes.
4. Cut the finished omelette into portions, putting a little butter on top of each.

Now you know how to cook an omelette in a frying pan according to a recipe with a photo. Bon appetit!

Omelette- unique French dish made from lightly beaten eggs fried in a frying pan. Initially, this dish began to be prepared in France, but soon it spread all over the world, and almost every country has its own version.

Can a child have an omelet?

Omelette can be eaten by both an adult and a child from one year of age. This dish is often prepared in kindergartens, and children love it very much, because it is very tasty!

Omelette calories.

In 100 grams of product:

Calorie content - 184 Kcal*

*may vary depending on the amount of ingredients.

How to cook an omelet? Cooking an omelet.

To cook an omelette in a frying pan we will need the following ingredients:

Chicken eggs (the quantity depends on the size of the frying pan, usually from 4 to 8 pcs.);

Milk or cream (3-4 spoons per egg);

Butter (from 100 to 150 grams);

Salt/pepper (at your discretion, to improve taste).

1. In a deep bowl, break the eggs and mix them well until a good foam appears. It is better to beat the yolks separately and the whites separately. To make the omelette more filling, you can add flour.

2. Add milk or cream to the resulting mixture and stir well.

3. Salt or add pepper to your taste.

4. Heat a frying pan on a hot stove. After heating, add butter.

5. Pour out all the contents prepared earlier and reduce the heat on the stove to half.

6. When the edges of the omelette turn white, reduce the heat to low.

7. Wait a few minutes - and the dish is ready!

Omelette photo.

VIDEO. How to cook an omelet?

How long does it take to cook an omelet?

The omelet takes 10-40 minutes to prepare, depending on the type of omelet.

Omelet in the oven.

1. Beat 6 chicken eggs in a deep plate.

2. Add 300ml milk and mix thoroughly.

3. Add salt (0.5 tsp), add a pinch of soda and stir until smooth.

4. Preheat the oven to 200 degrees.

To make our dish tall, use a small baking dish.

5. Grease the mold with butter, pour our mixture into it and put it in the oven.

6. After 30-40 minutes, when the omelette acquires a golden brown crust, you can remove it from the oven.

VIDEO. Omelet in the oven.

Omelet in the microwave.

This is the fastest and easiest way to prepare an omelet for a child, a very tasty and satisfying breakfast for a young body!

For one serving you will need:

2 chicken eggs;

150 ml milk;

A pinch of salt.

1. Break the eggs into a deep bowl and beat them with a whisk.

2. Add milk and mix thoroughly. Add salt to taste.

3. Pour the mixture into a microwave-safe bowl.

4. Place in the microwave for 5 minutes, at maximum power.

The dish is ready!

Omelet in the Redmond slow cooker.

Multicooker Redmond- a unique means for preparing hearty and very delicious omelet!

1. Take 4 eggs, 100-150 gr. sour cream and beat thoroughly.

2. To make the omelette more satisfying and tasty, we suggest adding diced ham and tomatoes (you can cut it as you like).

3. Salt or pepper for taste.

4. The bottom of the bowl needs to be greased with butter, then put the filling on the bottom and fill with our mixture.

5. On the multicooker, set the “Baking” mode and the time period to 25 minutes.

Helpful Tips:

Do not rush to open the multicooker immediately after cooking, let the dish stand for another 5 minutes in the device;

Instead of ham and tomatoes, you can add other products to your liking.

Omelette in a steamer.

Most tender omelette It turns out, of course, in a double boiler! This omelet does not contain extra calories and will always delight both adults and children with its taste!

Ingredients:

6 chicken eggs;

A glass of milk;

A pinch of salt;

Butter.

1. Beat eggs together with milk. Do not use a mixer or blender, otherwise the omelette will not turn out.

2. Salt for taste.

3. Grease the steamer bowl with butter and pour the mixture into it.

4. Turn on the steamer and wait 20 minutes.

Our dish is ready, you can serve it after decorating it with herbs or grated cheese!

Boiled omelette.

Boiled omelette- Very interesting dish, because it turns out very lush and with an extraordinary taste.

Ingredients:

2 chicken eggs;

2/3 cup milk;

Salt pepper;

1. Beat the eggs with a mixer until foam appears. Add salt to taste.

2. Add milk and beat again until smooth.

3. Take 2 baking bags and pour our mixture into it. When tying, leave some free space in the bag.

4. Place the bag in boiling water. Do not cover with a lid and cook over medium heat.

5. After 20 minutes the omelette is ready. You can simply put it from the bag into a bowl of a suitable size. The omelette should not stick to the bag.

Omelet in kindergarten recipe.

Everyone remembers this one children's omelette, which was served to us in kindergarten. Its recipe is simpler than ever and can be prepared in just 30-40 minutes.

Ingredients for 6 servings:

10 selected eggs;

0.5 liters of milk;

1 tsp salt;

Drain oil.

1. Pour milk into a deep bowl.

2. Add eggs and salt. Stir well, just don't beat.

3. Grease a baking dish with butter.

4. Pour our mixture into the mold and place in the oven. Preheat the oven to 200 degrees.

5. Bake for 30-35 minutes. Do not open the oven for the first 15-20 minutes, so as not to spoil the dish.

The omelette is ready! Cut it into pieces and you can start a delicious lunch.

Types of omelettes.

Initially, this dish began to be prepared in France, but soon it spread all over the world, and almost every country has its own version.

In addition to cooking, there are also variations, because you can add any ingredients to a simple omelette. At home you can cook: omelet with cheese, omelet with sausage, omelet with vegetables, omelet with mushrooms, omelet with cheese and sausage, omelet with potatoes, omelet with sugar, omelet with garlic, omelet with bread, omelet with apples, omelet with spinach, omelette with milk.

It would seem that there is nothing easier than making an omelet. However, rarely does anyone make it lush and with the same indescribable taste that this dish had in distant childhood. Has the secret been lost? Not at all. An omelet, like in kindergarten, can be made without using any secret ingredients.

You will need

• For 4 servings:
• - 8 eggs;
• — 500 ml of milk (50−80);
• - 50 g butter;
• - salt to taste.

Instructions

The main secret in this recipe is to beat it properly. Do not use a mixer under any circumstances. It is best to do this with a fork or as a last resort with a hand whisk. There is no need to achieve foam, it is important to simply break the yolks and lightly mix them with the whites.

When the oil is hot, pour the omelette into the pan, filling it about halfway. The fact is that during the cooking process it rises quite a lot. Place it in the oven at 160 o C, set the “porridge” mode in the multicooker or put it on slow fire in a frying pan for a maximum of 20 minutes.

IN in this case a lush omelette was prepared in a slow cooker. The photo shows how much it has risen compared to the previous one. Of course, after cooling it will fall a little. But to prevent it from falling too much, after turning off the oven, slow cooker or frying pan, let the dish cool slightly in its shape.

Video on the topic

Hot homemade omelette — wonderful dish For hearty breakfast. It can be prepared only from beaten eggs and or add greens, croutons, bacon, Bell pepper and others tasty additions. There are also sweet options with the addition of berries or jam. The main thing that omelette It turned out airy and fluffy.

You will need

• • Omelette with greens:
  • 3 eggs;
  • 6 tablespoons of milk;
  • salt;
  • fresh ground pepper;
  • 0.5 cups finely chopped fresh herbs;
  • 15 g butter.
  • Omelet with cheese:
  • 3 eggs;
  • 4 tablespoons of sparkling water;
  • 150 g hard sharp cheese;
  • a teaspoon of vegetable oil;
  • pepper.
  • Omelette soufflé;
  • 3 eggs;
  • 25 g sugar;
  • 2 tablespoons blackcurrant jam;
  • 15 g butter;
  • powdered sugar.

Instructions

Airiness and splendor omelette This is achieved by thoroughly beating the ingredients with the addition of milk or sparkling water. Carefully crack the eggs, making sure that no pieces of shell get into the container. Beat them until white foam appears on the surface. Pour cold milk into the mixture and continue whisking. Finally, add salt and ground black pepper to taste. Add finely chopped fresh herbs - parsley, basil, chives, dill.

Heat well a thick-walled (preferably cast-iron) frying pan, greased with butter or a crust of lard. Pour the egg mixture into the pan and shake until it is evenly distributed. Fry until thickened, uncovered. Ready omelette Remove from the pan and place on preheated plates. Serve immediately - as the mixture cools, it will definitely fall off. Above omelette You can sprinkle with freshly ground black pepper.

For more satiety omelette add croutons. In a separate pan, dry small cubes of black or white bread. Sprinkle them over the finished omelette. Instead of croutons, you can serve warm toast with butter.

Very tasty omelette with added cheese. Beat eggs with sparkling water until foamy. Add salt, a little paprika, a spoonful of flour and finely grated spicy cheese- for example, cheddar or parmesan. Gently mix the mixture and pour it into a heated frying pan greased with vegetable oil. Fry omelette until it rises and becomes thick. Cut it into portioned pieces and place on preheated plates.

Most air version egg dishes - sweet omelette-souffle. To make it fluffy, pre-cool the eggs. Carefully separate the yolks from the whites. In a deep bowl, grind the yolks with sugar, beat the whites separately into a high, dense foam.

Carefully combine both masses, stirring them with a wooden spatula. Heat a thick frying pan greased with butter. Pour the egg mixture over it. Leave over medium heat for one minute until the bottom omelette but fried. After this, move the pan to the preheated oven for 7-10 minutes.

Remove the finished one omelette from the oven. Place blackcurrant jam on one half of it and fold omelette doubled. Sprinkle it thickly powdered sugar and serve immediately.

One year old to kid You can now give whole eggs. But until the baby has learned to chew well, the best solution would be omelette. This light and satisfying dish can be prepared in several ways.

You will need

• • For the steam omelette:
  • 2 eggs;
  • 2 tbsp. milk;
  • 1 tsp salt solution;
  • a piece of butter.
  • For the apple omelette:
  • 2 eggs;
  • 1 apple;
  • 1 tsp butter;
  • powdered sugar.
  • For natural omelette:
  • 4 eggs;
  • 50 ml milk;
  • 1 tsp salt solution;
  • 1−2 tbsp. butter.

Instructions

Steam omelette Separate the whites from the yolks and beat them into foam using a mixer. Mix the yolks with milk, add the whipped whites and pour this mixture into a greased deep dish. Prepare water bath. For this purpose in large saucepan lower the filled form with water. Cover with a lid and heat the mixture until thickened. Transfer the finished omelette from the mold to a plate and serve.

Omelet with apples Beat the eggs. Peel the apple and cut into thin slices. Melt the butter in a frying pan and sauté the chopped apples in it. Pour in the beaten eggs and fry, stirring all the time so that a hard crust does not form at the bottom. To serve, fold the omelette in half and sprinkle with powdered sugar.

Natural omelette Beat the eggs with a fork so that the yolk and white are well mixed, then add cold milk and salt solution (a pinch of salt diluted with 2 teaspoons of water). Heat a frying pan and melt the butter in it, let it boil. Pour in the whipped mixture and fry over medium heat, rotating the pan by the handle. As soon as the omelette thickens, gradually bend it with a thin knife from the edges to the middle, giving the shape of an oblong pie. Transfer the finished omelette to a heated dish, seam side down, and cut into portions.

Video on the topic

note

Egg shells can have germs on them, so wash them before cracking them.

Helpful advice

In omelettes with big amount When giving your baby eggs, choose a portion from the middle, which turns out to be more airy than in omelettes made from one egg. Egg dishes will be fluffy if half of the whites are whipped into a foam and, before cooking, mixed with the rest of the egg mass. To make the omelet more airy, especially in sweet scrambled eggs, beat one or two whites into a light foam, adding a few pieces of butter.

Powdered eggs are an excellent substitute for eggs. Omelettes are made from it, confectionery, soups, semi-finished products. Egg powder will become an indispensable tool for gourmet hikers: it does not break or spoil during transportation, and the taste is in no way inferior to ordinary eggs.

You will need

• • For the Powdered Egg Omelette recipe:
  • 3−4 tbsp. egg powder;
  • 1.5−2 glasses of milk;
  • salt to taste;
  • butter to taste.
  • For the recipe “Broth with dumplings”
  • 4 bouillon cubes;
  • 1 cup flour;
  • 3 tbsp. melted butter;
  • ½ tbsp. egg powder.
  • For the Camping Omelette recipe
  • per person:
  • 1.5 tbsp. egg powder;
  • 10 g milk powder;
  • 1 tsp melted butter;
  • 15−20 g chopped cheese;
  • salt to taste.
  • For the recipe “Pancakes with yeast”:
  • 5 cups wheat or buckwheat flour;
  • 5 glasses of milk;
  • 1.5 tsp. egg powder;
  • 2 tbsp. Sahara;
  • 1 tsp salt;
  • 50 g yeast;
  • 200 g butter;
  • 20 g lard.

Instructions

Egg omelette powder Mix milk and egg powder, beat with a blender so that there are no lumps. In order for the powder to swell, leave for 20-25 minutes and add salt. Melt the butter in a preheated frying pan and pour in the egg mixture. Bring until cooked, covered, over low heat.

Broth with dumplings This broth can be prepared on the go. Pour a glass of water into a bowl and add oil. Boil, throw in half of one bouillon cube, stir. Add flour, stir, heat for 1-2 minutes. Remove from heat, add egg powder, mix thoroughly. Boil water in a saucepan, mash the bouillon cubes, place in boiling water, and stir. Add the prepared dough to the pan gradually, ¼ tbsp at a time. 2-3 minutes after the dumplings emerge, the broth is ready.

Camping omelet Pour the egg powder into a large bowl, pour in the diluted dry milk. Each person will need 1/3 cup of milk powder. Add salt and cheese, beat with a spoon. You can add a little flour or semolina to the mixture and mix. Pour the mixture into a bowl with oil and fry over high heat. When the omelette begins to thicken, remove it from the heat, cover with a lid and let simmer for 3-5 minutes.

Omelette is a simple dish, the main ingredients of which are chicken eggs and milk. According to legend, the French were the first to cook it, and over time the omelette spread Worldwide, - probably due to the ease of preparation and satiety.

Cooking theory simple omelette in a frying pan known even to children. But we'll talk about practice.

So, first of all, prepare products:

- thoroughly washed eggs, 4-8 pieces. The number of eggs depends on the diameter of the pan and the needs of the participants in the meal;
— milk or any milk product(cream, kefir) at the rate of no more than 4 tablespoons per 1 egg;
- piece butter(no more than 150 g) or a little vegetable oil;
— spices.

The omelet is prepared as follows:

All eggs are broken into a deep bowl and beaten with a fork or whisk until a thick light foam appears. If you like a thick, substantial omelette, add some flour.

pour into beaten eggs milk(kefir/cream). The resulting mixture must be beaten well again. Spices are added (pepper, salt, etc.).

A frying pan is placed on the stove. You will need to wait a little while for it to heat up and then melt a piece on it butter. Keep in mind: the size of the pan will determine the consistency of the omelet. In a small frying pan it will come out voluminous and fluffy, in a large frying pan it will come out thin, pancake-like. The best option for a 3-egg omelette is a frying pan with a diameter of 15 cm. To prevent the omelette from burning, use a Teflon-coated frying pan or cast iron frying pan with a thick bottom. The first is preferable because it is lighter and therefore more convenient to handle.

Concerning oils, then the best omelet is, without a doubt, prepared with cream. But if you are on a diet, use olive or any other vegetable oil.

Once the butter is melted and hot, pour the contents of the bowl into the frying pan and reduce the heat slightly. The omelette should fry over medium heat for several minutes. When its edges turn white, switch the stove to low heat.

Fry the omelette over low heat until the center turns white. Once this happens, remove the pan from the stove.

How to cook an omelette: delicious recipes with photos and secrets healthy omelet from the magazine "site"»

The omelette is deservedly considered the perfect dish for breakfast. Eggs baked with cooked vegetables, melted cheese and boiled meat– it’s very tasty, satisfying and healthy. A dish that combines sophistication and simplicity has been known to mankind since time immemorial. Even in ancient Rome, it was customary to end a meal with a sweet dish made from eggs: in those distant times they were cooked with honey and served for dessert.

The history of the omelet - all the interesting things

It is not known for certain when and when the omelette was invented. According to one version, the modern version of this dish - lightly beaten eggs fried on one side in butter (from the French - omelette), first appeared in France. The local chefs are sure: a real omelet has no place for flour, broth and dairy products. According to other sources, the omelet recipe was invented in the 19th century by a Viennese cook: it was in Austria fried eggs, which were available to every poor person, turned into gourmet dish to honor kings.

Traveling through the centuries, the omelette has changed beyond recognition. Today we can enjoy this dish in hundreds of interpretations. Italian frittata is prepared in olive oil with the addition of cheese: first the egg mixture is fried and then baked in the oven. Japanese omurice is filled with fried rice. In Spain, potatoes, artichokes and seafood are added to the omelet, in America - cheese and ham, in China - bean sprouts, in Norway - smoked salmon. In France, omelette is usually served with Hollandaise sauce, in Scandinavian countries - with cranberry sauce.

The most popular omelette additions are ham, bacon, mushrooms, vegetables, cheese and seafood. These ingredients can be added directly to the egg mixture or the filling can be prepared separately and wrapped into prepared pancakes. Eggs can make friends with any greens - nettle, sorrel, green onions, young peas, broccoli, spinach. They reveal themselves perfectly in an omelet fragrant herbs– parsley, basil, thyme, oregano, rosemary. It is not necessary to cook an omelet with milk; eggs can be mixed with kefir, sour cream, cream, or yogurt. The dish is quite high in calories: one serving (200 g) contains about 370 kcal.

Today you can hardly surprise anyone with an omelette with herring or anchovies. But the sweet types of this dish - mint, chocolate, berry omelette - can be considered truly exotic. From beaten eggs mixed with honey, jam or fruit syrup This makes a wonderful dessert. The filling for such an omelet can be fresh berries, apples, plums, raisins, dried figs, canned peaches and pineapples.

How to cook a tender, airy, melt-in-your-mouth omelette? A little dexterity, patience and knowledge of simple secrets is all that is required.

1. Consistency
To make the omelet denser, add flour to the egg mixture. To make it fluffy, beat all the ingredients very well and cook the omelette in the oven or in a frying pan with a lid on low heat.

2. Taste
Sour cream added to the egg mixture will give the omelette delicate creamy notes. And for frying it is better to use butter: it gives ready-made dish noble taste. It is very important not to overdo it with milk: add no more than one and a half tablespoons per egg. Spices are used for piquancy: chili pepper, garlic, paprika, nutmeg.

3 eggs
They must be selected - fresh and homemade. Before breaking eggs, you need to wash the shells well with soap. Beat eggs experienced chefs We recommend using a whisk or fork. To make the omelette airy, it is better to use a mixer.

4. Vegetables
Vegetables for an omelet need to be fried, stewed or boiled so that they turn out soft and juicy, since the cooking time of the eggs and different vegetables don't always match. There is no need to fry the onion too much, just brown it a little, since it will still be baked in the omelette itself.

5. Filling
The filling for the egg mass, especially if it is made from tomatoes, onions, or zucchini, is best prepared in a separate frying pan so that the vegetables release their juice. Greens and aromatic herbs can be added at almost any stage of cooking: pour into the egg mixture or sprinkle on the omelette a couple of minutes before cooking.

6. Dishes
Ideal for making omelettes cast iron frying pans with a thick, evenly heated bottom. Ideally, these are cookware with a non-stick coating. It is better to use a lid with a hole so that evaporating moisture can escape through it.

How to cook an omelette: delicious recipes

Recipe 1. Frittata with onions and zucchini - in Italian traditions

You will need: 6 eggs, 1 red onion, 2 small zucchini, 2 cloves of garlic, 100 g grated Parmesan, 40 ml olive oil, salt, a pinch of Provençal herbs.

Preheat the oven to 190°. Peel the onion, garlic and zucchini. Finely chop the garlic, and cut the onion and zucchini into thin rings. Heat the oil in a frying pan with a heat-resistant handle, lightly fry the onion in it, then add Provençal herbs and garlic, and after 2 minutes add the zucchini and fry for 2 minutes on each side. Pour the beaten eggs and half the Parmesan cheese over the vegetables. Add salt, reduce heat and simmer for another 5 minutes. Fill the omelette with the remaining cheese and bake for 1-2 minutes until the cheese crust appears golden.

Recipe 2. Omelet with asparagus - a piece of Tuscan sun

You will need: 5 eggs, 150 ml milk, 30 ml olive oil, 100 g grated parmesan, 200 g green asparagus, salt and pepper to taste.

Rinse the asparagus, dry it on paper towels, peel the outer skin from the stems and cut off 2 cm from the bottom. Boil the vegetables for 5 minutes in boiling salted water and place in a sieve: you want the water to completely drain. Beat eggs with milk and spices. Place the asparagus in the oil heated in a frying pan, pour in the egg mixture, cover the dish with a lid and simmer for 5 minutes over low heat. Sprinkle the omelette with cheese and cook for another 3-4 minutes, covered, over low heat.

Recipe 3. Tortilla with potatoes and mushrooms - in Spanish traditions

You will need: 5 eggs, 300 g mushrooms or chicken breast, 4 peeled potatoes, 1 onion, half a glass of extra virgin olive oil, salt.

Rinse the mushrooms well, dry on napkins, cut into small slices and fry in oil over medium heat. Cut the potatoes into cubes. Cut the onion into half rings. Take a deep frying pan and fry the potatoes and onions in olive oil until soft. Add salt at the end. In a large bowl, beat the eggs and use a slotted spoon to add the potato and onion mixture there, letting the oil drain, then add the mushrooms, add salt and mix everything well. Heat a little oil in a frying pan, add the egg mixture and fry over low heat until the bottom is browned. Then carefully turn the omelette onto a large flat plate and immediately return it to the pan, adding a little oil, uncooked side. Simmer until done.

Recipe 4.

You will need: 4 eggs, 1 large bell pepper, 2 medium tomatoes, 1 onion, 2 sprigs of parsley, 70 ml sour cream, 30 ml sunflower oil, dessert spoon butter, spices to taste.

Finely chop the onion. Remove seeds from pepper. Remove the skin from the tomatoes: to do this, make shallow cuts on the surface of the fruit, dip the tomatoes in boiling water for half a minute, and then dip in cold water. Cut the pepper into thin strips, tomatoes into cubes. Heat in a frying pan sunflower oil, add the onion, brown a little, add pepper, butter and simmer for 5 minutes over low heat, add the tomatoes, finely chopped parsley and cook for another 7-8 minutes. Beat eggs with sour cream, pour in the resulting mixture vegetable stew and simmer covered over low heat until done.

Recipe 5.

You will need: 100 ml cream, half a red onion, half a red onion hot pepper, 4 eggs, 6-7 heads Brussels sprouts(or 200 g of broccoli), vegetable oil, 1 teaspoon of chopped herbs, 3 sprigs of parsley, salt to taste.

Rinse the cabbage, dry it and cut each head in half. Remove the seeds from the pepper. Cut the onion into half rings, the pepper into small circles. Finely chop the parsley. In a frying pan in oil, fry the onion and pepper for 3 minutes, add the cabbage halves and cook for another 4 minutes. After this, season the vegetables with chopped herbs, herbs, salt, stir and remove the pan from the heat. Preheat the oven to 200°. Pour the eggs beaten with salt and cream over the vegetables. Bake for 10-15 minutes.

Recipe 6.

You will need: 8 eggs, 1 glass of milk, 60 g of flour, 1 dessert spoon of Dijon mustard, 300 g of nettle (or spinach), 170 grated cheese cheddar, ground pepper, coarse salt, olive oil and butter.

Preheat the oven to 175°. Grease a baking tray with oil, line it with baking paper, and grease that too. Wash the nettles, scald with boiling water, chop finely and simmer in butter. Whisk milk and flour in a bowl, beat in eggs, salt, add mustard and pepper to taste. Pour into a baking tray and place nettles on top in an even layer. Bake for about 10 minutes. When the omelette has set, remove it from the oven, make a cap of grated cheese and keep in the oven for another 3-4 minutes. While the omelette is still warm, carefully separate it from the paper and roll it into a roll. Serve by cutting into slices.

Recipe 7.

You will need: 4 eggs, 20 g butter, spices to taste.

Break the eggs into a bowl and beat with a fork. Salt and pepper, add a little chopped herbs if desired. Heat the oil in a frying pan, pour in the egg mixture, let it set, and then constantly shake the pan back and forth, gently stir the omelet with a fork. Carefully run along the edges of the omelette until it releases completely from the pan. The French omelette needs to be cooked over medium heat. It should turn out slightly brown on the outside (but not crispy!) and very soft and tender on the inside. Serve the omelet, rolled into a tube or crescent, with toast and Dijon mustard.

Recipe 8.

You will need: 15 ml soy sauce, 3 eggs, 10 ml rice vinegar, butter, white pepper to taste.

Beat the eggs, combine with rice vinegar And soy sauce, lightly beat with a fork until it turns out homogeneous mass. Season with freshly ground pepper if desired. Pour a little egg mixture into a heated frying pan, greased with butter and cook over low heat. thin pancake. When the omelette has set, fold the edges toward the center and fold it in half lengthwise again. Move the resulting bundle to the very edge of the frying pan, and distribute another portion of the mixture on the free surface: when it sets, screw it onto the first pancake. Do this until the egg mass is gone. Cut the resulting roll crosswise. Serve with soy sauce or Japanese wasabi mustard.

Recipe 9.

You will need: 200 g fresh pineapple, 200 g thinly sliced ​​bacon, 6 eggs, 140 ml milk, salt, 2 chili peppers, 1 leek (white part), 40 ml vegetable oil.

Wash and dry the vegetables. Cut the chili peppers lengthwise and remove seeds. Cut the pineapple pulp into cubes and the leek into thin rings. In heated oil in a large frying pan, fry the pineapple with onions and chili peppers (for 3-4 minutes). Beat eggs with salt and milk. Fry the bacon cut into slices separately, add to the pineapple mixture along with the rendered fat, pour in the egg mixture and stir quickly. Cook the omelette in the oven at 150° for 6-7 minutes.

Recipe 10.

You will need: 6 eggs, 250 ml of milk, 1 dessert spoon of butter, lettuce, salt, a piece of butter for greasing the mold, a small-diameter mold with high sides.

Preheat the oven to 180°. In a deep bowl, beat eggs with salt and milk. Grease a baking dish with oil, pour the mixture and place in the oven for half an hour. You need to fill the mold about halfway with the egg-milk mass; it will rise well during the baking process. During cooking, you should not disturb the omelette again so that it does not settle. Cut the finished omelette into square portions. Serve on plates garnished with lettuce leaves and brushed with butter.

Recipe 11. Omelet with shrimps - in Mediterranean traditions

You will need: 4 eggs, 140 g frozen shrimp, 1 tablespoon each of cream, butter and olive oil, 3 sprigs of green onions, a handful of chopped parsley, 1 chili pepper, salt to taste.

Beat eggs with salt and cream. Finely chop the onion, separating the white and green parts. Cut the seeded chili into thin rings. Peel and boil the shrimp. In a frying pan, melt the olive oil along with a piece of butter and fry the white part of the onion in it for about half a minute, add the shrimp, chili pepper and cook for another 30 seconds. Then pour the eggs into the frying pan and simmer them over low heat for a few minutes to make the omelette tender and airy. Serve garnished with greens.

Recipe 12. Omelet with smoked fish"Tenderness"

You will need: 400 ml of cold milk, 80 g of butter, 6 large eggs, 3 tablespoons of flour, 200 g of hot smoked fish, 4 sprigs of parsley, 60 g of coarsely grated parmesan, salt, white pepper.

Finely chop the parsley. Place the fish in a saucepan, add milk, and bring to a boil. Cook for 5 minutes, remove to a plate and separate into flakes. In another pan, melt half the butter, fry the flour in it until golden brown, pour in the milk in which the fish was cooked, stir well and cook for about 5 minutes, stirring constantly. Add parsley, fish to the finished sauce, season with salt and white pepper. Beat eggs with pepper and salt. Heat the remaining oil in a frying pan with a heat-resistant handle, add the eggs and fry over low heat until they are set. Preheat the oven to 200°. Spread evenly over the surface of the omelette fish sauce, sprinkle with cheese and bake until melted.

Simple content, creamy texture and unforgettable taste... Omelette is truly royal dish, and its preparation is an endless field for imagination, because there are simply countless omelette recipes. Like a piece of summer sun, this dish is imbued with the warmth of the hands of its creator, like flowering meadows, it pleases the eye with bright colors, like a spring breeze, filled with the aromas of fragrant herbs.

AND main secret: The omelet is served immediately and eaten slowly, enjoying every bite. Experience shows: the main thing is that all the eaters are at the table at the right moment, only then will the chef’s efforts be appreciated. Good luck to you in your culinary career. And Bon Appetit!