Scrambled eggs with boiled sausage. Omelet in a frying pan

Undoubtedly, one of the most delicious breakfasts is an omelette with sausage, which almost every housewife can prepare. However, few people know how to make this dish fluffy and as tasty as possible, and for this it is not at all necessary to reinvent the wheel.

What is important to know about choosing foods before preparing an omelet?

Before you start studying various options When preparing an omelet with sausage and other products, you should remember how to choose the right products for this dish.

Eggs.

Not all eggs can be cooked fluffy omelette. Alas, if the wrong product is chosen, the dish will not save anything. slaked soda, nor anything else. The ideal eggs for omelettes are country eggs taken straight from the chicken coop. The eggs for the omelet are beaten into a high foam, which subsequently results in a stable porous consistency.

In other words, only fresh eggs, demolished 1-2 days ago. Such eggs are also called “diet” in the wider industry. You can easily find them in the store.

Milk.

For quality ready-made dish Milk has a slightly less effect, but it is better to take it with a higher percentage of fat content. The explanation for this is quite simple: if the milk is low-fat, then during the cooking process liquid may be released from the omelet. This violation also often occurs if too much milk is added to the omelet.

Sausage.

Here the choice depends purely on personal preferences: the omelette goes equally well with both smoked and boiled sausage or frankfurters. Smoked - perfect as a breakfast for your beloved husband, especially with the addition of black pepper; boiled sausage has more delicate taste and with a slight degree of frying, children will like it.

Vegetable toppings (tomatoes, peppers, champignons, green onions, etc.).

There's enough of your imagination here. The omelette will tolerate the addition of absolutely any food. It is only important to remember what is fried and for how long, so as not to end up with burnt sausage and raw pepper.

Classic recipe for omelette with sausage

Omelet is one of the easiest breakfasts to prepare, which has big amount the most useful properties thanks to the amount of eggs and milk.

Ingredients:

eggs – 3-5 pcs.;
milk –70 – 100 ml;
sausage – 300-400 gr. (or to taste);
salt - to taste;
vegetable/olive oil – 15 gr. (1 tbsp.)
black pepper - optional.

Cooking method:

In a bowl, beat the eggs until foamy with the addition of salt and milk. Separately cut the sausage into cubes, fry in a hot frying pan with vegetable oil until a crust forms, then pour in the beaten eggs and milk and reduce the heat. Bring the omelette to readiness over low heat, covering the pan with a lid. The top layer of the omelet should set without additional effort. Sprinkle freshly ground black pepper on top if desired. Cut the omelette into pieces and serve.

During cooking, you need to carefully ensure that the omelette turns out whole; to do this, just shake the pan, or carefully move the sausage pieces with a spatula to eliminate the “gap”.

Omelette with sausage and tomatoes in a frying pan

The second most popular option is to prepare an omelet with the addition of tomatoes, since they add “sourness” to the dish.

Ingredients:

eggs – 3 pcs.;
milk – 70 ml;
sausage – 300 gr.;
tomatoes – 1 pc. medium size (or to taste);
vegetable oil – 1 tbsp;
salt, pepper - to taste.

Cooking method:

Cut the tomatoes into slices and sausage into small cubes (or circles). In a separate bowl, beat eggs, salt and milk until fluffy. Place a frying pan over medium heat and pour oil into it. Next, fry the tomatoes first, then add the sausage. Pour the egg mixture over everything and leave covered over low heat. Omelette with sausage and tomatoes is ready.

For this type of omelet, it is recommended to chop the tomatoes (not grate them under any circumstances) and it is also important not to overcook them, otherwise there will be tomato porridge in the pan; these vegetables themselves release a lot of juice, which is why this recipe is often problematic to master.

A little secret: if there is a lot of juice in the tomatoes (or some other version of the omelette is added juicy vegetables), you can literally add 1 tbsp to eggs with milk. flour so that the omelet has a more stable consistency and does not crumble. It will be easier to cut later.

Omelette with sausage and bell pepper

The set of ingredients corresponds to the classic recipe, to which is added chopped bell pepper. According to their own taste quality goes perfectly with smoked sausage.

Preparation:

Bell peppers take a very long time to roast. Make sure the peppers are soft before adding the sausage to the pan. Well, then everything is as usual: pour in the eggs and wait for it to cook under the lid tasty breakfast.

Omelet recipe with sausage and cheese

Of course, when you mention sausage, cheese immediately comes to mind, because these two products are almost inseparable and can be added to many dishes. Omelette is no exception.

There are several options for how to prepare an omelette with sausage and add cheese to it:

Grate the cheese and add it directly while beating the eggs. Then carefully pour the mixture into the frying pan, where there is already sausage and other vegetables.
Cut the cheese into thin layers and place it on top of the omelette, cover the dish with a lid and let the omelette “cook”. The cheese on top will melt and you will get a small cheese “cap”. When cutting an omelette, the cheese will stretch on top just like on a pizza. This method of presentation can amuse the household.

Omelet with sausage and champignons

Actually, there is no difficulty in this recipe either, except perhaps for cutting the champignons. It is recommended to cut them into thin slices and thoroughly “dry” them in a small amount of oil, then the mushrooms will give a greater flavor. To ensure that the taste of mushrooms in the omelette is still noticeable, the mushrooms can be cut into arbitrary pieces and fried on olive oil, then add sausage to them and fill the dish with eggs.

Goes well with champignons fresh herbs: dill and parsley. If desired, you can add it during frying or decorate the finished dish.

Omelette with sausage and vegetables in a frying pan

Well, in general, an omelette is a dish that can be prepared from literally everything that is in the refrigerator. Any types of sausages, any semi-finished meat products goes well with eggs. You can also add canned green pea, which is fried together with sausage. Or decorate the finished omelette with fresh green onions (for spicy lovers).

If it’s not the season for fresh vegetables, it doesn’t matter: you can make an omelet with any set of frozen vegetables. Add sausage or sausage to them and get the perfect balanced breakfast with fiber and vitamins.

How to cook an omelette with sausage in the oven

Many older people remember the lush and tall omelette that was served for breakfast in Soviet canteens and kindergartens. You're probably wondering how these people managed to make this dish so fluffy? The answer is very simple: this omelette was prepared in the oven and it will not be difficult for a modern housewife to repeat it.

Ingredients:

milk – 500 ml;
eggs – 5-6 pcs.;
salt - to taste;
butter – 30 gr.
sausage - to taste.

Cooking method:

To make a fluffy egg casserole in the oven, you should carefully prepare: choose a small, deep glass or cast iron dish so that you get a thick layer of eggs in it, grease the pan butter.

Be sure to follow the proportion of ingredients: take 3 times more milk for 1 egg!

Separate the whites from the yolks. Mix the yolks well with a whisk with milk, adding salt and chopped (fried if desired) sausage. Beat the whites separately into a stable foam.

Gradually, in small portions, add the whites to the yolks with milk and mix thoroughly. Then pour the omelette into a greased pan and bake in a preheated oven at 200 degrees for 30 minutes. It is advisable not to open the oven door at all, otherwise the omelette will not rise completely.

After the casserole is taken out of the oven, it usually settles by 1-2 cm. Don’t be alarmed, this is a common thing. Cut the slightly cooled dish into pieces and serve. Bon appetit.

If one morning you wonder how to cook an omelette in a frying pan, then you have come to the right place. In this article I will tell you how to cook delicious omelettes with with different fillings, as well as how to make an omelette fluffy and airy as in kindergarten in our childhood. For many, the recipe for a lush omelette is still a mystery, but there is nothing complicated in it and you will see this.

Omelette is an excellent nutritious breakfast for the whole family; both adults and children love to eat it. But who said you can’t cook a delicious golden omelette with sausage and cheese for dinner? Or an omelet with tomatoes for lunch? There are no restrictions and there are no limits to your imagination. Although it's worth making a few caveats, don't put just anything in your omelette. Start by studying classic recipes, because someone before you has already tried everything and chosen the best. Let's use the experience of other cooks 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 preparing an omelet and, of course, its name. The most important thing in an omelet is the eggs and how they are cooked correctly. Remember what James Bond said about his cocktail: “Shaken, not stirred.” With an omelette, everything is exactly the opposite; the eggs should be mixed, but not beaten. And even lush fluffy omelette prepared without serious beating with a mixer.

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

So let's move from theory to practice to make sure of this.

Classic omelette with milk in a frying pan - a simple recipe

First, let me tell you how to prepare the simplest omelet with milk. It has no fillings or additions, and all its charm lies only in its delicate egg taste. Many people love this kind of omelette most, it’s perfect diet breakfast rich in proteins and energy. Omelette with milk can be prepared even for small children; the main thing for them is to make it without a crust so that it remains tender and soft.

In order to prepare a proper 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 breaking.

The products you will need are the simplest:

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

Preparation:

An omelet with milk cooks very quickly and therefore it is best to put a frying pan in advance to heat it up, especially if you have electric stove, which will require a little more time. Immediately heat not to maximum heat, but slightly above medium. Pour some vegetable oil into the frying pan. Non-stick pans allow you to fry without oil, but only do this if you are one hundred percent sure that nothing will stick. Omelette with milk is very tender.

Break the eggs into a deep plate for one serving of omelet. This is usually 2 or 3 eggs for adults.

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

Now use the same fork to stir again, whisking just a little. 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 a hot frying pan.

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

The omelet is usually baked from the edges to the middle; as soon as the middle is no longer liquid, the omelet is ready and can be removed.

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

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

Omelette with cheese in a frying pan without milk

Another very tasty and popular omelette 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 still want to add milk, take the proportion from the first recipe.

Why cheese? Main secret omelettes with cheese so that the cheese melts and preferably inside the omelet or at least on top. Can be cooked as open method, simply sprinkling the eggs with cheese on top, or closed, when the cheese is poured onto one half of the omelet, and the second is covered in the form of an envelope. Then the cheese inside melts and begins to stretch deliciously.

Your favorite cheese is suitable for this omelet, but it’s good if it melts well. Soft varieties like mozzarella can also be used, but it has a weak taste and with the egg it will be a little lost. I usually take regular yellow hard cheese, such as Gouda or sour cream, Tilsiter or Russian. Choose according to your taste.

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

Preparation:

Heat a frying pan over medium heat, pour just a little oil into it so that the omelette is easily cooked.

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

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

As soon as the middle is no longer liquid, sprinkle the grated omelette on coarse grater cheese. You can fold the omelette in half to form an envelope and melt the cheese inside.

Cover with a lid and let stand for another 2-3 minutes, then remove the hot omelette, place on a plate and serve. The hot, melty cheese will ooze out every time you cut a piece of the omelet.

Bon appetit!

Omelette with tomatoes and cheese in a frying pan - step-by-step recipe

There is absolutely nothing complicated about making an omelet with tomatoes. If you want to prepare a delicious breakfast, and you have at least one tomato and some cheese in the refrigerator, then you can do it wonderful dish. My daughter sometimes calls this omelette pizza, although according to my taste it should also have sausage in it. But there is enough cheese and tomato to make it very tasty.

You will need:

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

Preparation:

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

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

After this, pour into a hot frying 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. Place tomatoes in an almost finished omelette and sprinkle grated cheese on top. You can cover with a lid and cook the omelette until cooked. You can also fold the omelette in half into an envelope and the tomatoes and cheese will turn into a delicious filling.

In a couple of minutes the omelette will be ready and it’s time to serve it while it’s fresh and hot.

Omelette with mushrooms and cheese - cooking in a frying pan

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

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

You will need for 1 serving:

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

Preparation:

For an omelet with mushrooms you will need to do a little preparation. Champignons in fresh must be fried first. This will take about 5-8 minutes, especially if you cut them into thin slices. Simply brown them in a frying pan over high heat.

For the omelette, reduce the heat on the stove to medium or slightly less. It shouldn't be overcooked.

Beat the 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 a frying pan with oil and fry until the edges are set. When the center is still a little liquid, add the mushrooms. Distribute them evenly. In just a couple of minutes the middle will also set, which means you can fold the omelette in half. Carefully pry up the edge with a breaker 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 You can serve it with mushrooms! Bon appetit!

Omelet with sausage, cheese and tomatoes

This kind of omelette can easily be called a pizza omelette. Only instead of dough there will be an egg mixture. But in some cases it is even better, and it cooks very quickly. This version of omelettes is my favorite, as is my family’s. For this we use different sausages or even ham that you can find at home. It turns out delicious with both boiled doctor’s sausage and smoked sausage. You only need a few tomatoes because they give off juice when they are fried. And the cheese complements everything great. Such a 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.

Preparation:

It is prepared just like any other omelet. Eggs are mixed with milk. add some salt and beat just a little. Until the first foam, so that it is more fluffy.

Heat the frying pan over medium heat until the omelette is well cooked inside. Pour the eggs over it and cook until the edges are cooked.

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

Place the filling in even layers into an almost finished omelette. Tomatoes, sausage, and cheese on top. Then we cover our omelette with a lid and cook for a couple more minutes until it is completely baked and the cheese has melted a little.

You can, of course, fold it in half, but I like this pizza-shaped omelette, as does my daughter.

Eat the finished omelette before it gets cold!

Lush omelette in a frying pan - detailed video recipe

Many people are most interested in the secret of how to cook a fluffy omelette in a frying pan rather than 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 fluffy, tall and tender omelette.

This video just shows the technique for preparing such an omelet. I honestly tried it and it really turns out to be a very tall and fluffy omelette. It is so tender that it even resembles a soufflé. Delicious. Try to cook such a fluffy omelette in a frying pan.

Perfect breakfast starts with the perfect meal. We offer to cook delicious omelette with sausage in a frying pan. The correct recipe for a fluffy omelet is tender eggs beaten with sour cream and milk, young green peas, onions, sausage and a little herbs. These simple and affordable products will decorate your breakfast with the rainbow colors of a good mood.

The perfect recipe starts with quality ingredients. We use the freshest products and reveal the most quick way their preparations.

A fluffy, airy, aromatic omelette with sausage and vegetables will surprise family members with its spectacular positive effect. appearance and absolutely amazing taste. The perfect breakfast starts with the right fluffy skillet omelet recipe.

Ingredients:

chicken eggs – 4 pcs.;
milk – 50 ml;
sour cream – 50 ml;
boiled sausage – 100 g;
onions – 2 pcs.;
green peas – 100 g;
salt, herbs, spices - to taste;
Sunflower oil – 30 ml.

Step-by-step preparation of a delicious omelette with sausage in a frying pan. The correct recipe for a lush omelette with photos

Peel, wash and cut the onion into thin half rings. Cut the boiled sausage randomly, but not very large.

On sunflower oil in deep spacious cast iron frying pan fry the chopped onion and green peas, covering them with a lid.

Nuances

Green peas are suitable either fresh (straight from the garden or from the store) or canned. The main thing is that it is green and young.
The right frying pan for making omelettes is the key to success. delicate dish. Choose a frying pan with a thick bottom, spacious and deep. The ideal is a cast iron assistant.

After 10 minutes, remove the lid from the frying pan and add the chopped boiled sausage. Mix everything, cover with a lid and fry for another 5 minutes.

By the way

Smoked sausage will add spicy notes to the dish, and bacon will add calories.
Both ordinary sausages and smoked chicken or brisket, ham.

Mix in a mixing bowl chicken eggs, milk, sour cream, salt, spices. Beat everything with a mixer until light foam.

Almost all recipes state that eggs for omelettes cannot be beaten using a mixer. Our version refutes these axioms. An omelette whipped with a mixer is actually fluffy.

Nuances

If you want to get a likeness tender soufflé, egg whites beat until fluffy foam, yolks until white. Then add sour cream to the yolks. Then gently fold in the whites with a spoon. There is no need to add milk. As you can see, this option is more troublesome and takes much more time.
When you want to be 100% sure that the omelette is fluffy, you need to add wheat flour. Thanks to it, the omelette will definitely not sit down, and you can put a lot of filling into it. Flour holds its shape better.

Pour the prepared egg mixture over the vegetables fried in a frying pan. Let the heat be minimal, cover the frying pan with the omelette with a lid and fry everything for 5 minutes.

To get even more good taste Add 1.5 tbsp to the vegetables in the pan before pouring the egg mixture. l. butter. Many are sure that omelettes prepared with its addition are the most delicious.
There are options where they call for greasing the inside of the lid with butter for a more fluffy and delicious result. We are sure that such delights are superstitions. An omelet cooked under a clean lid is no different from its counterpart fried under an oiled lid.

Sprinkle the finished lush omelette in a frying pan with finely chopped green onions and garnish with a sprig of dill or parsley.

How to serve

Serve a delicious omelette with sausage in a frying pan piping hot so that it does not have time to cool down. The correct recipe for a fluffy omelette involves, first of all, speed: if the omelette is prepared with all the nuances from high-quality ingredients, it is eaten very quickly.

It would be good to serve it with an omelette fresh vegetables by season: radishes, green onions, tomatoes cucumbers. You can quickly prepare a light salad from them.

It's interesting that...

The birthplace of the omelet is France. And there they prepare this dish in the form thin pancake unlike us who strive for fluffy hats. The French will never add milk or sour cream to it. Just eggs, lots of eggs and filler additives.
The Spaniards call the egg dish tortilla and fry it only in olive oil. Their accompanying ingredients are garlic, artichokes, potatoes and ham.
In Italy, the egg dish is called frittata.
The Japanese prepare a kind of omelet from fried rice, filled with eggs.

Tomatoes, cheese, mushrooms are traditionally added to omelettes. cauliflower, bell pepper, seafood... In general, everything your heart desires. All these stories are extremely tasty and appetizing.

In other articles we will definitely tell them to the end and show what happens if the right recipe add variety and imagination to a lush omelette.

Cook with us, eat deliciously.

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An omelet can be a hearty, meaningful breakfast for the whole family, which will set a positive mood for the whole day. Its classic recipe is enriched with various details. For example, mixing cheese, several types of sausage and slices boiled meat, you can get an appetizing meat mosaic, held together by a delicate omelet mass with herbs.

Lard cut into large cubes in the company of boiled sausage can be pre-fried in a frying pan. From small quantity The result is a juicy and amazingly beautiful omelette that must be eaten hot.

Ingredients

sausage - 100 g
chicken eggs - 2 pcs.
milk - 80 ml
vegetable oil - 2 tbsp. l.
salt - to taste
parsley - 3 sprigs
ground black pepper - to taste
hard cheese - 50 g

Preparation

1. Break two chicken eggs into a deep bowl and beat with a whisk or fork until the yolks and whites are combined.

2.Add specified amount fresh milk any fat content and mix again. Instead of milk, for people who are on a diet, you can use water.

3. Add salt, pepper and other spices to the omelette mixture to your taste. Stir.

4. Boiled, smoked or raw smoked sausage cut into thin slices. Heat a frying pan, pour a little vegetable oil into it and lightly fry the prepared sausage.

5. Stir the omelette mixture and pour it into the frying pan with the sausage. Reduce heat and cover with lid. Fry for 2-3 minutes over low heat.

Step-by-step recipes for simple scrambled eggs with boiled or smoked sausage different types cheese and herbs in a frying pan, slow cooker and oven, served tender and spicy

2018-05-22 Yulia Kosich

Grade
recipe

1746

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

14 gr.

Carbohydrates

1 gr.

187 kcal.

Option 1: Classic recipe for scrambled eggs with boiled sausage

Scrambled eggs are very often cooked for breakfast. Which is not surprising. After all, it’s quick and very easy to do. In addition, you can include different ingredients, which will undoubtedly enhance the taste characteristics of the dish. What ingredients are allowed to be added? Let's try to cook scrambled eggs and sausage.

Ingredients:

105 grams of boiled sausage;
five eggs;
frying pan oil;
a pinch of salt;
several arrows of green onions;
29 grams of cheese;
allspice.

Step-by-step recipe for scrambled eggs with sausage

Cut a piece of boiled sausage into relatively thin short pieces. Get wet from any moisture that appears.

In addition, wash and chop several green onions into small rings. Set aside on a platter.

Grease a non-stick frying pan with a thin layer of vegetable oil. Warm up at medium temperature.

Throw in the prepared sausage. Mix with a spatula and fry for 1-2 minutes until a crust forms.

Only now carefully break all the chicken eggs into hot frying pan. Do this so that the yolks are not damaged.

Immediately sprinkle with allspice. Add salt. Cover (tightly) with a lid. Fry scrambled eggs with sausage and cheese for 4-5 minutes over low heat.

Depending on the desired consistency, cooking time may vary. If you want to keep the yolk runny, fry the eggs for no more than four minutes. If you prefer “strong” yolks, leave your breakfast on the stove for 5-6 minutes. As for cheese, it is acceptable to use any variety of your choice.

Option 2: Quick recipe for scrambled eggs and sausage

It takes very little time to create scrambled eggs. But it can also be shortened. How? Take the prepared sausage slices and fry breakfast over medium (or high) heat with the lid tightly closed.

Ingredients:

101 grams of sliced sausage;
five medium eggs;
allspice/salt;
a teaspoon of oil;
30 grams of cheese (hard);
dried herbs.

How to quickly cook scrambled eggs with sausage

Place a non-stick frying pan on the fire. Grease with oil. While the bottom is heating, remove the sausage slices from the packaging. Quickly chop it into thin pieces.

Place the sausage inside the pan. Using a spatula, stir a couple of times this ingredient.

Then quickly beat in (do this one at a time) the eggs. Add some salt. Add allspice and dried herbs.

At the end, sprinkle the surface of the fried eggs and sausage with grated cheese. Close the pan.

Fry breakfast on a medium heat burner for no more than 3-4 minutes. After turning off the stove, carefully pry off the snack with a silicone spatula. Place on plates. Serve hot with fresh vegetables.

Which sausage cut you use is up to you. It is important that it is thin. Thanks to this, this ingredient will cook almost instantly. Also, if you wish, sprinkle it with green onions or parsley before serving breakfast.

Option 3: Scrambled eggs with sausage, basil and two types of cheese

Since we are making scrambled eggs with sausage and cheese, we suggest using not one, but two varieties. For example it could be Russian cheese and mozzarella, which can be replaced with suluguni.

Ingredients:

five eggs;
109 grams of sausage;
half a teaspoon of dried basil;
20 grams of hard cheese;
25 grams of mozzarella;
salt for scrambled eggs;
frying oil;
black pepper for scrambled eggs.

How to cook

Finely grate a small piece of hard cheese. Cut the mozzarella balls into medium circles.

Add the sausage pieces and fry them for no more than a minute, turning them over a couple of times.

Now place (carefully so as not to burn your fingers) the mozzarella slices. Cover with hard cheese.

After closing the pan, set the heat to medium (slightly closer to minimum). Fry scrambled eggs with sausage and cheese for 4-6 minutes until the desired yolk consistency.

Since we are preparing breakfast in a frying pan in a short time, we recommend cutting both mozzarella and sausage relatively thinly. Then both ingredients will have time to cook. As for spices, you can replace or supplement those used with other seasonings to taste.

Option 4: Spicy scrambled eggs with smoked sausage, melted cheese and garlic

Prefer a spicier breakfast? Then make scrambled eggs with hot pepper, garlic, smoked sausage and processed cheese.

Ingredients:

95 grams of smoked sausage;
a pack of processed cheese;
garlic clove;
salt;
a pinch of hot pepper;
five fresh eggs;
a little oil.

Step by step recipe

Leave a pack of processed cheese in the freezer. This will make it easier to rub later.

Now cut the thin smoked sausage into slices. Also finely grate the peeled clove of garlic.

Coat the flat bottom of a non-stick frying pan with oil. Add chopped sausage. Fry for a minute.

Immediately sprinkle with grated garlic and hot pepper. Get the frozen one processed cheese. Finely abrade.

Add cheese shavings to scrambled eggs and sausage. And do this so that it does not fall on the bottom of the pan.

Close the lid. Fry breakfast for 5-6 minutes. Serve immediately, adding any chopped fresh herbs if desired.

To add even brighter shades to the taste of the snack, take not just processed cheese, but its version with filler (ham or herbs). But it’s better to grate it just before adding it so that the chips don’t stick together.

Option 5: Scrambled eggs with sausage, mixed vegetables and cheese in the oven

Although scrambled eggs are most often cooked in a frying pan, it is quite possible to transfer the process to the oven. Creating such a breakfast will take a little longer. But the result will definitely please you!

Ingredients:

125 grams of vegetable (frozen) mixture;
salt to taste;
spoon (teaspoon) of oil;
five eggs (chicken);
35 grams of cheese;
110 grams of sausage;
black pepper/chopped dill to taste.

How to cook

Grease the round pan (thinly) with vegetable oil. Arrange short bars of any sausage.

Next add vegetable mixture, which is important to defrost. For this small cubes Pour onions, carrots, sweet peppers, celery root, as well as peas and corn into a sieve. Pour boiling water and keep in it for 5-6 minutes.

At the next stage, sprinkle the layer of vegetables and sausage with chopped dill. Carefully, so as not to damage the yolks, beat in all the eggs one at a time.

Add salt and a little (optional) black pepper. Now cover everything with finely or coarsely grated hard cheese.

Place scrambled eggs with sausage and cheese in the oven (hot). Temperature - 195 degrees.

Bake breakfast for a quarter of an hour. Using a silicone spatula (or better yet, two), remove the appetizer and transfer it to a plate.

Thawed vegetables will yield a lot of (comparatively) juice. Therefore, it is recommended to set the oven temperature to high. This will allow the liquid to evaporate faster and prevent the eggs from burning. In addition, before removing the snack from the mold, it is better to let it brew for half an hour.

Option 6: Scrambled eggs with sausage, cheese, ketchup and herbs in a slow cooker

We will make the last version of scrambled eggs in a slow cooker. Myself culinary process will be little different from the same in a frying pan. However, such a breakfast can be kept warm for a relatively long time. This will come in handy if you prepare it in advance for your household, who will try scrambled eggs after some time.

Ingredients:

two hunting sausages;
four eggs;
salt (pinch);
five sprigs of greenery;
31 grams of cheese;
two teaspoons of ketchup;
a spoonful of butter in a bowl;
allspice.

Step by step recipe

Wash the hunting sausages. Blot with napkins and cut into thin slices. Also chop the sprigs of greenery by cutting off the stems.

Grease the bowl (bottom only) with oil. Place in a slow cooker. Mode - "Frying". After a minute, add the sausage slices.

After frying for a minute, carefully beat in the eggs. Salt and pepper. Squeeze ketchup in drops over the entire surface. Immediately cover with herbs (chopped) and cheese (grated).

Lock the car. Cook scrambled eggs and sausage for 5-7 minutes. Then turn off the multicooker. Serve after a quarter of an hour with pickles or a salad of chopped fresh vegetables.

If you can buy ketchup with a thin-hole nozzle, decorate scrambled eggs with this dressing by making curly lines. It will turn out very beautiful. But it is important to take breakfast out of the multicooker bowl very carefully so as not to scratch the surface or damage the snack itself.