How to cook an omelet with milk and an egg. Lush egg omelette in milk (cooking in a pan)

Scrambled eggs with milk is a simple and affordable dish. It is served for breakfast in hotels, prepared at dinner parties, children in gardens enjoy eating it. Omelets are loved by everyone, from young to old. But not everyone knows how to properly cook scrambled eggs with milk. There are little tricks and secrets in the recipes of Russian cuisine, thanks to which this dish turns out to be tender, fragrant and airy.

Classic omelette in a pan

Each housewife has her own signature omelet recipe, and it is this one that she considers the most successful. You can add kefir or mayonnaise - they, of course, diversify the taste, but such recipes for scrambled eggs with milk have nothing to do with the traditional French dish.

Break two eggs into a deep bowl, salt and pepper. Add about 120 grams of milk, mix well with a fork so that bubbles appear on the surface. Ideal proportions: milk should be poured as much as the eggs used weigh.

It is very important to choose the right pan - it must have a non-stick coating. A ceramic, cast iron or aluminum pan is also suitable, a lid is a must.

Put it on the fire and heat it up, add 25 grams of butter. No need to use spread or margarine - the dish will be bitter. If there is no butter, you can replace it with sunflower oil.

Lower the heat and pour the egg mixture into the greased skillet, cover with a lid. When the edges of the dish become opaque, you need to reduce the heat to a minimum. After the middle becomes matte, remove the pan from the heat. The omelet is cooked very quickly, so do not be distracted for a long time - the dish may burn.

Transfer it to a plate and don’t be upset if the omelet falls due to temperature changes - inside it will remain tender and soft.

Omelet with cream

If you want to diversify the taste of scrambled eggs with milk cooked in a pan, replace it with cream.

Ingredients:

• 4 eggs;
• Cream or milk;
• Flour;
• Butter.

Cooking method:

Omelet in the oven

Fried eggs with milk in the oven are cooked in many families.

It is satisfying, healthy and tasty breakfast which gives energy.

Ingredients:

• 3 eggs;
• 100 g of milk;
• Spices to taste;
• Flour.

Cooking method:

1. Mix three eggs, about 100 grams of milk, salt, add spices;
2. Mix all the ingredients well with a whisk, but do not beat. To make the omelette denser, you can make it with flour (a tablespoon);
3. Preheat the oven to 200 degrees.
4. Grease a baking dish with oil.
5. Choose such dishes so that the edges are higher than 5 cm - then the omelet will not “come out” out.
6. Pour in the egg mixture and bake until golden brown. If an omelet cooked in the oven falls off a little - it's not scary. Inside it will be juicy and airy.

On a water bath

Ingredients:

Cooking method:

1. Crack two eggs into a porcelain or faience bowl, beat them with a fork, pour half a glass of milk.
2. Mix thoroughly again and add the onion, passed through a meat grinder.
3. Pepper, salt, season with spices, add chopped garlic.
4. Pour water into a wide saucepan and bring to a boil.
5. Place a bowl on top to make a water bath.
6. When the egg mixture begins to harden around the edges, move the thickened pieces - then the whole mass will come to readiness.
7. After 10 minutes, stir the dish so that it thickens evenly, and remove the bowl from the pan. You can decorate with herbs, sour cream or ketchup.

These recipes of Russian cuisine are simple, so even a novice hostess can prepare a delicious breakfast.

The omelet turns out to be tall, dense and airy - both children and adults eat it with pleasure. Enjoy your meal you and your loved ones!

In combination with a variety of products, it becomes a special dish. Exquisite with mushroom stuffing, hearty with the addition grated cheese and thin slices of bacon, fragrant - with the help of herbs and spices. Recipes for omelettes in a pan with vegetables are very popular: juicy tomatoes, onion rings and bell pepper. prepared with fruit, lemon zest, powdered sugar, vanilla and cinnamon, they will become an independent dessert with a unique taste.

The five most commonly used ingredients in recipes are:

As a breakfast, it will be appreciated not only by adults, but also by even the most demanding little gourmets. Traditional lush egg dishes, beaten with a mixer, fried on both sides, folded into a cake, rolled up and seasoned with sauce, cooked with chicken or quail eggs, milk, vegetable or butter - they will always find their admirers and help out housewives when it's time to create complex culinary masterpieces are sorely lacking, and guests are already on the doorstep.

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

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

• For an omelet they take only fresh eggs. 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 omelet.
• 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 omelette. In a thin-bottomed pan, the omelette burns quickly, while remaining raw inside. Cast iron pans or modern non-stick pans are ideal for making omelettes. 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, onions and other vegetables that need heat treatment are 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 it already ready meal.
• 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 onion and mix.
• Pour into a hot oiled pan. Mix lightly.
• As soon as the omelet mass becomes thick, the edges of the omelette are wrapped in the middle in the form of a pie and fried until the lower golden crust.
• 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 lard egg mass, stir 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 butter.
• 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;
• vegetable oil - 1 tbsp. l.;
• 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.

Omelet is national french dish which is loved by the inhabitants of many countries of the world. It is prepared from beaten eggs with the addition of spices, milk and various different fillings to your taste. An omelet is fried in a hot pan, but can be steamed, in a slow cooker or oven.

Omelette recipes vary mainly depending on the country where the dish is prepared. AT classical performance it does not contain any additives at all, only one main ingredient - eggs. There are many ways to make an omelette, but the classic method involves frying it in butter. In the countries of the post-Soviet space, scrambled eggs are most often used sunflower oil or animal fat.

When serving, the omelette is rolled into a tube and stuffed with various goodies. Some national cuisines provide for frying an omelette already with a filling, it is served on the table in the form of a whole pancake. An omelette can be an independent dish or act as a component for various snacks or flour dishes. This is a fairly common filling for poultry or meatloaf, and in Japan, one of the varieties of sushi is made using an omelette.

The recipe does not provide for strictly use only chicken eggs, you can take them from other birds whose eggs are suitable for culinary specialties. The most popular additions to an omelet are vegetables, herbs, tomatoes, onions, potatoes, peppers, different varieties cheese and sausage products, some types of meat and seafood.

A variety of spices act as seasonings, you can flavor the dish with ketchup, mustard, cheese sauce, vegetables, cream or sour cream. Traditionally considered a breakfast dish, it is delicious and nutritious to eat an omelette with fresh bread or buns and invigorating morning drinks.

How to cook a classic fluffy omelet in a pan

Often, in a frying pan, an omelet looks just fine and keeps a lush and appetizing shape, and when shifted to a plate, it falls off, losing its original appearance. To prevent this from happening, you need to resort to some tricks, you can choose one of them in the list below:

• beat eggs more intensively;
• add a small amount of soda as a natural baking powder;
• add a little flour, it will hold the omelette together and prevent it from losing its shape;
• cook an omelette in the oven - this method is also good because it ensures uniform cooking.

To prepare a magnificent omelet with flour, you should take the following components:

• large fresh chicken eggs - 4;
• cow's milk - 60 ml;
• wheat flour - 4 tsp;
• salt, ground black pepper;
• butter.

Beat eggs into a deep bowl, add salt to taste, black ground pepper if there is such a desire. Pour out milk and add flour. Mix well all the ingredients so that they become one homogeneous mixture without lumps. Preheat the pan, put a piece of butter on it so that it melts, grease the walls of the pan with this fat. Pour the mass in a thin stream onto the dishes and form flat surface. In the case when the bottom burns, the top is not yet ready, and the heat under the pan is already at a minimum, you can gently pick up the resulting pancake from the edge and tilt the bowl so that all the liquid remaining on top of the glass is down. If necessary, do the same procedure on the other side. The dish will be ready when it thickens on top.

Vegetable omelette in a slow cooker

• fresh chicken eggs - 2;
• milk or cream - a third of a glass;
• large tomato - 1;
• a small zucchini - half or a third;
• green pickled peas - 2 tbsp;
• hard cheese - 100 g;
• sunflower oil.

We beat the eggs into a suitable bowl, beat them a little with a fork, you do not need to beat hard. Pour cream or milk into the eggs, knead the entire resulting mass. Salt to your taste, if the cheese is from salty varieties, then salt may not be needed.

We remove the skin from the tomato and cut the vegetable into cubes, we carry out the same procedure with the zucchini. We rub the cheese. All this, together with peas, carefully pour into the previously obtained mixture of eggs and milk.

Again, knead everything well, coat the bowl of the multicooker with oil, pour the mixture into it and set it for 5 minutes in the “Porridge” mode or another similar mode that is in your machine.

Omelet with sausage in a slow cooker for two persons

• chicken eggs - 2;
• cream or milk - a third of a glass;
• hard cheese - 100 g;
• sausage - 100 g;
• fragrant herbs;
• sunflower or olive oil.

Beat the eggs a little, pour in the milk and mix the whole mixture well. We rub the cheese, finely chop the sausage, add all this to the mixture, salting the dish is not recommended.

In a thin stream, pour the resulting mass into the slow cooker, set to cook in the "Porridge" mode or another similar mode for 5 minutes, when making a double portion of the omelette, double the time accordingly.

Carefully remove the finished omelette from the bowl and sprinkle with herbs.

Recipe and secrets of making an omelette without milk

To make an omelette without milk delicious, you must follow simple rules:

1. Use only fresh eggs with intact and smooth shells. There are two ways to check the freshness of an egg: put it in water, a fresh one immediately pops up, shake it - stale eggs hang noticeably inside the shell.
2. It is better to whip a dairy-free dish without a mixer, manually; use an electronic device only for a soufflé dish.
3. It is better not to add any liquid to the eggs so that they rise well.
4. Take cast iron cookware, its bottom should be even and thick. Do not fill more than three-quarters of the dish, as the omelette will rise as it cooks.
5. It is better to take the lid with a valve for draining condensate so that the omelet is browned, it is lubricated with butter.
6. Pour all additional components only after beating the eggs.
7. Can you substitute chicken eggs? quail eggs They are much tastier and healthier.

For a simple omelet without milk you will need:

• chicken eggs - 3;
• water - 1 spoon;
• salt and pepper.

Separate the whites and yolks. Beat the whites well, then pour the yolks into them, while continuing to stir. Without stopping the stirring process, add water. Salt and pepper. Lubricate the bottom and walls of the pan with oil and then heat it, pour the cooked egg mixture onto the heated dishes, cover with a lid and wait until the eggs rise, then remove the lid and fry until cooked - about a couple of minutes. The recipe can be supplemented with bacon, sausage, vegetables or herbs to your taste.

Omelette like in kindergarten, oven recipe

• chicken eggs - 6 pcs.;
• high-fat milk - 320 ml;
• a pinch of salt;
• butter.

Pour the egg whites and yolks into a bowl of great depth, beat a little with a whisk and add. Now add milk and mix well. Lush foam should not be achieved.

We grease a form suitable for the oven with oil, we do not put a lot of oil so that it does not stop the process of raising the eggs. Pour the egg mixture into the prepared container, it should take no more than three-quarters of the volume, as the dish will still rise.

If you strictly follow the recipe from kindergarten, the form should be at least 12 cm. You need to cook at a temperature of 190 degrees for at least 35 minutes. The finished dish will be gilded with a delicious crust.

You can cook the dish in a pan, the ingredients and the procedure remain the same, only at the end the mixture is poured into a greased pan and fried for about 15 minutes.

Cheese omelette microwave recipe

• chicken eggs - 3 pcs.;
• milk - 90 ml;
• hard cheese - 90 g;
• a pinch of salt;
• butter.

We add the eggs and beat, all their components should mix well. Now pour milk into them, it should not be cold, but the temperature is closer to room temperature.

Cut the cheese into small cubes. We fill the greased form with it by no more than one third, so that the dish does not turn out to be too hard. First, pour the mixture, then pour the cheese into it. It is necessary to cook at full power for no more than 5 minutes.

To the table, the finished dish can be served with fresh tomatoes and herbs or pour it with garlic or tomato sauce.

Classic steamed omelet recipe

• chicken eggs - 8 pcs.;
• milk - 2 cups;
• salt.

Whisk eggs and salt with a fork. If there is no special double boiler, we take a colander with a flat bottom and a pot of water. Bring water to a boil in a saucepan, put a colander in it, place a bowl with beaten eggs inside it. Cover it tightly and cook for 20-25 minutes.

Omelette recipe in a bag

• chicken eggs - 3 pcs.;
• milk - half a glass;
• salt - a pinch.

Eggs for this recipe need to be beaten very carefully, after salting. You can beat by hand or using a mixer. A stable foam should appear on the surface.

After the appearance of foam, gradually add milk, continue to whisk. As a result, you need to get a lush semi-liquid mixture. To prepare, we put one bag into another, pour eggs into it, carefully tie it, lower it into boiling water and cook for 10-15 minutes.

Recipe for a fluffy omelet in a bag

• chicken egg - 1 pc.;
• cold milk - 1 tbsp;
• salt to taste.

You can increase the number of ingredients to get more servings. We beat the eggs into milk, salt and beat. While this procedure is being carried out, put the water on the fire so that it boils. We put two bags one into the other, pour the finished mixture there, tie it well, put it in boiling water and cook for about 20 minutes.

Recipe for a delicious omelette with spinach and cheese in the oven

• chicken eggs - 4 pcs.;
• spinach - 50-70 g;
• cheese - 50 g;
• wheat flour - 2 tbsp;
• mayonnaise - 1 tbsp;
• salt - a pinch;
• vegetable oil.

Pour the salt into the eggs, beat. To make the dish have a pleasant yellow color, turmeric is added to it. We rub the hard cheese, it is better to choose the fattest variety, as it melts well. We wash the spinach leaves well, cut. Add mayonnaise and mix well with a spoon. Add flour while continuing to stir. Pour the crushed leaves, mix.

Pour the mass into a mold, lubricating it with fat beforehand, and bake for 25-35 minutes. Add cheese at the end of cooking.

Can be used this recipe for pan frying. Pour the oil into a frying pan, pour the eggs into it and fry for about 3 minutes, until the bottom hardens a little, when this happens, pour the cheese on the surface. Now cover with a lid and fry for another 3-4 minutes over low heat. We make sure that the bottom of the dish does not burn.

Delicious omelette with cottage cheese for children, a recipe for a slow cooker

• cottage cheese - 100 g;
• milk - 50 ml;
• eggs - 2 pcs.;
• salt - 1 pinch;
• green peas - 2 tablespoons;
• butter - 1 tsp

To get a sweet dish, replace the peas with raisins in the recipe, in which case add a little sugar to your taste. First, knead the cottage cheese well to get a homogeneous gruel. If there is a sieve, then it is optimal to grind through it. If you are preparing a sweet variation, you can take a ready-made curd mass, it already has the desired consistency.

Add milk to the finished curd and beat thoroughly. In a separate container, beat the eggs with salt or sugar. Add the cooked eggs to the curd mixture and beat thoroughly. Now add the selected product - peas, raisins or corn.

We grease the bowl of the appliance with fat, pour our mixture there, set the “Baking” mode and cook for 20 minutes. If you use more ingredients, then the time required for cooking increases accordingly. Ready omelette can be sprinkled with grated cheese while it is hot.

Crispy and delicious omelet recipe for a frying pan

• eggs - 2 pcs.;
• milk - 2 tablespoons;
• any kind of hard cheese - 30-50 g;
• salt - a pinch;
• pepper and Provence herbs.

Mix eggs and milk, salt and mix until smooth. Pour your favorite spices into the mass to your taste, these spices will give the dish a very original and appetizing smell. We rub the cheese on large cells, pour it into a frying pan with a non-stick coating. When the cheese turns into gruel, pour eggs into it, cover with a lid and cook over medium heat until the top of the dish is baked. This will take approximately 3 minutes. Fold the finished omelet in half and serve.

Omelet with bell peppers and tomatoes

• eggs - 3 pcs.;
• tomato - 1 pc.;
• Bulgarian pepper - 1 pc.;
• vegetable oil;
• greens;
• salt;
• spices;
• milk - 100 ml;
• hard cheese, it is best to take Parmesan - 50 g.

Beat eggs, milk and salt thoroughly. We heat the pan with oil, pour the talker there and sprinkle with chopped herbs. When the dish is a little cooked in its lower part, pour diced pepper and tomato on it, cover with a lid and leave for 3-4 minutes. Then sprinkle with grated cheese and cook until it turns into a golden crust. After that, fold the dish in half and fry on all sides.

Omelet with mushrooms in a pan

• fresh champignons- 150 g;
• eggs - 3 pcs.;
• salt, pepper to your taste;
• vegetable oil;
• sour cream - 3 tablespoons;
• parsley dill.

We wash the mushrooms and cut into slices. We drive the eggs into a bowl, add salt and pepper, beat with a whisk or fork. Pour sour cream into it, beat. We put the mushrooms in a preheated pan, fry them until the liquid evaporates, then until a golden crust appears. At the end of cooking, add salt and pepper.

Pour eggs into mushrooms, pour greens. Cover the pot with a lid and cook over low heat for about 5 minutes. At the same time, the bottom becomes well-done, and the top gets rid of the liquid.

Omelette with sausage, recipe for a frying pan

• chicken eggs - 3 pcs.;
• boiled sausage - 100 g;
• milk - 30 ml;
• salt - 1 pinch;
• vegetable oil.

In a bowl of suitable size, drive the eggs, salt. To make the dish truly fragrant and tasty, it is best to take the product from domestic chickens. Beat the eggs with a whisk or fork until they are uniform.

Carefully pour in the milk, knead well, to get the most airy dish, whisk until foam forms.

Cut the sausage into cubes. Put it in a frying pan and fry, then pour in the eggs. You need to cook on low heat until all the components are ready. In order for the omelet to be baked, but not burned, it must be stirred in a special way: pry with a spatula, slightly tearing the surface, then the upper liquid part will drain down. This will ensure that the food cooks evenly.

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 omelets with different fillings, as well as how to make an omelette fluffy 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 omelette 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 a fluffy airy omelet is 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 in a 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 is an ideal dietary breakfast rich in proteins and energy. An omelette with milk can be cooked even 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 a tender omelet 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:

Omelet with milk cooks very quickly and therefore it is best to put the pan in advance, especially if you have an electric stove, which will take a little longer to heat up. 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 on 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.

Very difficult to take off thin omelette even "pancake", so it can be removed by folding it in half with a spatula or twisting it into a tube. If your omelet is thick, a large number eggs, then 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 they have a mild flavor and will get a little lost with the egg. 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 a little 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 ready.

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 liquid, sprinkle the omelette with grated cheese on a coarse grater. 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 omelet.

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 a delicious breakfast, and there is at least one tomato and some cheese in the refrigerator, then you will get a 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. At any time of the year you can find fresh champignons in stores. If you have fresh forest ones, then you can cook with them. White, chanterelles, mushrooms and many others are very tasty in an omelette.

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 him, we use different sausages or even ham that we 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.