Omelet with dried milk in a pan. How to cook a delicious omelette with milk in a pan according to a step-by-step recipe with a photo

Omelet is one of the simplest and most widely known egg dishes. Absolutely everyone cooks it: professional and home cooks, students and even children. They have breakfast in fashionable restaurants, at home, in kindergartens, schools and ordinary catering establishments. Probably, there is no such person who has not cooked or tried an omelet. Recipe with milk and egg in a pan (the most magnificent and delicious option dishes) is very simple, requires simple ingredients and minimal participation of the cook. But here, too, there are secrets that it is desirable to know for everyone who decides to stand at the stove.

Like many dishes, the omelet was invented in France. There it is prepared exclusively from eggs, in butter, with salt and spices. All French chefs should be able to cook it. This is a kind of aptitude test.

Adding milk is an "invention" of Soviet culinary specialists. Thanks to this discovery, the consistency of the dish became more tender, almost weightless. Therefore, this variation is widespread in post-Soviet countries.

In addition to milk, kefir, cream, sour cream, yogurt, mayonnaise, and flour are often added to the omelette base. Each housewife has her own signature recipe. Having mastered the basic method of cooking, it is easy to diversify it by seasoning it with your favorite filling.

Secrets of a delicious omelette with milk from experienced housewives

Omelet with milk in a pan according to the classic recipe

Required Ingredients (for 1 serving):

• large chicken eggs - 2 pcs.;
• milk - 110-130 ml;
• butter - 25 g;
• salt, pepper - to taste.

Step by step cooking recipe:

1. Crack the eggs into a deep bowl. Add pepper to taste. Salt.
2. Pour milk into the eggs in a ratio of 1 to 1 (by volume). In order not to be mistaken, you can measure the liquid with broken egg.
3. Mix with a fork (veselka), beat lightly until bubbles appear.
4. When choosing a frying pan for an omelet, it is better to opt for dishes with non-stick or ceramic coating. Ideally, a lid should be included. Also suitable aluminum, cast iron pan.

in enamelled, stainless utensils the dish may burn.

5. Place the skillet on a hot stove to heat up quickly. Dissolve the piece butter. It can be replaced with vegetable (necessarily odorless).
6. When the oil rises, pour the prepared omelet mass into the pan. Switch the stove to medium heat. Cover the pan with a lid.
7. After a minute from the start of cooking, when the edges begin to turn white, lose transparency, reduce the heat to a minimum. Wait until the middle also becomes white, matte. Set aside from the stove.
8. Transfer the finished omelet to a plate. If necessary, divide into portions, add the filling. Serve to taste with fried bacon, vegetable salad, baked potatoes. Or just submit it.
9. The dish falls a little when served due to the temperature difference, but this does not affect its quality - inside it will remain soft and fluffy.

Video on how to make a fluffy omelet

Filling options

The filling can be added directly to the pan before pouring in the egg mass, or bring all the ingredients to readiness, put on one half of the finished omelette, cover with a free edge (roll up).

As fillers, you can use (individually and in combination):

1. tomatoes (fresh, dried; regular, cherry);
2. spinach (fresh, frozen);
3. green peas (fresh, canned, frozen);
4. corn (boiled, canned);
5. green beans (frozen, fresh);
6. ham, sausages, smoked, dried meat;
7. slightly salted, smoked salmon and other fish;
8. mussels, shrimps, langoustines, squids and other seafood;
9. fried or baked meat;
10. hard or semi-hard cheese;
11. fresh herbs (parsley, onion, dill, basil);
12. frozen vegetable mixes;
13. mushrooms (champignons, oyster mushrooms, chanterelles, mushrooms);
14. zucchini, eggplant;
15. cauliflower, broccoli (boil until half cooked, divide into small inflorescences);
16. sweet pepper (baked, fried, fresh - only finely chopped).

Enjoy! Cook with pleasure!

There are several recipes that tell you how to cook an omelet with milk in a pan. By following the cooking technique and knowing a few secrets from famous chefs, you can create simple products a real masterpiece. This wonderful dish of eggs and milk can become an excellent traditional breakfast for the whole family - tasty, fragrant, very nutritious.

by the most simple recipe cooking an omelette is a classic. It is from him that you can begin your acquaintance with this wonderful culinary masterpiece.

For cooking, you should stock up:

• chicken eggs - 4-5 pieces;
• milk - 150 ml;
• oils - butter and vegetable;
• black pepper and salt.

Eggs should be beaten into the container. It is more convenient to use a mixer, you can use a fork or a whisk, but the process will be longer. Add salt to the egg mass, pour in the milk and beat everything for a few more minutes.

The longer the whipping process takes, the more airy the dish will turn out.

In the meantime, the pan should be greased with butter or ghee and add a little sunflower oil so that there is no smoke when the container is heated. When the oil is hot, it is necessary to pour the beaten egg-milk mixture into the dishes and cook over low heat, covered with a lid. During the cooking process, the container with the mixture should be shaken periodically - the splendor of the dish will depend on this.

Garnish the finished product with green dill sprigs and serve, dividing into portioned pieces. You can add a salad fresh vegetables. Such a light, nutritious breakfast will saturate the body until the next full meal.

Diet protein meal

You can cook an omelet with milk for those who follow their figure and are afraid to gain extra pounds. Replacing natural milk with less fat and the complete exclusion of high-calorie yolks will help make the dish dietary. Otherwise, the same products are used as for making an omelette according to the classic recipe.

Diet Omelet Ingredients:

• proteins - 4 pieces;
• skimmed milk - a glass;
• vegetable oil;
• spices.

First you need to carefully separate the egg into its main components, using a special device or on your own. Then add the dairy product to the proteins and beat everything thoroughly until fluffy. Add seasoning, continuing to beat for another 1-2 minutes. After that, finely chopped parsley with dill is added to the protein-milk mixture (you can use any greens according to your preferences) and everything is gently mixed.

Grease a deep frying pan with oil, heat it up and pour the preparation for the dish. After the container is closed with a lid (preferably transparent). The dish is prepared in 12 minutes. After this time, a diet air omelette in a pan is served at the table. The calorie content of the meal will eventually be 110 kcal.

Fluffy omelette in a frying pan

In order to cook the most magnificent omelet, you should follow certain rules.

Used components:

• quail eggs - 8 pieces;
• sifted flour - 2 tablespoons (when adding this component, it is important to remember that the dish will turn out to be a little more high-calorie);
• a glass of milk;
• sunflower oil should be taken so much that it covers the bottom of the container;
• salt pepper.

To obtain a lush milk-protein dish, it is necessary to beat the proteins and yolks separately. In this case, it is better to put the proteins in the refrigerator for 8 minutes, then beat. The yellow part of the egg is cooked separately, first salt and spices are added, then milk.

It is necessary to introduce the whipped white part into the milk-yolk mixture, mix everything carefully and pour into a container with preheated vegetable oil. Can be replaced sunflower oil product of animal origin, such as ghee - so the taste ready meal will be softer and richer.

The dish is cooked for 7-8 minutes over low heat. Then cover the container with a lid and hold for another 3-4 minutes. Turn off the fire and invite the household to the table, decorating with vegetables and herbs.

French cooking with cheese

Omelet is considered traditional dish French. At home, they learned to cook it in different variations, adding various products. Traditional French dish Cheese omelette is considered to be served often for breakfast at home and offered to try in famous restaurants.

The meal is prepared from:

• 4 eggs;
• cheese - 60-70 grams;
• butter - 35 grams;
• milk - 10 ml;
• pepper, salt to taste.

Separately or together in a container, beat the yolks with proteins, pour in the milk. Pour the egg-milk mixture into the butter, heated in a pan, filling the container evenly. The dish is cooked over low heat for 5 minutes under the lid.

When the dish is almost ready, it is necessary to cover one part of it well with grated hard cheese. After cooking, the omelette in a pan is cut into 2 equal parts and the one on which there is no cheese must be covered with the second. After insisting for one minute, you can divide the food in portions and serve.

Purchase in advance:

• eggs - 6 pieces;
• natural fat milk - 0.2 liters;
• flour - 40 grams;
• ham - 110 grams;
• cheese hard varieties- 120 grams;
• fresh tomatoes - 2 pieces;
• onion - 1 piece;
• dill and seasoning.

In a heated bowl, fry chopped onion, add chopped tomatoes and ham into strips. Lightly brown everything, reduce the heat and leave to languish under a closed lid. In the meantime, in a bowl of a suitable volume, you need to beat the rest of the components in stages, starting with eggs, milk, etc. Spread the mixture into the pan and cook over low heat until half cooked. After add grated cheese, cover with a lid and cook the food until melted dairy product a couple more minutes. It is recommended to cut the cooked dish into portions, decorate with vegetables, herbs or olives if desired.

Prepare a sumptuous breakfast delicious omelette- the dream of every housewife! And almost everyone knows that the easiest way to make this is in the oven. But what about those who (for various reasons) do not have the opportunity to use the oven? Very simple: cook no less tasty and fluffy omelet with milk in a pan! Read below in our step-by-step recipe to learn how to do everything right and not translate products in vain.

TIME: 10 min.

Light

Servings: 2

Ingredients for a 22 cm frying pan:

• eggs (medium, C1) - 5 pcs.,
• milk - 150 ml,
• salt - to taste,
• butter - a small piece to taste.

Cooking

In general, there are no difficulties in the cooking process. The whole secret lies in the ideal ratio of milk and eggs, and the heating temperature of the stove (pan). Since the omelette mixture is preparing quite quickly, we immediately put the pan on the stove to warm up. The best option would be to use a heavy cast-iron pan - it produces the most magnificent and porous omelettes. But if there is none, choose any thick-walled and non-stick.

Now wash the eggs and break one by one into a deep bowl. Salt them and mix lightly with a whisk (or fork). Beat lightly, no need to use a mixer or blender for this.

If you plan to flavor the omelet with spices / seasonings, we also add them at this stage.

By now, the pan should be hot. We take a piece of butter, thoroughly coat the walls and bottom of the pan with it, just leave the rest of the butter to melt. An omelette loves butter very much, therefore it is undesirable to replace it with margarine or spread.

As soon as the butter is completely melted, stir the eggs with milk with a whisk (fork) and pour the omelet mixture into the pan.

Immediately cover the pan with a lid. It is good if the lid is transparent in order to be able to observe the cooking process. Because opening it even for a second, the omelette will immediately fall. As soon as you notice that the sides have “grabbed”, we switch the heating to the minimum. If you focus on time, then we give the dish about 2 minutes. warm up at the maximum, after which we switch to a minimum and hold for another 5 minutes. Then you can turn off the stove and carefully remove the omelette, still leaving it covered. Another 5-10 min. keep the omelet under the lid, then you can open it.

As the omelette cooked in milk cools, it will “sit down” quite a bit, but still remain quite magnificent. Carefully remove it from the pan and serve. If desired, when serving a warm omelet, you can flavor it with another piece of butter, sprinkle with herbs or serve with a vegetable salad. Actually, all additives are exclusively for your taste! Enjoy your meal!

For people leading an active lifestyle, a full breakfast is a must. Such a dish can be called an omelet. There are several ways to cook an omelette with milk in a pan.

How to cook an omelette with milk in a pan

First of all, before you start preparing breakfast, you need to purchase fresh eggs Take them out of the fridge half an hour before cooking. They need to be room temperature. You will need a cast iron pan with thick walls. If there is none, then the usual one is suitable, only the coating should be non-stick. And one more rule - the pan must be dry.

And now let's start cooking the dish and prepare everything you need:

• milk - 50 ml;
• eggs - 2 pcs.;
• vegetable oil - 1 tsp;
• salt - to taste;
• herbs and spices - optional.

How to cook:

• Break the eggs into a deep bowl, beat with a mixer.
• Pour milk into eggs, salt and mix. You can use a mixer.
• Put a dry frying pan on the stove, heat it up and grease it with oil.
• Pour in the omelet mixture.
• You need to cook the dish on medium heat for several minutes (2 or 3).
• Reduce heat and cook for a few more minutes (maximum 4 minutes) until the omelette is fully set.
• Before serving, crush the omelette with chopped herbs.

Lush omelette with milk in a pan

Each of us remembers the omelette that was given in kindergarten. It was fluffy, tender and very tasty. I would like to cook exactly the same, but not in the oven, but in a frying pan.

Products for the dish:

• milk - 1.5 cups;
• eggs - 4 pcs.;
• vegetable oil - 1 tsp;
• salt, spices - optional.

Cooking fluffy omelet in a frying pan:

• Mix eggs with milk with a fork, add spices and salt.
• Grease the frying pan with oil, pour the egg mass from the heated frying pan, cover with a lid and simmer over medium heat for several minutes. You need the mixture to set.
• After the omelette grabs around the edges, you need to reduce the heat of the stove and simmer under a closed lid for 15-20 minutes.

To prepare this dish, you must follow these rules:

• For 1 egg you need to take 100 ml of milk. This is important as eggs can vary in size;
• eggs do not need to be beaten, just mix with a fork;
• flour in this recipe is not needed, then the omelet will be soft;
• Do not open the lid during cooking, otherwise the omelet will fall off.

About the secrets of cooking an omelette in a pan

Each housewife has her own secrets for making an omelet with milk in a pan:

• Sometimes there is a need to flip the omelette to the other side. This is easier to do with a pan lid. On the one hand, the omelette is cooked, you need to take a lid (flat) and cover the pan with it, and then turn everything over together, the omelet will remain on the lid.
• With a ceramic or glass-ceramic lid, the omelet will slide off faster and you just need to return it to the pan.
• At the end of cooking, you need to add a little grated hard cheese (on a fine grater). The mixture will be denser and will not fall apart.

This simple dish is familiar to everyone since childhood. After all, it is in kindergarten that children are often served a magnificent 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 classic omelette cooked without milk - on some eggs. True, with all sorts of additives: cheese, tomatoes, ham.

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

Subtleties of cooking

• Only fresh eggs are used for omelets. Before use, they must be washed in warm water to prevent the ingestion of such a dangerous infection as salmonellosis.
• Eggs are mixed with milk and lightly beaten with a whisk or fork. Do not use a mixer for this purpose. Excessive foam adversely affects the quality of the 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.
• Fried omelet on creamy, melted, vegetable oil, on lard or fat. 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 a ready-made dish.
• The egg mixture is poured into a well-heated frying pan, greased with oil. Then the fire is reduced to a minimum, the dishes are covered with a transparent lid.
• When the edges of the omelette mass just grab and turn white, with a fork or spatula they are gently moved to the middle. Punctures are also made in the omelette so that the liquid flows down.
• Then the pan is closed again with a lid and the process is no longer interfered with. As soon as the whole omelette rises and thickens, it is ready.
• Flour is sometimes added to the egg-milk mixture. The omelet becomes denser and holds its shape better. In this case, the amount of milk is increased.
• Very often, the finished omelette falls off due to the temperature difference between the pan and the plate. Therefore, the omelette plate is preheated.
• For a tall omelet, take a narrow frying pan.
• A stuffed omelette is cooked in a wide frying pan without a lid, as a thick omelette is difficult to bend in half. In this case, each portion is fried separately.

Natural milk omelet

Ingredients:

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

Cooking method

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

Milk omelette with green onions

Ingredients:

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

Cooking method

• Eggs are lightly beaten with milk and salt.
• Add chopped green 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.