How to make an omelette in a frying pan. Omelettes in a pan

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 and take them out of the refrigerator half an hour before cooking. They need to be at 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 omelet 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 a fluffy omelette in a 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.

Omelet in a pan- a dish known all over the world. Few people know that they started cooking it in ancient Rome, but they only served it as a dessert with honey and fruits. Since then, the omelette has become more and more popular, and numerous cookbooks in all countries are updated with new recipes for this unique dish. I was not mistaken in calling the omelet unique, because probably no other dish has such a number of cooking options.

How to cook an omelette in a pan

Ingredients:

Eggs - 4 pcs.;
Butter - 35 g;
Salt and pepper - a pinch;
Greens (dill, parsley, green onions) - 2-3 sprigs.

Cooking method:

Break the eggs into a deep bowl, add salt and pepper. Chicken eggs should be used of the highest grade, choose those that have a matte shell of an even color. Brown or white - no difference, just brown-shelled eggs iodized. Beat the egg mass with a mixer at high speeds until a fluffy foam forms.
Melt a cube of butter in a frying pan. I am sure that nutritionists would be horrified to read this, but once you try to bake an omelet with butter, you will never look in the direction of sunflower again. The aroma and taste is simply unearthly.
Pour the egg mass into the pan, reduce the heat to a minimum. As soon as the bottom of the omelet grabs a little, sprinkle the top with finely chopped greens. Cover with a lid and fry until done.

Serve the finished omelette with ketchup or other sauce.

How to cook an omelette with milk in a pan

Ingredients:

Eggs - 6 pcs.;
Milk - 100 ml;
Salt, pepper - to taste;
Vegetable oil - 40 ml;
Onion (small) - 1 pc.;
Vinegar - 15 ml;
Tomato - 1 pc.

Cooking method:

Break the eggs and beat lightly with a hand whisk or fork, then add salt and pepper, add milk. Beat the resulting mass well with a mixer.
Peel the onion and cut into quarter rings. Marinate in a solution of vinegar (for 15 ml of vinegar 30 ml of cold water) for 15 minutes.
Cut the tomato into small thin pieces.
Heat the butter in a deep thick frying pan. As popular as modern ceramic pans are, a good old cast-iron pan works best. Its bottom and walls are thick, as a result of which they heat up slowly and ensure uniform cooking of the omelet. Pour out the egg mixture.
After 1-2 minutes, when the omelet grabs from the bottom, put the pickled onion on top (drain the marinade first) and chopped tomato. Fry the omelette under the lid until cooked.

How to cook a fluffy omelette in a pan

Ingredients:

Eggs - 4 pcs.;
Soda slaked with vinegar - 0.5 tsp;
Milk - 75 ml;
Salt, pepper - to taste;
Parsley, dill - 1-2 sprigs.

Cooking method:

In a mixer bowl, mix eggs and milk, beat a little, then add soda, slaked with vinegar, salt and pepper. Beat at high speed until the mass doubles in size.
Pour the egg mass into a red-hot frying pan, cover with a lid and fry over low heat for 5-6 minutes. The indicator of readiness will be a tall fluffy omelette with a golden crust. It is important to remember that to prepare a fluffy omelette, you should choose a frying pan with a small diameter - 18-22 cm. Only in this case, the omelette will turn out to be quite fluffy and will not fall when cooled.

How to make a french omelet

Ingredients:

chicken eggs - 3 pcs;
butter - 40 grams;
salt - 1/4 teaspoon;
ground black pepper - 1/4 teaspoon.

French omelette recipe for 1 serving (150 grams):

Gently beat the eggs with a fork until smooth without foaming. If you beat them too much, the omelette will turn out to be lush, dense and not plastic.
Heat a frying pan over medium heat and add oil. As soon as the oil is completely liquid, pour the egg mass in an even layer. Fry over medium heat for 1-2 minutes.
When the base and edges are baked until golden brown, and the middle remains a little viscous, the dish is ready. We remove the fire. Sprinkle with salt and pepper.
We bend two edges to the center in the pan and let it stand for a while, but no more than 15 seconds. And fold it in half again so that it resembles a large waffle tube.
We shift it to a plate, serve it with brown bread and fresh herbs.

How to make an omelette with tomatoes

Ingredients:

eggs - 3 pcs;
milk - 100 grams;
tomato - 1 medium;
salt - 1/2 teaspoon;

Recipe for an omelette with tomatoes for 2 servings (350 grams):

In a tall bowl, lightly beat the eggs with a whisk or fork.
Add milk to egg mixture.
On the board, the bow mode is thin half rings.
Pour the oil into a skillet heated over high heat. Add the chopped onion to the oil and fry until light yellow, about 1 minute. Add a small pinch of salt.
While the onion is frying, cut the tomato into medium-sized squares. When the onion is ready, put the tomatoes in the pan and mix them with the onion.
Immediately add the eggs mixed with milk, and shake the pan a little so that the mass is more evenly distributed along the bottom.
Add the remaining salt and pepper.
Reduce the heat to medium and fry for 5-7 minutes until the edges and base are set.
Completely remove the fire, cover with a lid and leave for another 10 minutes until completely baked.
We lay out the finished dish on plates.

How to cook an omelet with sausage

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
raw smoked sausage / salami - 100 grams;
salt - 1/2 teaspoon;
ground black pepper - 1/2 teaspoon;
olive / sunflower oil (deodorized, refined) - 1/2 tablespoon.

Sausage omelet recipe for 2 servings (400 grams):

Beat the eggs with a fork in a large bowl. If you don't feel like fiddling with whipping with a fork, then take a clean wide-mouthed milk bottle and carefully pour the eggs into it. Close the lid tightly and start shaking. 10 seconds is enough and the eggs are perfectly beaten.
Add milk to the bowl and whisk a little more.
Pour oil into a heated frying pan and add the onion.
While the onion is frying, cut the sausage into thin strips. To prepare an omelette, it is better to use fragrant varieties of sausage. Boiled or boiled-smoked sausages are not suitable, they will give the dish a not very pleasant aroma.
Add the sausage to the onion and fry a little, no more than 10 seconds.
Pour the egg mixture into the skillet and spread evenly.
Add salt and pepper. If the selected sausage is salty, then the amount of salt can be reduced or not used at all.
Fry over medium heat for about 10 minutes until a dense fried crust forms.
We remove the fire and, without covering with a lid, let the dish stand for a while and reach readiness.
The finished dish is laid out on plates and served with fresh vegetables.

Omelet recipes with tomatoes and sausages can perfectly complement each other; just mix sausage and tomatoes when frying.

How to make spinach omelet

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
spinach frozen / fresh - 50 grams;
salt - 1/2 teaspoon;
black pepper, ground - 1/2 teaspoon;
butter - 40 grams.

Spinach omelet recipe for 2 servings (320 grams):

If using fresh spinach, start cooking with it. We wash the spinach well in running water, since during cultivation and storage, harmful substances and bacteria can get on spinach.
Put the spinach in a saucepan and cover with boiling water for 1 minute. Carefully drain the water and repeat the procedure. After removing excess moisture, lay the spinach leaves on a kitchen towel and allow to dry slightly.
Beat the eggs with a fork in a large bowl until smooth.
Add milk to the bowl with the eggs and beat a little more.
Cut the onion into thin half rings.
Put the oil in a heated frying pan and add the onion.
Fry the onion over high heat until tender golden brown, about half a minute and add a little salt.
While the onion is frying, chop the spinach and add to the onion in the pan. Saute spinach and onion for 1 minute more.
Pour the egg mixture into the skillet and spread it evenly, tossing lightly with the onion and spinach.
Add salt and pepper.
Fry over medium heat for about 5 minutes until the edges are set.
We remove the fire, cover the omelet with a lid and let it stand for a while and reach readiness.
We fold the finished dish in half and arrange on plates.

Omelet with spinach is very tasty and healthy. Spinach is high in antioxidants and folic acid. As they write in some publications, spinach is contraindicated for people suffering from urolithiasis due to the high content of oxalates in spinach.

How to cook a Japanese omelette

Ingredients:

egg whites - 4 pieces;
egg yolks - 5 pieces;
salt - 1/2 teaspoon;
black pepper, ground - 1/2 teaspoon;
butter - 40 grams.

Japanese omelette for 1 serving (220 grams):

To prepare a Japanese omelette, you first need to carefully separate the yolks from the whites. Pour all the yolks into one container, whites into another.
Add equal amounts of salt and pepper to both bowls.
Beat egg whites and yolks separately until smooth. The less foam there is in the mass, the easier it will be to cook.
Heat a skillet over medium heat and grease it with oil.
Pour the yolk mass in an even thin layer.
We fry for about 5 minutes.
As soon as the yolks are a little fried and covered with a light film, we carefully begin to roll them in a frying pan into a roll with a spatula or chopsticks for sushi. Even if the yolks are left a little underdone, there is nothing to worry about, the yolks will be completely baked during the cooking process.
We shift the rolled roll to the edge of the pan and pour a thin layer of the protein mass so that it flows under the roll.
As soon as the proteins are fried, we continue to roll up the roll and again move the roll to the edge of the pan.
Pour the protein mass again and, after baking, twist into a roll.
Repeat the twisting process until the proteins run out.
We shift the roll onto a bamboo mat and twist tightly to compress the roll.
We spread the roll on a plate and cut into pieces 2-3 cm thick.

Delicate omelette with ham cooked in a pan

The omelet recipe, which will now be presented, is very loved in our family. There is nothing complicated in cooking, and in time an omelette in a pan, it cooks quickly. This delicious breakfast was made by my grandma. Now I myself am preparing such a simple dish with milk for my children.

To prepare it, we need the following ingredients:

300 g milk, butter
4 tbsp flour
3 eggs
sunflower oil
a teaspoon of soda
salt to your taste
you can add a little greenery for flavor
and a small piece of ham

Let's move on to cooking:

Take a bowl, pour milk into it. Then put flour in it and mix well so that there are no lumps. Next, beat in the eggs and mix well. Add salt to taste.
Let's take the ham, cut it into small cubes, pour it into our bowl, add greens there. Mix everything thoroughly, while adding a little soda. To prevent the omelette from burning, sunflower oil can be added to the resulting mass.
Next, heat the butter in a frying pan and pour our mass into it. Cover with a lid and fry over low heat for about 3-5 minutes until golden brown.
Then the omelet should be turned over to the other side and covered with a lid. Fry for about 1 minute and turn off the heat. Let the omelet stand for another 3 minutes. Now you can serve.

Omelet with mushrooms and herbs

Sometimes you want something tasty and nutritious, but you don’t always have enough strength and energy for some complex gourmet dishes. But an omelette, and even with the addition of a mixture of Mediterranean herbs and mushrooms, will delight not only with its usefulness and nutritional value, but also with its sophistication and tenderness of its taste.

Ingredients:

2 chicken eggs
100 gr. mushrooms
50 ml. milk
25 gr. flour;
25 ml. soy sauce;
2 tablespoons of ketchup;
mediterranean herbs, spices, salt

Cooking:

Thoroughly mix milk, 1 tablespoon of soy sauce and 2 tablespoons of ketchup in a bowl (preferably high), to obtain a mixture of a uniform consistency. Without ceasing to mix, add flour and beat until the last lump of flour disappears, if any were formed in the process of adding it to the mixture.
Add a mixture of Mediterranean herbs, as well as pepper and salt to taste. We add a little salt, due to the fact that soy sauce already has a sufficient amount of salt in its composition. After that, beat in 2 chicken eggs and beat everything well with a whisk until the mixture becomes homogeneous.
After the "dough" for the omelette is ready, you need to cook the mushrooms. To do this, they need to be washed well and cut into small slices (but in general, this is the business of every cook, whoever likes it more).
Pour olive and sunflower oil into a heated frying pan and pour mushrooms for frying. Fry the mushrooms over high heat, while carefully and constantly stirring them. Add some salt.
You need to fry the mushrooms until cooked, before they begin to appear golden in color, the main thing is not to overcook them, otherwise they may turn out to be too dry.
After the mushrooms are cooked, pour the mixture into the pan and cover it with a lid. It is necessary to fry an omelet on low heat and constantly monitor it.
As soon as the omelette begins to “rise”, turn off the heat and leave the omelette for a couple of minutes to fully cook. That's it, the omelet is ready. Lush and fluffy in appearance, delicate and fragrant in taste.

Delicious cheese omelette with a crispy crust for breakfast

The recipe is so simple that any schoolboy can cook it for himself for breakfast and not bother his parents about it.

You will need:

two eggs
two or three tablespoons of milk
cheese, hard varieties - 30 - 50 grams
a pinch of salt
Provence herbs or spices to taste
ground pepper

Cooking:

Mix eggs, milk and salt in a bowl. This should be well stirred, until smooth (without whipping).
To taste, add a little hot pepper and your favorite spices (I take "Provencal herbs" ...).
Now the important moment with cheese. We put it in a cold pan and only then let it heat up slowly. Cheese gradually melts.
When the cheese is melted and begins to boil, gently pour the prepared mixture over the cheese.
Cover with a lid and cook over low heat until the top of the omelet is completely dry. It's about 2 - 3 minutes.
Omelette is ready! We make beauty, fold it in half and remove from the pan.

See what a chic crescent of eggs turned out. The smell of herbs, fragrant, crispy cheese crust, and calls to absorb all this and with fresh forces, in a good mood, go to explore the world.

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 the classic omelet is prepared without milk - on eggs alone. True, with all sorts of additives: cheese, tomatoes, ham.

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

Subtleties of cooking

Only fresh eggs are used for omelets. Before use, they must be washed in warm water to prevent the ingestion of such a dangerous infection as salmonellosis.
Eggs are mixed with milk and lightly beaten with a whisk or fork. Do not use a mixer for this purpose. Excessive foam adversely affects the quality of the omelette.
To make the omelette more fluffy, the yolks are separated from the proteins, mixed with milk and lightly beaten. Then the whites whipped into a stable foam are mixed in.
The quality of the omelet depends on the amount of milk. Those housewives who pour milk by eye are mistaken. The fact is that excess milk raises the omelet well in the pan, but immediately after turning off the stove, it falls off a lot. Therefore, milk is poured strictly according to the norm: 15 ml of milk is taken per egg.
The choice of pan also affects the quality of the 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 a ready-made dish.
The egg mixture is poured into a well-heated frying pan, greased with oil. Then the fire is reduced to a minimum, the dishes are covered with a transparent lid.
When the edges of the omelette mass just grab and turn white, with a fork or spatula they are gently moved to the middle. Punctures are also made in the omelette so that the liquid flows down.
Then the pan is closed again with a lid and the process is no longer interfered with. As soon as the whole omelette rises and thickens, it is ready.
Flour is sometimes added to the egg-milk mixture. The omelet becomes denser and holds its shape better. In this case, the amount of milk is increased.
Very often, the finished omelette falls off due to the temperature difference between the pan and the plate. Therefore, the omelette plate is preheated.
For a tall omelet, take a narrow frying pan.
A stuffed omelette is cooked in a wide frying pan without a lid, as a thick omelette is difficult to bend in half. In this case, each portion is fried separately.

Natural milk omelet

Ingredients:

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

Cooking method

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

Milk omelette with green onions

Ingredients:

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

Cooking method

Eggs are lightly beaten with milk and salt.
Add chopped green onions and stir.
Pour into a hot oiled pan. Mix lightly.
As soon as the omelet mass becomes thick, the edges of the 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 the bacon with the egg mass, mix quickly.
When the omelet thickens, its edges are bent towards the middle to make a pie.
The omelette is brought to readiness and transferred to a heated plate.

Omelette with milk and sausage

Ingredients:

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

Method 1

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

Method 2

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

Milk omelet with cheese

Ingredients:

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

Cooking method

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

Omelette with milk and mushrooms

Ingredients:

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

Cooking method

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

Omelette with milk and jam

Ingredients:

eggs - 2 pcs.;
milk or cream - 30 g;
butter - 10 g;
sugar - 5 g;
jam - 25 g;

If one morning you are wondering how to cook an omelette in a pan, then you have come to my address. In this article, I will tell you how to cook delicious omelettes with different fillings, as well as how to make an omelet 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 omelet with sausage and cheese for dinner? Or an omelet with tomatoes for lunch? There are no restrictions and the limits of your imagination too. Although it is worth making a few caveats, do not put anything in the omelet. Start by studying the classic recipes, because someone has already tried everything before you and chose the best. Let's use the experience of other culinary specialists to acquire our own.

The omelet has come down to us as a dish of French cuisine, at least its name, but many peoples have their own ways of preparing an omelet 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 omelettes in many 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 omelet with milk can also be prepared for children, even small enough, for them the main thing is to make it without a crust so that it remains tender and soft.

In order to cook the right omelette, you will need a bowl or deep plate, a medium diameter frying pan with high walls and a lid, preferably with a thick bottom. A wide spatula will also come in handy to remove 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 vegetable oil into the pan. Non-stick pans allow you to fry without oil, but only do this if you are 100% sure nothing will stick. Omelet with milk is very tender.

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

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

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

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

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

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

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

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

Omelet with cheese in a pan without milk

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

Why cheese? The main secret of omelettes with cheese is that the cheese is melted and preferably inside the omelet or at least on top. You can cook it either openly, simply by sprinkling cheese on top of the eggs, or closed, when cheese is poured on one half of the omelette, 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 such a delicious omelet filling as 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 some fresh vegetables and herbs as a side dish, there will be more vitamins. By the way, this omelet makes a 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. Fresh champignons must first be fried. 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 omelet with mushrooms can be served 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 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.

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.

Lush omelette - general principles of cooking

To make a truly fluffy omelette, beating eggs with milk will not be enough. Often, during the heat treatment, the omelet looks like this - lush and airy, but as soon as you put it on a plate, there is not a trace left of its original appearance. So that the omelet does not lose its shape, you need to resort to some tricks. In fact, there are a lot of options for making a magnificent omelette. Someone thinks that you need to beat the mixture more intensively, some housewives add a little soda and even yeast to milk and eggs. You can also add a small amount of flour to the mixture. It plays the role of "cement", which sticks together the mass and thus retains its shape. By the way, flour in an omelet is not felt at all if you add it in moderation. It is best to cook a fluffy omelette in the oven, although it takes a little more time. But the egg-milk mixture will be baked evenly, and not fried, as a result of which splendor will also be preserved.

Lush omelet - preparing food and dishes

To make a fluffy omelette, you will need a non-stick pan or oven-proof dish, a deep bowl, a whisk, and a knife, grater, and cutting board to prepare additional ingredients.

Decide in advance what size the omelet will be, for this you need to prepare a certain number of eggs. Milk should be at room temperature, and even better - a little warmed up. You also need to cut the products for the filling (sausage, tomatoes, etc.), grate the cheese.

Fluffy omelet recipes:

Recipe 1: Fluffy Omelette

Try this easy omelette recipe. The breakfast dish will really turn out to be airy and tasty if everything is done correctly. In this recipe, in addition to eggs and milk, a small amount of flour is used.

Required Ingredients:

4 large fresh eggs;
Milk - 60 ml;
Flour - 4 tsp;
Salt - to taste;
Black ground pepper - optional;
Butter.

Cooking method:

Break the eggs into a deep bowl, salt to taste, add black pepper if desired. Pour milk into a bowl. Pour flour (1 teaspoon is taken for 1 egg). Mix all ingredients thoroughly. The mass should be homogeneous, without lumps. Melt the butter in a hot frying pan, grease the walls. Pour in the mixture carefully and spread evenly on the surface. If the bottom starts to burn and the top of the omelet remains liquid, you can carefully lift the edge of the pancake on one side and tilt the pan so that the liquid part of the glass is down. Do the same on the other side. A fluffy omelet will be ready as soon as the top is thick.

Recipe 2: Lush omelette in the oven

In this recipe, the same ingredients are used, the only difference is in the cooking technique. A lush omelet in the oven takes a little longer to cook, but it really turns out like in kindergarten.

Required Ingredients:

1. Eggs - 6 pcs.;

2. 3/4 cup milk;

3. Salt - to taste;

4. Butter.

Cooking method:

Break the eggs into a deep bowl, beat with a whisk for 1 minute. Heat the milk to 40 degrees and pour into the eggs, without ceasing to beat them. Season the mixture with salt. Grease a baking dish with butter and carefully pour in the mixture. Preheat the oven to 180-200 degrees and send the form with the omelet there. Bake for about 25-30 minutes.

Recipe 3: Lush Italian-style omelet with ham and cheese

To prepare such a magnificent omelet, you will need eggs, spices and any filler. This recipe uses mozzarella cheese and ham.

Required Ingredients:

Eggs - 3 pcs.;
Olive oil - 30 ml;
Any spices;
Salt - to taste;
Greens;
garlic clove;
Grated mozzarella cheese - 50 g;
Ham - 100 g;
Milk - 45 ml.

Cooking method:

Beat eggs with milk, add salt and spices. Grind greens and a clove of garlic. Cut the ham into thin slices. Pour a small amount of olive oil into a preheated pan, then pour in the egg mixture. As soon as the bottom of the omelette grabs, put the ham and herbs with garlic, sprinkle the surface with grated cheese. Place the semi-liquid omelet in the preheated oven and bake until done.

Recipe 4: Fluffy Omelette in the Microwave

This fluffy omelet recipe is a real boon for those who don't want to fiddle with the oven or keep an eye on the pan on the stove. It is enough to mix all the ingredients, place in the microwave and after a few minutes you can already enjoy a delicious fluffy omelet.

Required Ingredients:

1. 2 chicken eggs;

2. 110-115 ml of milk;

3. Half a large ripe tomato;

4. 30 g of cheese;

5. 2-3 sprigs of dill;

6. Salt, ground black pepper - to taste.

Cooking method:

Crack 2 eggs into a microwave safe bowl. Beat eggs until foamy. Pour in the milk and mix everything thoroughly. Season the mixture with salt and pepper. Cut the tomato into small cubes. If preparing a children's dish, you need to remove the skin from the tomato. Grate the cheese. Place cheese and tomatoes in a bowl. Chop the dill and add to the egg mixture. Mix the mass, evenly distributing all the ingredients. Send the bowl to the microwave for 4 minutes.

Recipe 5: Fluffy Sausage Omelet

A fluffy sausage omelet is the perfect dish to start the day. For cooking, you will need eggs, tomatoes, any sausage and green onions.

Required Ingredients:

1. 3 chicken eggs;

2. Milk - 160-170 ml;

3. Salami;

4. 1 ripe tomato;

5. Green onion;

6. Salt - to taste;

7. Olive oil;

8. A mixture of peppers.

Cooking method:

Cut the tomato into slices. Cut the sausage into slices as well. Cut green onions into small rings. Mix eggs with milk, season with a mixture of peppers and salt. Grease a baking dish with olive oil (or butter). First lay out the tomato slices, spread the sausage on top and sprinkle with green onions. Pour the ingredients with the egg mixture and bake in the oven at a temperature of about 200 degrees. Bake until done.

Lush omelette - secrets and tips from the best chefs

A few tips below will help you prepare a truly delicious and fluffy omelette:

- The success of making a fluffy omelet largely depends on the quality of the milk used. It is also recommended to take about 15 ml of milk per egg (depending on the size of the eggs);

- If time permits, it is better to beat the yolks separately from the proteins in different bowls, after which the components are carefully combined;

- To make the omelette fluffy, you can carefully pour the egg mixture into the pan that has not yet warmed up and cook over very low heat;

- One of the secrets of a magnificent omelette is pouring hot milk into the mixture or adding half a teaspoon of soda slaked with vinegar;

- Milk for a lush omelet can always be replaced with cream, and butter with vegetable oil. To give a creamier taste to the egg mixture, you can add a little sour cream. An even tastier and more tender omelette will turn out if you cook it with baked milk.

Also on topic

Pizza with mushrooms in the oven

Useful vitamins for arthrosis

Tangerine jelly with yogurt Tangerines with gelatin

Step by step recipe for homemade egg noodles

Fried eggplant "like mushrooms" - recipe