Omelet in a frying pan

Egg dishes are the most popular choice for breakfast in all countries of the world, and any person can decide for himself which one is tastier and more enjoyable for him. You can fry a delicious omelette in a matter of minutes, and due to the contrast of additives, you will never get bored with it. There are several recipes from different peoples of the world.

How to cook an omelette

An omelet is a hot dish made from a mixture of beaten eggs, salt, milk or cream. It came to us from French cuisine and especially took root as a breakfast, although a delicious fluffy omelette in a frying pan can also be served for dinner. To get a perfect mixture, you can use a little secret: fill empty shells with milk or cream. Then the proportion 1:1 will be literally observed. Later you can add something savory, for example, sausage, ham, bacon, cheese or vegetables.

How to create an omelet in a frying pan

To fry a traditional omelet with milk, you can use butter or vegetable oil. If you are going to add vegetables, crackers or meat products to the dish, there are two possible options: mix everything together right away, or first fry the filling and later pour it with the whipped mixture. It all depends on your tastes and preferences.

With milk

Even a child can master the most common recipe. You will need:

eggs – 2 pcs.;
milk – 50 ml;
grated cheese;
the freshest greens;
a piece of butter.

If you are preparing breakfast for several people, increase the number of eggs. 2 pieces are enough for one serving. Prepare like this:

Break the eggs into a bowl. Whisk lightly with a fork to break up the yolk.
Fill the empty shells with milk and add it to the mixture. Stir again.
Beating is not necessary, but if you want the most tender dish, use a mixer.
Melt the butter in a frying pan, then pour in the egg-milk mixture.
Sprinkle cheese and herbs on top. Cover with a lid and keep on low heat for 3-5 minutes.

Lush

Almost all housewives share tips on how to make an omelette fluffy and airy. It can deflate almost instantly, but this can really be avoided. Use the following ingredients:

eggs – 2 pcs.;
milk – 50 ml;
a pinch of soda;
salt.

Those housewives who know how to make a soufflé will be able to get along with a complex dish more quickly. Prepare like this:

Separate the whites from the yolks.
Mix the yolks with milk (measure in shells), shake with a fork.
Beat the egg whites with a mixer and fold into the mixture with a spoon. No need to beat anymore!
Melt the butter in a frying pan and carefully pour in the mixture.
Cover with a lid so that steam can escape. Check readiness with a toothpick.

Without milk

If for some reason you do not consume dairy products, you can cook an omelet using water (although this dish is more accurately called scrambled eggs). You will need:

eggs – 2 pcs.;
vegetable oil – 1 tbsp. l.;
fresh herbs, salt.

You can prepare this version of an omelet in a frying pan in just a few minutes. Do this:

Shake the egg mixture.
Add a little water (3-4 tbsp) and salt. Beat with a mixer.
If you are not allergic to dairy products, you can add a spoonful of sour cream or mayonnaise to this dish.
Heat the oil and pour the mixture into the frying pan. Sprinkle with herbs.

With cheese

Almost all housewives know how to cook an omelette in a frying pan so that even the most tasteful gourmets will like it. For a tender dish you will need the following ingredients:

fresh eggs – 2 pcs.;
cream – 50 ml;
grated cheese;
butter;
flour – 1 tbsp. l.;
salt.

The recipe for such an omelet in a frying pan is sometimes called the Italian word “frittata”. To make it more filling, potatoes, broccoli, tomatoes and other vegetables are added there, then it can be served for dinner with a glass of wine. Try the basic version with cheese first. You need to prepare it like this:

Shake the egg mixture.
Add 10% fat cream and a spoonful of flour. Beat with a mixer and add cheese. Add some salt.
Pour the mixture into a frying pan with melted butter. Bake covered.

Like in kindergarten

The dietary recipe for a porous, tender omelette, familiar to everyone from catering - kindergartens and clinics - is difficult to replicate at home. It is best to cook this dish in the oven or steamer. You will need:

fresh eggs – 6 pcs.;
butter – 30 g;
milk – 50 ml;
water – 50 ml;
salt.

The main secret of this recipe is the highest form. Use a frying pan with thick double walls, thickly grease it with butter (bottom and sides) in advance. Do this:

Beat the whites with the yolks, milk and water with a whisk for 30 seconds.
Add some salt.
Preheat and oil the frying pan in advance. Pour in the mixture, reduce heat and cover with a lid.

No oil

If you are against frying food in oil, try adding milk products that already contain a huge amount of fat to the egg consistency - for example, drink, sour cream or milk with 6% fat content. Then it won't burn. You will need:

eggs – 3 pcs.;
sour cream 20% fat – 6 tbsp. l.;
salt;
slightly water.

It only takes a couple of minutes to make. Do this:

Using a mixer, beat the egg mixture with sour cream and salt. Add a little water.
Pour into a hot frying pan and spread so that the cake spreads as thinly as possible.
Cover with a lid and keep for 4 minutes.

Video: how to cook an omelet

Every housewife makes this common dish in her own way. But following recognizable recipes will allow you to prepare not just breakfast, but a real culinary masterpiece - for example, an Italian frittata, French quiche or Japanese tomago. The development does not differ so much, and you can always amuse your family with unusual dishes, and not bore them with the usual boring scrambled eggs.

Omelet in a frying pan

French cuisine has given us a huge number of dishes that have taken root on Russian soil and become completely native. This is, for example, an omelet in a frying pan: tender, fluffy, dietary (if without additives) and satisfying (if, in addition to eggs and milk, there are vegetables, herbs, cheese, mushrooms, meat or bacon in the frying pan). In other words, it is no exaggeration to say that an omelet is the perfect breakfast that suits everyone!

It’s not difficult to cook an omelette in a frying pan; the main thing is to know a few rules, but here’s what’s curious: in this matter, as many cooks as there are, so many opinions. Some are convinced that under no circumstances should you beat eggs for an omelet; at most, scramble them with a fork or whisk; others advocate using a mixer; For some, just two ingredients and a pinch of spices are enough for a fluffy omelette, while others are unable to prepare a fluffy delicacy without adding flour, semolina, starch, soda or even dry yeast. For some, it is important that the omelette looks like a soufflé, but the same French believe that an omelette in a frying pan should not be very fluffy and tall. Which once again confirms the old truth about differences in tastes and preferences.

But still, there are some undeniable general points in making an omelette:

Eggs for omelettes must be fresh. It is in the new eggs that the white holds its shape perfectly, and your omelette in the pan will never fall off;
The right frying pan is another right omelet. Whether it is a metal frying pan inherited from my grandmother, or a modern frying pan with a non-stick coating, it doesn’t matter, the main thing is that its bottom is thick and even;
It is best to fry an omelette in a frying pan using butter or ghee. It tastes better this way;
The amount of water for a perfect omelet is calculated as follows: for one egg - 1 tablespoon of water;
Milk, cream, sour cream, fermented baked milk, drink, mayonnaise, mineral water, broth can be used as water... Each time the taste and mixture will differ;
Once the finished mixture is poured into the frying pan, the heat should be high, but as soon as the omelette begins to rise, the heat should be reduced. The omelette is prepared in a frying pan under a lid, one might say, simmering until done.

As often happens, a huge number of options come out of 1 dish. So an omelet in a frying pan can be a “just” omelet, both for a kindergarten, and a complex dish like an Italian frittata, Spanish tortilla or Japanese omuresta. It's all about the inside!

Traditional omelette in a frying pan

Ingredients:
6 eggs,
180 ml milk,
salt, pepper - to taste,
butter - for frying.

Preparation:
Break the eggs into a bowl, add a pinch of salt and pepper and whisk with a whisk or fork. Pour in the milk and continue stirring until smooth. Heat a frying pan and add a piece of butter, let it melt and pour in the egg mixture. When it starts to rise, cover the pan with a lid, reduce the heat to low and simmer until done.

If you want to get an omelette soufflé, divide the eggs into whites and yolks, mix the yolks with milk and spices as usual, and beat the whites into a fluffy foam with a pinch of salt and carefully add them to the yolk mixture, then immediately pour them into the pan and cover lid. To prevent the mixture from burning, reduce the heat to low after a few minutes.

Omelette with baby zucchini

Ingredients:
4 eggs,
100 ml milk,
1 small young zucchini,
salt, pepper, herbs - to taste,
vegetable or butter - for frying.

Preparation:
Wash the zucchini and cut into cubes without removing the skin. In a preheated small frying pan, fry the zucchini until golden brown and cover with a lid to simmer. Meanwhile, beat the eggs with milk and spices. Pour the egg mixture over the zucchini, cover with a lid and reduce heat to low. Cook for about 5-6 minutes. Serve, folded in half and sprinkled with herbs.

This recipe can be modified virtually endlessly, changing vegetables and their combinations and resulting in a tasty and healthy dish, each time with a new taste.

Omelet with tomatoes and sweet peppers

Ingredients:
5 eggs,
100 ml milk or sour cream,
1 sweet pepper,
1 tomato,
salt, pepper, butter, herbs - to taste.

Preparation:
Cut the sweet pepper into small strips. Remove the skin from the tomato if it is very tight and cut into slices. Heat the butter in a frying pan and simmer the vegetables in it until the water evaporates. Scramble the eggs in a bowl with salt and pepper, add milk or sour cream and pour the mixture over the vegetables in the frying pan. Cover with a lid and cook over low heat. Before serving, sprinkle with herbs, fold in half and serve.

If you add the most dense protein component to the eggs, such as cheese, mushrooms or meat products, then you will get a real breakfast that can be prepared quickly and without much hassle.

Omelet in a frying pan with sweet pepper and cheese

Ingredients:
4 eggs,
100 g feta cheese,
1 sweet pepper,
salt, herbs, butter.

Preparation:
Beat the eggs with a fork or whisk. There is no water in the recipe, but you can add any water to taste (you know the calculation). Crumble the cheese, cut the pepper into cubes. Combine all ingredients and pour into a frying pan with melted butter, cover and cook for 5-6 minutes until tender. Serve sprinkled with herbs.

Omelette with cottage cheese

Ingredients:
4 eggs,
250 g of cottage cheese,
a bunch of green onions,
butter, salt - to taste.

Preparation:
Rub the cottage cheese through a sieve and add salt. Chop the onion greens. Scramble the eggs with a fork. Combine all ingredients and pour into a hot frying pan with melted butter. Cover with a lid and reduce heat to low. Additional water is not required in this recipe, because the cottage cheese is quite fatty.

Traditional men's omelette in a frying pan - omelette with sausage. Tasty, satisfying and fast!

Omelet with sausage or sausages

Ingredients:
4 eggs,
2 sausages (or 100 g of boiled sausage),
120 ml of milk,
a pinch of salt and pepper,
herbs to taste,
butter for frying.

Production:
Remove the film from the sausages, cut them lengthwise with a knife to a depth of 5 mm, and then cut them crosswise into circles. When you fry them, they will unfurl. If you use boiled sausage, cut it into cubes. Fry the sausages in a preheated frying pan with butter until golden brown. Whisk the eggs with milk and salt and pour over the sausages. Cook covered over low heat. Serve sprinkled with herbs.

In this recipe you can add any vegetables to your taste, including frozen and canned, all sorts of greens, cheese (any kind, from the freshest cheese to hard cheese), cottage cheese, sausage (boiled, smoked), boiled meat - in general, The insides may contain more binding eggs, and it will be the most beautiful, satisfying, necessary and tasty omelette in the pan.

Bon appetit and the latest culinary discoveries!

Omelette with milk in a frying pan - 5 recipes for a sumptuous breakfast

Olga Polyanskaya • 03/23/2020

There are many recipes for omelette with milk in a frying pan, but it turns out truly airy only in the right proportions.

Another important aspect is that if you store eggs in the refrigerator, be sure to take them out at least 1 hour before cooking. When you don't have enough time, you can place them in warm water to warm them to room temperature.

Traditional recipe for omelette with milk in a frying pan

According to this recipe, you can eat an omelette not only for breakfast, but even for dinner. It doesn’t have enough calories, a lot of protein, and at the same time, the dish does not put much strain on the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .

You will need (for 1 serving):

2 testicles;
milk – 50 ml;
salt and herbs - to taste;
refined olive oil - for greasing the pan.

Manufacturing:

In a dry deep container, mix eggs, milk, salt and spices. It is better to do this with a whisk or mixer.
Place the frying pan on the fire, grease not only the bottom, but also the walls with oil. After heating, pour the entire mixture into the frying pan, reduce heat to medium and cover with a lid.
Production takes 4-7 minutes, depending on the size of the pan. During this period of time the omelette will rise. The main thing is not to open the lid.

Omelette with milk and cheese in a frying pan

For those who want to lose weight, it is better to add low-fat cheese (the packaging of such a product says “light”). To maintain weight, add any cheese that you like.

You will need (for 2 servings):

eggs – 4 pcs;
cheese – 60-70 g;
milk – 100 ml;
salt and spices - to taste;
refined vegetable oil – 1 drop.

Manufacturing:

In a bowl with a mixer or whisk, beat the eggs, milk, spices and salt. Add a little salt - the cheese we will add already contains salt.
Cheese can be added using 2 methods: either grate it or cut it into slices. Choose any one. If you want it to stretch appetizingly, cut it into slices. If you want the taste to be as uniform as possible, choose a grater.
Heat a frying pan and grease it with oil. Pour out the omelette and immediately sprinkle it with moderate cheese (or lay out the plates).
Reduce heat to medium and cover with a lid. Production time – 5-7 minutes.

Omelette with milk, cheese and tomatoes in a frying pan

This is one of the most beloved “male” omelettes. Sprinkle the finished dish with at least some finely chopped herbs. This is not only wonderful, but also very useful.

You will need (2 servings):

chicken eggs – 4 pcs;
milk – 100 ml;
cheese – 75 gr;
tomato – small or several cherry tomatoes;
salt, spices - to taste;
refined oil – 1 tsp;
no matter what the freshest greens are.

Manufacturing:

In a bowl, whisk the eggs, milk, salt and spices with a whisk or mixer. Add salt carefully - the cheese already contains it.
Grate the cheese on a large grater or cut it into thin slices so that it stretches appetizingly in the finished omelette.
If the tomato is large, cut it into cubes. If cherry, then cut into halves or quarters.
Grease a frying pan with oil, heat it up and pour in the omelette. Immediately, moderately distribute the cheese over it, arrange the tomatoes, reduce the heat to medium and cover with a lid. Cook for 5-7 minutes.
Sprinkle the finished omelette with chopped herbs or roasted sesame seeds.

Omelet with sausage and milk in a frying pan

To make it, it is better to take boiled sausage or ham. It doesn’t matter what kind of doctor’s note it is, you can even take it with cheese. Raw smoked sausage produces a lot of fat when fried, so it is better not to use it. Another drawback is that it is very salty and hard.

You will need (for 1 serving):

chicken eggs – 2 pcs;
boiled sausage or ham – 50-70 g;
milk – 50 ml;
salt, spices - to taste;
1 tsp refined vegetable oil for frying.

Manufacturing:

Using a mixer or whisk in a bowl, beat the eggs with milk, salt and spices.
Cut the sausage or ham into small pieces. The smaller the pieces, the more evenly the sausage will be distributed throughout the omelette.
Heat a frying pan (preferably non-stick), grease with oil and pour in the omelette. Immediately add the sausage, reduce the heat to medium and fry, covering with a lid. It should rise slightly.
Average production time is 6-7 minutes.

Omelet in a frying pan with milk and sausages

Kids love to eat this dish. It can be prepared for breakfast or dinner. For a children's omelet, it is better to choose children's sausages - this marking must be on the packaging.

You will need (for 1 serving):

eggs – 2 pcs;
milk – 50 ml;
baby sausages – 1 piece;
salt and herbs - to taste;
olive oil for frying – 1 tsp.

Manufacturing:

In a separate container, use a whisk or mixer to beat the eggs with milk, spices and salt. If you don’t have a whisk or mixer, you can beat with a fork using radial movements.
Cut the sausage into circles or small cubes.
Pour the omelette into a perfectly heated frying pan and immediately sprinkle sausages on top.

If you want to create a wonderful presentation, we recommend decorating the omelette with the freshest chopped herbs, sesame seeds dried in a frying pan and the freshest reddish vegetables. With a unique presentation, you will want to cook this dish any day!

How to make a perfect omelet

How to cook an omelet correctly

An impeccable omelette is always fluffy, tender, tasty and melts in your mouth. But does it always turn out that way? In the morning, everyone is in a hurry to get to work, and the time to prepare breakfast is reduced to a minimum. Sometimes, instead of an airy omelette, the plates end up with a dry, compacted mass, more reminiscent of an egg pie. A bad culinary “masterpiece” can be disguised with herbs, delicious sauces, meat, vegetable, mushroom and cheese entrails. But every housewife wants to cook a delicious omelette that doesn’t have to be hidden under ham and cheese, but how to learn this art? Almost all cookbooks write that an omelette is a very complex dish that requires skill, dexterity and the knowledge of some special secrets. In fact, everything is even simpler, and even a novice housewife can simply understand how to cook an omelette correctly and amaze the whole family.

Preparing dishes and ingredients for the omelette

Excellent frying pan. Omelet is a capricious dish that will not be cooked in the wrong container with a narrow or uneven bottom. An ideal option is a metal frying pan with a non-stick coating, which heats up moderately and retains heat for a long time, although an ordinary Teflon frying pan is also suitable for making omelettes. It’s great if the lid has a hole for air to escape so that the omelet doesn’t come out too runny.

Properties of eggs. The eggs should be very fresh, preferably homemade, but if you buy them in a store, try to choose only good quality products. The fact is that it is impossible to cook a tasty omelette from bad eggs, no matter how hard you try. The most suitable store-bought eggs for omelettes are diet and table grade ones. The freshest eggs have a shell without shine and are not very light in weight. The most recognizable test method is to put the testicles in water. The freshest ones immediately drown.

Oil. The best oil for frying an omelet is butter: tasty, fragrant. Despite the fact that almost everyone fries omelettes in vegetable oil, high-quality butter makes the dish melting and tender.

How to cook a fluffy and tender omelette: secrets and subtleties

The omelet recipe seems ordinary even for a schoolchild: beat eggs with milk or cream, add salt, pour the egg mixture into an oiled hot frying pan and fry for a couple of minutes under a closed lid over medium heat. Then cut the omelette into portions or place it completely on a plate and sprinkle with herbs. But learning some tricks and culinary techniques will help you prepare an airy omelette with a creamy taste that all family members will devour with gusto.

Beat the eggs. Culinary experts say that it is better to beat an omelette with a whisk or fork, rather than with a blender or mixer, so as not to disturb the structure of the whites and yolks - such an omelette comes out especially fluffy. For a dietary omelet, use only whites, and if you want to get the densest consistency of the dish, prepare an omelet from yolks. For an omelette-soufflé, the whites are whipped into a fluffy foam, then the yolks and other ingredients are added. The most important thing is to bake the omelette as soon as you beat the eggs, otherwise the dish will turn out dense and flat.

The splendor of an omelette. Despite the fact that milk products are added to the testicles for plumpness, do not overuse the liquid - according to the standard, 1 testicle should contain 1 tbsp. l. cream or milk, otherwise the omelette will be very wet and fall off. Instead of milk, you can use broths, drinks or fermented baked milk - with fermented milk products the omelet comes out very tall and airy. If you add a little sour cream or mayonnaise to the egg mixture, the dish will acquire a pleasant creamy taste, and with mineral water the omelette becomes unusually light and fluffy. In some recipes it is recommended to add a little semolina or flour to the eggs - no more than 1½ tsp. for 4 eggs. Flour gives the dish a slightly thicker consistency, retains its shape and gives it size - for this purpose, some add soda, starch or a pinch of yeast to the eggs. And only the French do not add anything to the omelette, believing that it should not rise. Well, there is no arguing about tastes!

Delicious inside. You can add additional ingredients to the egg-milk mixture - seasonings, vegetables, mushrooms, meat, fish, sweet powder instead of salt, fruits, nuts and chocolate. It all depends on the recipe, tastes and preferences of family members, but even if you are a follower of limited culinary traditions, try to create a sweet omelet at least once. It is no coincidence that the first omelets that appeared in Old Rome were desserts that were prepared with honey. It is important that all the ingredients that are added to the eggs, from milk to pieces of meat, are not cool, otherwise the omelette will not rise.

How to fry. At first, the omelette should be fried over high heat, but as it begins to rise, the heat should be reduced to a minimum so that the dish simmers under the lid until cooked. If it is still wet on top and already burning on the bottom, pierce the omelette with a fork or slightly lift it with a spatula so that the watery component drips down. You can fry the omelette on both sides, and after turning off the heat, leave the dish covered for a few minutes so that it reaches the right condition.

How to serve. The omelette is served in the form of portioned pieces, folded in half or into a tube, filled with sweet or savory insides. There are thousands of omelet recipes - it can be a unique dessert, a hot or cold appetizer, a main dish, a side dish, a base for sandwiches, an ingredient for salads and sushi. Each country has its own way of making this dish, and if you want to find out how to create a French, British or South American omelette, you can go on a trip, since it is better to see once than to hear 100 times...

We wish you pleasant culinary discoveries and bold tests!