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 much 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 many 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 eat 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

Children really 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.

Omelette with milk

Omelette from kindergarten

This is the omelette I could only dream about. It seemed to me that it was impossible to cook a kindergarten omelet at home. But it turns out that it’s very real. Especially if the cook (Oksana Putan from the website Shrimp.com) shares the recipe and secrets.

Boiled omelette

A fluffy and unusually tasty omelette! It is very interesting and easy to prepare. Cordelia's recipe from say7, for which many thanks to her!

“Belarusian” salad with omelette

I found the recipe for this salad a long time ago in the brochure “Encore Recipes”. The salad is prepared very quickly and comes out tasty and tender. The more omelette you add, the more tender the salad will be. I couldn't find anything like this on the website.

Omelet of Mother Poulard

At the end of the 18th century, domestic couple Anet and Victor Poulard opened a small tavern on the north-west coast of France, in the cool location of Mont Saint-Michel. Mother Poulard's omelette, as her grateful guests called her, became very popular among travelers. As soon as the listless traveler crossed the threshold, the hospitable hostess was already serving a hot, fluffy omelette to the table. Unfortunately, Mother Poulard did not reveal the secret of her own dish, so there are several options for making this omelet. Here's one of them. The omelette comes out very tasty, tender and airy. Well, it doesn’t look completely normal.

Omelette “Cordon bleu”

Everyone knows chicken breasts stuffed with ham and cheese. There is no chicken in this recipe, but the inside is preserved in full.

Air omelette

I saw this recipe for an omelet yesterday and couldn’t resist making this wonderful omelet, it’s snow-white on the outside and yellowish on the inside. The taste is tender, creamy... worth trying! Thanks to Tatiana from France for the wonderful recipe.

Omelette with cheese in a bag

Omelet in a bag: a successful and tasty way to prepare an omelette is to cook it in a bag. The advantages of this recipe: 1. it is prepared without oil, 2. there is no need to watch during the production process, 3. there is no burnt crust, 4. there are fewer dishes to wash after production. Useful for both children and adults. For those who are on a diet, remove the cheese and get a tasty diet dish. The omelette holds its shape perfectly after cooking, while remaining airy and tender.

Omelette with bread and cheese

There is nothing better than eating an omelette for breakfast! It is not unusual at all, there will be a lot of bread and cheese! Excellent one! Nourishing, savory, golden!

Pollock in an omelet

A recipe from distant youth. At one time I found it out from my aunt, who worked in a restaurant at the railway station. This fish was on their menu. A simple, very ordinary, tasty and healthy dish.

Oatmeal omelette with vegetables

Packed with protein, an oatmeal omelet is an excellent hearty breakfast option. Fragrant, somewhat reminiscent of pizza in taste. Will amuse the whole family. Both adults and children. It is done quite quickly and simply. If you chop the vegetables and mix the dry ingredients in the evening, you will need almost a couple of minutes to prepare the dish during the day. You can experiment using different combinations of vegetables and spices to suit your own taste.

Omelet with milk . Omelette with milk

One after another, scientists have recognized egg dishes as the healthiest breakfast option. It not only gives you a feeling of fullness, but also fights off hunger forever, without disturbing you with ideas about food at a planning meeting or meeting with partners. Therefore, making an omelet with milk in the morning takes on extraordinary relevance.

This is the usual recipe. The only thing that is required of you is to maintain the correct proportions. For each egg, take half the same size of milk, add a pinch of salt and sugar. Whisk the mixture and you are ready to bake.

Gourmets, however, have found a reason to complicate everything here. So that the most “magical” option awaits you at the end, it is recommended to beat the yolks and whites separately and only then combine them with milk. Such an omelette will turn out more magnificent than its usual “brother”.

Eggs are not bad because they mix amazingly with other ingredients. You can add mushrooms, bell peppers, green onions, carrots, broccoli and other vegetables, any type of cheese to the recipe and get a completely new, even more delicious and unique dish.

Children's cuisine is, naturally, omelettes cooked in a micro-oven or double boiler. They are airy and tender, and are very loved by children of all ages.

The omelette can be served with any salad - from Chinese cabbage, cucumbers and tomatoes, radishes and green onions. Another beautiful addition is crackers or croutons.

What is a faithful omelette? Rules and secrets of making a popular breakfast

Omelet is one of the most beloved and favorite breakfast dishes all over the world. Chef Natasha Berezova told Afisha Daily how to realize that this is a real French omelette, as well as how to prepare it.

Omelette comes from France

The most popular egg dish was invented in France. Despite its apparent simplicity, the omelette remains to this day one of the signs of unique French cuisine. This is why making a real omelette perfectly is a special art that requires a certain skill. For example, if you want to get a job as a cook in a restaurant in France, most likely, as a test task, you will be asked to cook an omelette specifically. It should be narrow, creamy, with an even crust on the outside and a little watery on the inside.

What is it made from?

From what is in the refrigerator almost always: eggs, salt, pepper and water. It is better for the eggs to be at room temperature - this makes it easier to mix the whites and yolks, and there will be no sudden temperature changes when frying. By the way, it is absolutely not necessary to always store eggs in the refrigerator, especially if you plan to eat them within a week or two from the date of packaging.

Water is not constantly added during production, but I recommend adding it so that the egg mixture becomes more homogeneous when beating. For three eggs, a tablespoon of water at room temperature is enough.

The next key ingredient is oil. A traditional omelette is always cooked with butter: it seems to me that this is an integral part of the taste of the dish, it’s French! But if for some reason you want to change it, for example, olive, this is completely possible. But the taste, naturally, will be the rest.

What about milk?

Adding milk to an omelet is an invention of our country. In other countries, I have not seen anyone do this. We have our own, slightly distorted idea of an ordinary omelette - with milk, occasionally fried on both sides until nicely browned. Or another option: a fluffy, glass-height, steamed omelette. This was previously served for lunch in kindergartens and sanatoriums. It is prepared with soda, thanks to which it grows so much. The French would be very taken aback if they were shown such a dish and told that it was an omelette. It is faster closer to the egg soufflé.

How to cook?

It’s worth starting with the fact that eggs for omelettes are not beaten with a mixer - you don’t even need a whisk. Just a fork! The fact is that when using a mixer, bubbles and even foam will inevitably appear. This means we'll be introducing air into the egg mixture, which we don't want - the omelette will rise in the pan as it cooks and end up with an uneven texture. Therefore, it is important to thoroughly mix the yolks with whites, salt and pepper until completely homogeneous. This is where adding water comes in handy. For greater confidence and excellent results, the finished mixture can be strained through a sieve. If after beating, bubbles still appear on the surface of the consistency, let it rest for 10 minutes before making it, and they will disappear.

Before cooking, it is important to heat a non-stick frying pan and melt the butter in it. The frying pan must be quite large so that the omelette comes out narrow. For 3 eggs, a diameter of 22–24 cm is suitable, for 2 eggs – 18–20 cm.

When the mixture is poured into the frying pan, you need to start stirring - in a circle or drawing a figure of eight with a spatula - so that the production of eggs occurs moderately. If you just throw an omelette on the fire, it will end up overcooked on the bottom and remains watery on top. When the edges of the omelette have set, reduce the heat and leave it for another 3-4 minutes without a lid.

Fluffy egg omelette with milk (cook in a frying pan)

Omelet is one of the most common and universally recognizable egg dishes. It is prepared by everyone: professional and home cooks, students and even children. They are served for breakfast in fashionable restaurants, at home, in kindergartens, schools and ordinary catering establishments. Surely, there is no such person who has not cooked or tried an omelet. The recipe with milk and eggs in a frying pan (the most fluffy and savory version of the dish) is very simple, it requires ordinary ingredients and little role for the cook. And there are secrets here, which are better known to anyone who decides to stand at the stove.

Secrets of a delicious omelet with the addition of milk from the most experienced housewives

The most tender omelet comes only from new eggs (not “older” than 7 days). A homemade product is perfect for this dish.
Before production, eggshells must be thoroughly washed in running water with baking soda. This will help avoid infection with salmonellosis.
The eggs are stirred rather than beaten. A fork (hand whisk) copes well with this task. A mixer will only get in the way here. Excess foam in the egg mass will add to the texture.
Impeccable pomp can be achieved by preparing the eggs separately. Separate the whites from the yolks. Pour milk into the mixture, stir, and shake with a fork. Beat the whites to stable peaks. Carefully combine with the yolks. Bake the mixture in a frying pan (in the oven) until cooked.
The taste and mixture of the dish also depend on the proportions of the ingredients. A popular mistake among cooks is to pour milk “approximately.” If you overdo it, the omelette will rise in the hot pan. But as soon as the stove is turned off, it will fall down a lot. The traditional ratio is 15 ml of milk per 1 testicle.
It is important to choose a suitable frying pan. The bottom of the dish must be thick, otherwise the middle will remain raw and the bottom will burn. The best choice would be modern cookware with a non-stick coating or an ancient, good metal frying pan.
Suitable for baking are butter (ordinary, melted), vegetable oil, lard, lard. Spread and margarine are not recommended - such products impart a nasty aftertaste.

The omelet is prepared with fillings introduced directly into the egg mixture, poured over fried foods, cooked with baking and stuffed. Juicy ingredients (tomatoes, zucchini, champignons, etc.) are fried before pouring the omelette consistency. This will not only make the dish taste better, but will also help get rid of excess water. The finished omelette can be sprinkled with freshly chopped herbs and sauce.

To achieve fluffiness and avoid rapid fall, you need to pour the milk-egg mixture into a hot frying pan, well greased with oil. After almost a minute or two, reduce the heat to low. To cover with a lid. Bake on low heat until done.

To make the omelette better baked, pierce it with a fork. Thus, the liquid from above will flow down.

When the mass thickens and rises, the dish is considered ready.

The lid is not used all the time. If you cover the pan with it, the mixture will come out tender and moisturized. If you cook without a lid, it is the driest and densest.

For stability, add a small amount of flour to the dish and slightly increase the amount of milk.

Serve the omelet on heated plates. Without a sharp change in temperature, the dish will not fall.

The narrower the dish, the higher the omelette will turn out.

If you plan to make an omelette roll, it is better to cook it in a large frying pan. Then it will turn out narrow and elastic.

Omelette with milk in a frying pan according to a traditional recipe

Ingredients needed (for 1 serving):

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

Step-by-step manufacturing recipe:

Break the eggs into a deep bowl. Add pepper to taste. Add salt.
Pour milk into the testicles in a ratio of 1 to 1 (according to size). To avoid mistakes, you can measure the liquid with broken eggs.
Using a fork (mixer), mix lightly until bubbles appear.
When choosing a frying pan for an omelette, it is better to opt for non-stick or clay-coated cookware. As a standard, the kit must include a cover. A duralumin or metal frying pan is also suitable.

In enamel, stainless steel dishes, the dish may burn.