7 Common and Unique Omelette Recipes

An omelette is a beaten egg dish that can be prepared for breakfast, lunch, dinner, and even dessert. Here are several methods to make it very satisfying and tasty.

1. Traditional omelet

Ingredients:

4 testicles;
100 ml milk;
a pinch of salt;
1 teaspoon sunflower oil.

Preparation for production

In a deep bowl, using a fork or mixer, beat the eggs until smooth. Be careful that the mixture does not start to rise: if you overbeat it, the finished dish will be very dense. Add milk and salt, stir again.

Conventional manufacturing method

Grease a frying pan with oil, place the mixture in it, place over medium heat and cover with a lid. Cook for about 10 minutes: the omelet should be cooked through in the middle, but not burnt.

Steamed omelette

Using the same recipe, you can steam an omelette, then there will be no need for oil. Simply pour the mixture into a heat-resistant container and place it on the base of a steamer or multicooker. In 15 minutes the omelette will be ready.

Boiled omelette

Another option to prepare an omelette without oil is to boil it. To do this, pour the egg mass into a plastic bag, tie it tightly, put it in another bag, then into boiling water.

Cook the omelette for 15–20 minutes, then remove from the bag and cut into slices.

Portioned omelette

Pour the mixture into iron or clay molds - those designed for baking cupcakes are suitable. Place them on a baking sheet and place in the oven preheated to 200 degrees. Bake for about 10 minutes.

2. Omelet with ham, tomatoes and onions

Ingredients:

6 eggs;
200 ml milk;
a pinch of salt;
100 g ham;
1 large tomato or 8 cherry tomatoes;
a small bunch of green onions;
1 teaspoon vegetable oil.

Manufacturing

Cut the ham and tomatoes into cubes, chop the onion. Beat eggs with milk and salt. Add ham, tomatoes and onions to the mixture and gently stir the mixture with a spatula.

For the inside, you can put boiled chicken and potatoes, cut into pieces, canned green peas - any product that, in your opinion, will go well with the egg.

Grease a frying pan with oil and pour the omelette into it. Fry, covered, over medium heat until cooked through - about 15 minutes.

3. Omelette with cheese, spinach and nuts

Ingredients:

4 testicles;
150 ml milk;
a pinch of salt;
200 g of fresh spinach;
70 g grated cheese;
50 g nuts to taste;
1 teaspoon vegetable oil.

Manufacturing

Beat eggs with milk and salt. Grease the pan with oil. If a tall and fluffy omelette is usually welcomed, then for this recipe it should be quite narrow, so either take a huge diameter bowl, or divide the mixture into several servings.

Fry the omelette until the bottom is firm and the top is not yet cooked. Place washed spinach, cheese, and nuts on one-half of the egg pancake. Cover the filling with the second half of the omelette and fry until done.

4. Frittata

This is an Italian omelet with entrails, which is first cooked on the stove, then baked in the oven.

Ingredients:

4 testicles;
120 ml milk;
70 g grated hard cheese;
6 cherry tomatoes;
1 bell pepper;
a pinch of salt;
1 teaspoon vegetable oil.

Manufacturing

Cut the tomatoes in half and place the cut sides on a paper towel to remove excess water. Peel the pepper and chop into large pieces. Beat eggs with salt and milk, add cheese.

Grease a frying pan with a removable or iron handle with oil. Arrange the tomatoes and peppers perfectly and carefully pour the egg mixture over them. Fry the dish on the stove until the top layer sets. Then place the frying pan in the oven (remembering to remove the plastic handle), preheated to 200 degrees. Bake for about 10 minutes.

5. Omelet with mushrooms and spices

Ingredients:

6 eggs;
150 ml milk;
a pinch of salt;
5 champignons;
1 teaspoon vegetable oil;
spices to taste - basil, Provençal herbs and so on.

Manufacturing

Wash the mushrooms and cut into thin slices. Fry them in oil until half cooked. Mix the eggs, milk, salt and spices, pour the mixture into the pan on top of the mushrooms. Quickly and carefully stir the contents of the dish, cover with a lid and fry for about 10 minutes.

6. Omelette with asparagus and tomatoes

Ingredients:

6 eggs;
150 ml milk;
a pinch of salt;
10 green asparagus shoots;
2 medium tomatoes;
2 cloves of garlic;
1 teaspoon vegetable oil.

Manufacturing

Cut the garlic into small cubes, the tomatoes into medium pieces, and the asparagus into halves. Heat the oil in a frying pan, fry the garlic, then add the vegetables and cook for 7-8 minutes. Beat the eggs with milk and salt, pour the mixture into the pan and cook for another 8-10 minutes.

7. Omelette with strawberries and soft cheese

Ingredients:

6 eggs;
150 ml milk;
2 tablespoons sugar;
150 g strawberries;
50 g cream cheese;
1 teaspoon vegetable oil.

Manufacturing

Beat eggs with milk and sugar, pour the mixture into a greased frying pan. Wait until the omelette is almost cooked, place cheese and sliced strawberries on one half of it. Cover the filling with the second half of the omelette and cook covered for another 3 minutes.

How to make a savory and fluffy omelette - 6 omelette recipes with different insides

Omelet is a very common and frisky dish, very popular among bachelors. To make it, very few goods are required - the main ingredients are eggs and milk.

It is important to know that there are 25 ml of milk per testicle. And for frying, use only butter.

I remember plump omelettes from the days of Russian school canteens. And it’s easy to prepare such a dish at home. The main thing is to follow certain rules. I will try to tell you about this in this article.

Fluffy omelette in a frying pan with milk and cheese

Ingredients:

4 testicles
milk 100 ml
cheese to taste
salt to taste
butter for frying

1. For making, we will need a deep bowl and a frying pan. Break the eggs into a bowl, add milk, salt to taste and bring the mixture until smooth.

2. Grate the cheese on a large grater in advance.

3. Melt a piece of butter in a frying pan.

4. Pour in the egg-milk mixture and cover with a lid. Cook for 5-7 minutes over low heat.

5. Then sprinkle the surface of the omelette with cheese to taste and leave on the stove for another 2-3 minutes.

In order for the omelette in the frying pan to come out fluffy, it should be cooked with the lid always closed, this will allow the simmering conditions to be close to the oven.

At the end, you can add pepper to taste and decorate the dish with your favorite herbs.

Omelet like in kindergarten in the oven

The omelette according to this recipe comes out very fluffy and tasty. I am sure that your children will often ask you to cook it for them; mine adore it very much)))

Ingredients:

Eggs 10 pcs
milk 0.5 l
salt to taste
butter for greasing the pan

In this recipe we use milk and eggs in a 1:1 ratio. You can use fewer eggs, depending on your shape in which you will bake.

1. First, the eggs, broken into a bowl, must be salted to taste. Stir well without whisking.

2. Then add milk and mix.

The secret of a fluffy omelette is that you don’t need to beat it with a whisk or mixer, but simply mix it well with milk.

3. Lubricate the mold well with butter and fill it.

4. Place the omelette in an oven preheated to 200 C for 35-40 minutes. 5 minutes before readiness, grease the surface with butter.

This is how you can prepare a tender, fluffy omelette.

Omelet with sausage, tomatoes and cheese in a frying pan

To make this tasty and satisfying breakfast you will need a minimum of time, effort and goods.

Ingredients:

eggs 3 pcs
cheese 150 gr
sausage 150 gr
2 tomatoes (small)
butter
milk 6 tbsp. l
salt, sugar to taste

1. Let's start with sausage, which we cut into small cubes.

2. Using the same method, chop 2 medium tomatoes.

3. Grate the cheese on a small grater.

4. Break 3 eggs into a bowl. Add milk. Add some salt and very little sugar. Stir well to obtain a homogeneous mass.

5. Place the frying pan on the stove, grease with a piece of butter, melting it.

6. Place the eggs into a heated frying pan.

7. Close the lid and leave for a few minutes.

8. After 2 minutes, open the lid and sprinkle half of the omelet with our cooked entrails. First sausage, then tomatoes and cheese.

9. Using a spatula, carefully cover the filling with the second half of the omelette, folding it in half. Cover with a lid and leave to simmer for another minute.

A tasty, quick and satisfying breakfast is ready.

Zucchini omelette with cheese and eggs in the oven

Ingredients:

Zucchini 2 pcs
Milk 1 glass
Testicles 4 pcs
Flour 1 tbsp. spoon
Garlic 2 cloves
Tomatoes 1-2 pcs
Cheese 100 gr
Greens 50 g to taste

1. First, let's deal with the zucchini. They need to be washed, peeled and grated. And the main thing is to squeeze the juice out of them perfectly. If you can’t squeeze it out perfectly, then you should add more flour.

2. Squeeze 2 cloves of garlic through a press. Salt everything and mix well, and put it aside for now.

3. Pour a spoonful of flour into a deep plate to make it easier to stir, add a little milk and stir thoroughly. Then add the eggs, mix again and add the rest of the milk. Don't forget to add salt.

4. Grease the pan in which we will bake with butter, place the zucchini in it and level it out.

5. Fill with milky egg mixture. Cover with chopped herbs. Carefully place the round tomatoes on top, making sure they are without skin. And at the end, sprinkle with grated cheese.

6. Preheat the oven to 180-200 C, and set the omelette for 30-35 minutes.

Omelet with frozen vegetables: recipe in a frying pan

Ingredients:

Frozen vegetable mixture (you can take whatever you like, you can also use the freshest vegetables) in our case “Mexican” 400 g
Milk
Testicles 4 pcs
Sausage (meat) is not necessary
Cheese and herbs are also a must

1. Cut the sausage or meat into cubes and fry in a frying pan until golden brown.

2. Add the vegetable mixture, sprinkle with salt, close the lid and cook over medium heat until cooked, stirring occasionally, for about 15-20 minutes.

Omelette Poulard - video recipe

At the end of the video there is a recipe for a very fluffy and tender Poulard omelette. Bon appetit

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

Not a bad 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 fluffy. 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. Some recipes recommend adding a little semolina or flour to the eggs - no more than 1½ tsp. for 4 eggs. Flour gives the dish a slightly denser consistency, retains its shape and gives it size - for this purpose, some people 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.

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 different.

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.