How to make an omelet fluffy. Lush omelet recipes with photos

Many of us make scrambled eggs for breakfast. They beat eggs with milk, admire how it rises in a frying pan. And then they wonder why there is a thin egg pancake on the plates. So how do you make an omelet fluffy? The answer is in our article.

You will need:

Eggs - 4 pcs;
Milk - 4 tablespoons;
Wheat flour - 4 teaspoons;
Butter for frying;
Salt to taste.

Show the rest

Making an omelet magnificent is not so simple. This is surprisingly understood by everyone who has mastered scrambled eggs and decided to cook a slightly more complex egg dish. At first everything goes fine, the egg mass in the pan rises regularly, but then it suddenly falls off. And in the end, the dish turns out to be tasty, but flat, not as intended. And that's always annoying. This is where the search for that very, correct recipe for a magnificent omelette begins.

There are many of them. In some, they offer to beat eggs with mayonnaise, in others, add soda. The last piece of advice seems quite dubious: it is easy to misguess the quantity and get a bluish omelette with a very specific aftertaste. So it's better to try another recipe for a magnificent omelette, which we bring to your attention on this page.

Cooking

Gently crack all the eggs into a deep, clean bowl. Salt them to taste, add your favorite spices.
Now pour milk into the same bowl, one tablespoon for each egg. You can take any milk, from skimmed to homemade. You can experiment with melted. Then the finished omelette will have a very pleasant creamy color and an even more pleasant aroma.
Add wheat flour to milk and eggs, at the rate of a teaspoon per egg. This will help the omelette retain its fluffiness after cooking. So it is quite possible to say that in this case flour plays the role of cement. If desired, you can use flour, mixed in equal proportions with starch. Many believe that this will give even more splendor to the finished dish.
Now carefully knead the egg-milk-flour mass. The mixture should be homogeneous, shiny, without lumps, with slight air bubbles.
By this time, it is advisable to heat a frying pan over a fire and melt the butter on it. It is best to take a frying pan for making an omelet with a thick-walled or non-stick coating, always with a flat bottom (not concave!) And high walls. It is also desirable to oil them. Pour the beaten eggs with the rest of the ingredients into the center of the pan. Spread the mass evenly over its entire surface.
If the bottom crust is starting to burn and the top is still quite liquid, tilt the pan from side to side while lifting the omelet with a spatula. The liquid component will flow under it and the dish will not burn.
When the top thickens, you can turn off the stove - the omelet will reach full readiness in a matter of seconds.

That's the whole story about how to cook a magnificent omelet. Flour is not felt in it, but it keeps its shape perfectly. So feel free to cook and enjoy your meal!

Under the word omelette in the cuisines of the peoples of the world is called a dish of eggs and milk, or only eggs. It is the same in essence, but differs both in preparation and in the composition of the ingredients, and only eggs are present in all versions.

It is believed that this is a dish of French cuisine. There, this dish is prepared from mixed, but not beaten, eggs. As a rule, it is fried in butter on one side until it thickens, then, rolled up or in half, and served. Before rolling, it can be seasoned with some stuffing.

In our country, it is prepared from mixed eggs, often beaten with milk. It is baked both in the oven and in a frying pan with the lid closed, over a very low heat to become more magnificent. Cooked in this way, it becomes more tender and juicy, and, as already mentioned, more magnificent.

It is prepared in other countries as well - these are Japan, and China, and Italy, and the Balkan countries. When you travel a lot, or visit different countries by occupation, then almost everywhere they serve an omelet for breakfast. Moreover, in many hotels it can be fried for everyone to order, with whatever they want. It can be ordered with ham, sausage, herbs, tomatoes. And often you have to stand even in a queue, as there are plenty of lovers to enjoy this tasty and delicate dish!

Today I want to offer various options for preparing this favorite dish of all, and in various versions. And since omelets are loved in many countries, let's cook them the way they cook them in this or that country, and of course we do.

As a rule, the classic version of cooking provides only two main ingredients - milk and eggs. Therefore, we will consider this simplest and most popular cooking option.

eggs - 4 pcs
milk - 120 ml
salt, pepper - to taste
vegetable oil for frying - 1 - 2 tbsp. spoons

Cooking:

1. Break the eggs into a bowl, add salt and pepper, beat with a whisk.

2. Add milk, continue whisking until a homogeneous mixture is obtained.

3. Heat the oil in a frying pan, pour in the resulting mixture. Fry over medium heat for 2-3 minutes, then cover, reduce heat to a minimum and simmer until tender.

Recipe for a fluffy omelette with milk and eggs in a pan

We will need:

eggs - 3 pcs
milk - 300 gr
butter - 1 teaspoon
salt, spices - to taste

Cooking:

1. Break the eggs into a bowl, add milk, salt to taste and spices if desired.

2. Grease a frying pan with high sides with butter.

3. Pour the mixture into it, put on medium heat. After it sticks, and a small egg crust forms on the walls of the pan, cover it with a lid and reduce the heat to a minimum. Simmer over low heat until done.

To make a fluffy omelet, it is best to have a thick-walled pan so that the heat is evenly distributed in it. In this case, it will bake well, rise and not burn at the bottom.

If you want to cook a more healthy version of the dish, then you can bake it in the oven. For this, the sequence of actions is exactly the same. The only thing you need to prepare in advance is the form in which you will bake the omelet, and preheat the oven. Bake at a temperature of 190 degrees for 12 - 15 minutes, so that it does not brown too much, you can cover it with foil.

Omelet, like in the kindergarten "Taste of childhood"

An omelette can be cooked not only in a pan. It is also baked in the oven. It is believed that it is more useful and less calorie.

This is a diet food dish, it can be used by children, adults with diseases of the gastrointestinal tract, people on a diet.

They cooked it even when we were very young and went to kindergarten. Even from there, from childhood, many fell in love with him and love him to this day.

We will need:

egg - 5 pcs
milk - 250 ml
butter - for greasing
salt - to taste

Cooking:

1. Break the eggs into a bowl. Add milk and salt, beat with a fork (but not much).

2. Grease a baking dish of the appropriate size with butter. Pour the egg mixture into it and cover with foil.

3. Preheat the oven to a temperature of 190 degrees. Put the mold in the oven and bake for 12-15 minutes.

4. Allow the finished omelette to cool slightly, then cut into portions and serve.

Video on how to cook an omelette with tomatoes and cheese in the oven

Based on the basic recipe, you can cook an omelet with other ingredients. And it will be just as delicious. And here is one of the recipes that we specially recorded for this article.

It not only tells and shows how to do everything, but also gives three basic secrets to make it with a lot of holes inside. Thanks to this, the omelet rises well. And eaten literally in one sitting.

It is hearty, nutritious and always uplifting at breakfast. It also gives you energy for the whole day.

Try to cook according to this recipe. Surely you will like it!

On milk and eggs with zucchini

We will need:

eggs - 4 pcs
milk - 0.5 cups
zucchini - 1 piece (small)
salt, pepper - to taste
greens - for serving

Cooking:

1. Cut the zucchini into medium-sized cubes. If it is young, then the skin can be left. If the skin is rough, then it must first be cleaned.

2. Heat the oil in a frying pan and lightly fry the chopped zucchini on it. Then close the lid and simmer until tender. The degree of readiness is determined by personal preferences.

3. In the meantime, beat the eggs with milk and salt using a fork or whisk. Add ground black pepper if desired.

4. Pour the prepared zucchini with the egg mixture and cook under the lid over low heat for 5-6 minutes.

5. Transfer the finished omelet to a dish, sprinkle with chopped herbs. Eat with pleasure!

The omelet is delicious and delicious!

With bell peppers and tomatoes

We will need (for 2-3 servings):

eggs - 5 pcs
Bulgarian pepper - 1 pc.
tomato - 1 pc.
butter - 30 gr
fresh parsley or dill - 4 - 5 sprigs
salt, pepper - to taste

Cooking:

1. Wash and peel the bell pepper from the stalk and seeds, then cut into medium-sized strips.

2. Cut the tomatoes into small slices or cubes.

3. Fry the pepper and tomato in butter until all the liquid has evaporated.

4. Finely chop the greens and add to the vegetables.

5. Break the eggs into a bowl and mix with a fork, but do not beat. Add salt and pepper to taste.

6. Add eggs to the vegetable mixture, mix and fry until cooked in a pan.

7. Fold the finished omelette in half, place on a plate and serve, sprinkled with chopped fresh herbs.

It can also be cooked with only one of the vegetables.

Cheese omelette

We will need (for 2 servings):

eggs - 4 pcs
cheese - 80 gr
bell pepper - 0.5 pcs
butter - 40 gr

Cooking:

1. Shake the eggs with a fork. Rub the cheese on a grater.

2. Mix eggs with cheese and pepper cut into small cubes.

3. Warm the frying pan, put butter on it, put the resulting mixture. Fry until done.

4. Fold the finished omelette in half. Sprinkle with chopped herbs when serving.

With spinach and cheese in the oven

It may take a little more time to prepare this option than usual, but with this recipe you can add variety to your everyday breakfast.

We will need:

eggs - 4 - 5 pcs
milk - 2/3 cup
spinach - 50 gr
onion - 1 pc.
hard cheese - 100 gr
vegetable oil - for frying
spices, salt, pepper - to taste
any nuts - for serving

Cooking:

1. Separate the yolks from the whites. Beat with a fork, then add the yolks, spices and milk. Mix well until smooth.

2. Peel and cut the onion into small cubes.

3. In a frying pan, heat the oil and fry the onion over low heat until slightly golden.

4. Rinse the spinach thoroughly, drain and pat dry with paper towels. Add to the onion and simmer over low heat for 3-4 minutes to soften slightly.

5. Grate cheese on a coarse grater. Set aside two tablespoons for serving.

6. In a form of the appropriate size, lay out the onion with spinach. Sprinkle with cheese. Pour all over with egg mixture.

7. Bake in an oven preheated to 180 degrees for 20 - 30 minutes, that is, until done.

8. Cut the finished dish into portioned pieces

9. Serve sprinkled with the remaining grated cheese and chopped nuts.

Easy recipe with cottage cheese

We will need;

egg - 4 pcs
cottage cheese - 250 gr
butter - 50 gr
green onion
salt - to taste

Cooking:

1. Rub the cottage cheese through a sieve and salt.

2. Break the eggs into a bowl and shake with a fork.

3. Mix cottage cheese with eggs until smooth. Add chopped green onion.

4. Heat the pan, put the butter and put the mixed mass into it in an even layer. Fry over low heat under a lid until cooked.

Sweet with honey and nuts

Such a delicacy will be enjoyed by everyone without exception. It is enjoyed by both adults and children.

We will need:

eggs - 2 pcs
milk - 1 tbsp. spoon
sour cream - 0 gr
biscuit - 20 gr
honey - 1 tbsp. spoon
nuts - 1 tbsp. spoon
butter - 1 tbsp. spoon
salt - a pinch

Cooking:

1. Cut the biscuit into small cubes 6-8 mm in size. Add nuts and honey diluted with hot milk to it.

3. Break the eggs into a bowl, shake with a fork. Add sour cream and salt. Mix.

4. Warm the pan, put butter on it, let it melt.

5. Then pour the egg mass, mix and fry over low heat until the mass thickens.

6. Put the biscuit-nut filling on top of the omelette and fry until cooked, covering it with a lid for a short while.

7. Serve warm.

And now let's look at how an omelet is prepared in different countries of the world. And let's start with Russia.

In the old days in Rus', it was prepared from eggs mixed with milk with various cereals, with flour or grated potatoes. And he was called drachena. Sometimes drachena was prepared from a more liquid component and looked more like an omelette, and sometimes it was denser and more like a flatbread.

Let's consider some of them.

Drachena curd

It is also a sweet version of the Russian omelet.

We will need:

eggs - 4 pcs + 1 pc
cottage cheese - 500 gr
sugar 2/3 cup
flour - 2 tbsp. spoons
butter or ghee - Art. spoons

Cooking:

1. Separate the whites from the yolks. Grind the yolks thoroughly with sugar. Leave a little sugar for sprinkling. Beat egg whites into a thick fluffy foam.

2. Rub the cottage cheese through a sieve. Add crushed egg yolks, melted butter and beaten egg whites

3. Lubricate the baking dish with oil and sprinkle with flour, put the resulting mixture into it in an even layer.

4. Grease with an egg, sprinkle with a small amount of the left sugar and bake in an oven preheated to 180 degrees.

5. Bake for about 20 minutes until the drachena is browned.

6. Serve with jam, butter or sour cream.

Drachena with cheese

We will need:

eggs - 8 pcs
hard cheese - 100 gr
milk - 1 glass
butter or ghee - 3 tbsp. spoons
small wheat bun
salt - to taste
greenery

Cooking:

1. Cut off the crusts from the bun and cut it into small cubes. Pour milk over it and wait until the bread is completely swollen.

2. Separate the proteins from the yolks.

3. Add yolks, 80 grams of grated cheese and salt to the bread crumb, mix everything thoroughly.

4. Beat the whites into a fluffy thick foam with a mixer and add to the resulting mixture.

5. Lubricate the baking dish with oil and put the resulting mass into it in an even layer. Sprinkle the remaining grated cheese on top, drizzle with melted butter.

6. Heat the oven to 170 degrees and bake the drachen until golden brown.

7. Serve immediately hot, pouring it with oil and sprinkling with chopped herbs. Dracena settles quickly, so eat it right away.

Drachena with millet porridge

Such a Russian omelet can be prepared if you have some porridge left from dinner.

We will need:

egg - 4 pcs
milk - 1/3 cup
millet porridge (or rice) - 150 gr
butter - for frying
salt - to taste

Cooking:

1. Break the egg into a bowl, salt to taste, add milk and shake thoroughly with a fork or whisk.

2. Add crumbly porridge and mix well until smooth.

3. Lubricate the baking dish of the desired size with butter, spread the resulting mixture in an even layer.

4. Bake in the oven preheated to 190 degrees until cooked for 7 - 10 minutes.

5. Serve with butter.

French omelette

The preparation of this dish in France is very scrupulous. There is even an opinion that a real French chef should be able to cook a real omelette before all other dishes.

Probably only in France for its preparation there should be a special frying pan in which nothing else is cooked.

A feature of the preparation is that there is no milk in the composition of the products. The French version should not be fluffy, so the eggs do not beat and the lid does not close when cooked. It is fried on one side only. And when it becomes almost ready, it is rolled up.

If it is prepared with a filling, then it is added immediately before the time comes to wrap the finished omelette with a tube. All preliminary procedures with filling, such as roasting, stewing, etc., are carried out separately.

We will need:

eggs - 3 pcs
butter - 40 gr
salt - 1/4 teaspoon
ground black pepper 1/4 teaspoon

Cooking:

1. Break the eggs into a bowl and beat lightly with a fork, making sure that foam does not form.

2. For cooking, it is best to have a pan with a thick bottom so that the heat is distributed evenly. Warm it up on fire and add oil. Wait for the butter to melt and immediately pour in the egg mixture.

3. After two minutes, sprinkle evenly with salt and pepper. Shake the pan slightly while frying to prevent the base from overcooking. Fry over medium heat until the edges turn golden. The middle will remain slightly viscous.

4. When ready, fold the two edges to the center. Let stand for 15-20 seconds, then fold in half.

5. Transfer the omelette to a plate, serve with fresh vegetables and herbs.

As mentioned above, the French cook it with various fillings. Moreover, each of the provinces has its own branded filling. So in the Alps they use their famous cheeses as fillings, in Normandy apples, in Provence chestnuts, in Poitou - of course, truffles. But in Savoy I add cracklings, to my great surprise.

But when adding the filling, remember that the filling should not be mixed with eggs. It is added only at the very end, before it's time to roll the omelet with a tube. In this case, the filling soaks it well with its flavors, and it turns out incredibly tasty.

French omelette with cheese and vegetables

This recipe is a little more complicated than the first one. But it is more difficult only in terms of the number of ingredients. Surprise all your family and prepare such a breakfast is absolutely no problem.

Is not it. beautiful, delicious, appetizing and very simple!!!

Frittata - traditional Italian omelet

We will need:

egg - 4 pcs
hard cheese - 50 gr (parmesan)
cherry tomatoes - 5 - 6 pcs
bell pepper - 0.5 pcs
leek - 1 pc.
olive oil - 1 tbsp. spoon
thyme - 2 - 3 sprigs
salt, pepper - to taste

Cooking:

1. Break the eggs into a bowl and shake with a fork.

2. Rub the cheese on a medium grater. A delicious frittata is made using parmesan cheese. In principle, this cheese is mainly used in the preparation of traditional frittata. But if there is no such cheese, then you can use any hard cheese.

3. Cut cherry tomatoes into halves or quarters, remove seeds and liquid. Let dry for 15-20 minutes. One of the features of the preparation of the Italian omelet is that all the toppings that are added during the frying process should not contain liquid.

4. Cut the leek into thin half rings, you will need a piece of 7-10 centimeters. Fry it in olive oil.

5. Grease a separate frying pan with a thick bottom and pour in the beaten eggs, fry over low heat.

6. After two minutes, the bottom layer of the frittata will begin to bake, then you can season it with salt and pepper. Then evenly spread the fried onions - leeks, tomatoes and chopped peppers.

7. Then close the pan with a lid and bring to readiness. To prevent burning, the pan can be gently shaken.

Often at this stage, the form with the omelet is transferred to the oven and baked there until cooked.

You can cook frittata with different fillings - these are various vegetables, meat products, and of course with pasta traditional for Italy.

Spanish potato tortilla with tomatoes

In Spain, they prepare their own omelet, and as you already understood, they prepare it using potatoes. If you have boiled potatoes left after dinner, then it’s just right for breakfast to cook a Spanish tortilla.

We will need:

egg - 4 pcs
boiled potatoes - 1 pc (large)
tomato - 1 pc.
olives - 4 - 5 pcs
provencal herbs - 1 tbsp. spoon
fresh dill - 1 tbsp. spoon
olive oil - for frying
salt, pepper - to taste

Cooking:

1. Boiled potatoes and tomatoes cut into cubes and fry in hot olive oil in a pan.

2. While the vegetables are frying, break the eggs into a bowl, salt and pepper to taste and beat lightly with a whisk, mixing them until smooth.

3. Add Provence herbs and mix again.

4. Pour the egg mixture over the vegetables. Cut the olives in half, put on top and sprinkle with chopped dill.

5. Fry over medium heat for 2 - 3 minutes, then reduce the fire to a minimum and cover with a lid. Fry until done.

6. Serve sprinkled with herbs.

Bulgarian recipe with pepper and cheese

Omelet can be cooked both in a pan and in the oven.

We will need (for 2 servings):

eggs - 4 pcs
butter - 40 gr
Bulgarian pepper - 1 pc.
cheese - 50 gr
parsley - 3 - 4 sprigs
salt, pepper - to taste
vegetable oil - for lubrication

Cooking:

1. Bulgarian pepper cut into strips and lightly fry in butter.

2. Rub cheese on a grater.

3. Break the eggs into a bowl, mix with a fork, do not beat. Add grated cheese and fried peppers, mix.

4. Pour the mixture into a frying pan greased with vegetable oil or onto a baking sheet if you bake the dish in the oven. Roast or bake until done.

5. Fold the finished omelette in half, place on a plate and sprinkle with chopped parsley.

If it was baked in the oven on a baking sheet, then it should be cut into squares, after which each fold in half into a triangle. Then serve on a plate, sprinkled with herbs.

German omelet with potatoes and cheese

We will need:

eggs - 3 pcs
potatoes - 1 pc.
cheese - 60 -70 gr
parsley - 3 - 4 sprigs
salt - to taste
vegetable oil - for frying

Cooking:

This dish can be prepared with both boiled potatoes and fresh ones. We have already considered how to cook from a boiled vegetable when we prepared the Spanish tortilla. Therefore, we will cook in this recipe from fresh potatoes.

1. Cut the peeled potatoes into small cubes and fry until cooked in a small amount of vegetable oil. Salt to taste.

2. Shake the eggs in a separate bowl with a fork. Add cheese cut into small cubes. Salt a little and pour over the fried potatoes.

3. Bring to readiness. Serve sprinkled with chopped herbs. A thin omelette can be rolled up.

With carrots in Polish

We will need:

eggs - 2 pcs
milk - 20 ml
butter - 20 gr
carrots - 1 pc.
lettuce
parsley - 2 - 3 sprigs
salt - to taste

Cooking:

1. Cut carrots into strips.

2. Saute carrots in part of the butter.

3. Shake eggs with salt with a fork. Fry in a separate pan in the remaining butter.

4. Put lettuce leaves, carrots on the entire surface of the omelet and roll it up in the form of a roll.

5. Serve on the table, drizzling with melted butter and sprinkled with chopped herbs.

In the same way, you can use tomatoes as a filling. They need to be fried in the same way, and then wrapped in a fried omelette.

Romanian corn omelet

We will need:

eggs - 4 pcs
milk - 60 ml
butter - 20 gr
canned corn - 300 gr
cherry tomatoes - 5 pcs
fresh greens
salt - to taste

Cooking:

1. Drain the liquid from the corn and fry in a small amount of butter, salt to taste.

2. Mix eggs with milk and salt, shaking the mixture with a fork.

3. Combine the corn with the egg mixture, put the cherry tomatoes on top and fry in the remaining oil in a pan. Or you can bake it in the oven.

4. Put the finished dish on a plate and sprinkle with chopped herbs and corn.

Japanese tamago-yaki

egg - 3 pcs
soy sauce - 1 tbsp. spoon
sugar - 1 teaspoon
salt - to taste
vegetable oil - for lubrication

Cooking:

To prepare an omelet, the Japanese use a special rectangular frying pan. This is necessary in order to roll it up. It is in the form of a roll, cut into circles, that it is served at the table.

1. Beat eggs with a fork, add soy sauce, sugar and salt. Mix the mixture thoroughly.

2. Grease the pan with oil and pour the egg mixture in a thin even layer. Wait until it sticks, about 5 minutes, then roll into a roll, sliding it to one of the edges. You can help twist it with a silicone spatula, or bamboo sticks.

3. Lubricate the pan again and pour a new layer, allowing it to flow under the roll. Let it fry and roll up again.

4. Thus, pour out all the dough and roll everything into one roll.

5. After that, carefully transfer the roll to a bamboo mat for twisting the rolls and slightly compact it, setting the desired shape.

6. Serve by cutting into pieces 2-3 cm thick.

This recipe calls for adding soy sauce to the egg mixture, but a Japanese omelette can also be made simply with a mixture of eggs and salt. You can also add various toppings to it. To do this, they must be mixed with eggs and poured into the pan all together.

In Japan, they also cook another omelet - omurice. It is easy and simple to prepare. To prepare it, fried rice is poured with a beaten egg and fried until tender. Omurice is often prepared with the addition of chicken or meat. The peculiarity of serving is that they eat it with ketchup.

Thai omelette

A feature of the preparation of this option is that it is prepared with the addition of fish sauce. To be honest, I have never tried this, but those who have been to Thailand say that the dish is very tasty.

We will need:

eggs - 2 pcs
fish sauce - 1 teaspoon
lime or lemon juice - 1 teaspoon
peanut butter - 1 tbsp. spoons
ground white pepper - 0.5 tsp

Cooking:

1. Whisk the eggs with a fork or whisk, add the fish sauce, lime or lemon juice and pepper. Mix everything until smooth.

2. Heat the oil in a frying pan, pour the egg mixture in an even layer.

3. Wait for the omelet to set, then fold it in half or roll and serve in portions.

When frying, try not to let it overcook. Inside it should be very tender and not dry. You can add different toppings to the omelette if you like.

Features and secrets of making an omelette

Having considered various recipes for making an omelet today, let's take a closer look at the basic rules for its preparation.

Eggs for cooking should be of high quality and fresh. Since it bakes very quickly and the cooking time is very short, this is the general rule.

If you shake an egg, the yolk will dangle in a stale egg. Also, if you put such an egg in water, it will float. It is better not to use such eggs for cooking.

Eggs should not be beaten with a mixer. From this, they become too airy, and the omelette will turn out to be brittle and not so tasty.
Beat the eggs with a fork or a whisk, while foam should not form.
In some recipes, eggs are separated into whites and yolks, and everything is beaten separately. As a rule, the yolks are simply mixed, and the whites are whipped into a strong foam.
Eggs are best taken out of the refrigerator in advance and shaken when they are at room temperature.
In Europe, as a rule, milk is not added at all.
We add milk. And when milk is present in the ingredients, they often use recipes where the ratio of milk and eggs is one to one. In order not to be mistaken, milk is measured by the shell from the eggs.
A more delicious omelet will be obtained from milk with a large amount of fat, milk with 3.2% fat content is considered ideal.
The milk that is added to the eggs should be either slightly warm or at room temperature.
As a rule, flour is not added. But sometimes there are exceptions, especially when they want to get a dish that is denser in consistency. In today's recipes, we did not add flour anywhere.
Also, no baking soda or baking powder is added. Someone adds, believing that this way the omelet will rise better. It will rise anyway if you keep the proportions and cook according to the recipe, where it should turn out magnificent.
In European countries, olive oil is most often used for cooking.
In our country, mostly butter or ghee is used to lubricate the pan or mold. On it, the dish turns out tastier and more aromatic.
The frying pan for frying an omelette should be with thick walls, in such a frying it goes more evenly and it will not burn. In extreme cases, you can fry it in a pan with a non-stick coating.
If you want it to turn out lush, then do not open the lid or oven door during the entire cooking process. Otherwise, he will fall.
Sometimes the omelette needs to be turned over. How to do it? Prepare a glass lid the size of a frying pan. When it's browned on one side, cover the pan and turn it over. After that, put the pan back on the fire, grease the bottom with oil if necessary, and carefully drag it.
The filling in it can be anything. And on the example of today's recipes, this can be perfectly observed. The only thing that is not in today's recipes is meat products. Although they can also be actively used. So, for example, in the well-known Bavarian omelette recipe, which is not in our article, there are Bavarian sausages.
Therefore, ham, bacon, sausage, sausages, sausages, chicken and meat can be added to almost all recipes.
The dish can also be sweet. And today we looked at two such recipes.
In fact, there can be many more recipes. Most importantly, do not be afraid to turn on your imagination, and then you can come up with the fillings yourself!
Omelet can be cooked in a pan, in the oven, in the microwave, in a double boiler and in a slow cooker. There are also recipes where the egg mixture is placed in a baking bag and then boiled in a pot of hot water until tender. Boiled and baked options are considered more healthy and dietary.

Now that we have learned all the secrets of preparing a delicious dish together with you, and we can also cook any option, we have a lot of ideas for a delicious hearty breakfast. And I think that now the whole family will be happy to eat a new omelette every morning!

Bon appetit!

Many housewives cook for breakfast, but this dish is not always lush. First, the egg mixture rises in the pan, but as soon as we put it on plates, the omelet becomes thin and not appetizing. Today we will tell you how to cook a magnificent omelette in a pan.

Fluffy omelette in a frying pan

Ingredients:

egg - 4 pcs.;
flour - 4 tbsp. spoons;
milk - 4 teaspoons;
spices.

Cooking

Break the eggs into a small bowl and beat them with a mixer. Then we throw in salt and any spices to your liking. Next, pour in cold milk and pour in portions of wheat flour. Now carefully beat the mass until bubbles appear and uniformity. Heat the pan, put a piece of butter and melt it. After that, pour the egg mass and evenly distribute it over the surface. Cover the pan with a lid and cook the omelette over low heat for 5 minutes.

Fluffy omelet in a pan with cheese

Ingredients:

egg - 3 pcs.;
hard cheese - 150 g;
sparkling water - 4 tbsp. spoons;
flour - 1 tbsp. spoon;
vegetable oil - 1 teaspoon;
spices.

Cooking

Beat the eggs with a blender until fluffy, gradually pouring in sparkling water. Grind the cheese on a coarse grater and throw it into the egg mass. We also add flour and throw spices to taste. Again, mix everything well and pour the mixture into a preheated pan with vegetable oil. Cover the top with a lid and cook the dish until completely thickened. As soon as the omelet rises, we divide it into portioned pieces and serve it on the table, putting it on hot plates. Sprinkle with chopped herbs if desired.

Fluffy soufflé omelette in a frying pan

Ingredients:

egg - 3 pcs.;
butter - 15 g;
jam - 2 tbsp. spoons;
powdered sugar.

Cooking

Separate the whites from the yolks and beat the first in a separate container until strong peaks, and rub the yolks with sugar. Then gently mix both masses using a silicone spatula. Melt the butter in a frying pan, pour the resulting mixture, cover with a lid and cook until it hardens. Before serving, pour over the omelet with jam and sprinkle with powdered sugar.

Lush omelette with sausage in a pan

Ingredients:

egg - 3 pcs.;
low-fat sour cream - 2 tbsp. spoons;
spices;
sausage - 50 g;
fresh green onions - to taste.

Cooking

We will tell you another option on how to cook a delicious fluffy omelette in a pan. To do this, take a bowl and beat the eggs with a pinch of salt in it with a blender. Then add sour cream, put mayonnaise and whisk again with high quality. We put a frying pan on a small fire, grease it with oil and warm it up well. Carefully pour in the egg mixture, arrange the sausage pieces on top, cover and fry until the dish rises and browns. We transfer the finished omelette to a warm plate, sprinkle with chopped fresh onions and serve with chilled sour cream.

Secrets of a fluffy omelette in a pan

Omelet is loved, if not by all, then by many. This light, affordable and tasty dish can be served for breakfast, lunch, dinner and even a festive table. But do we know how to cook it right? Each housewife has her own secrets of cooking an omelet with milk in a pan, and we will share with you some recipes and nuances of creating this dish.

What is important to know

A pan-cooked omelet can have a ton of ingredients depending on the tastes and preferences of your family and guests. But the main products you need are:

milk;
eggs;
salt;
spices;
frying oil.

The choice of milk and eggs should be treated with special attention. Products must be fresh. If you want to cook an omelet on yogurt, make sure that it is not winded or covered with a thick film - it is better not to use such sour milk for food.

Omelet is a very simple and satisfying dish that can be prepared both on weekdays and on a holiday.

Take the eggs out of the fridge for 10-15 minutes before cooking to bring them to room temperature. Don't forget to wash them to keep the dish safe from salmonella (this is especially true for domestic eggs).

Note! Eggs can be harmful to your health if you consume them in large quantities. Excess protein leads to an increase in cholesterol levels, impaired kidney function. Remember that the consumption rate for an adult is 3 eggs per day.

Oil for frying can be either butter or vegetable. If you care about the figure, and the calorie content of an omelet is important to you, use sunflower or olive oil. You can even use lard, but the omelet in this case will be a little “heavy” for the stomach.

As a frying pan, it is best to choose a cast-iron skillet with a thick bottom. Non-stick pans work well. The main condition is that the dishes must be clean and dry.

The biggest problem that housewives face when cooking an omelette is the difficulty of turning it over. There is a simple way to double-sided fry:

After the omelette is well fried on one side, take a flat wide lid, cover the pan with it. Turn the bowl over so that the egg mass remains on the lid.
Return the pan to the fire. Remove the omelet from the lid, raw side down. It is better to use a ceramic or glass lid.
Add a little grated cheese to the milk and egg mass. Thanks to him, the mixture will become more dense and will not fall apart when turning over.

Simple and delicious recipes

There are many ways to make omelettes with milk. Each of them has its own characteristics, but all of them will surely appeal to you.

Classic variant

You will need the following products:

2 eggs;
50 ml of milk;
a pinch of salt;
some of your favorite spices and seasonings;
1 teaspoon of oil for frying;
dill, parsley, onion or other herbs.

Even if you are very fond of spices, spices or herbs, you should not get carried away with them when cooking an omelette, otherwise you will kill its own taste.

Beat the eggs with a mixer or whisk. Start at low speed and gradually increase to maximum.
Beat eggs for omelet with a mixer or whisk
Pour in milk, add salt and seasonings. Whisk thoroughly again.
Add milk, salt and spices to eggs.
Put the pan on the fire and heat well. Lubricate the bottom with oil.
Pour the egg mixture into the pan. The omelette should be cooked for 2-3 minutes over medium heat, then cover with a lid, reduce the heat to a minimum and fry for another 3-4 minutes.
Fry an omelet with a lid on the pan
The omelet is ready. Sprinkle with chopped herbs and serve.

Treats from childhood

Lush omelette, loved by many since childhood

We all remember the tall, airy omelet that was served in kindergarten or school. It seems that its preparation requires special skill. In fact, the recipe is quite simple, and you can easily handle it. You just need to know a few secrets. Be sure to follow the proportions: for 100 ml of milk - 1 egg.

Follow the proportions: for 100 ml of milk - 1 egg.
Do not beat eggs with a mixer or in a blender. They need to be stirred with milk using a fork or whisk.
No need to add flour to the omelet, so it will be softer and more tender.
Do not remove the lid from the pan until the omelette is fully cooked, otherwise the mass will not increase to the desired size.

So, for a magnificent omelette you will need:

400 ml of milk;
4 eggs;
salt and seasonings;
frying oil.

French omelette

The French are famous for their love of "dilute" traditional recipes with additional ingredients, and the omelet is no exception. For its filling, you can use onions, mushrooms, smoked salmon or apples fried in butter. The main condition is a quarter cup of the additive for every 2 eggs.

This recipe is for 1 serving. You will need:

1 tablespoon of milk;
2 eggs;
salt, seasonings;
butter - 1 tablespoon;
3 small champignons;
1 leek bulb;
a bunch of any greens;
30 grams of hard cheese;
¼ sweet pepper.

Cooking:

Cut the onion into thin rings, and the mushrooms into slices. Grate the cheese on a coarse grater.
Slice the onion and mushrooms thinly
Sweat the onion in a pan for a couple of minutes, then add the mushrooms, mix and fry.
Fry onions and mushrooms in vegetable oil
Finely chop the greens, cut the sweet pepper into thin slices.
Lightly beat the eggs, add milk, salt and seasonings, put the greens. Mix thoroughly.
Take a medium-sized frying pan (18-20 cm in diameter), melt the butter. When it stops foaming and hissing, pour in the egg mixture, spread it over the pan.
Prepare the egg-milk mixture, add the herbs and pour into the heated pan
After a couple of minutes, the edges of the omelet will grab, and the middle will be watery. Put the filling on top and sprinkle with cheese.
Put the filling and grated cheese in the center of the omelette
When the omelette is ready, put in the bell peppers and herbs, fold in half and serve on a plate.
Garnish the finished dish with pepper and herbs

"Men's Joy"

Women tend to take care of their figure and give preference to light meals. You can’t feed a man to the full with a simple omelette, so we will add vegetables to the recipe, as well as a meat component. For cooking you will need:

5 eggs;
15 tablespoons of milk;
2 leeks;
a bunch of any greens;
3 sausages;
2 small sweet peppers;
1 large tomato;
80 grams of cheese;
salt, pepper, dried basil;
1 tablespoon of butter;
vegetable oil for frying;
2 heaping tablespoons of flour;
¼ teaspoon of soda.

Chop the leeks together with other herbs and put in a separate bowl.
Chop the onion and herbs
Chop the sweet pepper and tomato into cubes, cut the sausages. Grate the cheese.
The ingredients are prepared, now you can start frying the omelette. Heat vegetable oil in a frying pan, add butter, wait until it melts. Put the onion and sweat it for a couple of minutes. Add bell pepper and fry for 2 more minutes.
Make the fire under the pan bigger. Add sausages to the onion and pepper and fry until they are browned.

Secret 1. Eggs and milk

You need to add a lot of milk to the omelet mixture, and do not beat the eggs! They just need to be mixed well with milk.
The more eggs and milk (of course, in the right proportion) - the higher the omelette will be.
You can also make a fluffy protein omelet - you just need to separate the proteins from the yolks and beat them well, and then add milk and salt.
Many people advise adding flour or soda, but this is not true. The fact is that flour gives rigidity and density, and soda can make your omelette with a bluish tint.

Source: insockmonkeyslippers.com

Secret 2. Deep form

It is a baking dish or a cast-iron pan with sides that will make the omelette tall.

Source: galleryhip.com

Secret 3. Oven

The most important thing is that the omelette should not be fried on the stove, but in the oven. It will take more time than usual, but the fluffy omelet is worth it. For example, as a breakfast on a day off.

Source: atebyatescrapbooking.wordpress.com

fluffy omelet recipe

Ingredients (for 6 servings):

Eggs -10 pcs.
Milk - 0.5 l
Salt - 1 tsp
Butter - 100 g

Cooking method:

Pour the milk into a bowl, break the eggs into it and add the salt. Do not beat the mixture, but stir well. Grease a baking dish with butter and pour the resulting mixture into it. The form should be about two-thirds full, as our omelet will rise. Put in the oven, preheated to 200 degrees, for 30 minutes.

Attention! Be prepared for your omelette to drop a bit - this is natural. To prevent it from falling off completely, do not open the oven during cooking.