How to make an omelette fluffy and tall: tips and recipes. Omelette in a frying pan

Omelette with milk is an option that does not require a large amount of ingredients. The most important thing is their correct ratio.

Required ingredients:

Several eggs, depending on the number of servings, at the rate of 2 pieces per serving.
Milk – 60 ml per serving.
Salt, pepper.

Cooking process:

Pour the eggs into a bowl, add milk and salt everything.
Mix everything well, preferably with a whisk, but a fork will also work. The most important thing is not to beat it.
Prepare the mold - grease it with a small amount of oil so that nothing sticks. Take a size that is not too large, so that the poured mixture is 3 centimeters in height.
After you have filled the mold, you need to put it in the oven, preheated to 180-200 degrees. In time - about 15-20 minutes until a golden brown crust forms. When ready, let it sit for a while before eating.

A fluffy omelette in a frying pan?

An omelet recipe in a frying pan is suitable for those who do not want to spend a lot of time, but want to have a tasty and satisfying breakfast.

List of ingredients:

two eggs;
milk about 4 tablespoons;
salt and pepper to your taste.

Cooking process:

Take any bowl and in it make a homogeneous mixture of eggs, milk and seasonings. There is no need to beat, just stir everything well.
Heat a frying pan slightly and place the butter in it until it melts evenly.
Pour in the mixture, cover with a lid and cook over low heat for about 3 minutes. The dish should become thick, after which you can turn the heat even lower and simmer for about five minutes.

French recipe with cheese

A heartier version of an omelet. Excellent breakfast for both adults and children.

Required Products:

a small spoon of milk;
three medium-sized eggs;
approximately 50 grams of cheese, but you can use it to your taste;
a large spoon of butter;
salt and pepper to taste.

Cooking process:

Mix the eggs with the milk and stir everything with a fork.
Prepare the pan: it should be warm enough. If you cook it cold, the omelette will not rise.
Grease the mold with oil and pour in the eggs and milk.
When the dish is almost ready, sprinkle it with pre-grated cheese. But only one half. Wait until it melts.
Now pick up one side of the omelette and fold it over the other. You can turn off the heat, but do not remove it from the stove - let it sit for about 30 seconds.

There are several recipes that tell you how to cook an omelette with milk in a frying pan. By following cooking techniques and knowing a few secrets from famous chefs, you can create a real masterpiece from simple products. This wonderful dish of eggs and milk can be an excellent traditional breakfast for the whole family - tasty, aromatic, very nutritious.

Omelet with milk in a frying pan - a classic recipe

The simplest recipe for making an omelette is the classic one. This is where you can start getting acquainted with this wonderful culinary masterpiece.

To prepare food you should stock up on:

chicken eggs - 4-5 pieces;
milk – 150 ml;
oils - butter and vegetable;
black pepper and salt.

Beat the eggs into the container. It is more convenient to use a mixer, you can use a fork or a whisk, but the process will take longer. Add salt to the egg mixture, pour in the milk and beat everything for a few more minutes.

The longer the beating process takes place, the fluffier the dish will be.

In the meantime, grease the frying pan with butter or ghee and add a little sunflower oil so that there is no smoke when heating the container. When the oil heats up, you need to pour the beaten egg-milk mixture into the bowl and cook over low heat, covering with a lid. During the cooking process, the container with the mixture should be shaken periodically - the splendor of the dish will depend on this.

Garnish the finished product with green sprigs of dill and serve, dividing into portions. You can add a salad of fresh vegetables. Such a light, nutritious breakfast will saturate the body until the next full meal.

Dietary protein dish

You can prepare an omelet with milk for those who are watching their figure and are afraid of gaining extra pounds. Replacing natural milk with less fatty milk and completely eliminating high-calorie yolks will help make the dish dietary. Otherwise, the same products are used as for preparing an omelet according to the classic recipe.

Read more on the site: Omelet with spinach - 7 recipes for how to cook in a frying pan and in the oven

Ingredients for diet omelet:

whites – 4 pieces;
skim milk - a glass;
vegetable oil;
spices.

First you need to carefully separate the egg into its main components, using a special device or yourself. Then add the milk product to the whites and beat everything thoroughly until fluffy. Add seasoning, continuing to beat for another 1-2 minutes. Afterwards, finely chopped parsley and dill are added to the protein-milk mixture (you can use any herbs according to your preference) and everything is carefully mixed.

Grease a deep frying pan with oil, heat it up and pour in the food preparation. Afterwards, the container is closed with a lid (preferably transparent). The dish is prepared in 12 minutes. After this time, the diet puffed omelette in a frying pan is served to the table. The calorie content of the food will ultimately be 110 kcal.

Lush omelette in a frying pan

In order to prepare the most fluffy omelette, you should follow certain rules.

Components used:

quail eggs – 8 pieces;
sifted flour - 2 tablespoons (when adding this component, it is important to remember that the dish will turn out to be a little higher in calories);
a glass of milk;
You need to take enough sunflower oil to cover the bottom of the container;
salt, pepper

To obtain a lush milk-protein dish, you need to beat the whites and yolks separately. In this case, it is better to put the whites in the refrigerator for 8 minutes, then beat. The yellow part of the egg is cooked separately, first adding salt and spices, then milk.

Add the whipped white part to the milk-yolk mixture, mix everything carefully and pour into a container with preheated vegetable oil. You can replace sunflower oil with a product of animal origin, for example, ghee - so the taste of the finished dish will be more delicate and rich.

Cook the dish for 7-8 minutes over low heat. Then cover the container with a lid and hold for another 3-4 minutes. Turn off the heat and invite household members to the table, garnishing with vegetables and herbs.

Cooking in French with cheese

Omelette is considered a traditional French dish. At home, they learned to cook it in different variations, adding various products. A traditional French dish is an omelet with cheese - it is often served for breakfast at home and offered to be tried in famous restaurants.

The food is prepared from:

4 eggs;
cheese – 60-70 grams;
butter – 35 grams;
milk – 10 ml;
pepper, salt to taste.

Read more on the site: Omelet in a frying pan with milk - 6 most delicious recipes for a fluffy omelette

Separately or together in a container, beat the yolks and whites, pour in the milk. Pour the egg-milk mixture into the butter heated in a frying pan, filling the container evenly. The dish is cooked over low heat for 5 minutes under the lid.

When the dish is almost ready, you need to thoroughly cover one part of it with grated hard cheese. After cooking the omelette in a frying pan, cut into 2 equal parts and the one on which there is no cheese must be covered with the second one. After steeping for one minute, you can divide the food into portions and serve.

Milk omelet with ham and onions in a frying pan

Meat, natural milk, eggs and fresh vegetables are an excellent combination of products. By making an omelet according to this recipe, you can get a fairly satisfying meal that will appeal to men and little gourmets.

You should purchase in advance:

eggs – 6 pieces;
natural fat milk – 0.2 liters;
flour – 40 grams;
ham – 110 grams;
hard cheese – 120 grams;
fresh tomatoes – 2 pieces;
onion – 1 piece;
dill and seasoning.

In a heated bowl, fry the chopped onion, add chopped tomatoes and ham into strips. Lightly brown everything, reduce heat and leave to simmer with the lid closed. Meanwhile, in a bowl of suitable volume, you need to beat the remaining ingredients step by step, starting with eggs, milk, etc. Distribute the mixture into the pan and cook over low heat until half cooked. Then add the grated cheese, cover with a lid and cook the dish until the dairy product melts for another couple of minutes. It is recommended to cut the prepared dish into portions and garnish with vegetables, herbs or olives if desired.

Who took root on Russian soil and became completely family. 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). That is, without exaggeration we can say that an omelet is the perfect breakfast that is suitable for 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 interesting: in this matter, as many cooks as there are, so many opinions. Some are sure that eggs for an omelet should never be beaten, at most scrambled with a fork or whisk, while others advocate using a mixer; For some, just two ingredients and a pinch of spices are enough for a lush omelette, while others are unable to prepare a lush 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 too 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 preparing an omelet:

Eggs for omelettes must be fresh. It is in fresh eggs that the white holds its shape well, and your omelette in the pan will never fall off;
The right frying pan is another correct omelette. Whether it is a cast-iron frying pan inherited from my grandmother, or a modern frying pan with a non-stick coating, it does not matter, the main thing is that its bottom is thick and even;
It is best to fry an omelet in a frying pan using butter or ghee. It tastes better this way;
The amount of liquid for a perfect omelet is calculated as follows: for one egg - 1 tablespoon of liquid;
Milk, cream, sour cream, fermented baked milk, kefir, mayonnaise, mineral water, broth can be used as a liquid... Each time the taste and consistency will be different;
As soon as the prepared mixture is poured into the 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 is often the case, one dish produces many variations. Likewise, an omelette in a frying pan can be a “simple” omelette, either for a kindergarten, or a complex dish like an Italian frittata, Spanish tortilla or Japanese omuresta. It's all in the filling!

Classic 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, separate the eggs into white and yolk, mix the yolks with milk and spices as usual, and beat the whites into a fluffy foam with a pinch of salt and carefully fold into the yolk mixture, then immediately pour into the pan and cover with a lid. . To prevent the mixture from burning, reduce the heat to low after a couple of minutes.

Omelet with young 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 eggs with milk and spices. Pour the egg mixture over the zucchini, cover and reduce heat to low. Cook for about 5-6 minutes. Serve, folded in half and sprinkled with herbs.

This recipe can be modified almost 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 too thick and cut into slices. Heat the butter in a frying pan and simmer the vegetables in it until the liquid 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 a denser protein component like cheese, mushrooms or meat products to eggs, you will have a complete 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 cheese,
1 sweet pepper,
salt, herbs, butter.

Preparation:
Beat the eggs with a fork or whisk. There is no liquid in the recipe, but you can add any liquid 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 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 liquid is not required in this recipe, since the cottage cheese is quite fatty.

Classic 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 boiled sausage),
120 ml milk,
a pinch of salt and pepper,
greens - to taste,
butter - for frying.

Preparation:
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. They will unfurl as you fry them. 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.

To this recipe you can add any vegetables to your taste, including frozen and canned, any herbs, cheese (any, from fresh cheese to hard cheese), cottage cheese, sausage (boiled, smoked), boiled meat - in general, toppings There may well be more binding eggs, and this will be the most beautiful, satisfying, healthy and delicious frying pan omelette.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

An omelette in a frying pan is a recipe that clearly demonstrates the versatility of a simple dish with which the inhabitants of the planet have greeted the morning for hundreds of years. Despite its simplicity, this nutritious snack has a rich history and deserves high-quality products, culinary imagination and a chef’s “light” hand, capable of creating a lush foam from eggs and milk.

How to cook an omelette in a frying pan?

The correct omelet in a frying pan is akin to a mathematical formula in which everything is verified and absolute. Everything is important: kitchen utensils, temperature and quality of food, portion cooking, serving and decoration. The dish, which seems simple at first glance, is fraught with many tricks and secrets, learning which you can easily achieve perfection.

A simple omelette in a frying pan will become a culinary masterpiece if you carefully calculate the ingredients - three eggs are always beaten for one serving.
Prepare small omelets according to the number of people. One large one - when frying, it may lose its delicate texture.
Use a frying pan with a thick bottom, then the omelette will steam better.
Use butter for frying.
For greater fluffiness, slowly simmer the mixture under the lid.
Beat the eggs until smooth, season with salt and pepper and place in a frying pan with butter that has darkened from the heat.
Tilt the pan in different directions to distribute the eggs evenly. Wait for the eggs to set.
Shake the contents for a few seconds and turn the opposite side onto a plate.

In a frying pan - a classic recipe, the main result of which is a porous, tender mass. It’s easy to achieve the right texture: you should bring the cooking conditions in a frying pan closer to simmering in the oven, covering the omelet with a lid and frying it over low heat. To preserve the splendor, the dish is served on warm plates.

Ingredients:

egg - 2 pcs.;
butter - 20 g;
milk - 60 ml;
salt - a pinch.

Preparation

Beat eggs with salt and milk until smooth.
Place the mixture in a frying pan with oil.
Cover and simmer for 3 minutes.
An omelette in a frying pan is a recipe in which the mass will become fluffy while remaining under the lid for another 5 minutes.

In a frying pan - perfect for connoisseurs of delicate and delicious breakfasts. The time-tested combination of cheese and fluffy egg foam guarantees a unique taste, viscous, viscous filling and attractive presentation in a French-style envelope. A dish prepared in a quarter of an hour will lift your spirits for the whole day.

Ingredients:

egg - 4 pcs.;
cheese - 70 g;
milk - 50 ml;
butter - 40 g;
fresh dill - a handful.

Preparation

Beat eggs with milk with a mixer.
Add herbs to the mixture and pour into a greased frying pan.
Fry covered for 5 minutes, turn over and cook for the same amount.
Sprinkle with cheese, fold into an envelope and keep covered until the cheese softens.

An omelette in a frying pan is a quick dish in which there is always room for culinary imagination. Available products from the refrigerator shelf can acquire new versions and diversify not only breakfasts, but also quick snacks during lunch. A striking example of this is sausage, thanks to which simple food will be replenished with new taste and nutrition.

Ingredients:

egg - 4 pcs.;
milk - 80 ml;
sausage - 100 g;
butter - 20 g;
vegetable oil - 20 ml.

Ingredients:

Cut the sausage and fry separately in vegetable oil.
Beat eggs and milk and pour into a frying pan with butter.
Fry covered for a couple of minutes on each side.
Place the filling on one edge of the omelette and cover with the other.
Omelette in a frying pan is a recipe that requires immediate serving.

Cooking an omelet in a frying pan will become a pleasant and not troublesome task if you move away from the classic recipe and use sour cream. A high-calorie fermented milk product that can replace milk will add fluffiness, juiciness and rosyness to the mass, and slow baking of the dish at a minimum temperature will secure the final result.

Ingredients:

egg - 2 pcs.;
sour cream - 2 teaspoons;
salt - a pinch;
butter - 20 g.

Preparation

Beat eggs with sour cream, add salt.
Pour the mixture into a heated frying pan, reduce the temperature to low.
Sour cream omelette in a frying pan - a recipe that involves simmering for 7 minutes.

A delicious omelette in a frying pan involves not only classic products, but also a colorful variety of vegetables, thanks to which the dish will take on a festive look, rich taste and be enriched with healthy ingredients. Such food will become a nutritious aid in the spring season, saturating the body with essential vitamins.

Ingredients:

egg - 2 pcs.;
yogurt - 80 g;
sweet pepper - 1/2 pcs.;
green onion feathers - 3 pcs.;
peas - 50 g;
cherry tomatoes - 4 pcs.;
vegetable oil - 40 ml.

Preparation

Fry chopped peppers and tomatoes, add peas.
Beat the eggs with yogurt and pour into the vegetable mixture.
Vegetable omelette in a frying pan is a recipe that is cooked under the lid for no more than 8 minutes.

A recipe for a fluffy omelette in a frying pan requires a high-quality whipped mass, which can easily be created using mayonnaise. A component saturated with fats will not require oil or seasonings when frying, it will perfectly “raise” the egg mixture and give the dish a special taste. The main thing is that it is always at hand, and if it is missing, it can be easily purchased.

Ingredients:

egg - 4 pcs.;
mayonnaise - 50 g;
green dill - a handful.

Preparation

Beat eggs with mayonnaise.
Place in a frying pan, reduce heat.
Cover with a lid and bake for 5 minutes.
Decorate the fluffy omelette in a frying pan with herbs.

The traditional version is eggs, milk and flour, which gives the dish special tenderness and fluffiness. It is important not to overdo it with its quantity, otherwise the mass will remain as a flat pancake. A special texture is given by beaten eggs, which, before making a fluffy omelette in a frying pan, are separated into whites and yolks and beaten separately.

Ingredients:

egg - 5 pcs.;
milk - 125 ml;
flour - 20 g;
olive oil - 30 ml.

Preparation

Beat the whites and yolks separately. Combine into a mass.
Add flour. Stir.
Pour the mixture into the pan and fry, covered, over low heat for 7 minutes.

In the pan, it has a soft and delicate texture and does not accept the fried crust that kids often leave on the plate. A dietary, lightly steamed product, traditionally prepared by heat treatment, can also be cooked in a frying pan, stirring continuously to avoid browning.

Ingredients:

egg - 3 pcs.;
milk - 150 ml;
butter - 20 g.

Preparation

Beat eggs with milk.
Pour the mixture into a frying pan with oil and simmer, stirring constantly with a spatula.
Cook for 5 minutes.
Leave it to “reach” under the lid.

In a frying pan - continues the collection of recipes with which you can supplement your baby’s diet with the right food. Everyone knows about the benefits of cottage cheese, rich in useful elements, and about children who are skeptical about this product. A great opportunity to quickly and healthy feed your child is to serve a sweet cottage cheese omelette.

This simple dish is familiar to everyone since childhood. After all, it is in kindergarten that children are often served a lush, juicy omelet.

But as soon as the housewife starts preparing an omelette at home, failure awaits her. The omelette, which just a few minutes ago was so high in the frying pan, hit the plate and suddenly fell, turning into a thick pancake.

The birthplace of the omelet is France. It is there that no breakfast is complete without this dish. But the classic omelet is prepared without milk - using only eggs. True, with all sorts of additives: cheese, tomatoes, ham.

Adding milk or other dairy products - sour cream, kefir, cream - is the housewife's discretion. Moreover, milk is good for the omelette. It turns out lush and porous.

Subtleties of cooking

Only fresh eggs are used for omelettes. Before use, they must be washed in warm water to prevent dangerous infections such as salmonellosis from getting into the food.
Mix the eggs with milk and lightly beat with a whisk or fork. You should not use a mixer for this purpose. Excessive foam negatively affects the quality of the omelette.
To make the omelette more fluffy, separate the yolks from the whites, mix them with milk and lightly beat. Then mix in the whites whipped into a stable foam.
The quality of the omelet depends on the amount of milk. Those housewives who pour milk into the eye make a mistake. The fact is that excess milk raises the omelette well in the frying pan, but immediately after turning off the stove it drops significantly. Therefore, milk is poured strictly according to the norm: 15 ml of milk is taken for one egg.
The choice of pan also affects the quality of the omelet. In a frying pan with a thin bottom, the omelette burns quickly, remaining raw inside. Cast iron frying pans or modern ones with a non-stick coating are ideal for preparing omelettes. In any case, the bottom should be thick.
Fry the omelet in butter, melted butter, vegetable oil, lard or lard. It is better not to use margarine and spread, as they can give the dish an unpleasant aftertaste.
Omelette is prepared not only from eggs and milk, but also with the addition of other ingredients. Sausage, tomatoes, zucchini, onions and other vegetables that need heat treatment are first fried in a frying pan and then poured with an egg-milk mixture. If you mix them directly with the omelette mixture, this will significantly deteriorate the quality of the omelette. The greens are immediately mixed with eggs or sprinkled on the finished dish.
The egg mixture is poured into a well-heated frying pan, greased with oil. Then the fire is reduced to a minimum, the dishes are covered with a transparent lid.
When the edges of the omelette mass have just set and turned white, use a fork or spatula to carefully move them towards the middle. They also make punctures in the omelette so that the liquid flows down.
Then the pan is closed again with a lid and the process is no longer interfered with. Once the entire omelette has risen and thickened, it is ready.
Flour is sometimes added to the egg-milk mixture. The omelette becomes denser and holds its shape better. In this case, the amount of milk is increased.
Very often, the finished omelette falls due to the temperature difference between the pan and the plate. Therefore, the omelette plate is preheated.
For a tall omelette, use a narrow frying pan.
The stuffed omelette is cooked in a wide frying pan without a lid, since a thick omelette is difficult to bend in half. In this case, each portion is fried separately.

Natural omelette with milk

Ingredients:

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

Cooking method

Eggs are mixed with milk, salted and poured into a heated frying pan, greased with oil.
Without reducing the heat, stir with a spatula.
When the mass thickens, the edges of the omelette are folded from both sides towards the middle in the form of an oblong pie.
Once the bottom of the omelette is cooked, place it on a warm plate. Drizzle with oil and sprinkle with herbs.

Omelet with milk and green onions

Ingredients:

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

Cooking method

Lightly beat the eggs with milk and salt.
Add chopped green onions and stir.
Pour into a heated frying pan, greased with oil. Stir lightly.
As soon as the omelette mass becomes thick, the edges of the omelette are wrapped in the middle in the shape of a pie and fried until the bottom is golden brown.
Place the finished omelette on a heated plate and sprinkle with herbs.

Milk omelet with bacon and onions

Ingredients:

eggs – 3 pcs.;
milk – 45 ml;
lard – 40 g;
onion – 1 pc.;
salt - to taste.

Cooking method

The bacon is cut into small cubes.
Finely chop the onion and fry it with bacon in a frying pan.
Mix eggs with milk and salt and beat with a whisk.
Pour the bacon into the egg mixture and mix quickly.
When the omelette thickens, its edges are folded towards the middle to form a pie.
The omelet is cooked until ready and transferred to a heated plate.

Omelet with milk and sausage

Ingredients:

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

Method 1

The sausage is cut into small cubes and fried in oil.
Add ketchup and boil until the liquid evaporates.
Beat eggs with milk and salt, pour into a heated frying pan, greased with oil. Mix quickly.
When the mass thickens, place minced meat in the middle in the form of a long strip.
The edges of the omelet are raised and folded towards the middle, giving it the shape of a pie.
Bring to readiness and transfer to a heated plate.

Method 2

The sausage is cut into cubes and fried in oil.
Mix with ketchup and boil briefly.
Beat eggs with milk and salt.
Pour this mixture over the minced meat and stir quickly.
Cover with a lid and reduce heat to low. As soon as the omelette rises and thickens, remove the pan from the stove.
Place the omelette on a heated plate and sprinkle with chopped herbs.

Omelet with milk and cheese

Ingredients:

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

Cooking method

Dilute the flour with cold milk and stir until the lumps disappear.
The yolks are ground with salt and mixed with milk.
Beat the egg whites with a mixer and combine with the rest of the mixture.
Add crumbled cheese and mix everything.
Pour into a greased frying pan and fry on both sides until golden brown. To make it easy to turn the omelette to the other side, take a flat lid, cover the omelette with it and turn the pan over. The omelette remains on the lid. Then carefully shake it into the pan.

Omelet with milk and mushrooms

Ingredients:

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

Cooking method

The mushrooms are boiled and cut into pieces.
The onion is chopped and fried in vegetable oil, adding mushrooms.
Combine eggs with milk, salt and beat with a whisk.
Pour this mixture over the mushrooms and mix lightly.
Cover the pan with a lid, reduce the heat to low and fry the omelette until done.
Place on a heated plate and sprinkle with chopped herbs.

Omelet with milk and jam

Ingredients:

eggs – 2 pcs.;
milk or cream – 30 g;
butter – 10 g;
sugar – 5 g;
jam – 25 g;
lemon zest - a pinch;
powdered sugar – 15 g.

Cooking method

Combine eggs with milk and add zest.
Pour into a greased frying pan and stir lightly until the mixture thickens.
In the middle of the omelet, lay out the berries from the jam without syrup.
The edges of the omelet are folded towards the middle and pressed lightly.
When the bottom side of the omelette is ready, carefully transfer it to a plate and sprinkle with powdered sugar.

All these recipes are designed for 1-2 servings, but any housewife can always change the yield of the finished product, taking into account the number of eaters and their appetite.