Egg and milk omelet. Fluffy omelette with milk in a frying pan. ♦ how to make a fluffy omelet with milk

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Egg and milk omelet. Fluffy omelette with milk in a frying pan. ♦ how to make a fluffy omelet with milk

Tall omelet without flour is the dream of any housewife. Due to its airy texture and mild taste, it is always eaten with pleasure by both children and adults. We saw similar casseroles - tall and lush - in kindergarten and school canteens: they did not settle on the plate even when they were cold. Cooking the same is within the power of every housewife - just learn the secret of a magnificent omelet from experienced chefs.

Traditionally, a high omelet is baked in the oven - due to the uniform baking of the dish from all sides, its porosity and splendor are achieved. However, it is also easy to fry an airy omelet in a pan correctly, it cooks quickly: for this, the dish must be simmered under a lid over low heat, and to avoid cooling, take dishes with thick sides. In addition to the "school" casserole, you can cook an omelette soufflé - also a delicious dish, the height of which is achieved by thoroughly whipping the protein.

6 cooking secrets

How to cook a magnificent omelette with milk in a pan? Take advice from experienced chefs.

Do not add flour to the omelet: the consistency will become softer and lighter. The classic dish does not contain flour - its splendor is achieved thanks to the correct recipe and cooking conditions, which are listed below.
Follow the 50/50 principle. To make the dish taller, make the amount of milk equal to the amount of egg mass. The ratio of ingredients should be the same. But don't overdo it: too much liquid in the casserole will backfire.
Use a heavy-bottomed pan, preferably cast iron. The more massive the dishes, the better the dish will be steamed. Give preference to dishes with high sides and fill it with an omelet mass by at least one third.
Always cook with the lid on and do not open it during cooking. This will avoid a temperature difference that is detrimental to the splendor of the dish. To be able to control the cooking process, use a lid made of transparent material.
Make a layer of omelet mass of at least 3 cm. This will allow the dish to rise to 4-4.5 cm. Why does the omelette fall off? To prevent the omelette from falling, hold it on the stove for a couple of minutes until the temperature of the dish approaches room temperature. But do not overcook, otherwise the cold omelet will settle.
To make the omelet airy and not fall off, do not include additives in its composition.(meat, cheese, vegetables) by more than 50%. An excess of ingredients will make the consistency of the dish heavier, denser and will resemble a delicious, but flat "pancake".

Classic fluffy omelet recipe

What is an omelet made of? A simple recipe for fluffy scrambled eggs with milk in a pan includes only eggs, salt and milk, excluding flour, starch, soda and yeast. To cook a high omelette, it is enough to observe the proportions of eggs and milk (1: 1) and simmer the dish under a closed lid. How to cook an omelette so that it does not settle? Culinary experts recommend holding it for 5 minutes in the oven or under the lid after cooking, transfer it to preheated plates before serving.

You will need:

eggs - 2 pieces;
salt - to taste;
butter - 1 tbsp. l.;
milk - 4 tbsp. l.

Cooking

Mix eggs with milk and a pinch of salt until smooth.
Send the omelet mixture to the pan with butter.
Simmer, covered, over medium heat until the omelet begins to thicken (about 3 minutes), then reduce the heat to low.
Cook for 3-5 more minutes. Completed in 5 minutes!

You can make an omelette fluffy in a pan if you bring the conditions closer to languishing in the oven: fry over low heat, without opening the lid, in a preheated dish. Many chefs advise using only one type of oil when cooking, but some admit that mixing vegetable oil with butter in a 1: 1 ratio will make the dish taste more original.

The invariable rule of a magnificent omelette is fresh, selected eggs. To choose a quality product, dip the eggs in water. Newly laid eggs always sink.

Soufflé omelets

With cheese

The easiest way to cook a fluffy omelette in a pan is to make an omelette soufflé, as in the photo. Its essence lies in the separate preparation of the yolk and protein, which, as a rule, is whipped into foam. The delicate texture of the dish comes from air-saturated protein, but you need to mix the ingredients of the omelette very carefully so as not to disturb it.

You will need:

eggs - 6 pieces;
lemon - half;
butter - 3 tbsp. l.;
grated cheese - 100 g;
salt.

Cooking

Separate the whites and beat into a strong foam.
Separately add salt, lemon juice to the yolks, bring to uniformity. Next, pour the cheese into the mass and mix again.
Carefully mix the protein and yolk masses together and pour into the pan, preheating the butter in it.
Simmer over low heat with the lid closed for 10 minutes.

You can add any ingredients to your taste to the recipe for a lush omelette in a pan: meat products, vegetables, mushrooms, and even sweet ingredients. In any case, he will please with height, splendor and texture melting on the tongue. See the video below for how to make a fluffy omelet.

Cooks advise sending the omelette mixture to the pan immediately after mixing it - otherwise, the dish, no matter how hard you try, will turn out to be flat and heavy.

sweet omelette

Sweet omelette soufflé is a win-win option for a children's breakfast: it will certainly be eaten with pleasure. To feed the child not only tasty and fast, but also healthy, you can add a quarter of a glass of low-fat cottage cheese to the eggs at the mixing stage.

You will need:

eggs - 3 pieces;
sugar - 1 tbsp. l.;
butter - 15 g;
jam or jam - 2 tbsp. l.;
powdered sugar - a pinch.

Cooking step by step

Separate the whites from the yolks and beat until stiff.
Mix yolks with sugar.
Carefully combine both masses with a spatula.
Pour the scrambled eggs into the skillet and cook with the butter, covered, for 3-5 minutes, until the bottom of the dish is browned.
Transfer the pan to a preheated 180° oven for 5 minutes.
When the time is up, put the jam on top of the dish and sprinkle with powdered sugar.

To make the consistency of the omelet denser, you can add 1 tablespoon of sour cream to the egg mass. It is not forbidden to add vanillin, dried fruits, honey, cumin, nuts, candied fruits, as well as a pinch of baking powder for airiness to the sweet omelet recipe. A classic soufflé omelet can be prepared the Kaiser style: a dish stewed on both sides (with raisins and cinnamon) is torn into pieces, and then fried until crispy.

How to make the most delicious and magnificent omelette so that it does not fall off? There is no single secret: in order for the dish to turn out high, you need to follow several rules for its preparation at once. Using the knowledge of experienced chefs, you can cook an egg casserole "like in childhood" - with a creamy egg taste and a delicate texture that will not fall off even after cooling.

Ready lush omelettes (photo)

Look what happened to those who cooked a magnificent omelette according to our recipe!

Scrambled eggs with milk is a simple and affordable dish. It is served for breakfast in hotels, prepared at dinner parties, children in gardens enjoy eating it. Omelets are loved by everyone, from young to old. But not everyone knows how to properly cook scrambled eggs with milk. There are little tricks and secrets in the recipes of Russian cuisine, thanks to which this dish turns out to be tender, fragrant and airy.

Classic omelette in a pan

Each housewife has her own signature omelet recipe, and it is this one that she considers the most successful. You can add kefir or mayonnaise - they, of course, diversify the taste, but such recipes for scrambled eggs with milk have nothing to do with the traditional French dish.

Break two eggs into a deep bowl, salt and pepper. Add about 120 grams of milk, mix well with a fork so that bubbles appear on the surface. Ideal proportions: milk should be poured as much as the eggs used weigh.

It is very important to choose the right pan - it must have a non-stick coating. A ceramic, cast iron or aluminum pan is also suitable, a lid is a must.

Put it on the fire and heat it up, add 25 grams of butter. No need to use spread or margarine - the dish will be bitter. If there is no butter, you can replace it with sunflower oil.

Lower the heat and pour the egg mixture into the greased skillet, cover with a lid. When the edges of the dish become opaque, you need to reduce the heat to a minimum. After the middle becomes matte, remove the pan from the heat. The omelet is cooked very quickly, so do not be distracted for a long time - the dish may burn.

Transfer it to a plate and don’t be upset if the omelet falls due to temperature changes - inside it will remain tender and soft.

Omelet with cream

If you want to diversify the taste of scrambled eggs with milk cooked in a pan, replace it with cream.

Ingredients:

4 eggs;
Cream or milk;
Flour;
Butter.

Cooking method:

Omelet in the oven

Fried eggs with milk in the oven are cooked in many families.

This is a hearty, healthy and tasty breakfast that gives you a boost of energy.

Ingredients:

3 eggs;
100 g of milk;
Spices to taste;
Flour.

Cooking method:

Mix three eggs, about 100 grams of milk, salt, add spices;
Mix all the ingredients well with a whisk, but do not beat. To make the omelette denser, you can make it with flour (a tablespoon);
Preheat the oven to 200 degrees.
Grease a baking dish with oil.
Choose such dishes so that the edges are higher than 5 cm - then the omelet will not “come out” out.
Pour in the egg mixture and bake until golden brown. If an omelet cooked in the oven falls off a little - it's not scary. Inside it will be juicy and airy.

On a water bath

Ingredients:

Cooking method:

Crack two eggs into a porcelain or faience bowl, beat them with a fork, pour half a glass of milk.
Mix thoroughly again and add the onion, passed through a meat grinder.
Pepper, salt, season with spices, add chopped garlic.
Pour water into a wide saucepan and bring to a boil.
Place a bowl on top to make a water bath.
When the egg mixture begins to harden around the edges, move the thickened pieces - then the whole mass will come to readiness.
After 10 minutes, stir the dish so that it thickens evenly, and remove the bowl from the pan. You can decorate with herbs, sour cream or ketchup.

These recipes of Russian cuisine are simple, so even a novice hostess can prepare a delicious breakfast.

The omelet turns out to be tall, dense and airy - both children and adults eat it with pleasure. Bon appetit to you and your loved ones!

- certainly lush, tender, tasty and melting in your mouth. But does it always turn out like this? In the morning, everyone is in a hurry to work, and the time to prepare breakfast is reduced to a minimum. Sometimes, instead of an airy omelet, the plates turn out to be a dryish dense mass, more reminiscent of an egg pie. An unsuccessful culinary "masterpiece" can be disguised with herbs, mouth-watering sauces, meat, vegetable, mushroom and cheese fillings. But every housewife wants to cook a delicious omelet that does not have to be hidden under ham and cheese, but how to learn this art? Many cookbooks write that an omelette is a very complex dish that requires skill, dexterity and knowledge of some special secrets. In fact, everything is much simpler, and even a novice hostess can easily figure out how to cook an omelette properly and surprise the whole family.

Cooking dishes and ingredients for an omelette

Good frying pan. An omelet is a whimsical dish that will not cook in the wrong dish with a thin or uneven bottom. The ideal option is a non-stick cast-iron skillet, which heats evenly and retains heat for a long time, although a regular Teflon skillet is also suitable for making an omelette. It is good if the lid has a hole for air to escape so that the omelette does not turn out to be too watery.

Egg quality. Eggs should be very fresh, preferably homemade, but if you buy them in a store, try to choose only quality products. The fact is that it is impossible to make a delicious omelette from bad eggs, no matter how hard you try. The most suitable store-bought eggs for an omelette are dietary and table selections. Fresh eggs have a shell without luster and are not too light in weight. The most famous way to check is to dip the eggs in water. Fresh ones immediately sink.

Oil. The best oil for frying an omelette is butter: tasty, fragrant. Despite the fact that many people fry an omelet in vegetable oil, it is high-quality butter that makes the dish melt and tender.

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

The recipe seems simple even for a schoolboy: beat eggs with milk or cream, add salt, pour the egg mixture into a greased hot frying pan and fry for several minutes under a closed lid over medium heat. Then cut the omelet into portions or put on a plate whole and sprinkle with herbs. However, knowing some tricks and culinary techniques will help you prepare an airy omelette with a creamy taste that all family members will gobble up with appetite.

We beat the eggs. Culinary experts say that it is better to beat the omelet with a whisk or a fork, and not with a blender and mixer, so as not to disturb the structure of the proteins and yolks - such an omelet is especially magnificent. For a diet omelet, use only proteins, and if you want a denser consistency of the dish, cook an omelet from yolks. For an omelet-soufflé, the proteins are whipped into a fluffy foam, then the yolks and other components are added. The most important thing is to bake an omelette as soon as the eggs are whipped, otherwise the dish will turn out to be dense and flat.

The splendor of an omelet. Although dairy products are added to eggs for splendor, do not abuse the liquid - ideally, 1 tbsp should be 1 egg. l. cream or milk, otherwise it will be too wet and fall off. Instead of milk, you can use broths, kefir or fermented baked milk - with fermented milk products, the omelette is very high and airy. If you add a little sour cream or mayonnaise to the egg mixture, the dish will acquire a pleasant creamy taste, and on mineral water, the omelet becomes unusually light and fluffy. In some recipes, it is recommended to add a little semolina or flour to the eggs - no more than 1½ tsp. for 4 eggs. Flour gives the dish a slightly denser texture, retains its shape and gives volume - for this purpose, some add soda, starch or a pinch of yeast to the eggs. And only the French do not add anything to the omelet, believing that it should not rise. Well, tastes differ!

Delicious stuffing. Additional ingredients can be added to the egg-milk mixture - seasonings, vegetables, mushrooms, meat, fish, powdered sugar instead of salt, fruits, nuts and chocolate. It all depends on the recipe, tastes and preferences of family members, but even if you are an adherent of conservative culinary traditions, try making a sweet omelette at least once. It is no coincidence that the first omelettes that appeared in ancient 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 cold, otherwise the omelet will not rise.

How to fry. At first, it should be fried over high heat, but as soon as it starts to rise, the fire should be reduced to a minimum so that the dish languishes under the lid until cooked. If it is still moist on top and already burning on the bottom, pierce the omelette with a fork or lift it slightly with a spatula so that the liquid component of the glass is down. You can fry the omelette on both sides, and after turning off the heat, leave the dish under the lid for a couple of minutes so that it reaches the desired condition.

How to apply. Omelets are served in the form of portioned pieces, folded in half or into a tube, filling with a sweet or savory filling. There are thousands - it can be a gourmet dessert, hot or cold appetizer, main course, side dish, sandwich base, salad ingredient, and sushi. Each country has its own peculiarities of preparing this dish, and if you go to learn how to make a French, English or American omelette, you can go on a trip, because it is better to see once than hear a hundred times ...

We wish you pleasant culinary discoveries and bold experiments!

O mljet is traditionally considered a children's dish. It is prepared in kindergartens, schools; mothers offer it to their children for breakfast. But adults can also really like an omelet, as a memory from childhood or on its own. Milk, especially skimmed milk, can make an omelette a truly dietary dish, and cooking it on the basis of proteins alone will free it from cholesterol. We suggest you cook a tender omelette according to the classic recipe, children can handle this dish, it can be the first dish that a teenage girl or a schoolboy will make on their own.

If you want your omelet to be fluffy and tender, beat the eggs with a blender or mixer!

Ingredients

Chicken egg - 3 pcs.
Milk - 0.5 tbsp.
Salt - to taste
Vegetable oil - 1 tbsp.
Tomatoes - 1-2 pcs. (optional)
Greens - for decoration

Step by step cooking process at home

Prepare all the necessary ingredients. Count approximately 1.5 eggs per serving.
Crack the eggs into the prepared clean bowl. Before this, do not forget to wash them under running water, in order to avoid diseases.
Whisk the eggs with a fork. Add salt and spices to taste. Suneli hop seasoning is most suitable for this dish, but you can use your favorite spice or a mixture of them. Of course, if you are cooking for children, then you can skip this step.
Whisk eggs with seasonings and salt. This can be done with a mixer: this way the omelette will turn out more airy.
Add milk. If you want a more “dense” omelette, then add 0.5 cups of milk with a fat content of 2.5% or more, and if you want a more tender one, add 2/3 cups.
Whisk eggs with milk.
Pour 1-2 tbsp into the pan. tablespoons of vegetable oil, spread over the entire surface of the bottom. Lightly heat up the cookware.
Pour the mixture into the skillet.
When the edges of the omelet begin to bake and rise, cover the bowl with a lid.
Under the lid, the omelet will languish for no more than five minutes.
When you notice that the bottom of the omelette is browning, it's time to turn it over. The easiest way to do this is in parts, dividing, for example, into 4 pieces. At this stage, you can simply put the cheese and herb filling in the middle and fold the omelet in half. The cheese will melt and connect the halves of the omelet. Do not forget that cheese will increase the calorie content of your breakfast or dinner.
Once you have flipped the omelet, it is ready.
You can start decorating. Use small stencil-cut sandwiches with butter and herbs, chopped parsley, tomatoes, ketchup, or whatever your imagination suggests. Such an omelet can be eaten not only for breakfast or dinner, it can replace a full meal in terms of nutritional value, and at the same time - without meat! Bon appetit!

Every housewife dreams of preparing the perfect dish, familiar from childhood. The difficulty of answering the question of how to make the most delicious and healthy egg omelet with the addition of whole milk lies in the small number of ingredients. And yet such a French dish can be made into a real culinary masterpiece.

For lovers of proper nutrition, the information presented will be very useful. The energy value of food is 115.4 kcal. The table shows data on the calorie content and composition of an omelette in milk, taken per 100 g of the product.

	per portion
Squirrels	7.21 g
Kilojoules	418.4 kJ
Carbohydrates	2.41 g
calories	100 kcal
Sugar (plain white)	2.72 g
Fats:
polysaturated	1.032 g
rich	2.354 g
monosaturated	2.611 g
Potassium	131 mg
Cholesterol	165 mg
Cellulose	0 g
Sodium	140 mg

The ministries of Russia and the United States recommended that 10–12% of calories be obtained from proteins, 58–60% from carbohydrates, and 30% from fats. Knowing the contribution of such components, it is possible to understand whether the diet (product) meets the requirements of the chosen diet or accepted norms of healthy eating.

The benefits and harms of the dish

The question of the need to include an omelet in the diet is not for athletes who are passionate about their own health. They are well aware of the nutritional value of this simple dish.

The benefits and harms of the dish

The benefit of the dish lies in its composition, which includes the following elements:

Copper, potassium, iron and folic acid are sources for supporting the body's immune system.
Lutein - reduces the level of "bad" cholesterol in the blood.
Vitamin A - for healthy bones, skin and teeth is an essential antioxidant.
Vitamins from group B - accelerate metabolism, maintain muscle tone at the required rate, as well as the central nervous system.
Vitamin D is a "barrier" to skin aging, an important element for strengthening blood vessels.

Omelet is a fairly light and sparing food, therefore it is indicated for gastrointestinal pathologies (with low or high acidity), gastritis, and other diseases.

However, the dish also has contraindications:

a high protein content threatens the development of atherosclerosis, can increase cholesterol levels, adversely affect kidney function;
in some cases causes allergic manifestations, especially in babies and the elderly;
there is a high risk of infection with salmonellosis, therefore, only fresh products should be used.

Despite the apparent simplicity of this "sunny" treat, its preparation will not only require some skill, but also small tricks will come in handy to eliminate possible culinary errors.

The splendor of an omelet will create a simple semolina

How to make an omelet from eggs with milk in the best possible way, useful tips will tell you:

In order to preserve the useful vitamin composition, taste and aroma of the greens added to the omelet, you should not place it in the egg mass. It is better to sprinkle chopped herbs on a ready-made dish.
A creamy shade of delicacy will ensure the inclusion of sour cream in the recipe (2 tsp for 4 eggs).
The splendor of an omelet will be created by a simple semolina in an amount of no more than 1.5 tsp. for 4 eggs. A larger composition of cereals will turn food into a hard cake.
The taste and splendor of the treat can spoil the excess liquid, so the amount of milk for 1 egg should fit in ½ of the eggshell.
An omelette is usually cooked under a lid. If it is processed with a piece of butter, the dish will become more tasty and lush.
It is advisable to combine milk and eggs not with a mixer, but with a fork or whisk, doing this as carefully and as long as possible. The result will be great!
It is necessary to place any filling last in the already whipped egg-milk mass. To get a dish in the form of a soufflé, you need to beat the whites separately, then add milk and yolks.
It is best to cook food in a thick-bottomed pan. The ideal option is cast iron cookware with a lid that has a hole for steam to escape.
To obtain dietary food, yolks should be excluded from the composition of the recipe.
So that the omelette does not burn, but is well fried, it is advisable to periodically shake the pan. Cook at the same time over high heat until the mass rises and becomes strong.
If you cover the pan with a flat lid with a convenient handle, then turn the container over and remove the brazier, the ruddy “pancake” will easily slide off the lid back into the dish, remaining safe and sound. You can continue cooking the half-done side.

Classic recipe for omelette with milk in a pan

Composition of ingredients:

Cooking method:

Whisk the eggs. If there is no time for long shaking with a spoon or whisk, it is permissible to use a mixer, initially processing the product at low speed, then switch to the maximum mode.
Add milk, salt and spices, repeat the connection of the components of the dish.
Heat a frying pan greased with oil well, carefully pour the egg composition.
Cook 2-3 min. at a medium flame height, then continue the process in the closed state over low heat.

Breakfast will be ready in 4 minutes. Serve hot, garnishing the food with green sprigs.

Lush omelette in the oven like in kindergarten

To get a dish from childhood, you need to take into account the proportions of products: take 1 egg per 100 ml of milk.

Required components:

Cooking steps:

Thoroughly combine milk with eggs, salt and spices.
Pour the resulting mixture into a refractory mold treated with oil, occupying no more than half of the container with the composition.
Send the workpiece for half an hour in an oven heated to 200 ° C.

Multicooker omelet recipe

An excellent energy breakfast that goes well with fresh vegetables, finely grated cheese or hot sauce.

Component set:

Method of action:

Release the eggs into the bowl, season with salt, pour in a little warm milk.
Beat the mass with a whisk or fork until a lush and homogeneous state is formed.
Treat the multicooker pan with fresh oil, pour the milk-egg mixture.
Cook 25 min. in the baking mode.

Let the dish stand for a while in the closed form, remove it from the apparatus without turning it over.

How to cook an omelette with milk in the microwave

For lovers of dietary food, a dish of eggs without yolks is suitable - only whites and fresh olive oil.

Composition of products:

Cooking order:

Sprinkle tomatoes with oil, dry for 2 minutes. in microwave.
Beat the whites thoroughly until a strong foam forms, then combine with slightly warmed milk, season with salt and spices. Pour the resulting composition into a greased small form, send for 2 minutes in the microwave. In no case do not overexpose in the apparatus, so as not to get a "rubber" mass!

Put the hot treat on a plate, serve with table peas, dried tomatoes, chopped green onions.

Omelet with sausage or sausages

How to make a hearty omelette from just one egg and a small amount of milk is known even to a bachelor who is ignorant of cooking.

Composition of products:

Cooking order:

Hold the cheese for several minutes in the freezer, after which it is easy and quick to process on a fine grater.
Pour whole milk into the bowl, beat in a fresh egg, add one and a half sausages, cut into small circles. You can replace the product with boiled sausage.
Season the ingredients of the dish with salt, your favorite spices, mix everything well.
Pour the resulting composition into a microwave mug, cook for one minute. After a beep, remove the dishes, mix the contents again, continue the process for another 60 seconds.

Omelet with tomatoes, sausage and cheese

Experts say that adding tomatoes will make food less high-calorie and more healthy.

Ingredients used:

Step by step preparation:

Put a little warm milk, spices in a bowl. Lightly beat the composition until a light foam appears.
Heat a frying pan with a little butter, pour in a fluffy mass, fry until the edges are golden brown.
When the omelet is well baked inside, place the tomatoes and sausage cut into thin slices on it in layers.
Sprinkle the appetizing “construction” with finely grated cheese, continue the process until the cheese chips are melted.

The presented dish resembles a delicious and fragrant pizza.

Milk omelet with pasta

Very hearty food-nostalgia in the "Soviet" version.

Product List:

vegetable oil;
boiled pasta - from 200 g;
eggs - 3-4 pieces;
pepper (freshly ground), salt - according to preference.

Cooking order:

Heat up a frying pan previously oiled. It will be delicious if you use butter and vegetable fat.
Fry pre-boiled spaghetti (any kind of product), periodically turning the composition over.
Combine milk with eggs in a separate bowl, beat the mixture a little, pour the pasta with the resulting composition, mix, cook for 3-5 minutes. closed over low heat.

Delicious omelet with vegetables

Any dish with vegetables is a source of minerals, vitamins, and other useful components.

Composition of products:

Cooking process:

Boil well-washed tubers “in uniform”, add a little salt to the water. It will take about 25 minutes.
Free the cooled potatoes from the peel, finely grate.
Peel peppers and onions, remove seeds and partitions from the fruit. Chop the vegetables into very small cubes.
Combine all prepared ingredients, mix thoroughly.
Gently beat the eggs with milk with a blender. To get a homogeneous mass, you need to add a pinch of salt.
Treat the refractory form with oil, lay out all the vegetables, pour them with a lush composition, sprinkle with chopped parsley.
How to make an omelette from eggs with milk of a uniform texture: for this, you need to pierce it with a skewer before sending it to the oven so that the liquid mixture is distributed among the vegetables.
Cook an omelet for 20 minutes. at 180°C.

Omelette roll with tomatoes, mushrooms and cheese

Product List:

Cooking method:

Divide the eggs into components. Whip the whites with a pinch of salt until stiff peaks, shake the yolks vigorously, combine both compositions.
Add the sifted flour to the mixture. Knead a homogeneous mass, put on a baking sheet covered with baking paper treated with oil.
Send the workpiece for 10 min. into an oven preheated to 180°C.
At this time, finely chop the onion and garlic, sauté the vegetables until soft, then place the chopped mushrooms. Fry the mass until the mushrooms acquire a golden hue.
Add tomato slices, salt and pepper the composition, simmer for another 30 minutes.
Arrange the mushroom filling on the baked omelette, sprinkle with cheese chips, roll the roll very carefully.

Serve sliced.

Omelet with bacon, cheese and potatoes

List of ingredients:

Cooking technique:

Chop the peeled tubers into small slices (cubes), fry in oil.
Cut the bacon into thin strips, brown in a separate pan.
Sprinkle potatoes with finely grated cheese. Continue the process until the shavings are melted, then add the golden meat slices.
Shake the eggs with milk, pour the potato mass, season with salt and spices, fry until tender.

Italian omelette - frittata

Composition of products:

Cooking process:

Finely grate the cheese. Tomatoes arrange in small slices, let them dry a little.
Fry chopped leek in half rings in olive oil.
Cook pre-beaten eggs over low heat in a separate high-sided frying pan.
Salt the omelette should be after the lower part is browned. At this time, put chopped peppers, cherry tomatoes, golden onions, thyme on the “pancake”. Fry until cooked in the closed state.

Serve the frittata hot.

How to make a steam omelet

Required Components:

Action algorithm:

Release the eggs into the bowl, add a little warm milk, salt to taste. Shake the composition with a fork or whisk, avoiding the appearance of foam.
Fill a saucepan one third full with water, bring to a boil.
Place a colander in a container, put a bowl with an egg mixture in it, heat the liquid for 20 minutes. closed.

How to make an omelette from eggs with milk quickly and tasty is known to housewives, who have a very useful device at their disposal - a double boiler.

How to cook an omelet in a bag

Required products:

natural milk - 300 ml;
a pinch of salt;
eggs - 6 pcs.

Recipe Description:

Bring water in a saucepan to a boil.
Whisk milk, eggs and salt thoroughly in a bowl.
Pour the resulting mixture into a tight bag without any damage, tie tightly, carefully lower into the liquid.
Cook food for 25 minutes. on slow fire.
Remove the package from the pan, open, avoiding the danger of getting burned. Leave it like this until steam comes out.

Omelet with cottage cheese

List of ingredients:

Step by step preparation:

Place the eggs in a bowl, beat thoroughly, then add the cottage cheese and bran, repeat the steps.
Add salt, pepper, dry herbs (preferably Provence) to the mass, shake the mixture again, pour into a frying pan heated with oil.
Fry up to 10 min. closed over medium heat.

Dessert omelette

Composition of components:

sunflower oil;
eggs - 8 pcs.;
vanilla, sugar - to taste;
ripe bananas - 2 pcs.;
milk - 300 ml;
unsalted cheese - 200 g.

Cooking method:

Separate the contents of the eggs. Leave the whites in the refrigerator for a short while, then beat thoroughly. This must be done for at least 5 minutes until a white and shiny foam is obtained.
Finely grate the cheese, put peeled bananas mashed with a fork here. Add yolks whipped with milk, as well as a lush protein mass.
Salt the resulting composition, add sugar and vanilla to taste, mix everything well and very carefully.
Pour the mixture into the heated pan, fry on both sides for up to 5 minutes.

Sprinkle the finished dessert with powdered sugar.

Boiled air omelette

In order for the dish to really turn out “fluffy”, the eggs must be beaten especially actively. As a result of this process, the protein structure is destroyed, the omelet becomes airy.

Boiled air omelette

Product List:

pasteurized milk - 150 ml;
fresh eggs - 6 pcs.;
a pinch of salt.

Cooking process:

Beat the ingredients of the dish until a fluffy foam appears. If desired, you can add regular sugar or fresh fruit.
Pour the resulting mass into clean half-liter jars, filling them 2/3 of the volume.
Place the containers in a pot of water. The amount of liquid should reach the level of the products placed in the dishes.
Cook for up to 30 minutes, focusing on the density of the dish.

Thai omelette

Not everyone knows how to make an omelet from eggs with milk in the traditional Asian version. Just use quality minced meat instead of a liquid composition.

Component set:

vegetable oil - 2 tbsp. l.;
green onion - 2 bunches;
eggs - 4 pcs.;
soy sauce - 4 tsp;
minced pork - 4 tbsp. l.;
crushed chili pod;
salt - to taste.

Cooking method:

Put the pan on the fire, heat the container with oil.
Lightly shake the eggs, add the remaining ingredients of the dish along with spices and salt. Finely chop the onion.
Thoroughly mix the mass, pour into a hot dish. Fry until golden brown on the underside of the future omelet.
Turn the product over, continue the process for one and a half minutes in the closed form.

Romanian corn omelet

Product set:

Cooking order:

Drain the liquid from the corn, lightly fry it in oil.
Beat eggs with milk with a fork, pour the composition into a pan with a canned product, place cherry tomatoes on top.
Fry the omelet until done.

When serving, sprinkle food with chopped parsley, decorate with yellow grains.

Recipe with carrots in Polish

List of ingredients:

natural butter - 40 g;
lettuce leaves - as needed;
whole milk - 40 ml;
carrots - 2 pcs.;
eggs - 4 pcs.;
salt, herbs.

Cooking technique:

Peel the root crops, chop into strips, sauté in 20 g of oil.
Whisk the eggs with a fork along with the milk. Do not forget to slightly salt the products. Fry the mixture in the remaining butterfat.
Cover the omelette with lettuce leaves, place a carrot layer on top, arrange the resulting “design” in the form of a roll.

Serve the dish to the table, generously sprinkled with chopped herbs.

Japanese tamago-yaki

For such a dish, you will need a rectangular frying pan - an indispensable attribute of Japanese kitchen utensils.

Japanese tamago-yaki

Product List:

sunflower oil;
eggs - 6 pcs.;
regular sugar - 50 g;
soy sauce - 40 ml;
salt.

Recipe Description:

Beat eggs with a fork, add white sugar, salt and sauce. Mix well.
Pour the resulting mass in a thin layer into a heated and oiled frying pan, fry for about 5 minutes, until the composition is slightly hardened.
Gently roll the product into a roll, gradually moving it to the edge of the dish.
Add a little oil, place a new portion of the egg mixture, making sure that it flows under the roll. Fry the next circle, tuck it in, similarly to the first product.
In this way, use the rest of the dough, forming a single roll. In practice, everything is done very quickly and easily.
The resulting omelet must be transferred to a bamboo mat used for rolling rolls. With the help of such a device, the product should be slightly compacted, giving it the desired look.

How to make the “right” omelet with the addition of eggs and the indispensable use of milk to eliminate the risk of culinary failure is described in the material presented. However, a little experience, coupled with personal intuition, will also be a good adviser.