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Let's start with a backfill question. What country do you think can be called the birthplace of the omelette? We know that it may seem strange, because everyone knows that this is France. If not for one “but”: this is how eggs were prepared long before the French. For example, in ancient Rome they liked to mix eggs with milk and honey. When the honey was completely dissolved, the mixture was thoroughly peppered and fried until tender.
Well, if we look at all known dishes so closely, then variations of their preparation can be found even among the rock paintings. But a more modern version of an omelette really comes from France.
With the preparation of a real omelette in France strictly. This is the first dish that a self-respecting chef should learn to cook. You can beat eggs only with a fork, and fry them only in a pan with a thick bottom and only in butter. And no additives.
This is what the original omelette looks like. But we are not French. We are allowed to whip with a mixer, add our favorite spices and toppings, fry in the pan that is available in the house. If you're ready to break with tradition to make a delicious omelet instead of just scrambled eggs, here are some amazing recipes!
As in childhood
Golden crust and lightness are the two main characteristics associated with an omelette, which was once prepared for all of us in kindergarten. And although those days are gone forever, everyone can cook a magnificent omelette for breakfast.
Ingredients:
• 4 eggs;
• 150 ml of milk;
• 20 g butter;
• 1 tsp. vegetable oil;
• 0.5 tsp. salt.
Seemingly common ingredients. This is true, but the secret is completely different: do not beat the eggs, but just stir them. Then add milk and salt, just mix again.
Take a baking dish, grease it with vegetable oil, pour the mixed mass and put it in the oven for 20 minutes to bake at a temperature of 250 ° C. You will notice a golden crust - feel free to remove the omelet from the oven.
Pour melted butter over it.
With ham and cheese
It is also called "Calzone". The appearance is not quite ordinary, because the shape of an omelet resembles a cheburek. Many love it for its juiciness.
Ingredients:
• 2 eggs;
• 2–3 tbsp. l. milk;
• 1–2 tbsp. l. wheat flour;
• 75–100 g of hard cheese;
• 1 pinch of salt;
• 15 g of vegetable oil;
• 50-75 g of ham;
• greens to taste.
Warm up the milk. Whisk eggs into it and add salt. Gradually add flour. Set the mass aside for a few minutes. At this time, cut the ham into small cubes, and grate the hard cheese on a medium grater. Take a frying pan and heat vegetable oil.
Just pour the egg mass on it. Fry the omelet on one side and flip over. Sprinkle grated cheese over the surface. Lay the sliced ham on one half. Now fold the egg pancake in half. Fry it until golden brown. Decorate the finished breakfast with finely chopped greens.
with potatoes
Such an unusual combination of ingredients in an omelet is very much loved in Spain. For variety, you can cook it in your kitchen.
Ingredients
• 4 potatoes
• 4 eggs
• olive oil
• 1 onion
• salt to taste
Peel the potatoes from the skin and cut into strips. To dry it well, just lay it out on a paper towel for just a couple of minutes. Peel the onion and cut it into thin slices.
Heat the olive oil in a frying pan and add the chopped potatoes and onions. The oil should cover the vegetables. Salt the potatoes and fry them until cooked, and then drain the excess oil.
Beat eggs until smooth.
Add the mixture to the vegetables and mix everything. Send the half-finished omelette to fry in a pan. Fry until the egg mixture thickens. Fry on both sides. Ready!
With semolina
This original sweet omelette with semolina is very popular with children. But adults are no exception. And here's what you need to make it.
Ingredients
• 2 eggs;
• 100 ml of milk;
• 1 tbsp. l. decoys;
• 0.5 st. l. Sahara;
• 25 g butter.
Just mix the eggs. Don't beat them up. Pour sugar, and then pour in milk and mix the ingredients again. Pour semolina and beat the whole mass with a mixer.
Once the butter has melted in the pan, pour in the omelette mixture.
Cover the pan with a lid. Cook breakfast for 10 minutes over medium heat. The readiness of the omelet will be indicated by its matte surface. With ham and tomatoes
How about an omelette stuffed with vegetables? If you like the idea, then this option is for you. Due to the special method of preparation, the dish is very juicy and tasty. But do not be afraid: in this case, “special” does not mean “complex”.
Ingredients
• 4 eggs;
• 2 tbsp. l. milk;
• 70-100 g of ham;
• 1 tomato;
• salt, pepper to taste;
• 1–2 tbsp. l. vegetable oil.
Beat the eggs with a mixer, add pepper and salt. Cut the tomato into cubes. Do the same with ham. Pour about 2/3 of the mass into a preheated pan. Fry until the top layer is set.
Arrange the tomatoes and ham on the egg pancake.
Now wrap the pancake with a tube right in the pan. Move the tube to the middle of the pan. Carefully pour in the remaining egg mixture. Wait 1 minute. When the pancake is fried, roll the omelet into a roll again.
So you wrap the filling deeper, and it remains juicy. If you like hard cheese, you can add it to the filling. It will be even tastier!
With seafood
This is not quite the usual option, or better to say, completely unusual.
And the ingredients for its preparation are not always available. But as an exception, you can cook and serve such a dish at least occasionally.
Ingredients
• 2 eggs;
• 1 bell pepper;
• 30–50 ml of milk;
• 50 g of squid;
• 1-2 pinches of salt;
• 25 g of peeled shrimp;
• 25 g of mussels;
• 1 tbsp. l. vegetable oil
• 1 clove of garlic;
• parsley to taste.
Defrost cooked shrimp. The same should be done with mussels. Slice the squid. Cut the peeled garlic into thin slices. Peel the bell pepper from partitions and seeds, cut it into cubes.
When the vegetable oil is hot, fry all the seafood along with the garlic for 2 minutes. Don't be afraid to fry over high heat. Now add pepper to the pan and fry for another 30 seconds. Pour everything into a bowl.
Using a mixer, beat the egg-milk mass and salt it. Pour it into the still hot skillet. Cook over medium heat until the omelet is thick. Sprinkle the seafood on one half of the pancake and cover the other half. Turn off the pan and wait a couple of minutes. The omelet is ready. Decorate it with parsley.
With pickles and sausage
A very spicy and very tasty omelet thanks to a rather unconventional, like an omelette, ingredient - pickles. If you like unusual combinations, feel free to cook!
Ingredients
• 4 eggs;
• 1.5 cups of milk;
• 2 pickles;
• 450 g doctor's sausage;
• spices to taste;
• greenery.
Mix milk, eggs and salt. Cut cucumbers and sausage into cubes. Add the chopped ingredients to the egg mixture and mix. Finely chop the greens.
Add it to the mass along with your favorite spices. Mix everything again and send to fry in a preheated pan. Fry on 2 sides until done.
Delicious, fluffy, tender and melting in your mouth - this is how you can describe the perfect omelette. And we have no doubt that the one that you have often prepared until today is also very good. But there is always better!
