Food omelette in a frying pan with milk.

Cooking

Ingredients:
chicken eggs – 3 pcs.;
Vershkova butter – 40 grams;
salt - 1/4 teaspoon;

black pepper - 1/4 teaspoon.

Tools:
Beating container – 1 piece;
wine and fork – 1 piece;

frying pan with a heavy bottom with a diameter of 20 cm – 1 pc.

French omelette recipe for 1 serving (150 grams)
Gently beat the eggs with a fork until smooth, without forming the foam.
If their omelet is already beaten, it will be rich, thick and not plastic.
Heat the frying pan well over medium heat and add oil.
As soon as the oil becomes rare, pour the egg mixture into a smooth ball.

Spread 1-2 hvilini on the middle flame.

Cooking

If the base and edges are baked until golden brown, and the middle is a little sticky, then the pastry is ready.
Let's take away the waste.
Vershkova butter – 40 grams;
Let's sizzle with salt and pepper.

black pepper - 1/4 teaspoon.

We fold the two edges to the center on a frying pan and let it sit for a little while, but no more than 15 seconds.
Beating container – 1 piece;

And once again I’m trying to figure out a big waffle roll.

Transfer it to a plate and serve with brown bread and fresh herbs.
How to prepare an omelet with milk?
eggs – 4 pcs;
milk – 120 grams;
vershkova butter - 40 grams.
Capacity with high sides – 1 piece;
Recipe for omelet with milk for 2 servings (300 g):
Take a bowl with high sides and carefully crack all 4 eggs into it.

Add salt and start beating with a whisk and fork until smooth.

Eggs, beaten until stiff, add more richness to the herb.

Cooking

Pour milk into the egg mixture and mix.
Melt the butter in a baked frying pan and pour in the egg mixture that has come out.
Lubricate on low heat for 5-7 minutes.
The omelette tends to burn in pans with a thin bottom, so the heat from the burner quickly passes through the bottom and turns it into porridge that is burnt.

black pepper - 1/4 teaspoon.

After the mixture has evenly spread around the edges, cover the pan with a lid and wet the stove.
Beating container – 1 piece;
Let us stand under the lid for another 15 minutes.
During this hour, the entirety of the stew and the remainder will be cooked without burning on the bottom.

Recipe for omelette with tomatoes for 2 servings (350 g):

In a high bowl, lightly beat the eggs with a whisk or fork.
Add milk to the egg mixture.
On the doshka, the mode is cibul with thin puffs.
We pour the oil into the rosette on strong fire frying pan. Add oil to the cut shank and lubricate it until tender. yellow color
a little more than 1 hvilini.
Add a small amount of salt.
While the fillet is lubricated, cut the tomato into medium-sized squares.
When the tsibule is ready, put the tomatoes on the frying pan and mix them with the tsibule.
Immediately add the eggs, mixed with milk, and shake the pan a little so that the mixture is distributed evenly along the bottom.
Add any salt and pepper that you have left over.

Change the heat to medium and spread 5-7 mixtures until the edges and base are flattened.

Cooking

We remove all the fire, cover it with a lid and add another 10 quills until completely baked.
Melt the butter in a baked frying pan and pour in the egg mixture that has come out.
The finished herb is placed on plates.
How to prepare an omelet with cowbass
The omelette tends to burn in pans with a thin bottom, so the heat from the burner quickly passes through the bottom and turns it into porridge that is burnt.
eggs – 3 pieces;
Cybula ripchasta fresh - 1 middle head;

black pepper - 1/4 teaspoon.

smoked cowbass / salami - 100 grams;
black pepper - 1/2 teaspoon;

Olive oil / sonyashnikova (deodorized, refined) - 1/2 tablespoon.

wine and fork – 1 piece;
board for slicing vegetables and kowbasi – 1 piece;
Recipe for omelet with cowbass for 2 servings (400 g):
Beat eggs with a fork at high capacity.
If you don’t want to mess with the beating with a fork, then take a clean bowl of milk with a wide neck and carefully pour the eggs into it.
Close the lid tightly and start shaking.
All it takes is 10 seconds and the eggs are thoroughly beaten.
Add milk to the container and beat a little more.
Pour the olive oil into the heated frying pan and let it sit.
An hour before the tsibul is lubricated, cut the cowbass into thin strips.

Recipes for omelette with tomatoes and cowbass can be wonderfully complemented by mixing the cowbass and tomatoes.

How to prepare an omelet with spinach?

Cooking

We remove all the fire, cover it with a lid and add another 10 quills until completely baked.
Melt the butter in a baked frying pan and pour in the egg mixture that has come out.
The finished herb is placed on plates.
frozen/fresh spinach – 50 g;
The omelette tends to burn in pans with a thin bottom, so the heat from the burner quickly passes through the bottom and turns it into porridge that is burnt.
black pepper, chameleon – 1/2 teaspoon;
Let's sizzle with salt and pepper.

black pepper - 1/4 teaspoon.

Beating container with high sides – 1 piece;
medium size saucepan – 1 piece;
smoked cowbass / salami - 100 grams;
frying pan with a heavy bottom with a diameter of 24 cm – 1 piece.

Recipe for omelet with spinach for 2 servings (320 g):

Yakshto vikoristuyemo fresh spinach then start cooking as needed. Spinach should be washed well under running water, so that when washed and saved for spinach, it can be wasted Kind speeches
and bacteria.
Place the spinach in a saucepan and fill 1 piece with dill.
Carefully add water and repeat the procedure.
After harvesting the crops, place the spinach leaves on a kitchen towel and let the leaves dry.
Beat the eggs with a fork at high capacity until smooth.
Add milk to the container until the eggs are ready and beat a little more.
Cut the cibul into thin slices.
Place the olive oil in a heated frying pan and let it sit.
We coat the tsibula over high heat until it becomes tender golden brown, about half the size and a little salt.
An hour before the tsibula is lubricated, stir the spinach and add the tsibula to the frying pan.
We coat the spinach and cinnamon with 1 more vegetable.
Place the eggs in a frying pan and distribute them evenly, lightly mixing with the cinnamon and spinach.

Add some salt and pepper. Squeeze in the middle for about 5 minutes until the edges flatten. We take away the fire, cover the omelette with a lid and let it sit for a little while until ready. We burn the prepared herb and place it on plates. The omelette with spinach is very tasty and brown.

Spinach has a high content of antioxidants and folic acid.

How to write spinach contraindications for people who suffer

Many people seem to be affected by tender and fruity herbs through cholesterol. Independent studies in rich countries have shown that there is no interaction between the consumption of omelets on food and cholesterol levels in the blood. There will be plenty left after you grease the dish. When the top oil is added, the taste increases, but the fat content increases. If you follow the figure, better vikorist only

Roslynna Oliya

Eggs often cause allergic reactions
. The product may cause diabetes.
Before such manifestations, children and people who suffer from individual intolerance are especially vulnerable. In Rosemary's eggs, they greedily guess about salmonellosis and harden, which leads to the appearance of an omelet.
In fact, only the outer part of the scallop is clogged, and the axis in the middle of the egg is absolutely sterile. Bacteria and aggressive organisms on eggs are easily visible. Always use the product with vikoristannym soda before you use it. Fahivtsi recommend peeling all the eggs, first placing them in the refrigerator.
An hour to talk about the crust of an omelet with milk. Strava is ideal for drinking.

Eggs lose some of their vitamins and microelements when lubricated, but milk compensates for everything. The omelet melts into the body like this. Vitamin E

It is absorbed into the body and affects the elasticity of blood vessels.

Omelet with milk can include a lot of filling components.

You can experiment with it and change its strength at your own discretion. Smut, so that the filling does not take up more than 50% of the egg mixture.

The key ingredients of the herb must be combined correctly, otherwise the omelette will sag.
Choose your eggs and milk carefully, everything will be fresh and sweet.

If you wanted to cook with sour milk (thick, sour milk), then quilt it until the day was like a blanket for the beast. Such a product cannot be used in cooking at all.

To lubricate, use a top or two ounces of oil.
If you are too old to finish, then it is better to add olive oil. Remember that there is very little that is needed. Chawunna frying pan with a thick and flat bottom is an ideal utensil for preparing herbs.
It is important to wash dishes in a clean and dry place.
The gentleman is too afraid to turn the omelette over in the process of cooking something that breaks.
Make a ball of egg mass no less than 3 cm. The dough will rise by 1-1.5 cm, and if the ball is smaller, the process will be practically seamless.
Regular presentation allows you to extract the maximum amount of eggs for a baking pan. If the filling is over 50%, the omelette will fall off. Great quantity

components form a folding structure.

Strava guesses the mlinets with the filling, but it’s not a good omelette.

Preparation of dishes and ingredients

It happens that you completely followed the instructions, but the grass still sank, burned or stuck to the bottom.

Don't rush into the recipe; you may have simply prepared the ingredients incorrectly.

Try creaming the egg whites and mixing them with milk. In the middle, introduce the soft foam with the help of a spoon. The protein mixture will be crispy if you cool the whites in advance (7 times in the refrigerator) and add salt.

Beat the component of the khvilin 5. The pina is thick and has a characteristic shine.

You can raise the grass with additional soda. Add a little of the component so that you don’t miss the taste. The most beautiful recipes

A fried omelette in a frying pan can be prepared for 20 hvilins.

Simple recipes can be prepared for small children.

Such an omelette turns out to be very colorful and appetizing.

The recipe is as simple as possible, there is nothing fancy about it.

It is better suited for eating a french coat if the skin is on the rakhunku.

To prepare, take 4 eggs, 120 g of tomatoes and a total of 100 ml of milk.

Cool the eggs and mix with milk.

It's better to use a fork and about 7 hvilins.

Add salt and pepper and add a little more.

Heat a frying pan with olive oil.

Finely cut the tomatoes into neat slices and grease lightly (2-3 coats).

Pour the egg mixture into the pan and cover immediately. Grease about 7 hvilins until the dish thickens. Cook about 3 khvilins, remove the lid and transfer the omelet.

You can taste the greens and serve them with sour cream.

It is best to prepare an omelette without any additives, so as not to cause allergic reactions.

After cooking, you can decorate the grass with greenery so that it looks like a flower. The taste of the dessert is delicate, so children simply love such drinks. To prepare an omelette, take 4 eggs, 200 ml of milk, a dash of salt, 30 g of butter.

Wash the eggs with baking soda and dry using paper towels.

Mix milk, eggs and pepper in a separate bowl. Mix everything until completely smooth. Heat the frying pan and add a dash of butter. Pour the egg mixture into the frying pan and reduce the heat to a minimum. Prepare the grass before

closed lid

close to 13-15 hvilin.

Remove the dishes from the stove, but do not open the lid for another 6-7 minutes.

Cut the omelette with milk into pieces and serve to the children with vegetables.

Using a simple diagram, you can figure out the calorie content of the herb.

If you cook with two eggs, you will remove 180 kcal, and with three – 270 kcal.

If you brush a couple of eggs with 50 ml of low-fat milk, then take approximately 2.5 g of carbohydrates (2%), and the protein level of the dish is 10%.

Such displays are the epitome of sociality.

To reduce calories, you can add 4 eggs and 50 g of milk to the dish with less protein.

The calorie content of a serving will immediately change to 70 kcal.

Remember that olive oil (5 ml in total) used for lubricating will increase the calorie content by 45 kcal.

In the video below you can watch a simple recipe for an omelet with milk and cheese in a frying pan.

Omelet is one of the simplest and most commonly known dishes from eggs.

Absolutely everyone cooks it: professional and home cooks, students and children.

They are sold in fashionable restaurants, booths, kindergartens, schools and ordinary food stores.
Chantly, you won’t find such a person who hasn’t cooked or cooked an omelette.
The recipe with milk and egg in a frying pan (the richest and most delicious version of the condiment) is very simple, using simple ingredients and minimal cooking. But here are the secrets that every skin person knows when he reaches the stove.
As a rich fruit, the omelette was invented in France.

There they cook the eggs, including the eggs, in top-heavy oil, with salt and spices.

All French cooks may be able to cook it.
This is where he tests for professionalism.
Adding milk is the “vinahid” of Radian’s culinary traditions.
When choosing a frying pan for an omelette, it is best to use a pan with a non-stick or ceramic coating.

Ideally, the set includes a cap.

An aluminum chawun frying pan will also work.
In enamel or stainless steel dishes, the herbs may burn.
Place the frying pan on the hot stove until it warms up quickly.
Loosen a small piece of top butter|mastila|. Yogo can be replaced with rosemary (flavorless). When the omelette is growing, pour the prepared omelette mixture into the frying pan.
Switch the stove to medium heat.

Cover the pan with a lid.

Cook through the cob, when the edges begin to bleach, remove the heat, reduce the heat to a minimum.

Check it out when the middle becomes white and matte.

Remove from stove.

Transfer the finished omelette to a plate.
For consumption – divide into portions and add filling.
Serve with savory lubricated bacon,
Let's have a vegetable salad
, baked potatoes.
Or give it just like that.
The leftovers fall off when served through a difference in temperature, but if they don’t stand up on the bone, the middle will lose its softness and richness.
Video of cooking omelette
Filling options
The filling can be added directly to the frying pan before pouring in the egg mixture, or bring all the ingredients to readiness, add one half of the finished omelette, cover with the thin edge (turn it into a roll).
As a reminder, you can vikorize (ordinarily and in combination):
tomatoes (fresh, dried; fresh, cherry);
spinach (fresh, frozen);
green peas (fresh, canned, frozen);
kukurudza (boiled, canned);
kvass (frozen, fresh);

shinki, kovbasi, smoked, cured meat;

Prepare a delicious delicious omelette for dinner - the mistress of the skin!

And practically everyone knows that the easiest way is to get one from a perfumer.

What should we do if (for various reasons) we are unable to quickly use the oven?

It’s even simpler: cook an equally delicious and delicious omelette with milk in a frying pan!

About how to do everything correctly and not waste products, read below in our recipe.

HOUR: 10 min.
Easy
Servings: 2
Ingredients for a frying pan with a diameter of 22 cm:

eggs (medium, C1) – 5 pcs.,

milk – 150 ml,

for the taste,

a top of butter - a small piece for relish.

Preparation

There are absolutely no complications in the cooking process.

The whole secret lies in the ideal mixture of milk and eggs, and the heating temperature of the stove (frying pan).

The world has finished preparing the omelette with milk, and still has a little “sit down”, otherwise it will still be too late to finish eating.

Carefully remove it from the pan and you can serve it.

When serving the warm omelet, you can brush it with a splash of butter, add some greens, or serve it with vegetable salad.

Vlasna, all the additives are for your taste!

Delicious! To prepare a traditional omelette, beating eggs with milk will not be enough. Often, during the heat treatment, the omelette looks like this - rich and fluffy, but just before transferring it to a plate, as a matter of fact, the traces are not lost.

In order for the omelette to remain in shape, you need to resort to some tricks.

The only option for preparing a food omelette is masa.

If you need to beat the mixture more intensely, gentlemen add a dash of soda and yeast to the milk and eggs. You can also add a small amount of beard to the sumish. Vaughn plays the role of “cement”, which glues the mass and preserves its shape.

Before speaking, flour in an omelette is not noticeable at all, unless you add it in measured quantities.
The best way to prepare a omelet is in the oven, although it will take a little more than an hour.
Then the egg-milk mixture will be baked evenly and not lubricated, thereby preserving the creaminess.
Food omelet - preparation of food and dishes
To prepare an omelette, you will need a frying pan with non-stick coating or a form for baking in the oven, a deep bowl, a bowl, as well as a knife, a grater and a separate plate for preparing additional ingredients.
Next, decide what size the omelette will be, for which you need to prepare a large number of eggs.

Break the eggs into a bowl, add salt for relish, and add black pepper for the eggplants.

Pour the milk into a bowl.

Bread boroshno (take 1 teaspoon for 1 egg).

Mix all ingredients thoroughly.

The masa is plain, without breasts.

Heat butter in a heated frying pan and grease the sides.

Carefully pour in the mixture and distribute evenly on the surface.

If the bottom begins to burn, and the top of the omelette becomes rare, you can carefully lift the edge of the omelette from one side and tilt the pan so that part of it slopes down.

You can earn money from the other side.

The food omelette will be ready once we thicken the top.
Recipe 2: Food omelette at the oven
For this recipe, the same warehouses are used, the difference is only in the preparation technique.
Food omelet - preparation of food and dishes
The omelette in the oven takes a long time to prepare, but it just comes out like a child’s garden.
2. 3/4 bottles of milk;
3. Sil - for relish;
4. Oliya Vershkove.
Break the eggs into a deep bowl, beat with a whisk of 1 hvilini.

Heat the milk at 40 degrees and pour it into the eggs, constantly beating them.

Season with sumish syllu.

Grease the baking pan with topping oil and carefully pour in the sumish.

Heat the oven to 180-200 degrees and place the omelette pan there.

Boil for about 25-30 minutes|minutes|.

Recipe 3: Food omelette “Italian style” with shredded cheese and cheese

To prepare such a rich omelette, you need eggs, spices, whatever you like.

This recipe uses mozzarella cheese and shanka.

In a bowl that can be roasted in a microwave oven, crack 2 eggs.

Beat the eggs until softened.

Pour in the milk and mix everything thoroughly.

Season with sumish sallyu and pepper.

Cut the tomato into small cubes.

When preparing a child's dish, you need to remove the skin from the tomato.

Grate the syre.

Place cheese and tomatoes in a bowl.

Add the strength and add to the egg mixture.

Mix the butter evenly, distributing all the ingredients evenly.

Place the bowl in a microwave oven for 4 minutes.

Recipe 5: Cowbass omelette

A cow-bass omelette is an ideal starter for the day.

To prepare the required eggs, tomatoes, some cowbass and green cabbage.

1. 3 chicken eggs;