Classic omelette - French breakfast. How to cook a classic omelette: simple and tasty recipes. Omelette is a classic recipe: a luxurious breakfast. Classic fluffy omelette Recipe with bacon, cheese and potatoes

Omelet translated from French means an egg mass fried on both sides. Originating in France, it is a simple and delicious dish travels around the world, acquiring new components and changing beyond recognition. Let's reveal classic recipe omelette. Parisian chefs believe that there should be no liquid in this dish. However, according to many gourmets, milk and meat broth are in wonderful harmony with the vegetables and meat in the dish.

A classic omelette can be made with a variety of ingredients, but the cooking method is approximately the same. The original French dish looks a little unusual for us - it is not a fluffy high mass, but a kind of egg pancake. It can be rolled in half or into a roll. Italian frittata is prepared in several stages: first, the mash is set in a frying pan, after which it is sent to the oven until ready.

The basic rules for preparing a classic omelet are as follows:

1. On average, one or two eggs are taken per person.
2. The egg mass does not need to be whipped into foam - just stir it well with a fork. However, if the recipe requires separating the whites from the yolks, the first ones need to be whisked into a strong foam.
3. The amount of milk should be equal to the volume of eggs. For greater accuracy, measure milk using broken egg shells.
4. It is best to cook an omelet in a thick-walled container.
5. The herbs reveal themselves very fully in the tender dish; the omelette especially “loves” parsley.

That's all, all the secrets have been revealed, it's time to start bringing the masterpiece to life!

Classic omelette with flour

If you can't get a tall fluffy omelette, add a secret ingredient to the recipe - wheat flour. It will allow you to cook a dense, high layer of scrambled eggs.

Ingredients:

• 4 eggs
• glass of milk
• one tablespoon of vegetable or butter
• one large spoon of wheat flour
• salt, white or black pepper (to your taste)

Cooking method:

In the present traditional omelettes The whites and yolks must be beaten separately, so prepare two bowls and separate the egg components from one another. Be sure to wash your eggs before doing this. Beat the whites with a mixer or whisk until a stable transparent foam appears. Using a fork, beat the yolks until white. Combine the beaten whites and yolks together. Stir the mixture with a whisk, whisking lightly. Add milk to the mixture in a stream at the rate of half the norm per egg. This is a proven proportion of liquid for a classic omelette with flour.

Instead of milk, you can add cream or sour cream and even kefir to the egg mixture. And also meat or fish broth, depending on the filling of the dish. To give the omelette a denser consistency, you can add sifted wheat flour or semolina. This recipe dictates that the egg mass should be left for a quarter of an hour to swell. Salt and pepper to taste. Heat the pan properly. Melt the butter, let it spread but not boil. Pour in the egg mixture and cover with a lid.

When the surface of the omelette begins to set, carefully use a wide spatula to pry it up from the bottom. The cooked omelette should easily separate from the pan. Place a spatula under the omelette layer. Use a second spatula to press it down on top and quickly flip it over. It doesn’t take much time to prepare the fried but tender dish - in 3 minutes the omelette will be ready. Bon appetit!

Classic French omelette

Incredible gentle recipe scrambled eggs! The taste is so luxurious that spices and herbs will only upset the perfect balance of eggs and butter. Give preference to white pepper as a seasoning.

Ingredients:

• chicken egg - 3 pieces
• butter - 40 grams
• spices (salt, ground white pepper) - optional

Cooking method:

Take a medium-sized frying pan and melt about 50 grams of butter in it over the lowest heat - it should melt, but not sizzle. Meanwhile, crack 3 eggs into a bowl and beat them lightly with a whisk or fork until smooth. Add hot butter into the egg mixture prepared in this way in a thin stream, stirring constantly so that the eggs do not curdle prematurely. Leave a little oil on the surface of the pan to cook the omelette. Salt and pepper (white pepper) to taste. Pour the finished mixture into a frying pan and heat over low heat until the edges of the omelette begin to turn white.

Use a spatula to grab the edge and very carefully, since the structure of the omelette is very delicate, begin to roll it into a neat roll using the same kitchen appliance. There is no need to wait until the top of the omelet is ready; fold it exactly at the moment when the edges just turn white. While you are rolling it, it has time to cook on the inside and remains uncooked on the outside. Place the omelette over the edge of the pan onto a plate, seam side down. Serve with tomato slices, cucumbers, sweet peppers and herbs. Bon appetit!

Classic French omelette with mushrooms

Champignons, leeks, sweet peppers - a wonderful mixture of aromas and flavors perfectly complements this recipe for a delicate milk omelet.

Ingredients:

• eggs - 2 pieces
• 20 milliliters pasteurized milk
• salt and pepper to your taste
• champignons - 3 pieces
• leek - 1 stalk
• 3-4 lettuce leaves
• 30 grams of hard cheese
• ¼ sweet pepper

For frying:

• large spoon of butter

Cooking method:

Cut the white stalk of the leek into rings, and the washed champignons into thin slices. Take the cheese to your taste and grate it on a coarse grater. Simmer the onion in a frying pan for a couple of minutes, then add the mushrooms and fry everything for a few minutes. Cut the washed and dried lettuce into strips and the pepper into thin strips. Beat the eggs lightly with a fork, add a portion of milk, salt and pepper a little, add chopped herbs and mix.

In a frying pan about 18-20 centimeters in diameter, melt the butter until liquid. When it stops sizzling and foaming, slowly pour in the egg mixture and spread evenly. When the surface of the omelette is still a little liquid, place the filling on top and sprinkle with cheese. Fold the finished omelette in half, wrapping lettuce and pepper in it. Place the classic French omelet with mushrooms on a plate and add fresh vegetables. Bon appetit!

Classic Italian omelette frittata with zucchini

Each country has its own traditional recipe omelette. In Italy, this is a frittata - a tender mixture of eggs with vegetables and cheese.

Ingredients:

• 6 chicken eggs
• 2 zucchini or zucchini
• 1 red onion
• 2 cloves of garlic
• 100 grams grated Parmesan
• 2 tablespoons olive oil
• a pinch of Provençal herbs mixture

Cooking method:

Peel young zucchini, onion and garlic. Cut the first two vegetables into thin slices, and chop the third very finely. Heat a thick frying pan with oil, sauté the onion in it for a couple of minutes, add garlic and sprinkle with herbs de Provence. Add the zucchini and fry for two minutes on each side.

Beat the eggs with half the grated Parmesan and add to the zucchini. Season the vegetable mixture with salt and pepper, then reduce the heat and simmer for five minutes. Preheat the oven to 180-200°C. Sprinkle the omelette with the remaining Parmesan and place in a hot oven for 1-2 minutes. Determine the readiness of the dish by the cheese crust: as soon as it becomes golden, you need to take out the frittata, otherwise its amazing delicate consistency will disappear. Serve breakfast hot with toast white bread. Bon appetit!

Classic French omelette with cheese

Parmesan cheese is ideal for this dish, but if you don’t have it, it doesn’t matter - replace it with Radomer, Maazdam or any other that suits this recipe to your taste.

Ingredients:

• quail egg - 9 pieces
• milk - 9 teaspoons
• cheese - 50 grams
• butter - tablespoon
• freshly ground black and white pepper - a pinch

Cooking method:

Break the eggs one at a time into a bowl and stir them with a fork. Pour in the milk and whisk everything again. Heat a thick-walled frying pan and throw in a piece of butter, enough to fry scrambled eggs. Once the butter stops foaming, pour in the egg and milk mixture and stir with a spatula 2 times at 5 second intervals. This way the omelette will stick faster on all sides.

A minute before it is fully cooked, sprinkle the surface of the dish with grated cheese and cover with a lid for half a minute. Fold the prepared hot omelette in half cheese crust inside. Serve it hot, garnished with fresh or canned vegetables. Bon appetit!

French omelette with mung bean

Delicious pea sprouts are incredibly tasty, tender and original in taste. Without them, this French recipe will lose its flavor.

Ingredients:

• 2 chicken eggs
• butter - 35 grams
• milk - 20 milliliters
• onion feather - a small bunch
• cherry tomatoes - 5 pieces
• Grated Parmesan - 50 grams
• mung bean pea sprouts - 1/4 cup

Cooking method:

Break the eggs one at a time into a bowl. Pour in the milk and lightly stir the mixture with a whisk. Add a pinch of salt, the same amount of ground white pepper and mix thoroughly again until smooth. Melt a couple of tablespoons of butter in a frying pan (at maximum temperature), reduce the heat to medium and pour the egg mixture onto the dishes.

Meanwhile, cut the green onions into rings and cut the cherry tomatoes in half. After bottom part The omelette will be fried, but its surface will remain liquid, place cherry tomatoes, a little green onions and mung bean sprouts on the surface. Sprinkle with grated Parmesan, fold the omelette in half and transfer to a serving plate. Top with mung bean leaves and remaining green onions and serve. Bon appetit!

Baked traditional omelette

Do you remember what a tall and delicious omelet was served in a pioneer camp or school canteen? Fluffy, with a thick baked crust, smooth and tender. Let's learn how to cook this recipe together.

Ingredients:

• 10 eggs (large)
• half a liter of milk
• 40 grams butter
• level teaspoon of salt

For baking:

• large spoon of butter for greasing the pan
• thick walled rectangular baking dish

Cooking method:

Beat a dozen eggs into a deep container and pour in the milk. Whisk the mixture until smooth, but do not whisk. Salt the egg mixture and grease the pan with butter. Preheat the oven to 200 degrees and place the mixture on the middle shelf, bake for exactly half an hour. For the first 20 minutes, do not open the oven door and try not to make too much noise - the omelet is very capricious. Ready dish cut into pieces and place a piece of butter on top. Bon appetit!

It would seem that making an omelette is not difficult, but preparing a delicious dish is the same as creating a masterpiece. After all, it’s not enough to just mix all the ingredients in a bowl - you also need to put your heart into it! Then the simplest recipe will help you create a dish that will be worthy of a festive table. Cook with love and good luck in your culinary career!

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Hello, hostesses!

An ordinary omelette can be prepared in dozens different ways. And the taste will be different!

This article is your assistant for creating an original breakfast. We have collected wonderful recipes that are worth trying!

To quickly switch between recipes, use the links in the blue frame:

Classic fluffy omelette with milk and egg in a frying pan

We can't ignore the source of all the amazing recipes below. Of course it all started with him, the classic omelette!

Just two main ingredients: eggs and milk, and what a taste and benefit!

Ingredients:

• Eggs - 4 pcs
• Milk – 120 ml
• Salt/pepper to taste

Preparation:

Break the eggs into a bowl, pour milk, salt, pepper into them and beat together well until smooth.

At this time, heat a greased frying pan. Pour the omelette into the frying pan and cover with a lid - this is a prerequisite for splendor.

Fry over medium heat for about 5-7 minutes, the bottom will be more ruddy, and the top will steam under the lid and will be more tender.

Fluffy omelet in the oven like in kindergarten

A tall and fluffy omelette from our childhood.

It is prepared in the oven, which is most useful not only for children, but also for adults. And no one can forget its taste, it is especially tender and milky!

Ingredients:

• 6 eggs
• 300 ml milk
• 1/2 tsp salt
• 20 g butter (soft, room temperature)

Preparation:

Break the eggs into a bowl.

Stir them, but don't beat them.

Pour in the milk and stir again.

For baking, choose a pan with high sides. Grease it with butter.

Pour the egg liquid into the mold.

Place in the oven for 35-40 minutes at 200 degrees. Do not open the oven during cooking.

5 minutes before the end of cooking, grease the surface with butter.

The oil will help it brown nicely and give it a familiar aroma from childhood.

You can eat! The result is a very delicate oven-baked omelette, fluffy, beautiful and very tasty!

Crispy omelette with cheese in a frying pan

A wonderful recipe with a crispy cheese crust!

A quick and easy breakfast, and very, very tasty!

Ingredients:

• 2 eggs
• 100 g grated cheese
• 50 g milk
• salt/pepper/herbs to taste

Preparation:

Prepare all the ingredients. Beat eggs with milk, add spices.

Place the cheese in a frying pan and fry until melted.

Pour the egg mixture on top.

Cover with a lid and fry until nicely golden brown.

After this, fold the egg “pancake” in half in the pan.

Can be served. Wonderful breakfast!

Delicious omelette with vegetables - French recipe

Very interesting, tasty and healthy recipe for those who love vegetables.

Watch the nuances of preparation in this video.

Pamper your family with such a wonderful vitamin breakfast.

Omelet roll with tomatoes, mushrooms and cheese

This elegant omelette roll can be prepared not only for breakfast, but also for festive table, as a warm or even cold snack.

Ingredients:

• 6 eggs
• 50 g canned mushrooms
• 1 tomato
• 30 g cheese
• fresh herbs to taste

Preparation:

To better understand the entire cooking technique, watch this video.

Omelet with bacon, cheese and potatoes

A hearty bachelor's breakfast! It's not as fat and harmful as they say.

We will fry it without oil, in the small amount of pork fat that the bacon will release during frying.

Ingredients:

• Bacon (sausage) – 250 g
• Potatoes - 3 pcs.
• Eggs - 3 pcs
• Cheese - 100 g
• Milk – 50 ml

Preparation:

Cut the bacon into strips and place in the pan.

Fry until golden brown. Place the cooked bacon on a paper towel to remove excess fat. Then it will be crispy.

Cut the potatoes into small slices. Fry until done.

Grate the cheese on a fine grater and place in a frying pan on top of the prepared potatoes.

When the cheese is melted, place the bacon on it.

Beat the eggs into a bowl, add milk, salt and shake well until the mixture is homogeneous.

Pour the bacon and potatoes into the omelette and cover with a lid. Fry until the eggs are cooked through, they should be crispy on the bottom and firm on top.

It turns out very tasty! You can add other vegetables if desired: green beans, tomatoes, garlic arrows, bell pepper.

Italian omelette - frittata

Exquisite omelette with vegetables according to a real Italian recipe.

Ingredients:

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

Preparation:

Break the eggs and shake in a bowl.

Grate Parmesan (or other hard cheese to taste) on a medium grater.

Cut the tomatoes into slices and let dry for 15 - 20 minutes.

Cut the leek into thin half rings and fry in a frying pan with high sides and a thick bottom, on olive oil. Place it on a plate.

Pour the beaten eggs into the frying pan and begin to fry over low heat.

When the bottom layer of the omelet is fried, add some salt and begin to evenly spread the chopped vegetables on top. Fried leeks, cherry tomatoes, thyme and bell pepper strips.

Fry until done, covered. You can also place the omelette in the oven and bake until golden brown.

Delicious rich and flavorful omelette!

How to make a steamed omelette

Steamed omelette is very healthy. It is prepared without oil, is dietary, this recipe is recommended for baby food.

Ingredients:

• eggs - 2 pcs
• sour cream - 20 g
• milk - 30 g
• salt and pepper to taste

Preparation:

Shake eggs with milk. Add sour cream and shake everything together again. Add salt and pepper if desired.

Take a baking dish and grease it with butter.

Pour the egg into the mold, place it on the steamer rack in the multicooker bowl.

Pour 200-300 ml of water into the bowl, maybe hot. Turn on steam mode for 20 minutes.

If you don’t have a multicooker, you can place the rack with the omelette on a pan of water, which will need to be boiled until the omelette is ready.

The finished omelette will be soft, very tender and healthy. You can decorate with herbs and serve with vegetables.

How to cook an omelette in a bag

The omelet is prepared in a bag for safety reasons and greater health benefits.

Prepared without oil, it is very low in calories.

Moreover, it does not contain carcinogens that are formed during frying in oil. Suitable for baby food.

Ingredients:

• eggs - 3 pcs
• milk - 150 ml
• salt to taste

Preparation:

The whole point of this method is that an egg beaten with milk is placed in a bag.

This is where many people make the mistake of using regular food bags for cooking.

When heated, polyethylene begins to release harmful compounds directly into the prepared dish.

Important: For this recipe, use only special heat-resistant baking bags.

Otherwise, all the usefulness of the recipe will come to naught.

So, having packed our egg product in a baking bag, tie it well and place it in a pan of boiling water.

The package will float there, gradually its contents will cook and we will get a very soft, dietary product.

The same method is used when preparing an omelet in a jar.

All ingredients are placed in jars. We do not pour completely, i.e. the contents will rise as they harden.

The jars are sent to a water bath. To prevent them from bursting, you can put a textile napkin on the bottom.

Glass is a completely safe material for cooking. And such an omelette will be very useful!

Delicate and airy French omelette

This recipe is absolutely amazing!

There is a crispy crust on top, and a tender and airy omelette inside, so porous that it ripples when moved.

A real French omelette, from Provençal chefs.

Ingredients:

• 3 eggs
• 30 g butter

Preparation:

Break the eggs and separate the whites from the yolks.

Add the whites and start beating separately.

You should get stable peaks.

Only then add the yolks and continue beating.

Grease a frying pan with oil and pour the foam mixture onto it.

Cover with a lid and fry for 2-3 minutes. Do not open the lid.

After the mixture has baked and become stable, open the lid. Lift the edge of the omelette and place pieces of butter under it on several sides.

We need this to get a golden brown crust.

When the bottom is browned and no liquid remains on the surface, fold the omelette in half. Hold for a moment to secure this position.

Garnish with herbs and serve. Delicate, airy, light - amazing omelet!

Omelette with cottage cheese

Useful egg white omelette, suitable for fitness breakfast.

The combined benefits of cottage cheese and eggs, and at the same time amazingly delicious.

Ingredients:

• eggs - 3 pcs
• cottage cheese (can be low-fat) - 200 g
• green onions - 30 g
• salt/pepper to taste

Preparation:

Beat the eggs, add cottage cheese to them.

Chop the green onions in there too.

Pour the mixture into a frying pan and fry covered over low heat until the eggs harden.

Delicate, curd omelette is ready!

This is one of those dishes that you can eat even in the evening without harming your figure.

We hope you liked our selection. Be sure to save it on social networks.

Cook and eat with pleasure! See you in new articles!

Step 1: Prepare the omelette mixture.

Step 2: fry the omelette.

Step 3: Serve the omelette.

This is a classic omelet recipe, of course you can add different toppings and seasonings depending on what you prefer.

When adding ingredients to an omelette that require longer frying, cook them completely first, then pour in the egg mixture and follow the recipe.

If you want a lighter omelette, simply replace some of the milk with water.

In summer, it is important to cook an omelet with the addition of fresh vegetables and herbs.

There is probably not a single housewife who has not tried to bake an omelette at least once. And not simple, but the kind they serve to children in kindergarten or to students in the school cafeteria.

But does everyone succeed? Sometimes the following happens: first the omelette rises perfectly in the oven, delighting the hostess immensely, and then... it falls, turning into a plump pancake.

Of course, the omelette turns out delicious, but why does it turn out low?

Cooking secrets

• The splendor of the omelet depends on the ratio of milk and eggs. For one egg you need to take 50 ml of milk. Moreover, the more eggs, the better.
• A properly selected form for baking an omelette is the key to success. It can be round, square, rectangular, but it must be small in volume and with high sides. If you pour the omelette mixture onto a regular baking sheet, it will spread out in a thin layer and you won’t get a fluffy omelette. In a small form with high edges, the omelette will actively rise during baking.
• Some housewives add flour to the omelette mixture. Of course, the omelette will keep its shape, but it will certainly lose its juiciness. Therefore, it is better to leave the flour for other culinary creations, and cook an omelet, like in kindergarten, exclusively with milk and eggs.
• The temperature at which the omelet is cooked should not be high. Some chefs recommend preheating the oven to 110° and baking the omelet for about an hour. Although most often it is cooked at 180° for 30-40 minutes, depending on the number of eggs and oven capabilities.
• While cooking an omelette, the oven must not be opened for the first 20 minutes, otherwise it will fall off.
• An omelet like in kindergarten can be cooked not only in the oven, but also in a frying pan or in a slow cooker. Moreover, in a slow cooker it invariably turns out fluffy and juicy.
• The finished omelette always falls a little. This occurs due to the temperature contrast. Therefore, chefs recommend that you always place the omelet on a heated plate.

Omelet like in kindergarten in the oven

Ingredients:

• eggs – 10 pcs.;
• milk – 500 ml;
• salt – 1 tsp;
• butter – 60 g.

Cooking method

• Heat the oven to 170-180°.
• Wash the eggs in warm water and then break them into a deep bowl.
• Pour milk, add salt.
• Using a whisk, stir everything until smooth, but do not beat. This condition must be strictly adhered to.
• Grease a mold with high sides with butter. Carefully pour the egg-milk mixture into it.
• Place the pan in the oven and bake for 40 minutes.
• Do not open the oven for the first 20 minutes so that the omelette mixture does not fall off. Watching the baking of an omelette, you can notice the following: first its edges begin to rise, but the middle remains liquid, then it bakes too. When the entire surface of the omelette is covered with a golden crust, and the middle of it is flush with the edges, the omelette can be removed from the oven.
• Carefully separate the edges of the omelette from the sides of the pan, cut into portions and place on warmed plates.

Recipe for the occasion::

Omelet like in kindergarten in a slow cooker

Ingredients:

• eggs – 5 pcs.;
• milk – 250 ml;
• salt - to taste;
• butter – 30 g.

Cooking method

• Break the eggs into a deep bowl and stir lightly.
• Pour milk and add salt. Using a whisk, stir the egg-milk mixture until smooth. There is no need to beat the liquid, otherwise your finished omelette will quickly fall off.
• Grease the multicooker bowl with oil and pour the omelette mixture into it.
• Close the multicooker with a lid, set the “Baking” program and cook for 20 minutes.
• Let the omelette rest in the bowl for 5 minutes and serve. This omelet turns out very fluffy and tasty - just like in kindergarten.

Omelet like in kindergarten in a frying pan

Ingredients:

• eggs – 6 pcs.;
• milk – 50 ml;
• water – 50 ml;
• butter – 30 g.

Cooking method

• Break the eggs into a large bowl.
• Add milk and water, salt.
• Using a fork or whisk, lightly beat the mixture. There is no need to beat it until the volume increases. Enough for the eggs to combine with the milk.
• Heat a frying pan and grease it with oil. Pour in the omelette mixture.
• Lightly stir the liquid from the edges to the middle and cover with a lid. Reduce heat to low.
• Once the entire omelette has thickened, it is ready.
• Transfer it to a warmed plate and serve.

Omelet like in kindergarten in a frying pan (second option)

Ingredients:

• eggs – 6 pcs.;
• milk – 300 ml;
• butter – 40 g;
• salt - to taste.

Cooking method

• Break eggs into a bowl and pour milk. Add some salt.
• Stir the mixture with a whisk.
• Heat a thick-bottomed frying pan well and grease it with oil.
• Pour the egg mixture into it, stir lightly and cover with a lid.
• Reduce heat to low. Once the entire omelette has thickened, it can be removed from the stove.
• Wait a minute for the omelette to adjust to room temperature before removing the lid. Transfer it to a warmed plate and serve.

Lush omelette with sour cream in a frying pan

Ingredients:

• eggs – 6 pcs.;
• sour cream – 6 tsp;
• butter – 50 g;
• salt - to taste.

Cooking method

• Break the eggs into a bowl and mix lightly.
• Add sour cream and salt.
• Using a whisk, combine the ingredients until small bubbles appear. Do not try to beat the mixture until fluffy, as this will negatively affect the quality of the omelet.
• Heat a frying pan, grease it with oil and pour in the mixture.
• Reduce the heat to low and cook the omelette until it thickens completely.
• Carefully transfer to a warmed plate.

Note to the hostess

There is an opinion that an omelet must be tall. But that's not true. As mentioned above, its height depends on the amount of omelette mass. Therefore, if you want a fluffy, tall omelette, use a small pan with high sides.

If you decide to cook an omelette with flour, do not add too much of it. 1 teaspoon per 1 egg is enough.

Did you end up with a low omelette? Don't be upset! Put it in the middle delicious filling and fold the omelette in half. Sprinkle with chopped herbs and safely serve.