Delicious omelets for breakfast variety
Delicious omelette for breakfast! What could be better? But even more delicious omelet! This dish is so easy being prepared, and a variety of ingredients make it special, aromatic and appetizing. Today we want to offer you a 7 inspirational omelette recipes for every taste and occasion.
Omelet with cheese
chicken egg - 4 pieces;
milk - 120 ml;
butter - 30 g;
vegetable oil - 1 tablespoon;
cheese - 60 g;
salt - to taste.
In the frying pan, heat vegetable oil, and then melt it creamy. Until the butter is melted, mix whisk eggs with milk and salt (do not whisk!).
The resulting mixture pour into the pan, cover it with a lid, leave the heavy fire and wait 20-30 seconds, then reduce heat to minimum mode. When the "grab" omelette surface, the cover can be removed.
Spatula flip omelet whole reservoir surface and sprinkle with cheese, grated on a coarse grater. Cover the pan with a lid, turn off the heat and wait until the cheese has melted. Can be served!
Omelette of quail eggs with eggplant and tomatoes
quail eggs - 12 pieces;
tomatoes - 2 pieces;
eggplants - 1 piece;
milk - 150 ml;
vegetable oil - 4 tablespoons;
ground black pepper - to taste;
salt - to taste;
Eggplant peeled and diced, fried in vegetable oil to a light golden brown. Bit prisolit eggplant frying. Add to eggplant cut into slices tomatoes. A little fry on low heat.
While fried vegetables, mix with a fork quail eggs, milk and salt. Fill the eggplant with tomato egg mixture, season with black pepper to taste. Cover the pan with a lid and cook on low heat for an omelette, not yet "grab". Ready omelet sprinkle with herbs and serve!
Classic French omelet
3 chicken eggs;
50 g butter;
Melt the butter over low heat let melt butter, not sizzling. In a bowl, mix the eggs until smooth (but not too much - the foam should not be). Salt and pepper to taste.
Carefully add the hot oil, stirring to eggs are not prepared ahead of time. The resulting mixture is poured out in the pan, where melted butter. Cook on low heat until the omelette out of the corner will not turn white.
Without waiting for the omelet top "grab", begin to twist it into a roll. Very carefully, because the omelette is very delicate. During this time he will have time to get ready inside. Caution is passed on to a plate. Done!
Omelette with tomatoes
eggs - 5 pieces;
Milk - 200 g;
tomatoes - 2 pieces;
Cheese - 100 g;
flour - 1 tablespoon:
onion - half;
butter - 30 g;
dill - 10 g;
salt - to taste.
Pour boiling water over the tomatoes and remove the peel, cut into medium-sized pieces of tomatoes. Half onion cut into thin half-rings. Shred dill.
Cheese rub on a small grater. 5 egg whisk in a bowl, add the flour, cheese and milk, salt to taste and stir. In a frying pan warm up the butter and fry the onion for 3-4 minutes approximately. Add the tomatoes, stir and simmer until the liquid has evaporated. Uniformly sprinkle the contents of the pan dill, pour egg-milk mixture. Cover with lid and cook on low heat for 8-10 minutes.
Serve scrambled eggs with white bread.
Omelette Japanese (aesthetic appetizer)
chicken eggs - 5 pieces;
Soy sauce - 1, 5 teaspoon;
sugar - 2 tsp;
rice vinegar - 1 tsp;
vegetable oil (for lubrication of the pan).
Separate the proteins from egg yolks. We need 5 egg yolks and 4 protein: 4 egg yolks, beat separately and 4 protein and 1 egg yolk - separately.
Beat proteins in light foam. Add the sugar, soy sauce and vinegar to the yolks. Well, we beat the two mixtures, stir and combine them. Warms the pan and grease with sunflower oil. Omelette fry over medium heat. Pour a thin layer of a mixture of a portion (not all at once!).
As soon as the top of the "grab", folded the edge of the pancake and turn roll. Pour the pan omletnoy further portion of the mixture, part of which should get on twisted roll. And again, when the top "grab" wrap roll, capturing an existing pancake rolls in the omelet.
Repeat frying roll and twist closure to the mixture. Should get a thick roll. Giving Japanese omelette to cool and cut into slices. Serve slightly chilled to the table.
chicken eggs - 4 pieces;
apple - 1 piece;
potato starch - 2 tablespoons;
sugar - 1 tsp.
Separate the whites from the yolks, apple grate or chop sticks. Mix apple, egg yolks and starch. A whisk proteins with sugar in a solid foam.
Carefully admixed proteins to malic mass to air mass remained. Pour the mixture into a baking dish, which before this need a little grease with butter.
Bake in a preheated oven until golden brown about 20 minutes. Omelette first rise, but then settles. Let cool a little and serve! You can sprinkle the dish with powdered sugar, cinnamon and lemon zest. Very tasty blend is obtained if to pour apple omelette - with jam, cream or fruit puree.
Omelette with mushrooms in Spanish
mushrooms - mushrooms 4-5;
Eggs - 2 pcs;
chives - 2 branches;
Cheese - 2 tablespoons;
butter - 1 teaspoon;
olive oil - 1 tsp;
balsamic vinegar - 1 tsp;
spices to taste.
Mushrooms cut into large: 2-4 parts. Green onion cut into pieces of 1, 5-2 cm. Adding to the mushrooms and onions balsamic vinegar, subject to marinate 5 minutes. Heat the butter in a frying pan and olive oil, fried mushrooms and onions until golden and defer to a separate plate.
Whisk the eggs with salt and spices, add grated on a fine cheese grater, stir. Pour omelette in the pan, where the fried mushrooms. Half a minute later spread to the middle of the omelet, pending before the mushrooms and onions. Cooking scrambled eggs on a small fire, lifting the edges until it is ready. At the end you need to bend the edges of the omelet in the middle. Serve Spanish omelette with mushrooms with fresh vegetables.