The omelette is a morning classic of beaten eggs seasoned with salt and pepper, sometimes with the addition of a little milk or cream. They love it in its pure form, adding to the “dough” some filling (greens, vegetables, meat) or wrapping additives in a ready-made omelet envelope. According to legend, the first classic omelet was prepared by a Viennese chef specifically for the table of Emperor Franz Joseph I. The classic combination is for one egg half the volume of the shell of milk. And then there are ideas.
Omelet with avocado and arugula
- 3 eggs
- olive oil
- 1/3 avocado
- a small handful of sun-dried tomatoes (optional)
- handful of arugula
In a frying pan, heat the olive oil. Beat eggs with salt, pepper and 1 tablespoon of water. Pour into the pan and cook, stirring the egg to the center with a spatula. When the mixture begins to thicken, put tomatoes on ½ omelet. Turn off the heat, add diced avocado, arugula, cover with the second part of the omelet and serve.
Omelet with asparagus
- bunch of asparagus
- 3 eggs
- about 50 ml of milk
- salt
- butter
- olive oil
Melt the butter in olive oil. Asparagus cut into 2-3 cm pieces. Assume in oil. Beat eggs with milk, pour asparagus. Gently mix everything with a spatula, cover and cook for 7-10 minutes over medium heat.
Omelet with smoked salmon
- 100 g smoked salmon
- 1 tablespoon low-fat soft cheese (0%)
- 60 ml skim milk
- 5 eggs
- 4 sprigs of green onions
- salt and pepper
Cut the salmon into thin strips. In a bowl, whisk eggs with milk, season lightly with salt and pepper. Pour into a frying pan heated with a little oil, add chopped onions. When the omelet begins to thicken, put the cheese and salmon on the halves and close the omelet like a book. Turn off the heat and let stand for 3-5 minutes.
Protein omelet with goat cheese
- 4 egg whites
- salt and ground black pepper
- 1 teaspoon olive oil
- 1 tablespoon grated goat cheese (can be replaced with Adyghe)
- 2 tablespoons of any ready-made tomato sauce or chutney, pepper stew or cherry tomatoes
Beat 1 tablespoon of water with proteins. Season with salt and pepper. In a frying pan, heat the olive oil. Cook, stirring with a spatula, until the protein hardens, about 1-2 minutes. Sprinkle with goat cheese, put the sauce on half of the omelet and close it like a book, folded in half.
Mediterranean flavor for the morning
- 1 teaspoon olive oil
- 1 small tomato
- a few sprigs of green onions
- ½ teaspoon dried oregano
- 40 g feta cheese
- olives or olives
- 2 large eggs
- pinch of salt
Heat olive oil in a frying pan. Add chopped tomatoes, onions and oregano, cook until the tomatoes soften. Add olives, turn off heat, add feta. Or pour the mixture with beaten eggs and cook under the lid for 3-5 minutes. Or, in a separate pan on a mixture of butter and olive oil, prepare a simple omelet of eggs beaten with salt. Add the filling, wrap an omelet like a book. Serve hot.
Omelet with cherry and basil
- 2 eggs
- 40-50 ml of milk (½ the volume of the shell of each egg)
- salt and freshly ground black pepper
- butter
- 5 cherry tomatoes
- a sprig of fresh basil
Beat eggs and milk with a whisk until smooth, season with salt and pepper. Heat the pan and melt the butter in it. Pour in the egg mixture. Stirring with a wooden spatula, cook for about 2 minutes before the omelet is slightly browned on the bottom and almost set on top. Add the filling and fold in half, as if closing a book. Rub the top with cheese, if you like.
Omelet with mushrooms
- 2 eggs
- 40-50 ml of milk (½ the volume of the shell of each egg)
- salt and a little dry garlic
- butter
- 4-5 mushrooms
Beat eggs and milk with a whisk until smooth, season with salt. Heat the pan and melt the butter in it. Fry peeled and chopped mushrooms for 5-7 minutes, salt, season with dry garlic. Pour in the egg mixture. Stirring with a wooden spatula, cook for about 2 minutes before the omelet is slightly browned on the bottom and almost set on top. Reduce heat and cook under the closed lid for another 3-4 minutes. Fold the omelet in half. Serve sprinkled with herbs to taste.
