Omelet is delicious and easy to prepare. His homeland is France. However, many countries consider omelet to be their national dish. It is found in Italian, Spanish, Russian, Japanese, Greek and other cuisines of the world.
Remember how to make an omelet and learn how to make it easily. It's hard not to get lost in the huge number of amazing recipes and choose the best one.
What is an omelet
The Russian word "omelet" is borrowed from the French language, it comes from omelette.
The main ingredient in the dish is eggs, beaten and fried in a pan. The addition of other products is optional and depends on the recipe, the peculiarities of the national cuisine and the tastes of the chef.
The classic French omelet consists of only eggs. The use of spices, salt, pepper, etc. is allowed. Eggs are beaten, fried on one side and folded in half or rolled up in a tube. Sometimes filling is added.
Compared to most recipes, the French omelet looks modest. There are usually many more ingredients. Eggs are beaten with milk, water, broth, cream, kefir, etc. For density of the mass, add flour, cereals. For taste - meat, fish, mushrooms, vegetables, fruits, herbs, spices. An omelet can be fried in a pan, baked in the oven, or steamed.
Despite the fact that the dish is simple, there are many subtleties that should be taken into account in the cooking process:
- In order for the omelet to be tender, the yolk and white must be whipped separately.
- Excess liquid impairs the taste and appearance of the omelet, and the dish becomes watery. The ideal ratio is that the volume of liquid should be equal to half the volume of the eggs. For ease of measurement, use an eggshell. For 1 egg, you need to take as much liquid as will fit in 1 half of the shell from this egg.
- The omelet will be denser with a little semolina or flour. These ingredients must be used carefully so as not to overdo it and turn the mixture into pancake dough.
- The amount of filling depends on the number of eggs. Typically, ¼ – ⅓ cups of filling are taken for every 2 eggs.
- It is better to cook an omelet in butter. Vegetable can dry out and tough a dish.
Omelettes are salty, sweet and spicy, dense and fluffy, thin and tall. Don't dwell on one recipe. It is advisable to try several different food options and choose the best one. Don't be afraid to experiment.
French omelet
Classic omelet
To make an omelet for 2 people, you need to take:
- eggs - 3 pieces;
- butter - about 50 g;
- pepper, salt - the amount depends on the preferences of the hostess, it is better to take white pepper.
Beat the eggs until smooth. It is important not to overdo it so that foam does not appear.
Put a frying pan on low heat and melt the butter in it. It should melt, but not boil.
Gently pour the butter into the beaten eggs, stirring constantly. Add spices. Stir and pour into a frying pan in which the oil was heated.
Cook over low heat without a lid. As soon as the edges start to turn white, gently roll the omelette into a tube using a spatula and your own hands. Do not worry that the dish will remain uncooked inside. In the process of twisting, it will "reach".
No need to fry the omelette until golden brown. Then it will be less tender and more brittle.
Transfer the omelet to the plate so that the seam is at the bottom.
Omelet with filling
To make the omelet more satisfying, you can add filling to it. Most often, French housewives use champignons, cheese, herbs.
To prepare 1 portion you will need:
- eggs - 2 pieces;
- milk - 16 ml;
- champignons - 3 medium-sized mushrooms;
- leeks - 1 piece of medium size;
- hard cheese - 30 g;
- Bulgarian pepper - ¼ fruit;
- butter - 24 g;
- greens - salad, dill, parsley to the taste of the hostess;
- salt, pepper - optional.
Cut the onion into rings, the mushrooms into slices, the pepper slices, the salad into strips. Chop the greens. Grate the cheese coarsely.
Fry the onions over medium heat, no more than 2 minutes. Add mushrooms and fry for about 2-3 minutes.
Beat eggs, then add milk, spices, herbs and mix.
Take a small frying pan, put on medium heat, melt the butter, pour out the mixture. When the edges of the omelet begin to curl up and the middle is still liquid, place the filling on top and sprinkle with cheese. Bring the dish to readiness.
Sprinkle the omelet with pieces of bell pepper and lettuce, fold the cake in half. The filling should be inside. Put on a plate.
Children's omelet
Many children love a fragrant fluffy omelet with an appetizing crust, like in a kindergarten or school. Unfortunately, at home, such a dish usually turns out to be less tall and looser. The secret of a baby omelet is in the right ratio of ingredients.
Required:
- eggs - 2 pieces;
- milk - 60 g, or 2 halves of an eggshell;
- salt - a small pinch;
- Butter - to oil the mold.
Beat eggs without foam, add milk, salt, mix.
Take a small mold with a diameter of about 10 cm and a height of 4–5 cm, grease with oil. Pour the mixture by filling out the form on ⅔ –. The omelet will rise slightly during cooking.
Bake in the oven at 180-200˚C for 15-20 minutes. When an appetizing crust appears, you must turn off the heat and leave the omelet in the oven to "reach".
For taste, you can put dill, parsley and other herbs in the dish. It must be chopped and added to the mixture before baking. Remove the omelet from the oven as soon as it is browned. Otherwise, the greens will lose their taste and aroma.
Omelette Arabic
A hearty dish that requires beef. The meat should be juicy and tender, without streaks and fat.
For an omelet you need to take:
- eggs - 3 pieces;
- milk - 500 ml;
- flour, preferably wheat, - 8 g;
- butter - 48 g;
- salt to taste;
- beef - 200 g;
- greens - onions about 70 g, dill, parsley if desired.
Twist the meat in a meat grinder 1-2 times. Chop the greens. You can leave a few twigs to decorate the dish.
Beat the eggs, then add milk, salt, flour, herbs, mix. Add minced meat, mix again.
Grease the mold with oil, pour the mixture into it, bake in the oven.
Japanese omelette
Seafood gives the omelet a delicious taste. The original filling allows you to look at a familiar dish in a new way. A simple Japanese recipe will help you make a delicious omelette properly.
For the dish you will need:
- eggs - 6 pieces;
- butter - 24 g;
- salt to taste;
- shrimp, pre-boiled and peeled, - 200 g;
- ham - 150 g;
- Bulgarian pepper - 2 pieces;
- onions - 1 piece;
- ground paprika - 8 g;
- parsley - several branches;
- soy sauce - 16 g.
Wash the herbs, peel the vegetables. Cut onion into small pieces, pepper and ham into strips.
Melt butter in a large or medium skillet, add ham, shrimp, onion, pepper and sauté.
Beat eggs, then add salt and paprika, mix. Pour the filling in a frying pan with the egg mixture, cover and simmer over low heat for 5-6 minutes.
Cut the finished dish into portions, pour sauce over each piece and garnish with herbs.
Italian omelette
Italian omelettes are usually dense and low, with a minimal liquid content.
You need to take:
- eggs - 4 pieces;
- milk - 48 ml;
- Butter - to oil a form;
- salt to taste;
- Bulgarian pepper - 1 piece;
- tomatoes - 2 pieces;
- canned corn - 100 g.
Pour boiling water over the tomatoes, carefully peel them off. Peel off the pepper. Chop the vegetables.
Mix eggs, pour in milk, add salt, beat everything until firm foam. Combine the egg mixture with the vegetable mixture. Add corn.
Grease the mold with oil, transfer the mass to it. Bake the omelet in the oven at 180 ° C for 20 minutes.
Dessert
An omelet can be a good dessert. Most often, such a dish is prepared with a filling of sweet berries and fruits.
For an omelet you will need:
- eggs - 2 pieces;
- water - 32 ml;
- butter - 48 g;
- salt - 1 pinch;
- sweet and sour apple - 1 piece;
- sugar - 25 g;
- ground cinnamon - 8 g;
- cognac - 30 ml;
- grated chocolate - 15 g;
- sour cream - 25 g;
- mint - 2 leaves.
Wash the apple, remove the core, cut into thin slices.
Take half the butter, melt in a frying pan, put apple pieces, sugar, cinnamon. Mix everything, fry for about 1 minute over high heat. Pour the cognac into the skillet and set it on fire. When the flame has gone out, reduce the heat under the skillet to medium and fry the apples, stirring occasionally, for about 3-4 minutes until crisp. Then turn on low heat and cook for another 10 minutes.
Beat eggs with water. Take a new frying pan, melt the other half of the butter. Pour the egg mass, season with salt and fry.
Put the apples on one half of the omelet and cover with the other. Pour sour cream over the dish, sprinkle with chocolate chips, garnish with mint.
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