Author: Winner56
September 18, 2015 08:35
Tags: food breakfast omelet
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Delicious omelette for breakfast! What could be better? Only an even more delicious omelette! This dish is so easy to prepare and the variety of ingredients makes it special, flavorful and appetizing. Today we want to offer you 7 inspiring omelet recipes for every taste and occasion.
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French gift
At the end of the 18th century, a certain Annette Poulard opened a hotel on the island of Mont Saint-Michel. Things were going from bad to worse until a mysterious traveler stayed in one of the rooms. According to legend, it was he who showed the hostess a special way of cooking eggs over a fire - this was the famous recipe for the Poulard omelet. As soon as she treated the guests to a new dish, there was no end to the guests. By the way, you can try Mother Poulard’s signature omelette in one of the cafes of Mont Sainte-Michel today.
Or you can cook it at home. Beat 3 yolks with 50–60 ml of milk or cream and a pinch of salt. Separately, beat the whites into strong peaks, also adding a little salt. Pour the yolks into a heated, oiled frying pan and wait until they set. Then carefully place the egg whites on top, reduce the flame to low and leave without a lid for several minutes. Touch your finger to the fluffy hat. If the white does not stick to your finger, the omelette is ready.
Enjoy Your Bath!
Do you think fried eggs are too high in calories for breakfast? Then prepare a steamed omelette. With this method of heat treatment, you get a generous portion of vitamins A, D, E, group B, as well as folic acid and lysine. In addition, we don’t need a drop of oil, which means the omelette will be low-calorie, but still nutritious.
And you don’t even need a double boiler for this. Let's assemble a water bath with our own hands. Bring a small saucepan of water to a boil, put a colander inside, and place a deep bowl in it. Vigorously whisk 4 eggs and 200 ml of milk, add salt and pepper to taste. You can add slices of fresh vegetables or herbs - it will be even healthier. Pour the egg mixture into the bowl, cover with a lid and leave to cook in a water bath for 20–25 minutes. At the end, you can sprinkle the omelette with low-fat grated cheese.
Classic French omelette
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Ingredients: 3 chicken eggs; 50 g butter; salt; white pepper Melt the butter over low heat: let the butter melt, not sizzle. In a bowl, mix the eggs until smooth (but not too much - there should be no foam). Salt and pepper to taste. Carefully add the heated oil, stirring so that the eggs do not cook ahead of time. Pour the finished mixture into the frying pan where the butter was melted. Cook over low heat until the edges of the omelette begin to turn white. Without waiting for the top of the omelette to “set”, we begin to roll it into a roll. Very carefully, because the omelet is very tender. During this time, he will have time to prepare inside. Carefully transfer to a plate. Ready!
The omelette turns... into a muffin
Muffin tins can turn a boring omelette into an original breakfast. Children will especially like portioned omelettes in molds, even if they can’t stand this dish. You can also take it with you to work as a healthy, filling snack.
Cut into small cubes several thick slices of ham, a large fresh tomato and half a red bell pepper, finely chop some fresh herbs. Beat 4 eggs with 50 ml of cream, a pinch of salt and pepper, mix with vegetables, ham and herbs. Grease the molds with oil, fill with the egg mixture and place in the oven at 180°C for 15–20 minutes. When the omelette has cooled a little, remove it from the molds and serve immediately.
Impromptu in Italian
Italian frittata is another original omelette recipe. The main rule of its preparation is the absence of any rules. Any products that are in the refrigerator are used: leftover sausages and meat, different types of cheeses, any vegetables, legumes, herbs. In Italy, they like to add seafood, pasta and aromatic herbs to frittata.
We offer this option for breakfast. Place 100 g of fresh spinach in a colander, pour boiling water over it, dry it and chop it finely. Blanch 100 g of fresh green peas and several broccoli florets in boiling water for a couple of minutes. Chop 2-3 green onions and 4-5 sprigs of parsley. Beat 3 eggs and 100 g of cottage cheese, add all the greens, broccoli and peas, add a pinch of salt, black pepper and nutmeg. Grease the frying pan with butter, add the egg mixture and fry over low heat under the lid for 10-15 minutes. Before serving, you can sprinkle the frittata with chopped herbs.
Quail egg omelette with eggplant and tomatoes
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Ingredients: quail egg - 12 pieces; tomatoes - 2 pieces; eggplants - 1 piece; milk - 150 ml; vegetable oil - 4 tablespoons; ground black pepper - to taste; salt - to taste; greens for serving. Peel the eggplant and cut into cubes, fry in vegetable oil until light golden brown. Add a little salt to the eggplant when frying. Add the tomatoes cut into slices to the eggplant. Fry a little over low heat. While the vegetables are fried, mix the quail eggs, milk and salt with a fork. Pour the eggplant mixture over the eggplants and tomatoes and season with ground black pepper to taste. Cover the pan with a lid and cook the omelette over low heat until it sets. Sprinkle the finished omelette with herbs and serve!
Sweet moments
Who said an omelet can't be sweet? Try an unusual omelet recipe with fruit and soft cheese. It will surprise you with its harmonious taste combination. Any fruit will do, just not be too watery. Fresh berries are also appropriate here. Ricotta, mascarpone or any curd cheese will harmoniously complement this assortment.
If you managed to get 400 g of fresh strawberries, then treat yourself to an unusual dessert. Wash, peel and coarsely chop the berries. At the same time, whisk 4 eggs, 2 tsp. powdered sugar and 3 tbsp. l. curd cheese, season with a pinch of salt and cinnamon to taste. Heat a frying pan with butter, lay out the berries, add 1 tbsp. l. sugar, caramelize properly. Pour the egg mixture over them and cook under the lid until cooked over low heat. Before serving, you can dust the omelette with powdered sugar or maple syrup.
Hello from childhood
For many, an omelet like in kindergarten remains the most delicious in the world. But there are not many culinary subtleties here. It is prepared from eggs, milk and butter. No flour, much less starch. For 1 egg you should take 100 ml of milk. The butter must be creamy - it is this that gives the omelette a delicate velvety texture, while vegetable fats can turn it into a sole. Experienced cooks recommend beating eggs not with a mixer or whisk, but exclusively with a fork.
Break 5 eggs into a deep bowl, pierce the yolks with a fork, and beat lightly. Pour in the milk, add salt to taste and continue beating, not too much and not for long. Generously grease a rectangular baking dish with butter, pour in the egg mixture and place in the oven at 200°C for about 10–15 minutes. When the omelette has cooled, cut it into squares, and you can treat your family.
Omelettes and scrambled eggs;
If you always have eggs in your refrigerator, then you always have a “full refrigerator.” Because with them you will never be lost. This means hot and fresh food at any time and a quick solution to problems with the menu if everything else is already boring.
Classic breakfast - scrambled eggs and omelets: fresh, nutritious, light and sunny, which is not the last argument for a gloomy morning. If the morning is bright, then the unison will be all the more joyful. Cooking scrambled eggs is so quick that, as they say, it’s faster to chop up a salad.
Even children and adults who dislike the kitchen fry. But this is, perhaps, a vain label. Because the sheer number of dishes made from eggs can quite surprise anyone who disparages “just scrambled eggs.” What can we say about quality! First, let's divide fried egg dishes into two equal categories. The first one is scrambled eggs. It is made with bacon, cheese, tomatoes, crackers, sausages, and also as a completely independent dish. She can be a wonderful partner in a duet: in buns, on toast, as an addition and decoration to porridge. It is also disguised under other names (reflecting the consistency of the dish) - fried eggs, mazunya, scrambled eggs. Its most prosaic and applied format is a school sandwich, when suddenly there was no sausage in the house. And this, mind you, we haven’t even come close to any specific recipe.
The second category is omelettes. Eggs beaten with liquid have a unique taste and airy texture. The most popular “solvents” for omelettes are mineral water, milk, and cream. In the absence of all of the above - even ordinary water from a kettle. Not to mention that you can even fry an omelet using powdered eggs. The main thing is to show your imagination in the rest and come up with interesting fillers. The filling can be either integrated into the overall omelette mass, or in the form of a separate set of vegetables or meat products wrapped in an omelette roll. How can one not remember the kindergarten omelette - the most delicious even without filling.
Omelettes and scrambled eggs are dishes that are served immediately, which means they are prepared literally five minutes before the meal. That’s why recipes for one-minute dishes should come to you on the fly, bounce off your teeth. And for this we offer you only a small theoretical basis, tested by experienced housewives. You will find such a varied selection of recipes here that you will be inspired for at least 10 breakfasts. Our photographs and descriptions also provide a sea of ideas for decorating dishes. Fried eggs are simply made for culinary creativity. Don't hesitate to get to the frying pan!
Smart machine cooks
Another way to make an egg breakfast not only tasty, but also healthy is to cook an omelet in a slow cooker. Here you should take into account the features of models from different manufacturers. Most often, the “Baking” or “Multi-cook” program is used for this dish, which helps set the optimal temperature and cooking time. In some models, the “Frying” or “Baking” mode is intended for omelettes.
Pour 2 tbsp into the multicooker bowl. l. vegetable oil, turn on the “Frying” mode and saute the onion and 150 g of green peas for 2-3 minutes. Beat 4 eggs with 200 ml of milk, a pinch of salt and any spices to taste. Chop fresh tomato and add to egg mixture. Pour into the multicooker bowl, close the lid and cook in the “Fry” mode for another 15 minutes. Afterwards, you can sprinkle it with grated cheese and leave it in the “Warming” mode so that it melts.
Hot breakfast in a mug
It’s rare that anyone cooks an omelet in the microwave, and it’s completely in vain. It's simple, quick and very tasty. The omelette turns out incredibly airy and tender, and practically no effort is required from you. An ideal option for those who never have enough time for breakfast.
For convenience, we suggest taking a wide, heat-resistant mug. Put a piece of butter in it, put it in the microwave for 10 seconds at maximum power, grease the walls with melted butter. Beat the egg with 2 tbsp. l. milk, salt and pepper. If desired, you can add pieces of sausage, tomato, grated cheese, chopped herbs and whatever you want. Pour the mixture into a mug, finely crumble a slice of bread on top and place in the microwave at maximum power for 3-4 minutes. Don't forget to keep an eye on the omelette so it doesn't run away. You can eat it straight from the mug - it will be even tastier.
Here's how you can turn an ordinary omelet into a luxurious breakfast without any special tricks. Look for even more unusual variations of your favorite dish on the “Eat at Home” website in a special section. Do you have your own signature recipe for making an omelet? We will be glad if you share proven variations and cooking secrets with other readers in the comments.
Culinary voyage: omelette in cuisines of the world
It seems like something simpler: eggs, milk, salt, black pepper. Beat, fry in butter - and the fluffy omelette is ready. Meanwhile, everything is different. For example, in France, a cook who has not mastered the perfect preparation of an omelette, not to mention Michelin stars, does not have any stars at all.
How it all began
According to tradition, we will go back to the depths of centuries. It is not possible to find the homeland of the omelet, but it is known that already in Ancient Greece something similar to a similar dish existed. Although very conditional. The Greeks boiled eggs, then crushed them, mixed them with honey and put them back on the fire. In Ancient Rome, the technology was improved. They took raw eggs, added milk and again honey, and fried them. In general, one could attribute the invention of the omelette to the Romans, but would the French allow it? They defend the right of the “first night” to author the omelet. The belief that one is right is also confirmed linguistically: omelette is a word of French origin.
On February 10, Provence celebrates the Omelette Festival. Since ancient times, this is how shepherds greeted spring with a hot omelette.
French chefs are very particular about preparing omelettes. Beat eggs and milk exclusively with a fork - no whisks, much less a mixer! A special frying pan is allocated for this dish, and there is no way to fry anything else in it - such blasphemy is equivalent to malicious desecration of a saint. When the omelette leaves the frying pan, wipe it with a piece of bread - and only then can it be washed.
The first documented recipe for an omelet was published at the end of the 14th century in the book Mesnagier de Paris. It was called arbulaster and was prepared from 16 eggs and a huge amount of herbs. Sprinkled with cheese. Read it for yourself – it’s a poem! “Take canupera, only two leaves, and fragrant rue - half of that, because it has a strong smell and is bitter. Take also wild celery, mint and sage, no more than four leaves each, since the taste of each of these herbs is strong. Take a little more marjoram, even more fennel and even more parsley. Take equal amounts of leeks, chard, violet leaves, spinach, lettuce and clary sage until you have two full handfuls with the top on.” Let’s skip the details and find out what the right cheese for an omelette is: “it should not be white, like Helen, it should not cry, like Magdalene, it should not have a hundred eyes (holes), like Argus, without fungus and mold, but it is weighty and elastic, if press it with your finger"
A rare case, but the Austrians and their legend about the hunter king intervened in the story of the invention of the omelette. It seems that a certain ruler was so carried away by baiting a deer or a hare - there is no exact information here - that he completely lost track of time (here, by the way, let’s remember the history of onion soup, it’s very similar). And suddenly I realized that I was hungry. But what is there in the forest? However, to the happiness of their royal majesty, there was a poor man's shack right nearby. Where did the royal person go? As usual, the poor man's house was a mess, but he found a couple of eggs. He whipped them, fried them and fed them to the guest. The guest was delighted and ordered to write down the recipe. The omelette was called the Kaiser's omelette and began to be served at ceremonial events in the palace. The dish was also appreciated by neighboring countries: Germany, Hungary and Poland. But let's not forget about Russia. We had a fight. Eggs, flour, potatoes or cereals, milk or yogurt were beaten, and then the omelet was fried in a frying pan. In especially important cases, caviar was added to the mixture.
Celebrity omelettes
Louis XV, or the Omelette of the King
They say that the French ruler Louis XV, who was also called the Beloved, believed that the omelette was very good for health. Moreover, it is believed that Louis personally invented not only onion soup, but also an omelette with apples and cinnamon, called the Omelette of the King in his honor. True, sometimes apricots appear in recipes instead of apples. In any case, the recipe is unusual and deserves attention.
Omelettes by Auguste Escoffier
The creations of this chef, a student of Marie-Antoine Carême, have won the hearts and stomachs of more than one gourmet. In his book “Culinary Guide” there are several recipes for an omelet, which, however, the author himself called simply - “just beaten eggs, folded in half during frying, and that’s all.” Despite this, the chef offers very sophisticated versions of the dish, for example, Celestine - an omelette smeared with marmalade cream or confiture. And for the great Sarah Bernhardt, the chef prepared an omelet for breakfast in the morning, the eggs for which he beat with a fork, on whose teeth a clove of garlic was strung.
Omelette for monks, or the creation of Mother Poulard
This time it was a lady who took over the cooking – Annette Poulard. She managed the kitchen of the inn she and her husband owned at the foot of Mount San Michele, where the famous monastery was located. The light-as-down omelette brought her the glory of motherhood, as skilled cooks were then called. People came from all over France and beyond to try it. Why, the monks themselves came to the establishment for an omelette. Madame Poulard believed that three eggs were needed per serving for one person, which were thoroughly beaten to a yellow, foamy consistency. Then this air mass was poured onto a very heated cast-iron skillet with a melted piece of butter. An impressive piece was required - the size of a fist. Literally two or three minutes, and the omelette was served to the guest. The establishment still exists today, and, just like in the 19th century, it is not easy to get into without an appointment. But the omelette, they say, is no longer the same. Either the eggs are worse now, or the butter... It’s difficult to check; there are no living witnesses to mother’s culinary skills.
Omelette and punishment from heaven The French poet Jacques-Valais de Barrot, who lived in the 17th century, became famous as a famous atheist. There is a legend about how, during Lent, he and his friends ordered an omelette with bacon at a tavern. As the company began to eat, a thunderstorm suddenly began and deafening rumbles of thunder were heard. Then de Barro took the plate of food and threw it out the window, exclaiming: “Just think, so much fuss over an ordinary omelette!”
Omelette Orsini, or Aristocrat's Breakfast
It is believed that the recipe for probably the most beautiful omelet was given to the impressionist and part-time famous gourmet Claude Monet by a certain Count Orsini. Actually, because of the count's pedigree, the dish also has a second name - an aristocrat's breakfast. Although it cannot be called an omelet in the strict sense of the word. Only the whites are beaten, and the yolk is poured on top of the snow-white foam. You can diversify the recipe with other ingredients, for example, add broccoli.
Omelet in cuisines of the world
National omelet recipes reflect the characteristic features of the country's gastronomic preferences. In Italy they cook fritatta. This is an omelet with a variety of fillings - vegetable, meat or cheese. Some provinces love omelettes with pasta. An important feature of a frittata is that the dish is first prepared on the stove, and then “finished” in the oven. In Spain they make tortillas. Like gazpacho and paella, tortilla is one of the most popular dishes in Spanish cuisine. Very satisfying: it always includes potatoes and often beans. And they eat it hot or cold.
When the Spanish conquistadors met corn tortillas in Mexico, they called them tortillas - by analogy with their favorite home dish
The national Greek omelette recipe is a unique variation of the salad with the same name. The dish is quite light, unlike the English breakfast option. The British include ham, sausage, beans, mushrooms and vegetables in their morning meal. But such a breakfast perfectly warms you up and gives you energy to go out into the thick of the fog. In Scandinavian countries, fish is added to the omelette: salmon or salmon, and when served, sprinkled with lingonberry sauce. Bulgarians have recipes with peppers and tomatoes or with peppers and feta cheese. The Poles have it with carrots, and the Romanians have it with corn.
The laconicism and strict charm of the omelette is at the same time simple and cunning like a sonnet Russian cuisine in exile A. Genis P. Weil
Asia has its own omelette traditions. Thus, Japanese tamago yaki has a sweet or spicy taste, depending on what spices the cook puts in the egg mass. It is prepared differently than in Europe. Several very thin omelettes are fried, then the layers are stacked on top of each other and rolled into a roll. Thai omelette is not an independent dish. It accompanies the rice. Ingredients include vegetables, fish sauce, lime juice. It is fried in a large amount of bubbling hot vegetable oil - almost deep fat.
